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Posted at 10:00 AM ET, 12/ 8/2010

Sifted: Experts answer your baking q's

By The Food Section

Editors' note: Starting this week, we'll post new questions and answers for our Sifted column here on AWCE so you can better keep track of them. And we'll add them to our growing file online, as usual.

My favorite recipe for cinnamon rolls calls for several cups of flour, a box of white or yellow cake mix, yeast, and a couple of other ingredients. &nbsWith the cake mix and two risings before being shaped into rolls, it makes a nice, light and rich bakery-like dough . . . . Unfortunately, it makes 24 rolls (two pans) -- oftentimes too many for just my husband and I and/or my small group of coworkers.  

What would be the best point at which to freeze half of the prepared dough for future use: after one of the initial risings (thaw the dough, let it rise again and then shape into rolls), or when the rolls are completed and in the pans but not yet baked?  Or would it simply be better/wiser to halve the recipe (using half of the cake mix for another use or a small cake) to end up with a single pan of rolls?  

Many thanks for whatever suggestions you might have!  

-- Mary Carroll, Springfield

DORIE GREENSPAN: My first choice would be to halve the recipe and bake a single pan of rolls. I'd put the leftover cake mix in a plastic bag, press out all of the air and freeze the mix, so you'll have it for the next batch of cinnamon rolls.

The other possibility is to freeze half of the dough right after you mix it; in other words, before the first rise. (This is what my husband does with his bread.) The night before you want to make the rolls, put the mix in the refrigerator to defrost. Bring it to room temperature the next day and then go through the rest of the process.

Check other questions and answers at Sifted.

By The Food Section  | December 8, 2010; 10:00 AM ET
Categories:  Recipes  | Tags:  recipes  
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