The Refrigerator Rise Trick on a Busy Thanksgiving Morning: Fresh Rolls (Kürbiskernbrot) from the German Alps
Before we even start with this, you should know that this reprised Thanksgiving post is one of many– click here for all our Thanksgiving posts over the years.
Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) is too time-consuming, even with our stored dough. Here’s a great way to get around that–form rolls or loaves the night before, refrigerate overnight and they’re ready for the oven in the morning.
I had these scrumptious pumpkin seed rolls in the summer of 2011, in the German (Bavarian) Alps south of Munich, in the town of Mittenwald, where a bakery near the bus station turns them out fresh every morning. Germany has a fantastic bread tradition that lives on, even in supermarkets, but this place was a cut above. The fourth morning I trooped in for my morning fix, the proprietor noticed my repeat business (they’d been breakfast every day that week). And I’m pretty sure that she said: “So, you like our pumpkin-seed rolls?” My German is weakly functional, though most of my vocabulary covers edibles. I stammered out (I think) “uh, yes, we like it so much, so… it good. Yes. Uh… yes.” Or something to that effect; she seemed a bit confused. And amused.
The baker might be further amused to hear that pumpkins and squash are closely associated with fall in America, and with Thanksgiving. I loved these rolls, and there’s a quick way to do them here–for Thanksgiving. I’m pretty sure that the Mittenwalder Kürbiskernbrot (literally, pumpkin-seed bread, pronounced kaw-bis-kern-brote) were actually boiled first like soft pretzels, in an alkaline solution (more on that in a future post), but the seeds are so flavorful that you can create a great version without pretzel-izing them. You can re-create kürbiskernbrot, but you can’t re-create Mittenwald’s Alpine setting here in Minnesota…
The town is famous for its Alpine valley location, its beautiful painted building facades…
…its magnificent baroque church…
… and its chanterelle mushrooms (in German, pfifferlinge—pronounced p’fiffer-ling-eh). If you get there in-season (we did), they’re fantastic cooked with anything…
… and I’m certain they will work in our Wild Rice and Mushroom Pilaf Bread. If I have anything to say about it, Mittenwald should also be famous for its Kürbiskernbrot. So here’s a way to make Kürbiskernbrot, as a dinner roll, for Thanksgiving: prep the night before, rise in the fridge overnight and bake after a very short rest the next day: Start with any of our lean doughs that you’ve stored in the fridge (regular white Master Recipe (that one’s from Artisan Bread in Five Minutes/Day) or our Whole Wheat dough (that one’s from Healthy Bread in Five Minutes/Day). I think there was some rye in the Mittenwald version (click here for our rye dough). Actually, any of our doughs will work, but if you use our enriched doughs (challah or brioche), you need to lower the oven heat to 350F and increase the baking time beyond what we specify below. Another good option for tender rolls is the buttermilk dough on page 207 of Artisan Bread in Five. And if you love the seeds, consider adding a half-cup of them directly to the dough-batch as you mix it (it can go in with the water).
Cut off 3-ounce portions of dough—about the size of a small peach (smaller rolls are nice too, about 2 ounces—the size of a golf ball):
Form a ball from each piece of dough as we demonstrated on our YouTube channel, and drop them onto a heavy-duty baking sheet prepared with parchment, which will prevent sticking more effectively than anything else (given the overnight rest). Leave about 2 inches of space between rolls or they’ll “grow” together (which can also be a nice effect).
Cover loosely with plastic wrap and refrigerate overnight or about 8 to 14 hours.
In the morning, preheat the oven to 375F, with an empty broiler tray on any other shelf that won’t interfere with rising rolls (use 350F if you’re using egg-enriched or sweetened dough). There’s no need for a baking stone if you used the heavy-duty aluminum baking sheet, and if you skip it the preheat can be shorter. Take the baking sheet out of the fridge, where the rolls will have expanded but probably not noticeably risen. Discard the plastic wrap, and brush with water using a pastry brush…
Sprinkle with hulled pumpkin seeds (raw or roasted), patting gently to set them in place without deflating the rolls.
You can also sprinkle with some coarse salt to bring out the flavor of the seeds (though some pumpkin seeds are already salted, especially if they were sold as “pepitas” in Latin American groceries. Use a kitchen shears to cut a cross into the top of each roll:
Because the Kürbiskernbrot rolls have been expanding in the fridge all night, they don’t require extensive resting time now, and can go into the oven as soon as it’s hot. Place the pan near the middle of the oven, and pour a cup of hot water into the broiler tray before closing the oven door. Bake for about 30 minutes, or until the rolls are nicely browned but the seeds aren’t burned. If you want a softer roll, brush with oil or melted butter when they come out of the oven. Since they’re so small, we ignore our usual cool-down rule– these can be eaten slightly warm.
