Bread / Dough Question

[JAM]

Hello fellow TMXers 

I am making savoury scroll pull-aparts for a lunch on Saturday and wanted to do all of the prep on Friday night so all I have to do is pop them in the oven Saturday morning - but as I am not very good with the whole breadmaking thing, I was wondering if you could share your tips/advice please?

Does this seem like the right method for preparing the scrolls the night before?

1. Make dough, flatten, place filling on, roll up and cut.

2. Place into springform pan then let rise for 45mins

3. Place into fridge overnight

4. Saturday morning, take out of fridge, allow to come to room temp then pop in oven and bake them as normal

Will this work, or should I be doing it another way?

Any hints would be greatly appreciated as I have to serve this to people lol!

[BecciM]

I'm tuning in to find this out too 😀

[fundj&e]

i think wonder or tasty did something like that JAM

let me see if i can find the thread for u

[Cuilidh]

There have certainly been threads about pull aparts in the past, I'll also try to find it for you - although Uni will probably beat me to it

[fundj&e]

does this help http://www.forumthermomix.com/index.php?topic=10066.15

[fundj&e]

i would skip step 2

do the 1st rise in a bowl , then fill and roll, place in tin then in the  fridge

 baking paper on the bottom on the tin is a good idea 

[Cuilidh]

There have certainly been threads about pull aparts in the past, I'll also try to find it for you - although Uni will probably beat me to it

Yes, I was right, Uni did the deed - thanks, Uni.  I got waylaid and forgot all about this until now!

[JAM]

Thanks for that link!

I think you're right - I'll do the first rise properly, then roll, cut and place in run for quick second rise - then in fridge overnight.

Does dough rise much in the fridge?

[Delightful Den]

It will keep rising for a bit until it cools enough to slow down the yeast.