Maine Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
PW dinner rolls
I think it was STibbs that posted this recipe a while ago, and I was wondering about making the dough the night before to bake the next day. If I left them out overnight they would rise way too much right? I'm just worried that I might not have enough time to get everything done in time if I need to let the dough come to room temp and rise again in the muffin tins. I've only ever made cinnamon rolls as far as yeast goes, so I'm hoping these turn out as they should.
http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/
Re: PW dinner rolls
I'm thinking eating 4.8 rolls each is the way to go, but I'm a carb wh***.
but I think dividing will work in a pinch.
Haha! I like this answer. When I made them I made the whole recipe and froze the leftover rolls. Wrapped them in foil and threw them in the oven to reheat worked great.
She says right in her recipe that you can make it ahead of time:
When it?s all mixed, you can put it in the fridge, covered, for up to two days before using the dough (which means you can go make the dough NOW if you?re using it tomorrow.) Or, if you make it the day of, you can just leave it on the counter until you need it. Keep in mind, though, that the dough will continue to rise (though more slowly in the fridge) so you?ll have to occasionally punch it down if it overflows. NOTE: If you do refrigerate the dough, be sure to remove it from the fridge an hour or two before you need it.
I have been really lazy this week (on vacation) getting up after 9, which is the reason I am worried about timing if lunch is at 12 or 12:30. Hope that explains my situation better
Oh, ok, lazybones!
Has Ben been in daycare this week? It's a miracle if Helen doesn't wake up before 7am. I wish I could have a week to sleep in!
This is exactly what happens at our house too!
I'm glad I'm not the only one. It is so frustrating though!