This one completely snuck up on me. As the end of the school year quickly approaches, things seem to be in fast forward. I love teaching, but the end of the year can’t come quick enough.
I actually used Brioche dough that I made a while ago hoping that although it was past the 1 month freeze date, it would still be good. I can’t be completely sure, but I think I froze this dough in February. Things seemed to be working out well at thebeginning. I pulled it out of the freezer, put it in the fridge, and let it defrost for a few days. This afternoon, I went ahead and followed the steps of buttering the layers and folding the dough. It seemed to be the right consistency and I went ahead and rolled it up with the sugar pecan mixture and then froze it.
However, after pulling it from the freezer, cutting the log, and letting the rolls sit to rise the problems began. Our kitchen is always cool in the summers, even without the air on and it was definitely cool this afternoon. I gave the rolls around a three-hour chance to rise on their own and when they didn’t, I went ahead and placed them over the vent on the stove, hoping the heat from the warming oven would push them to rise. Unfortunately nothing really worked. They swelled a bit and began to touch one another, but never really puffed up. I finally gave up and put them in the oven where they swelled just a bit more, but otherwise still look about the same.
I am stuck wondering was the problem, the older dough, the cool climate of the kitchen, or was my pan too large and I simply could have alleviated this problem by using a smaller pan?
Also, after looking at the rolls, it looks like they are basically frying themselves in the butter layer at the bottom. Is that right or just a result of them not fully rising properly?
I am determined to get this one right, so will have to try this again when I have a little more time. Oh…and I also forgot to add the brown sugar on the last step. Not my best night.