Cookaholics Bulletin Board

My dough took about twice as long to double and the same with the second rise. I thought it was because my WW flour came from the freezer. Maybe it's best to makie these and eat the same day.I made them in the late morning and we had one about an hour out of the oven, before dinner. (I can do that since I'm and adult...lol) They are a little denser than a light cin roll because of the pumpkin, but not overly dense, just a nice texture.

Todd, try them again without the overnight rise. See if you like that better.

Laurie

I will try them again. Have you ever used the microwave proofing method for your doughs? I use it all the time and my doughs rise really well. This is probably the best hint I have have ever read on the web.

Todd, I have put a glass of water in and heated it up and then put dough in and left the door ajar so the light stayed on to hold the warmth. Is that what you do? I've only tried it once, I don't remember the results.

I have a heat register under my kitchen table I usually proof my dough on a kitchen chair tucked under the table and over the register. I keep my house cool usually temp set at 65 so the counter is to cool most of the time.

Laurie

Pretty much. I heat about 12 oz of water in the Microwave for about 10 minutes. I keep my door closed so that the moisture stays in.
I also keep my house cool, so dough doesn't rise at all by just leaving it out. Years ago, I had to proof dough overnight.