How to rise dough?

[idgy]

I am planning on making the Honey-pecan Cinnamon rolls this weekend and the recipe says to let the dough rise in a warm place (85 degreees), free from drafts; any suggestions on how to do this?

[SandyM]

The microwave works good for me.

[idgy]

I guess it is the "85 degrees" that is concerning me. Maybe this isn't so important?

[Jessica]

I have this problem because my St. Paul, Minn. home is nowhere near 85 degrees in January!! I turn the oven to 200, let it warm up, turn it off and put the dough in (make sure you don't use a plastic container!!). That seems to work just fine.

[Angelina]

I just stick the dough in the oven, without even heating it up. Since it's a gas oven, there is always a pilot light on and the oven is always warm. My dough seems to love it! It grows so much!

[SHERRY]

Similiar to Jessica, I heat my oven to its lowest temperature, turn it off, let it cool a minute, and put my dough along with a pot of boiling water in the oven. The steam from the pan of water keeps the dough from drying out and keeps the oven warm. I also cover the dough with a cloth, but make sure the oven is off so your towel won't catch fire. http://www.cookinglight.com/bbs/smile.gif

[RunnerKim]

Other locations that might be warmer in your house are the top of your fridge or water heater. The oven is really the most convenient. You can also turn the oven light on to warm it up a bit. For most bread doughs, the ideal rising temp. is 76-80 degrees. If it's warmer your dough will rise faster (so check on it sooner). The trade-off for the faster rise is that the flavor of the bread won't develop as much and of course the danger of letting it over-rise which might cause it to collaspe or even have a sour taste (if enough of the yeast dies). If it's colder than 76-80 then it'll just take longer for it to rise (and to some degree you'll get a better flavor for it).

I'm reading a great book called Crust & Crumb: Master Formulas for Serious Bakers and working hard to make the "perfect" French bread. My co-workers are sure enjoying my "failures" - I'm about to undergo attempt number 5! http://www.cookinglight.com/bbs/redface.gif

Kim