Some people go to German museums and see 2,000 years of history. I see medieval art showing bakers at work (those are seeds on those rolls, aren’t they?):
These guys probably weren’t thinking of it, but Happy Thanksgiving! Be sure to check out our other Thanksgiving Recipes…
130 thoughts on “The Refrigerator Rise Trick on a Busy Thanksgiving Morning: Fresh Rolls (Kürbiskernbrot) from the German Alps”
I’ve noticed that when I make rolls from the Artisan Bread in 5 Minutes recipes that are enriched with eggs, that the texture often ends up tasting a little dry. Is this something inherent to enriched dough, or is there something I’m doing wrong?
Andrew: Eggs are rich, so people always assume moisture and unctuousness. Unfortunately, eggs are easy to overcook. The proteins constrict, curl, and squeeze water out of the matrix. It’s a bit ironic– eggs are there for the flavor, not for moisture.
So how to avoid overbaking? Three ideas: First check your oven temp with something like https://ow.ly/8CVPU. Second, don’t make big loaves- they take forever to bake through and the outside can be overdone just as the inside’s perfect. Third– don’t eat warm, that encourages overbaking because it seems gummy when hot.
Thanks for the tips. I think I’ve probably failed for all three. I’m especially guilty of eating bread while it’s warm (or even hot).
Hi There, I have your first 2 books, and love them. Question: Can I use the Saco dry buttermilk powder instead of liquid buttermilk, (measured as directed on Saco’s packaging?). I am making buttermilk bread, pg. 207-8, from your first book.
I have never tried it, but I think it will work just fine! If you try it, please let us know what you think. When testing something new I always suggest making a half batch just to make sure you like it.
The dry buttermilk powder worked really well for the buttermilk bread recipe. (First book, pg. 207) I did have to add more water, to create the very wet dough consistency that I know to be best from making your breads. I would say at least 1/2 cup or more….I added it in bits, so I’m not sure of the total! I love this bread recipe for a pullman loaf
Thanks so much for letting me know, so happy it worked!
Jeff, this is exactly the type of recipe that I was looking for. Thank you so much for posting
Thanks for this post! I have used the refrigerator rise successfully many times with many of your recipes with boule-style loaves (including today!), but have never tried it with rolls. Maybe this Thanksgiving will be the time for try the rolls!
I was planning on baking the rolls tomorrow (using the master recipe dough) and freezing them, then defrosting them on Thanksgiving and popping them in the oven for a warm up just before dinner. Anyone tried that before?
Madeline: It’ll work, but definitely won’t be as good as fresh-baked. Careful with the warm-up, easy to over-do. And don’t use the microwave.
Someday I will have two ovens and I won’t have to play these games a couple times a year!!! Still dreaming….
They turned out great, Jeff! Not as good as fresh baked, but still outstanding. Thanks for your help!
I love the Medieval art there at the end with the “seeds”
I fully plan on using your dough Thanksgiving morning. Was going to do massive amounts of bread sticks for the large gathering since they cook so quickly, but with a refrigerator rise I could probably do these just as well. Thank you!
Beth: Love museums that include bread, there’s one in Ulm, Germany that is entirely about bread-baking (https://www.museum-brotkultur.de/). I couldn’t convince the family to drive that far out of the way. Happy Thanksgiving!
Is there a way to ‘par-bake’ bread, like one would par-boil other food? I’m thinking, under-baking, cooling, and freezing, so that by the time one needs fresh bread it would be just a matter of thawing, and then finishing the baking process. I’ve never tried it, and was wondering if this may give good results.
Thank you 🙂
Paola: Yes, it’s in our books…
I was just reading this trick for overnight rising in the fridge, and it struck me as strange. After I have mixed a new batch of dough and allowed it to rise on the counter for 2 hours, it has never continued to rise once I placed it in the refrigerator. I’m wondering why it would rise after I form it into buns (or a larger loaf) and place it back in the fridge…?
i: Most people don’t perceive as much rise in the fridge, bec the expansion tends to move sideways–the holes are expanding though.
Hi , I love your bread and and the simple techniques to make it. I have been making the peasant loaf for months now from the artisan bread in 5 minutes a day book and my family loves it! I have one quick question though. I have noticed that when I make the bread everyone in my family gets gassy from eating it. Could we possibly have a problem with the gluten? Or am I just doing something wrong? Are there any other reciepes that would be better for me to try?
