What’s the quickest way to bake cinnamon rolls for breakfast using Bridgford Frozen Ready-Dough\u00ae<\/strong>? <\/strong> When I roll out Bridgford Ready-Dough\u00ae for cinnamon rolls, the dough will spring back after I’ve rolled it. What can I do to prevent this?<\/strong> While making pizza or flatbread using Bridgford Frozen Ready-Dough\u00ae, what is the best way to prevent air pockets from forming in rolled out dough?<\/strong> What is the best way to pan a loaf of Bridgford Frozen Ready-Dough\u00ae in preparation for baking?<\/strong> The dough never rose.<\/strong> I use Bridgford Frozen Ready-Dough\u00ae all of the time. What other Bridgford products are available?<\/strong> The loaf of bread rose beautifully but collapsed while baking. What did I do wrong?<\/strong> I baked the loaf and it looked wonderful, but when I removed it from the pan after cooling, it was soggy on the bottom.<\/strong> Baking FAQs – Bridgford Bread & Rolls What’s the quickest way to bake cinnamon rolls for breakfast using Bridgford Frozen Ready-Dough\u00ae? You can let the cinnamon rolls rise overnight. Simply assemble the rolls according to the recipe the night before,…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1183","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
\nYou 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 nonstick 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.<\/p>\n
\nWhen 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, and then continue rolling.<\/p>\n
\nOnce rolled out, prick the dough several times with the tines of a fork or roll gently with a docking roller before baking or adding toppings.
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\nAre there additional\/alternative instructions for baking Bridgford Bread & Rolls at a higher altitude?<\/strong>
\nMake sure to coat the dough well with melted butter or margarine. The dough can dry out quicker at higher altitudes. Breads can potentially rise quicker, because gases expand further at higher altitudes. Breads should not rise more than double in size. Baking times may need to be increased. Bake loaf until it is golden brown in color and sounds hollow when tapped on top.<\/p>\n
\nRemove loaf from the tray and place it in a loaf pan bottom side up (the side that was against the tray). Proceed with brushing dough with melted butter or margarine, letting it rise and bake.<\/p>\n
\nThis 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.<\/p>\n
\nIn addition to our popular Bridgford Frozen Ready-Dough\u00ae<\/strong>, we also make Bridgford Frozen White Rolls, Bridgford Frozen Parkerhouse Rolls, and Bridgford Monkey Bread\u00ae<\/strong>. Bridgford also makes a variety of beef jerky, dry sausage, and pepperoni.<\/p>\n
\nThe loaf will collapse if it has over-risen. Very often a collapsed loaf is the result of using the wrong size pan. Bridgford Ready-Dough\u00ae<\/strong> should be baked in a standard size pan, 8\u00bd x 4\u00bd inches.<\/p>\n
\nThe 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.<\/p>\n","protected":false},"excerpt":{"rendered":"