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Turn the Dough #2: Place the packet of dough on a floured surface

Turn the Dough #2

This enriched yeast roll dough becomes soft, pillowy, and layered when rolled and folded, making it ideal for buns and rolls. It can be wrapped and frozen for up to 2 months and should be thawed overnight in the refrigerator before using; total time listed is 30 minutes.
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Total Time:30 minutes
Keyword: enriched yeast roll dough, freezer-ready, make-ahead

Equipment

  • then proceed with the recipe.]

Ingredients

  • dough you can wrap the dough in plastic wrap

Instructions

  1. Place the packet of dough on a floured surface with the narrower edge facing you.
  2. Roll the dough out to a rectangle 12 inches wide by 20 inches long.
  3. Fold the top third of the rectangle down and the bottom third up.
  4. Wrap the folded dough in plastic wrap or place it in a freezer-safe bag, then freeze for up to 2 months.
  5. Thaw the dough in the refrigerator overnight before proceeding with the recipe.

Notes

Freeze up to 2 months; thaw overnight in the refrigerator before shaping and baking. Folding the dough into thirds creates layers that help structure rolls and buns once baked.