Amy: Is it possible that the bread’s so fresh and good that people are eating more bread than they’re used to? There’s nothing specific about this recipe that ought to do that, assuming other wheat products don’t bother your family.
That’s a definite possibility! Haha I didn’t think of that. I guess the saying ” everything in moderation” goes for bread too. 🙂
I made rolls (first time ever at a holiday) from the basic recipe. They were delish when warm. As they sat on table they got a little tough. is there a dough for making monkey bread or soft rolls that stay more tender? Seems to me there ought to be a perfect dough for monkey bread.
Kaylie: Any of our enriched doughs– which book do you have?
I have Artisan Bread in 5. I think i found a mention of the buttermilk dough being good for a tender roll. i will try that when i can get some buttermilk, but it’s not something i keep around. Is there something else i could add instead? I do have buttermilk powder; would that be useful if i mixed it up with water?
Kaylie: Probably, but I don’t know the ratio. Could also mix yogurt with milk, about 40% yogurt by volume.
thanks for the idea. i will experiment with this for sure. I am loving the book and will put the others on my Christmas list. and thanks for all your experimenting!
I couldn’t find a good answer yet with the amount of looking around on your site I found, though it may have been answered already.
I’m making 100% WW bread from HBI5 p. 79. I am getting basically no oven spring. Here are the specifics that may be affecting it:
-I use loaf pans with 2 pounds of dough (I’m mostly trying your method because I like how easy it is to mix up and how little time is involved–I still want regular shaped loaves).
-I grind my own grain, but it is fine, not course.
-The grain I use is high protein
-I used 2 tsp sea salt
-The initial rise was good, and I refrigerated the dough overnight and baked it in the morning (I didn’t handle it except to divide in 2 and put it in the pans. It didn’t fall when I was shaping it).
-I didn’t do steam since I just want a regular crust
-I don’t have a stone; I thought it wasn’t needed with loaf pans
-I ground the grain fresh and used it right away; I think I saw someone in a comment here say fresh ground flour doesn’t work as well but I have no idea why
-I let the dough rest for a long time in the pans, like at least a couple hours I don’t remember, but it still felt kind of cold when I put it in the oven. It seemed like it would take all day to reach room temperature.
-I don’t have an oven thermometer; could the temperature affect oven spring?
To clarify, the refrigerator rise was the first rise. The second rise was on the countertop. The house is 73 degrees.
Janice: Of all the things on your list, the question about oven temp and whether it affects oven spring is the most important. Answer: Yes! If it’s not up to correct temp, you won’t get the nice oven-spring you’re looking for. Try testing with something like https://ow.ly/8CVPU. Second most likely problem (sorry to say) is the fresh-ground wheat. It has an unpredictable moisture level, which is why it works unpredictably in our method. You may have to adjust the water if it looks like your dough is wetter (or drier) than what you see in our videos (youtube.com/breadin5).
Smaller loaf-pans would also help, wouldn’t take as long to rise, have you tried the mini-loaf pans? Like https://amzn.to/UTninp
I will get an oven thermometer then and check out your videos!
I got an oven thermometer and was surprised to find the temperature of my oven is perfect. I added 1/2 cup flour as my dough had been so wet pieces would just break off when I tried to pull the dough out of the bowl. With the extra flour I did get some more gluten strands but it doesn’t seem like as much as in your pictures. It rose some on the counter, but again no oven spring at all. This time I may have let it rise too long for the second rising. I wanted to make sure it was enough and then I didn’t get the oven turned on soon enough so it ended up rising over 4 hours. Did it run out of ability to rise, or do I still need to experiment with the amount of flour?
Yes, 4 hours is probably too long. It will lose its ability to rise any more in the oven. 2 hours is really the limit for a one pound loaf.
Did you use the scoop and sweep method of measuring your flour? If you spoon it the dough will be too wet. Which recipe are you using and what kind of flour?
I detailed everything I did above in my first post. I use home ground flour which is why I increased the flour this time. I’m also making a 2-pound loaf in a loaf pan. I was trying to get it to warm up to at least room temperature which seemed to take a long time. I am using the whole wheat recipe from HBI5 p. 79
My apologies, I now see the exchange you’ve had with Jeff. Have you tried increasing the vital wheat gluten in the recipe? Some of our readers who grind their own flour find that adding more vwg improves the structure and rise of the loaves. Instead of adding more flour next time, add up to 4 more tablespoons of vwg.
Just for clarification regarding the overnight refrigerator rise. I ask because I am going to bake Judy’s BOD Cinnamon-Raisin Bread (ABin5) for holiday gifts. I will bake about 30 small, 5.75 x 3.25, loaves.
