We wouldn’t freeze the dough before letting it rise – you have several options: the least successful is to let the dough rise, freezse it, shaped, and then bake after it thaws. Another option is to shape, rise, and parbake the breads. They can then be finished off by baking. Another option is to keep half of the flour out of your dough, creating a ‘sponge’ kind of like pancake batter – this can then be kept in the fridge tightly covered. Simply let come to room temperature and then add just enough flour to get the consistency right. You can then let it rise and bake it like normal.

Stromboli from this recipe will end up being about 13 inches long and 6-8 inches wide, and about 2 inches thick.

Hope this helps!

Can this dough be frozen? If so, what do you do about letting it rise? I divided and froze my first batch, but now I can get any of it to rise. I would love to be able to make this in bulk and then store it in sections so I can use just a little at a time.

I’ve never made stromboli–how big are these when they’re done? The size of a calzone? The size of a crescent roll? Somewhere in between?

We’ve adjusted our recipe to account for some of your questions

1) Crescent rolls – fill the rolls after they are rolled out, then allow to rise and Bake.

2) Stromboli –
a) You do not need to let it rise, but allowing it to rise will give a thicker crust.
b) There should be no bread inside of the stromboli – we’ve adjusted the recipe to read “fold over’ instead of ‘roll up’
c) we’ve adjusted the temperature to allow for a range – some ovens are hotter than others.

For the Stromboli recipe, there are several reasons the recipe could have failed to work for you –
1) In the instructions to ‘roll up’ the strombolli – there should be no bread in the center of the Stromboli. We’ve adjusted the recipe to read ‘fold over and seal.’

2) You should not have to allow this to rise, but you may choose to let it rise for a half hour if preferred. We’ve adjusted the recipe to read this way.

3) Your oven temperature may vary from ours. Also, where you place the Stromboli in the oven will affect the cooking time. For all undifferentiated recipes, we recommend the center rack. The thickness of the Stromboli will affect the bake time of the final product. We’ve adjusted the instructions to indicate all of this.

So instead I thought I’d try the stromboli recipe. It was the only one listed that didn’t tell you to let it rise first. Is that really how that recipe goes? Also, it said to bake for 35 minutes at 425, but after less than 10 minutes mine were burned on the bottom and edges! The stuffing was melted (diced turkey and cheese) but the bread that ended up inside after rolling them wasn’t that cooked. So…where did I go wrong?

Here are the links to our Hawaiian bread recipes:
http://www.betterbatter.org/?p=74
http://www.betterbatter.org/?p=73

There are many bread recipes on this site. Have fun trying them!

Jean

Soo glad to hear it worked well for your pizza crust! I know, as a mom, that making my kids feel ‘normal’ is a huge priority.

Congrats!
Naomi

As a mom, I know how important it is to help our kids, with all their challenges, feel and be ‘normal’. Glad we’re able to make life better for your family! Naomi

Kristin