You can let the cinnamon rolls rise overnight. Simply assemble the rolls according to the recipe the night before, then lightly brush with melted butter or margarine, or spray with non-stick cooking spray. Cover loosely with plastic wrap and place in the refrigerator to rise overnight. In the morning, take rolls out about one hour before baking allowing them to finish rising at room temperature. Preheat oven and bake according to recipe directions.
When rolling out the dough, be sure that the dough is completely thawed. On a lightly floured surface, roll dough out as far as it will go. It the dough starts to spring back, let the dough rest for a few minutes, then continue rolling.
This is more often than not the result of using out of date product. Check the use-by date, which is printed on the white bag clip closure of the bag. Non-rising dough may be the result of thawed and refrozen product. Characteristics of thawed and refrozen product are ice crystals or dough which has been clumped together or misshaped and flattened.
In addition to our popular Bridgford White Bread Dough, we also make Bridgford Frozen White Rolls, Bridgford Frozen Parkerhouse Rolls, Bridgford Buttermilk Biscuits and Bridgford Honey Wheat Bread Dough. Bridgford also make a variety of frozen sandwiches, dry sausage and refrigerated luncheon meats.
The loaf will collapse if it has over-risen. Very often a collapsed loaf is the result of using the wrong size pan. Bridgford dough should be baked in a standard size pan, 8½ x 4½ inches.
The baked bread should be removed immediately from the pan after baking. If allowed to remain in the pan, the steam which escapes during cooling, will be trapped between the baked loaf and the pan, causing the bread to become soggy.
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