Is the overnight rise following shaping the first rise in place of the 2 hr countertop rise or is it in place of the 1hr40min rise I normally do on baking day? Thank you.
You will still need to do the initial 2 hour rise on the counter in the bucket. The refrigerator rise replaces the resting time, after the loaf is shaped.
Thank you Zoe for the quick response. This is what I thought would be the procedure and it will definitely help me put together my baking schedule.
I’ve thoroughly enjoyed Artisan Bread in Five Minutes a Day this past year and have baked nearly 50% of the breads in the book. I’ve even taught several co-workers to bake some. Again, thank you….Mike W.
Enjoy all the bread and thanks for spreading the word! 🙂
Quick question: using the standard ABin5 Master recipe, after the original 2 hrs rise, I put the dough into the fridge where it never fell and is continuing to rise slowly while in the fridge over night. Is this ok? Thoughts? (Can’t find this question in the FAQ, sorry.)
Yes, this is just fine! You must have some very active yeast, which is good, unless it starts to crawl out of the bucket. It will eventually settle.
Thanks for being so available. You guys are so helpful…you’ve earned my fandom!
Enjoy the bread!
I made the Whole Wheat dough from HBI5 (this is my 3rd time) and did the 2 hr initial rise on the counter and then refrigerate it. next evening I shaped the rolls and stored overnight. This time the dough felt right, not as watery as before (I did reduce the water by a bit). Baked next morning and they looked and smelled nice. However, they were very chewy (hard to bite off) and bland. I had this same problem before. I do not know what I am doing wrong. Maybe more salt, but I don’t know if the salt will fix the problem.
Also, when I went to use the leftover dough (a week and a half later), it had mold all over the top (black dots). I used a large bowl covered with plastic. I have not had this problem before. I had to toss it :0( Should I not use a bowl covered with plastic but a lidded container instead?
Yes, I do think that salt will help a bit with the flavor. I like to use 1 1/2 tablespoons kosher salt per batch. The crust was chewy or the interior crumb was chewy?
The mold is a separate issue. Is it possible that the dough sat out for a long time on the counter or was exposed to a warm spot for extended times? It should not make a difference if you store the dough in a bowl or a bucket. It is normal to have a dark liquid form on the dough, but if you are seeing black spots, that is no good.
Thanks for your fast response.
The interior of the bread was chewy, the crust was fine. I will up the salt next time and hope it improves the flavor.
The dough was in the fridge the entire time. Maybe we open and close the fridge too much? I will use it up faster next time!
Did you let the loaf cool completely before cutting into it?
I’d like to make the Oatmeal Bread in ABin5, but don’t want to use milk. Is there something I can substitute that is not dairy?
You can use rice, almond or soy milk.
I’m sorry if you have answered this question. I would like to make whole grain bread rolls for Christmas day. Can I make the dough, let rise, shape the rolls, freeze, and then thaw on Christmas morning and then bake. If yes, what is your suggested amount of time to thaw the rolls before baking? I tried this last year with one of your recipes…… not sure which one, but the rolls were a little bit flat. Should I increase the yeast? Do you have a suggestion on which recipe would make the best soft wheat rolls? Thanks so much for your help!
I think the recipe I’ve tried before (using method described above) was the master recipe in the Healthy Bread book.
I love all 3 of your books and I love this method! I’ve shared this method–your website with many people. Thank you 🙂
If the whole grain dough still feels tight and cold at 30 or 40 minutes, then let them rest an additional 10 minutes.
Yes, you sure can, but you need to let them defrost completely and then let them rise on the counter for about 30 to 40 minutes. I just let them sit on the counter while my stone preheats.
Thanks and enjoy! Zoë
So, maybe about an hour to defrost? And then another 40 minutes (give or take) to rise? Does that sound about right?
Thanks for your help!
It usually takes longer than that to defrost. You can take it from the freezer and let it defrost overnight in the refrigerator, then rest on the counter before baking.
Query: Could the overnight refrigerator rise be done with the sticky pecan caramel rolls (ABin5 pg. 187? I am using the challah dough.
This is a favorite for the overnight rise with many of our readers! Just put the prepared pan, loosely wrapped in the refrigerator to rise overnight, then bake in the morning.
I like to use the heat from my refrigerator motor to warm my douhgs.If you can reach the top back corner there is a warm draft there tohelp raise your bread and its out of the way in the kitchen.
What a great idea!
