Proofing Frozen Rolls in the Instant Pot
Equipment
Ingredients
- 6-8 frozen dough balls
- 7 inch oven safe metal pan stacker pan or springform
- Cooking spray and or parchment paper
- trivet or Steam Rack
- 1 cup water for a 6 Qt pot
Instructions
- Spray your 7 inch pan with cooking spray. You can also line your pan with parchment.
- Place frozen dough balls evenly spread out in pan. Usually 6-8 work in a pan with 1 in the center and the rest placed in a circle. Do not cover with foil, leave this pan open
- Add water to your metal liner pan in the Instant Pot. Place trivet and PIP pan on top of trivet in your pot.
- Use your Yogurt setting (110 degrees) on your Instant Pot and set your pot to incubate for 8 hours which is the default time on your pot for incubating. You won't actually be proofing your rolls for that long. **These instructions are for the Duo model. Some models may need to preheat the water on Saute first, such as the Ultra and Max. *** Please see Notes for Lux instructions.
- Your rolls should be done proofing in about an hour. Set a timer to check them in 30 minutes. You only need them to double in size.
- After about 30 minutes of the dough rising, I set my oven to 350 to preheat for baking and bake rolls in oven according to package directions. Usually about 15-20 min. Or according to your recipe directions if you are using a personal recipe.
Notes
You will need to have a Yogurt (110 degrees) button to use this method. The Keep Warm setting is 140 degrees and is too hot to proof dough, it will kill the yeast. I proof frozen dinner rolls in the IP and it takes about 50 min. (usually it takes 3 to 5 hours).
Alternate method for NO Yogurt button (Lux): If you do not have a Yogurt button, you can use 2 cups of water and press your Saute button. When water comes to a boil, place trivet in pot with your prepared pan of dough balls on top. TURN OFF SAUTE and place the lid on the pot and turn to close. This method will take an hour or MORE, but it will be faster than doing them on the counter. Every time you check your dough, you will be releasing precious heat. So don't do that a lot, just check once per hour.
If the rolls aren't rising very fast or if rising stops, you may need to remove the pan, press Saute and bring your water to a simmer again to get more heat. So keep opening the lid to a minimum or you can place a glass lid on your pot that you can see through. This isn't pressure cooking, so you won't need the regular Instant Pot lid. You can use a glass lid if you want to peek at your dough.
**Please also note that the Max and the Ultra may also be models that need to preheat the water on Saute first. Then switch over to Yogurt incubation mode.
Tried this recipe?Let us know how it was!
What is Proofing? Some people are not familiar with the term Proof or Proofing. It’s not a regional term, it is a baking term. In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked.
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Proofing Frozen Rolls in the Instant Pot
Servings: 6 servings
Equipment
Ingredients
- 6-8 frozen dough balls
- 7 inch oven safe metal pan stacker pan or springform
- Cooking spray and or parchment paper
- trivet or Steam Rack
- 1 cup water for a 6 Qt pot
Instructions
- Spray your 7 inch pan with cooking spray. You can also line your pan with parchment.
- Place frozen dough balls evenly spread out in pan. Usually 6-8 work in a pan with 1 in the center and the rest placed in a circle. Do not cover with foil, leave this pan open
- Add water to your metal liner pan in the Instant Pot. Place trivet and PIP pan on top of trivet in your pot.
- Use your Yogurt setting (110 degrees) on your Instant Pot and set your pot to incubate for 8 hours which is the default time on your pot for incubating. You won't actually be proofing your rolls for that long. **These instructions are for the Duo model. Some models may need to preheat the water on Saute first, such as the Ultra and Max. *** Please see Notes for Lux instructions.
- Your rolls should be done proofing in about an hour. Set a timer to check them in 30 minutes. You only need them to double in size.
- After about 30 minutes of the dough rising, I set my oven to 350 to preheat for baking and bake rolls in oven according to package directions. Usually about 15-20 min. Or according to your recipe directions if you are using a personal recipe.
Notes
You will need to have a Yogurt (110 degrees) button to use this method. The Keep Warm setting is 140 degrees and is too hot to proof dough, it will kill the yeast. I proof frozen dinner rolls in the IP and it takes about 50 min. (usually it takes 3 to 5 hours).
Alternate method for NO Yogurt button (Lux): If you do not have a Yogurt button, you can use 2 cups of water and press your Saute button. When water comes to a boil, place trivet in pot with your prepared pan of dough balls on top. TURN OFF SAUTE and place the lid on the pot and turn to close. This method will take an hour or MORE, but it will be faster than doing them on the counter. Every time you check your dough, you will be releasing precious heat. So don't do that a lot, just check once per hour.
If the rolls aren't rising very fast or if rising stops, you may need to remove the pan, press Saute and bring your water to a simmer again to get more heat. So keep opening the lid to a minimum or you can place a glass lid on your pot that you can see through. This isn't pressure cooking, so you won't need the regular Instant Pot lid. You can use a glass lid if you want to peek at your dough.
**Please also note that the Max and the Ultra may also be models that need to preheat the water on Saute first. Then switch over to Yogurt incubation mode.
6 comments on “Proofing Frozen Rolls in the Instant Pot”
I wish there was a pin button
The pin should show up if you hover your cursor over the pic. I just tried it and saved it. Her is the pin I saved https://www.pinterest.com/pin/360428776431986043/
Hi! Plan on doing this tomorrow but I am unclear on time. It says to set on yogurt setting for 8 hours but then says it should be done proofing in an hour. Can you help my befuddled mind out? 🙂
Actually I don’t say to set Yogurt for 8 hours. You just need to activate the Yogurt button. You are only going to incubate for as long as you need to. Usually about an 45-60 minutes for Texas size dinner rolls.
I was confused as well, thinking it was only going to take an hour for the frozen rolls to thaw and rise. Well, after 3 hours they were slightly risen (not double). Since it was already late I went ahead and baked them. So much for dinner at 6 pm!
They do only take about 45-60 min from frozen to fully rise. I even use the Texas size rolls which are bigger. They should never take 3 hours. Something isn’t right there. Which model pressure cooker do you have? Some models have slightly different instructions. Alternate instructions for certain models are also included in the recipe Notes.
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