[Italiancook]

I have a small kitchen, so my workspace is limited. This dough bucket is a small kitchen's helper. It doesn't take up as much room in my fridge as my bread-rising bowl. It also leaves room on my countertop when rising at room temp as compared to the bread-rising bowl. So I'm sold on this product even though I've only used it for pizza dough. So sold I'm going to buy another also in the 2 quart size. I had considered buying the two at the discounted price, but I couldn't imagine why I'd need two. Now I know. I have pizza dough in it in the fridge until Monday. I need a second one to make cinnamon roll dough. I can't say I want it to measure the rise, although that will be nice. Mainly, I want it to save space on my countertop. I'm thinking about the 4 quart dough bucket, but since I don't know where to buy one that's advertised BPA-free, I'm saved from the temptation!

[Italiancook]

I made Chicken Breasts Creme la Orange from Cook-Ahead Cookery for tomorrow and subsequent days.

Later, I'm going to make pizza dough and try out my new dough bucket.

[Italiancook]

I have unpacked my 2 qt. dough bucket. Because of Covid and because of packing and shipping, I put it in the dishwasher. I want to try to get rid of all germs before I use it. I put all kitchen products except food into the dishwasher when they arrive. I'm hoping the line markings won't disappear. For that reason, I'll be washing it by hand after this.

I can see that the bucket will help out a lot in terms of refrig space. Now, when I have dough for the refrig, I put it in a large bowl that takes up 3/4 of the shelf. Also, my husband has a bowl that he likes to use for popcorn, but I won't let him. It's my bread-making bowl, and I don't want to take any chances that it'll get broken. Now, he can have popcorn and I can use the dough bucket for bread. But I think the first thing I'm going to use it for is pizza dough for a 3 day rise in the refrig.

Does anyone have an opinion scientific or otherwise: I'm thinking the dough will be warmer in the plastic dough bucket and rise faster than in a glass bowl, which I think of as cold. What do you think or know?

[Italiancook]

My dough bucket has arrived. It's quarantining in the box for a few days before I unpack it. I'm wondering, BakerAunt, is it dishwasher safe? I wash all the plastic storage containers I buy from KABC in the dishwasher, and they survive fine. But I'm unsure of the dough bucket. I'm imagining it to be a less sturdy, more pliable plastic.

[Italiancook]

Yesterday, I made Jenny Jones', jennycancook.com, Buttermilk Spice Cake. I didn't frost it. I covered it in the pan with a plate overnight. It was more moist this morning than yesterday. I don't understand why, but it was a welcome surprise.

[Italiancook]

Joan, I'm so glad you feel well enough to post an update. May God grant you a full recovery.

[Italiancook]

You're welcome. I hope one or both recipes work out for you. When we've had weekend guests, I've used the refrigerated biscuit dough for both breakfasts and then again early in the week for just us. So I hope this works out for you. Happy Baking!

[Italiancook]

I guess I'll put Vaseline on my shopping list. I didn't know it had a kitchen use.

[Italiancook]

That's a fine looking piece of pie, Len. I'm glad that can of pumpkin worked out for you. Thanks for sharing the picture.

[Italiancook]

Now that I know you prefer fresh not frozen rolls, kimbob, I thought of my Angel Biscuit recipe. It's a refrigerator dough. The instructions say the dough can be refrigerated for up to 5 days and fresh biscuits baked as needed. That reminded me that I've seen recipes like that for dinner rolls. I had to search to find the links below, and I've never made either of these. They both say dough can be refrigerated for 5 days to bake-off as needed. I wonder, kimbob, if the KABC recipe below is the same one you decided on. since it also have potato flour. FWIW, KABC also has a recipe for refrigerator dough for hard rolls.

Mom’s Refrigerator Dinner Rolls Recipe

https://www.kingarthurbaking.com/recipes/refrigerator-dough-for-quick-soft-rolls-recipe

[Italiancook]

Thanks for catching my major mistake, cwdesign. Mike is right, I meant seconds, NOT minutes. I have corrected my post.

[Italiancook]

So sorry to hear your news, Joan. I prayed for your full recovery last night and will do so again. I hope you're back to the computer sooner than you expect.

[Italiancook]

I'm heading to the kitchen in a couple of hours to make my dad's chop suey for lunch and a few other meals. I'm going to use frozen Riced Cauliflower in place of the serving rice. I've never done this before, so I don't know how it'll work out. The Riced Cauliflower is bland, and it's harder than cooked rice, so it should work out okay. The recipe calls for pork shoulder, but I don't have any. So, I'm going to use ground pork from the freezer. I hope I don't ruin it.

• This reply was modified 5 years, 6 months ago by Italiancook.

[Italiancook]

Len, I donate to a food bank. I heard from one of their constituents that the bank was giving away canned goods a year old. I called the food bank to find out why. I was told that some government agency, don't recall which, says they're good for one year after date on can. But all that is heresay, so you probably want to do some Internet searching to check this out. I agree with BakerAunt, I'd never use a bulging can -- that spells trouble! I'm also leery of dented cans, although I don't know if there's any science to that.

• This reply was modified 5 years, 6 months ago by Italiancook.

[Italiancook]

Since you only want 12, I suggest English Batter Buns from Taste of Home. Here's the link: https://www.tasteofhome.com/recipes/english-batter-buns/
They're good using the shortening called for in the recipe. They're excellent substituting 1/2 cup butter for the 1/2 cup shortening. I've made them both ways for guests and never had a complaint when using shortening.

Have you considered making more than a dozen rolls and freezing the extras? I buy cheap sandwich bags & put one roll in each bag, then put all of them in a freezer bag. When I want a roll or two, I take them from both bags and microwave them. You'd have to experiment with your microwave, but in mine, one roll is adequate defrosted in 25 seconds; two rolls in 50 seconds. To thaw out more, you'd need to put them in foil and place in heated oven. I don't know the particulars of temperature or time, but I've seen KABC state this. A call to their Hotline or message on the website might clarify this for you.

Like Mike, my favorite rolls are Parker House. They are time intensive but oh so worth the effort. My second favorite are Butterhorn. I use the recipe in a Mennonite cookbook.

• This reply was modified 5 years, 6 months ago by Italiancook.

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