I think I may have gotten confused. A friend gave me your initial recipe; I mixed everything together, refrigerated it overnight, then shaped, let rise and baked. We thought it was very good. However, I have since watched a couple of your videos and it seems I may have skipped a step. Was I supposed to have let the dough rise before refrigerating or did the length of time in the fridge compensate for that?
Mari: Details in our books:
Artisan Bread: https://bit.ly/cNtfJI
Pizza and Flatbread: https://amzn.to/eo10NJ
Healthy Bread: https://bit.ly/3wYSSN
We do a two-hour rise at room temp before the fridge, but I bet it came out OK with an 8-hour rest in the fridge.
The following is a quote from your answer above. My question is: Can you leave the rolls in the refrigerator through the next day and bake in the evening right before dinner? Otherwise, the rolls would not be fresh for dinner.
This is a favorite for the overnight rise with many of our readers! Just put the prepared pan, loosely wrapped in the refrigerator to rise overnight, then bake in the morning.
I have let them rest for as long as 14 hours with good results, but have never let them refrigerator rise longer than that, so I can’t guarantee the results. If you try it, let me know how it goes.
Darn. I was hoping you had tested a longer refrigerator rise. Want to check of as many messy Thanksgiving tasks the day before and I was/am hoping to shape my rolls and refrigerate them tomorrow afternoon and cook them for an afternoon meal on Thursday. That will make my refrigeration time probably 18-24 hours. Maybe we will get lucky and someone will chime in that has done this. 🙂
Well– it might be OK, maybe test a batch before Thanksgiving?
wahoo ! sa met en appétit ! ils sont beaux sa donne envie d’en faire merci beaucoup pour la recette j’en ferai des que j’aurai la recette de la pate a pain en 5mn …je ne la connais pas !
Comment cela s’est-il?
This past weekend, I made a homemade version of ricotta cheese using whole milk and heavy cream (very easy). Anyway, after collecting the curd, I was left with a lot of whey, which seems to closely resemble buttermilk. Any suggestions or bread recipes for this “buttermilk”? It would be a waste to discard it.
Do you have our first book, Artisan Bread in Five? If so, there is a buttermilk bread dough in there that may be just what you are looking for. You can try adding some of the “buttermilk” you made to any of our recipes, but I would only substitue about 1/2 the liquid for it. Because of the dairy your dough should only be refrigerated for about 5 days, after that you can freeze it.
I have a question to your refrigerator rise Trick: Would it work for all doughs, also the enriched with eggs?( I like the challah and would like to use the refrigerator Trick after shaping the challah). When yes, after taking out the challah from the refrigerator can I immediately put it in the oven or have I to let it on room Temperaturen for a certain time?
It does. There’s some flexibility about how long to let sit at room temp after the refrigerator rise. Our intention was that you’d take it out while the oven was preheating, which, with a stone, is about 20 to 30 minutes. It’ll be lighter if you can go a little longer, but then that would defeat the purpose of the refrigerator rise. Remember to place in the fridge fully shaped, and don’t deflate it the next morning.
I have been meaning to pass along some experience I had when we were visiting friends in Liguria last October. My friend made fresh rolls every morning for breakfast. She actually started the dough in the morning and only had a little portable oven to bake them. We devoured them every day!
When my husband and I got home (and I have your Healthy Bread in 5 book) I started to experiment with making rolls every morning from the basic dough. I have made different sizes and shapes, and all of them are divine, really addictive. When I get to the kitchen in the morning, I scoop out a large Table spoon or a serving spoon-size piece of dough, form it into 2 (that’s what we allow ourselves) rolls and place them on a cookie sheet with a silicon mat on it. I put them in the oven, turn it on 450 (I found convection best) and bake them for 20-30 minutes, depending on size. They come out brown and crusty and wonderful. No need for water for steam, etc. I have experimented with preheating the oven while I form them and found that they won’t rise quite as much, so cold oven is better. I find that they rise while the oven is warming up.
We are aware of the faux pas of eating the rolls warm, but usually can’t wait until they cool down. We don’t mind getting the serrated knife a little gummy and the butter melting quickly.
Try it, it really works. I use all kinds of additions to the flour – like quinoa flour, amaranth, oat bran, etc. whatever I have, about 1/2 – 3/4 cup. It makes for great texture.
best regards, Mariele
What a great idea, thanks for the note! We will have to give this a try!
I just started baking bread with your method and I can’t wait to make breakfast rolls, especially the seeded ones. You see, I am from Germany and not being able to have fresh bakery rolls every morning is what I miss the most, even after almost 20 years. I will definitely experiment with different seeds like pumpkin, sesame, sunflower and poppy seed in the dough as well as on the outside. Can’t wait to get started….
