November 18, 2024 - 10:00am
Buttermilk cluster
I have been volunteered this year to make the TG pies and the Buttermilk Cluster which everyone loves. In the interest of streamlining prep time I would like to bulk retard the dough overnight and shape and bake the next day. There are posts of members bulk retarding the shaped rolls but has anyone tried to do it this way round, and was it a success? Thank you, Patsy
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I haven't - but anything's possible. Question is do ya have the time to figure out things. Count on a couple weeks. Start soon for Thanksgiving - you have some time for Christmas. Enjoy!
I have baked these rolls for Thanksgiving dinner for many years, but I haven't done it that way. I have, however, completely skipped the overnight in the refrigerator and still had good outcome, and many compliments on flavor. I fear that if you do the overnight in bulk you will extend, rather than streamline, prep time. When you divide and shape you will be "knocking back" the dough completely, and it will be very cold. You will need a much longer rise time to get them ready to bake.
That said, my go to method in order to minimize prep on Thanksgiving day is like so many you've read about: make and shape them the day ahead and refrigerate til the turkey comes out, then pop the rolls in and bake them while the rest of prep continues around them. If I am taking them to another home for dinner there I make and bake ahead, then wrap them in foil, and put them into the oven to heat up just after the turkey comes out of the oven. That minimizes the amount of turkey-day oven time required.
I must compliment the choice of these rolls for Thanksgiving. As I said, I've baked them for years for turkey day.
Best of luck with your choice
OldWoodenSpoon