I am going to be making some pigs in a blanket with little smokies and bread dough for my husband to take to work. The last time I made them I had to get up at like 4am to let the dough rise and then wrap everything up and then bake them. My question is: Can I wrap them in the evening and then refrigerate overnight and then pull them out in the morning to let them rise for the hour, then bake them???? I am new to this baking with yeast thing...HELP ME PLEASE!!!
OK, so I ended up just waking up early. I had to be up early anyway...not quite that early, but it was ok. The dough was still alittle difficult, it was kinda sticky even though I used more flour than the recipe called for. I used the same recipe and the same ingredients with the the exception of using rapid yeast this time and I used standard rise last time. All in all they turned out alright, though; the only complaint I got was that they didn't have jalapenos in them. I told him to tell them that I was taking baby step before burning my fingers...lol
I have to tell yo - Im with a lot of the ladies so far - even though I bake a lot from scratch - when it comes to early morning baked goods - if its not something quick and cheating - it doesnt happen wth my schedule otherwise. Pigs in a blanket I buy the crescent rolls and the oscar meyer mini hotdogs - they are the perfect size already - you simply wrap and bake!
So do tell us all - what did YOU end up doing?
My gut is saying that you should let the dough rise before you refrigerate... because the refrigeration will interrupt the rising process and, even when allowed to warm, the yeast may not kick in.
Are you using rapid rise yeast or active dry? If you use rapid, it might quicken up the process, so it rises and you can then put them in the refrigerator when you go to bed. Just a thought...
Below is something I found on a bread making website. Good luck.
(I make bread because my daughter is allergic to cows milk.... I make it with goat milk. However that being aside, I think homemade bread would taste super yummy for pigs in the blanket. Good idea T.! I might have to try it!)
http://www.breadworld.com/FAQ.aspx
Can any dough be refrigerated?
Any dough can be refrigerated for a few hours to inhibit rising if the leavening process is interrupted. Long refrigeration is not recommended unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator. Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration.
I usually use the canned dough too. I wonder, though, if a homemade pizza or calzone dough would work without having to rise as much?
There is HIghly Active Yeast that eliminates the first rise time. It just has to rest for 10 minutes before you proceed just like you had let it rise once. It's Fleischmann's and comes in the little packets. I just used it for the first time a couple days ago and it worked.
have you tried pilsbery cresant rolls.....very easy and you dont have to wait for bread to rise. only takes 15 min and your done with the pigs in a blanket.
Why did you choose to make the bread? Allergy issues? I make pig in a blanket with the already made, can, crescent rolls. It is very quick and easy. Just a thought.
Sorry, I don't know enough about making bread yet to know the answer to your question. I am learning how to make GF bread right now.
Your best bet is to bake them at night then reheat them in the morning. I made mummy dogs (just loosely wrapped pigs n blankets) for a halloween brunch this way.
yeah I make bread that you allow to rise overnight in the refrigerator, so I am sure that you can wrap them up and by morning they will be risen and basically ready for the oven. I do however allow things to get close to room temp before I put in in the oven so I know what the baking time is..
i just use cresent roll dough from the frig!
Don't let the dough rise before you refrigerate it! The refrigeration slows the rising but will not stop it completely so you will open the fridge to a huge puffy mess in the morning. It's hard to predict exactly how your recipe will react so I would do a practice run if possible. Make the dough late at night, put it in the fridge, and let it finish rising in a warm place in the morning. The yeast will spring right back to action as soon as it warms up out of the fridge (of course, it will take longer to get going because it will be starting out cold). Good luck!
My husband would love me even more if I made homemade bread for him, YEAH FOR YOU! He grew up in a household that made bread every other day. His grandfather was a baker in Salt Lake City in a mall.
There are recipes on the internet for refigerator bread dough and dinner rolls. My friends at church use them a lot. They make the dough then put it in large bowls, like the Tupperware "Lotsa Bowls" and it rises during the night and is ready in the morning to do something else, I'm not sure if it comes out and rises more or if it's ready to go. But look up refrigerator dough.
I had to refine the search to say "How to make refrigerated bread dough" and I found this link and I liked what they responded to her question.
http://www.kitchenaidconversations.com/forums/topic.asp?T...
you can use the biscuit (canned) from the store or you can also buy the frozen rolls that rise up from the freezer section at the store. both work good.
Use Pillsbury Crescent Rolls instead and get some sleep!
I realize this isn't a direct answer to your question, but when I make pigs in blankets, I just use the 'big' size Pillsbury crescent rolls. With 1/2 hot dog (cut lengthwise), they take all of maybe 10 minutes to assemble and then 17 minutes in the oven.
I'm too lazy to make bread. ;)