Thank you Annette,
Enjoy all the bread!
I’ve just started baking breads from your HBin5 & New ABin5. I’m having a blast! I’m a fellow Minnesotan and enjoy having my oven on at this time of year!!
I’m wondering if I can substitute in some milk for the water in the New ABin5 Maple Oatmeal Bread?
Also, I’m wanting to make a great bread for toasting to go with butter, cinnamon sugar and/or peanut butter that sneaks some fiber and nutrients into the bread without my family realizing it. BTW, they won’t eat fruit in anything. Any suggestions?
Yes, you can add some milk to the recipe.
Try the Cornell bread on page 140 of the NewABin5, it is protein packed!
I have always found that in “regular” bread methods, scalding the milk (180°) improves the texture. Does this also apply to your method for breads made with milk?
Wonderful rolls! Loved the texture of the pumpkin seeds! Nice color, and smells really good while baking. Served with Garlic Herb Butter and Pork and Cider Stew (A Crock-Pot Recipe) . I shaped mine into rolls and baked for almost 25 minutes. I made as posted. Thank you for sharing duonyte.
I’ve been using the Master Recipe at high altitude (Denver), adding 1/2 cup extra water because the dough was super dry with the normal proportions (some flour didn’t even get incorporated in because there wasn’t enough water). I use Gold Medal unbleached all-purpose flour and measure it by weight.
I’m having two problems that I can’t seem to fix:
1) My bread doesn’t get the Jell-O consistency when left on the counter (our house is pretty cold) for even extended periods of time, like 90 minutes for a 1/2 pound loaf. So I began using the refrigerator rise method instead. However, my bread has been turning out rather flat even if I bake it within days of mixing up a batch of dough. Does the refrigerator rise trick produce bread that is generally flatter when compared to bread that rises on the counter? Or am I doing something wrong?
2) My bread is not stretchy at all. It just rips out from the batch. When I switched to unbleached flour from bleached flour, it got a little more stretchy but it still rips out fairly easily. Could it be the flour? Or the high altitude?
Thanks in advance!
Here is a post about baking at High altitudes. It may be helpful to read some of the comments from others who are baking the bread that high. https://artisanbreadinfive.com/2008/02/10/qa-high-altitude-baking
One of the suggestions is to switch to bread flour, which may also help with the stretching issues.
Thanks for the quick reply! I’ve had success with not amending recipes for high altitudes with other baked goods so I figured I’d give the regular recipe a shot as well. My next “fix” was bread flour so that’s what going into the next batch.
Overall, though, does refrigerator rise affect oven spring? Or should I be getting the same results regardless of how I do the second rise (on the counter or in the fridge)?
You should get the same results. Here is a video on shaping the loaf, that may be of help when working with wet dough. Sometimes the shaping can effect the way that the loaf spreads: https://artisanbreadinfive.com/2010/03/08/new-video-shaping-the-ball-from-a-very-wet-dough
How many rolls dose one batch make? looks like you have 9 on your pan…just don’t want to make too much! Thanks! LOVE LOVE LOVE your book!!!!!!!!!!!!!!
If you make a full batch of one of our recipes, depending on the dough it’ll make between 3.6 and 4 pounds of dough (58 to 64 ounces). If you make 3-ounce rolls like I did in the post, you’d get about 20 rolls. If you make 2-ouncers, you’d get about 30.
One thing about this recipe, some people have found that the seeds over-brown. You can try a lower temp, like 375, and just go longer. Or brush the rolls and throw on the seeds halfway through baking.
I could swear I’ve seen this refrigerator rise trick in one of your books (I have ABin5 and HBin5), but I cannot find it. Could you please tell me where to find this trick in the book? Thank you!
In the HBin5 you can find the refrigerator rise trick on page 48.
Thanks from me too, Zoe. I got a little ahead of myself. My apologies.
If it doesn’t quite match the Kürbiskernbrot you had in Bavaria then it needs one-half to one teaspoon of ground coriander per loaf and a dough with a little rye.
Hi – Just want to make sure I’m correct. This refrigerator rise trick can be used with full breads, also, i.e., 1 lb. or 2 lb. loaves? Anything different need to be done?
Yes, it works well for everything I’ve tried so far! You need to give it at least 8 hours in the refrigerator once it is shaped.
Thanks! That, again, makes life easier.
Actually, it’s not “kaw-biss” more like “kyr” – as in “kyrie”?!
