Texas Size Rolls (2024)

FAQs

What if rhodes rolls didn t rise? ›

Why did my dough not rise? Sometimes dough has been allowed to thaw and refreeze, which can deactivate the yeast. Also make sure the dough has does not have ice crystals or is close to the expiration date. Make sure you don't buy thawed dough at your store.

BAKING DIRECTIONS

Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.

Speed Thaw Method – Use with Caution

Preheat oven to 200°F. Then turn the oven off. Boil 2 quarts water and put in a pan on the lowest rack. Put rolls in the oven and let thaw and rise until double in size.

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.

Place frozen rolls in pan, and cover with plastic wrap sprayed with cooking spray to keep the wrap from sticking to rolls while rising. rise 3 to 5 hours in a warm, draft-free place, until rolls double in size.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

The chewiness of bread is due to the protein in the flour. High protein flour will give you chewy bread. Low protein flour will give you “cakey” bread. I make a dinner roll with milk, butter and eggs that is pillowy soft and yet a bit chewy too.

Yeast is an active ingredient that can be damaged and deactivated by being thawed and refrozen. So keep Rhodes frozen solid until you are ready to bake it. Yeast is the most active when it is fresh. For the best baking experience use Rhodes within 30 days of buying.

Spray your pan with cooking spray. Place frozen dough on your pan. Cover with sprayed plastic wrap to keep from sticking to dough while rising. Place your pan in the refrigerator overnight or all day long.

What to do if you forget to thaw Rhodes rolls? ›

Place the bread in the oven on a middle rack. Place another baking sheet, half-filled with water, on a lower rack and turn the oven off. After 15-20 minutes, check the rolls. If they have doubled in size, they are ready to bake.

A bread dough that's over-risen - collapses. You get a dense loaf instead of airy lightness. What happens is that the yeast starts to exhaust food availability. The enzymes produced during fermentation also weakens the gluten structure so much that it can no longer hold gas as well.

Too Hot to Survive. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

If you're dough didn't rise, the yeast is probably dead. This could be because the yeast was old, it wasn't refrigerated, or because the water you bloomed it in was too hot (ideally the water should be warm, about 100F). You can still bake the dough but don't expect the same flavor.

Make sure dough is double in size. You may need to let the product continue to rise slightly at room temperature. This is a great time to preheat your oven. Remove the plastic wrap and bake according to package instructions.

Prepare rolls as directed in step 1, then thaw in refrigerator for at least 8 hours. Rolls may need to continue to rise at room temperature for 1 to 2 hours if not double in size.