On Fri, 05 Nov 2010 22:39:14 -0600, Christine Dabney wrote:

> On Fri, 5 Nov 2010 23:36:19 -0600, Sqwertz >
> wrote:
>
>>
>>Wouldn't the yeast die or run out of steam or not do whetever it's
>>supposed to do after punching down dough for one week in the
>>fridge?
>
> No, the dough is just fine for that many days. I acquired this
> recipes many years ago, and only found out later that Jill had the
> same recipe.
>
> I have made it several times. I usually make up the dough a few days
> in advance, and then form the rolls and let them rise an hour or two
> before dinner. They rise just fine.

Does the taste or texture improve after 4-days in the fridge?

-sw