Love it, that you love our german bread, I do love your five-minute bread in exchange 🙂
Thanks so much, Trin– come back anytime if you have questions…
I want to make the dinner rolls, but in years past, I have had them flatten out (despite a proper rise) and spread rather than spring, so I am in the grocery store and I see disposable cupcake tins and I think eureka….I thought about taking roll portions of the Master Recipe and forming them in cupcake tins, allowing the rise, and then baking until firm, and then, taking them out and placing them on a baking stone to finish cooking. This way the height will be formed and I can finish baking them out of the pans to crisp up the crust…..Thoughts?
I’ve done similar experiments, here on the website at https://artisanbreadinfive.com/2009/05/05/lemon-poppyseed-mini-brioches-with-a-couple-of-healthy-tweaks Also in the most recent book (on amazon at https://amzn.to/17Rw23Y), in the recipe for Cloverleaf Buns (part of the “Rolls” variation in Chapter 5 of that book).
Grease the tins well if they’re not non-stick, though you possibly could get away without it if you dust the bottoms of the rolls with lots of flour.
I have always used the refrigerator rise, but always after the initial 2-hour rise immediately after making the dough. Can the new dough skip the room temperature rise, and rise in the refrigerator? I know it’s a long rise time, but slow is delicious! And if the first rise is in the fridge, after shaping can it go back into the fridge?
It may take days for the dough to rise if you do the initial rise in the refrigerator, unless you are using warm water. If you have the time to wait, it should eventually work.
Love the recipe! Make all the time! But have a question. The reason I tried it in the first time was to make baguettes…made long narrow loaves… so yummy..but was trying to make a drier not so chewy baguette…big holes…for toasting with garlic butter..how would you adjust the recipe for that effect? Also the long loaves puffed up a bit and kinda round, but more half circle shape. would I use less flour for it to keep its shape better? Don’t want to spend tons on a baguette pan…smile
Here is a post on making baguettes: https://artisanbreadinfive.com/2008/05/21/rosemary-scented-baguette Our dough is not going to produce a dry crumb, but letting it rest a bit longer may help get you bigger holes.
When you say longer rest, do you mean longer than the 2 hrs or longer right before baking? And how much longer do you suggest? Before baking I did the 45 min.
If you are using the master recipe using white flour, then a 45 minute rest is about right. See if the post is helpful in the shaping. Are you using a baking stone? If so, make sure you are preheating it very well, which will help with the oven spring.
I have been making your basic Artisan Bread for a long time. I have added a variety of seeds through the years. Do you have a suggestion for a subsitution for some of the water (like unsweetned almond milk) I am looking for something that will retain moisture for sandwiches.
Most liquids work fine- haven’t tested unsweetened almond milk. It may make things a bit heavier, but worth a try. We’ve tried apple juice and that works well, about 50/50 with water.
Jeff and Zoe, I can’t wait to make these tonight for tonorrow on Mother’s Day.
Wondering if kosher can be used instead of the seeds on top or would that be weird? I only put 1 tablespoon of kosher salt in my batch and worried it’ll be too bland?
I mean use kosher SALT
Yes, that’ll be good. Our salt range is 1 to 1.5T, in general.
I love your method and everyone always raves over Judy’s Board of Directors Cinnamon Raisin Bread. I made multiple loaves to take on vacation with us. About 6 hours from home I realized that I left the bread home. Would you consider emailing the dough recipe to me? Thank you for considering this and for your method!
Thanks for the kind words–Judy will get a kick out of this! Unfortunately, our publisher will kill us if we start e-mailing recipes or put all our specific recipes here on the website. If you type “Cinnamon” into the Search Bar above, you’ll get some suggestions, and a post of Zoe’s that gives instructions but not the dough formula…
Thanks for your quick reply. I understand, but how about this instead: I remember the recipe, including the 2 lbs and 1/2 oz of flour. But I don’t have access to a food scale on vacation, so could you tell me the amount of flour in terms of cups? Thanks!
You can figure the arithmetic from this post: https://artisanbreadinfive.com/2008/02/10/qa-flour-and-water — scroll down a bit.
Hi there! I have all your books and am a huge fan. Unlike many people on here, I won’t share my recipes. I just let my friends and family think I’m an amazing bread chef! Haha. Though I have given ABi5 multiple times as gifts.
Anyway I realize this is an old thread but I thought I’d see if I can get an answer anyway. How about adding cheese to these rolls? I was thinking of mixing in some shredded cheddar. Would that change resting or baking times/temp? Thanks in advance for any help you can provide!
I am so glad you are enjoying all the bread. Yes, you sure can add cheese. You can add the cheese to the dough, there is a Vermont Cheddar dough in the book that you can follow. You can make these buns just the same, no changes needed.
