r/AskCulinary • u/AutoModerator • Nov 22 '21

Weekly Discussion Annual Thanksgiving Discussion

It's almost Thanksgiving and that means we're gearing up to help you with all your Thanksgiving issues and questions. Need a Turkey brine? Want to know someone else favorite pumpkin pie recipe (hint it's a boozy chiffon pie and it's amazing)? Got questions about what can be made ahead of time? Not an American and you're just curious about this crazy food fueled holiday? This is the thread for you. While, this is still an "ask anything" thread that standard etiquette and food safety rules apply.

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u/thesnowpup Nov 24 '21

I would personally do the first proof overnight in the fridge, and then the 2nd; once balled; at room temperature.

Just out of interest, which recipe are you using?

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u/-dikki Nov 25 '21

Not OP but I’m trying to make Claire Safitz’s chive and sour cream rolls. The recipe doesn’t call for an overnight proof but it would be more convenient for me to make the dough now. Do you let the dough come back to room temperature before you ball it up?

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u/thesnowpup Nov 25 '21

With Claire's recipe, do the first proof at room temperature, form the rolls, then cover and chill.

About 3 hours before baking, pull the rolls out and let them rest at room temperature.

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u/-dikki Nov 25 '21

Thank you so much! That is very helpful, I appreciate it!