BakeSpace.com Member Forums
Welcome to the BakeSpace.com forums. Please email us at babette@bakespace.com once you have register so that we may quickly activate your forum account. Please provide us with your username so we can find your account. Thank you!
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Shrinking Dough ?

 
Post new topic   Reply to topic    BakeSpace.com Member Forums Forum Index -> Recipe Chat
View previous topic :: View next topic  
Author Message
luckyjim
Commis Chef


Joined: 24 Nov 2006
Posts: 8

PostPosted: Sat Nov 25, 2006 11:40 am    Post subject: Shrinking Dough ? Reply with quote

When rolling out dough for sweetrolls or refrigerator rolls, I have a tough time rolling it out. It keeps wanting to shrink back into a semi-ball. I eventually get it done, but am wondering if there is a trick to this. Suggestions greatly appreciated. Thanks!
Back to top
View user's profile Send private message
cookiebakr
Capo di tutti Capi


Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Sat Nov 25, 2006 1:05 pm    Post subject: Reply with quote

I've never worked a lot with yeast dough, but have read quite a bit about it. According to what I've read, if the dough is difficult to work with, let it rest for about 10 minutes and then try to roll it out again.

Sheryle
Back to top
View user's profile Send private message Yahoo Messenger MSN Messenger
demartino
Chef de Cuisine


Joined: 17 Oct 2006
Posts: 263

PostPosted: Wed Nov 29, 2006 7:18 am    Post subject: Reply with quote

Yeast doughs can be a pain, but taste-wise, they're worth it. I don't know what you've already tried, so if this is a repeat... sorry!

Try this - When you're ready to roll out the dough, first deflate it (pat it down gently several times to remove the excess air built up during its rise and to redistribute the remaining bubbles inside the dough), then let it sit for a short time so the dough can relax. Turn it out onto a floured board.

You can use a rolling pin, or you can just use your fingertips to help spread the dough. I don't make sweet rolls that much, but I usually use my fingers - I find I have more control that way. It does take a bit of time, but if you work the dough out incrementally, it gets used to its new shape quicker and springs back less and less. Also, it is less likely to damage the dough than a rolling pin is, or to get it stuck to the board.

And I think once I actually used some pie weights to pin the ends of the dough once it was rolled out so it wouldn't snap back before it got used to its new shape.

Hope that helps!
Back to top
View user's profile Send private message
EmmaC
Commis Chef


Joined: 04 Dec 2006
Posts: 19
Location: Boston

PostPosted: Mon Dec 04, 2006 8:08 pm    Post subject: I heart food science! Reply with quote

I agree with allowing the dough to sit for a bit before trying to roll it out. What this does is give the gluten in the dough time to relax. Gluten is strings of proteins formed when you knead your dough--it's what gives dough its elasticity. (As a side note, dough rises because the gases released get caught in the webs of gluten, lifting the whole mass up--cool, huh?!). Anywho, let the dough relax at room temperature for, oh, 10-15 minutes before rolling it. If you still have troubles, roll it out as much as possible then let it rest for 5 minutes and continue rolling. You can also try using a flour that's lower in protein for your sweet breads--like cake flour or pastry flour--which won't develop as much gluten.

(P.S. Are you mixing and kneading your dough in a stand mixer or by hand? If you're mixing in a mixer, you may be over-kneading the dough and over-developing the gluten. If you're mixing by hand, though, no worries.)
Back to top
View user's profile Send private message Visit poster's website
auntiEM
Garde Manger Chef


Joined: 08 Nov 2006
Posts: 52

PostPosted: Tue Dec 05, 2006 6:29 am    Post subject: Ah, the persistent dough. Reply with quote

I believe patience is the key. Relax. Nothing harms yeast dough more than getting in a hurry and being impatient. Pretend the dough is a lover (okay, maybe I'm overstating this.)

Treat it gently and kindly. Take a ball of dough and gently roll the dough. You can easily increase the diameter of the dough by lifting the dough and slowly tossing the round of dough in your hands. Pretend you are a pizza maker and give the dough a gentle whirl. I've found that dough that has been slowly expanded is going to keep its shape while dough quickly rolled will bounce right back.

My mama always told me that when you are first kneading dough you can get out all your frustrations. Trust me, I've whipped a batch or two of dough!! When you get to the rolling/shaping stage treat the dough gingerly and patiently and you will have good luck.

I hope you make a wonderful loaf of bread or a superb pan of rolls!!

Emily
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    BakeSpace.com Member Forums Forum Index -> Recipe Chat All times are GMT - 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group
               
About Us Recipes Join Now Connect

BakeSpace.com is the grassroots online community where you can share recipes, build new friendships, learn from other home chefs and express your passion for all things food-related.

About Us

Contact Us

FAQ

Press Room

As a BakeSpace member you can post, search and swap recipes in real-time, and our unique recipe swap feature ensures that you'll always know what youre friends are cooking.


New Recipes

All Recipe Categories

My Recipe Box

Joining BakeSpace is quick, easy and free! Once you become a member you can start swapping recipes and connecting with other foodies immediately.

Sign Up

Invite Friends

Facebook Join our Facebook Fan Page for surpise giveaways!
Twitter Follow us on Twitter for Daily Cooking Tips from our founder.
Pinterest Follow us on Pinterest and check out what we're pinning today!
 
Awards

Cookbook Cafe

Cookbook Cafe is a do-it-yourself digital publishing platform that enables anyone to create, market and sell their very own cookbook to the world for profit or fundraising.With our easy-to-use cookbook builder, you can publish your own beautifully interactive cookbook as both a Web-based eBook and iPad App. The builder also makes it easy to crowdsource recipes and include content from family members, friends and co-workers -- whether they're in the next room or halfway around the globe.

CookBook Builder

New Cookbooks

Non-Profit Cookbooks

Cookbook Partners

Search Cookbooks

Webby
2012IACP Awards Nominated for "Most Intriguing Use of New Technology"
2011Webby Honoree "Community"
2011Webby Honoree "Lifestyle"
2011Webby Honoree "Social Media"
2010Webby Nominee "Best Social Network"
2010GIT Catalyst Conference "Top 5 Best Female Owned Companies"
2009Webby Nominee "Best Social Network"
2009Twiistup Conference Finalist
2008Webby Honoree "Best Social Network"
2007Webby Honoree "Best Social Network"
  © 2006−Present BakeSpace, Inc. All Rights Reserved.