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luckyjim · Commis Chef Joined: 24 Nov 2006 Posts: 8

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!

cookiebakr · Posted: Sat Nov 25, 2006 1:05 pm Post subject:

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

demartino · Chef de Cuisine Joined: 17 Oct 2006 Posts: 263

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!

EmmaC · Commis Chef Joined: 04 Dec 2006 Posts: 19 Location: Boston

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.)

auntiEM · Garde Manger Chef Joined: 08 Nov 2006 Posts: 52

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