Making rolls in the breadmaker?

mumto2boys

Hello, i know there is probably a thread somewhere for this already but i'm really really rubbish at finding things so apologies to whoever has to move this for me :embarasse

I have had a Panasonic breadmaker for a few weeks now which i love, have made lots of different loaves but i want to try the rolls and i'm a bit confused...it says to take the dough out and keep it at 40 degrees to rise, before putting it in the oven, i don't have anywhere in my house that hot! What does everyone else do? Please?

sonastin

My oven has a defrost setting so I can set it to either 20 or 50 degrees. I used to put the rolls in on one of those settings. After one "disaster" day where I forgot about the dough and ended up just leaving the rolls in the cold kitchen overnight, I realised that trying to speed up the proving time is a bad plan.

Basically, make the rolls, put them somewhere out of the way and then bake them once they've risen. If you can wait for them to double in size they'll be better. If (like I do sometimes) you run out of time because where you left them was too cold, bake them anyway. They can be a bit heavier than if you can leave them longer but stll taste ok.

becs

I always just take the dough out and shape the rolls. I leave them on a tray covered with oiled clingfilm. They rise fine just left in the kitchen usually unless it's the middle of winter then I stick them in the living room.

meg72

I make my bread when I have the oven on for something else, then the kitchen is warm enough for it to rise. I used to use my airing cupboard but since having a combi boiler fitted its not much use now.

peachyprice

If I'm not baking or it's particularly cold I either put the oven on 'warming' 35 degrees or I put my slow cooker on low, remove the pot and put the tray of rolls on top, works a treat.

If I've got the oven on and the kitchen is warm I just leave the tray on the hob. I don't cover with clingfilm though, I prefer a thicker crust.

Nothing bad will happen to the rolls if you can't find anywhere warm to leave the, it will just take longer for them to double in size.

CCP

I have a heated clothes dryer which doubles as a fantastic 'proving oven' (it's nice to get a double use from it, given the price ). Otherwise I do like peachyprice and just leave the formed rolls on the hob while the oven's on - it takes the dough a bit longer to rise there, but it gets there eventually.

BitterAndTwisted

Yep, I just use my kitchen-counter and leave the dough for as long as it takes for them to double in size. It just takes longer than somewhere like an airing cupboard. You could try putting them on a baking-tray and popping them on top of the washing-up bowl full of hottish water. Or covered on a window-sill in the sunlight. i.e. not today where I am.

JulieM

As others have said, if you're not in a hurry, just leave the rolls to rise naturally. I don't have much luck with covering them with oiled clingfilm (either get it wrapped round my arm or stuck to the rolls) so I put the trays of rolls uncovered in an unlit oven, as it's airtight it stops them drying out as they rise. Just make sure no one else lights the oven while the rolls are in there!

PixieDust

I don't bother wrestling with oily cling film...life is too short imo I shape it on the baking tray, cover with a clean teatowel and leave it on top of the cooker which is heating up for the bread

mumto2boys

Thankyou all for your suggestions, i love the idea of using the slow cooker but i guess if i'm prepared enough to not need them in a rush i can just leave them to do their magic on the side, thanks very much everyone, i will now be off to figure out which recipes to try first!