This culinary preparation involves a method of crafting yeast-leavened baked goods, specifically rolls, wherein the dough undergoes an initial fermentation process followed by extended cold storage. This chilled environment retards yeast activity, permitting the dough to be held for several days before baking. The resulting product offers convenience and flexibility in meal planning. For example, a batch of dough can be prepared on a weekend and then portions baked throughout the week as needed.
The primary advantage of this approach is the ability to produce freshly baked rolls on demand, without the time constraints of a same-day dough preparation. The extended cold fermentation period also contributes to a more complex flavor profile and a tender crumb. Historically, this method provided a practical solution for home bakers seeking to manage their time more efficiently, especially in eras before widespread access to commercially available frozen dough products. The process facilitated advanced preparation without compromising the quality of the final baked item.