Yes I have made the Vermont Cheddar dough and LOVE IT! It gets gobbled up quick. But I just thought I would vary these rolls that I’ve made many times. Thanks so much!!
That’s terrific, you can always add a dash of fresh rosemary or other herbs if you want to change it up a bit.
Can I use the refrigerator rise, with Cinnamon Bread? Without thinking, I told my son that I would make Cinnamon Bread as his contribution to his class Christmas Party on Tuesday.
How I do it now, using the Master Bread Recipe • I pull out 1.5 pounds of dough • roll out, brush with egg wash • cover with powdered sugar & cinnamon • roll up • place in buttered bread pan • cover & rise on counter for @ 90min • Brush with melted butter • bake at 350°for 45minutes & cool 2-4 hours before slicing on wire rack.
If I do this on Tuesday, I’ll need to get up at 2am 🙁
If I make the bread the night before, it’ll be hard by the Christmas Party at 11am the next day, unless someone has a good trick for keeping it soft? I can’t pack it steaming from the oven, for him to bring to school…..
Can I • roll & form it & place in bread pan & place in fridge the night before? •then take it out of fridge in the morning for 30 minutes while the oven preheatso •brush with melted butter •bake at 350° for 45 minutes, let cool….
any suggestions, for making, packing, storing, etc…would be greatly appreciated 🙂
Hi. You can do the refrigerator trick for this bread. If you haven’t made the dough yet, I would start with challah, brioche or the buttermilk dough and then you can follow these directions, but bake in a loaf pan if you don’t want individual buns. You could even get your son to help!
You can set the bread up the night before and bake in the morning just as you suggested.
I don’t a have much space in my refrigerator to store or rise my dough, but I do have a lot of space in my homebrew freezer, but it is set at a temperature of 35F. Can I store the dough there? Do I need to change anything on the recipe or process because of the cooler environment?
Sure–it’ll take longer to warm up and loosen–increase the resting times we specify. I don’t know how much. 10%? 20%
Hi. a question about a night-before proof in the fridge for buns: I bake a bread dough for aprox 100 people, the bread comes out fine however, the buns when I shape them after a few hours flatten out the next morning before I bake them. Any thoughts would be a great help. Thanks.
You definitely get flattening with a dough this moist, when you use an overnight proof. There has to be some loss of shape. The only thing you could try is modifying our recipe so that it’s a bit dryer. Experiment with just a little bit less water may be 5 to 10% less. our latest book Holiday & Celebration bread in five minutes a day, has a recipe for a brioche and challah those that are slightly drier, and you may prefer them. The idea that book was to use the dough to make interesting shapes and so we used to drier dough.
Thanks very much will try a drier dough!
I spent 30 years living & working in Germany, and Kürbiskernbrötchen (as well as the loaf) were favorites of mine. That said, they’re by no means a Bavarian Alpine specialty, but are available throughout Germany. I first tried mine when I was at university in Heidelberg, which isn’t near Bavaria. Coincidentally, when I did live there (in Munich & Augsburg), I ate them a lot less than when I was elsewhere. No matter where you find them, these Brötchen are ausgezeichnet.
Yes they are!
Im quite intrigued by your recipes! We lived in Austria for four years a while back and love, love, love European breads.
Currently I’m working with freshly milled flours and thus wondering if your recipes can be adapted to that. I have both hard red wheat and hard white wheat berries. I am enjoying the extra nutrition you get by using the whole berry and not the sifted results you get in store bought flours.
Do you have any experience with fresh milled flours? And if so, do your recipes work as written…or do they need some adjusting. Thanks so much! – Kathy
Check out my post on this topic, at https://artisanbreadinfive.com/2009/11/11/using-fresh-ground-whole-wheat-flour-and-some-highlights-from-our-book-tour/…
I used fresh ground flour, but it was a commercial product. If you’re grinding your own there may be all kinds of variations in moisture content, which will affect the amount of water you need, and there’s no predicting that in advance. You’ll just have to experiment.
Thank you so much! I enjoyed the article and will surely be giving it a try. Will watch the moisture! Thx again – Kathy
i saw this post and i thought it may be an answer to my proofing the shaped loaf for a sandwich bread; but this is for rolls. is it still fine to shape the day before, cover it and put it in the fridge? then next morning i even have a bit of time (but not 90 minutes) to actually put the pan in a proofer(my warming drawer has that feature). maybe i can do that for about 45 minutes, or can it go directly into an oven?
It’ll be decent at 45 minutes, not quite as airy, but I think you’ll be satisfied with the result