Hi bakers,
Every year I make James Beard's sweet potato rolls for Christmas but this year I have to make them for 2 different dinners. Is there any reason I couldn't make a large batch of dough and bake 1/2 one day and store the rest in the fridge to bake the next day? The dough contains eggs, sugar and butter which is why I'm questioning it as I've only ever done that with simple dough recipes.
Here is the recipe for reference:
https://www.washingtonpost.com/recipes/sweet-potato-rolls/11004/?utm_term=.0a064763dbb1
The instructions state you can par-bake, freeze and finish baking up to 3 weeks later but I tried that one year and ruined a double batch of buns.
You can easily and safely do a bulk fermentation in the fridge. if there is yeast in the recipe cut it back by 10% and the next day or days let dough sit out at room temperature for about 1.5 hours then shape into rolls and let it rise and continue as usual. I do this with most of my bakes.