How to Store Unused Dough

Written by jenny harrington Google
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How to Store Unused Dough
Making dough early in the day then bake it fresh just before serving. (Thinkstock Images/Comstock/Getty Images)

Make dough for baked treats ahead of time and bake it later when you have a few moments to spare. Yeast breads and rolls, cookies, biscuits and even cake batter freeze or refrigerate well before you bake them. The leavening agents, whether it's yeast or baking powder, resume rising once the dough warms up. Yeast temporarily goes dormant at cold temperatures, but freezing doesn't kill it. The baked dough tastes the same as if you made the dough fresh right before baking.

Skill level:

Things you need

  • Non-stick spray
  • Cling film
  • Double-action baking powder
  • Waxed paper
  • Freezer container

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    Yeast Dough

  1. 1

    Form the dough into a ball before it rises. Alternatively, shape the dough into rolls or loaves. The dough will rise slightly during storage.

  2. 2

    Spray the surface of the dough with non-stick spray.

  3. 3

    Wrap the dough tightly in plastic food storage wrap. Wrap in two layers of plastic if you are freezing it.

  4. 4

    Store the dough in the refrigerator for up to three days. Remove it from the fridge one to two hours before you plan to bake it. The dough finishes rising as it comes to room temperature.

  5. 5

    Place the dough in the freezer to store it for up to one month. Thaw the dough in the refrigerator or at room temperature overnight. The dough rises as it thaws and comes to room temperature.

    Other Types of Dough

  1. 1

    Replace the regular baking powder in the recipe with double-action baking powder if you plan to freeze or refrigerate the dough, when applicable. This allows the dough to rise properly after thawing and during baking.

  2. 2

    Form cookie dough and other dense doughs into a ball or log. Wrap the dough in a layer of waxed paper then tightly in cling film.

  3. 3

    Place liquid batters, such cake batter, in a freezer-safe storage container. Leave at least 1/2 inch of space at the top of the container for any expanding that takes place during freezing and thawing. Seal the container closed.

  4. 4

    Store the wrap or packaged dough or batter in the freezer. Store cookies and other dense dough in the freezer for up to three months, and liquid batters for up to one month.

  5. 5

    Refrigerate the dough for short term storage. Store the dough refrigerated for up to three days.

Tips and warnings

  • Store refrigerated dough on the top or centre shelf of the fridge. Avoid storing the dough in the door, as this area warms each time you open the fridge and may cause the dough to rise prematurely.

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