Hi, I have a question about a somewhat similar recipe for rolls that I'm working on, but don't have anywhere else to turn to, and it's becoming very distressing so I hope someone here could help me. The recipe I have calls for pretty much the same ingredients, only at different ratios; it also uses active dry instead of instant yeast so the dough requires two rises. What I've done is I've followed the recipe through the end of the first rise, then I reshaped the dough and keep it in the fridge, planning to form the rolls and bake them the next morning. However, this was two days ago, and I've been so busy that I've absolutely forgotten about the dough. To make it worse, I won't be able to bake it until tomorrow night, making the total time the dough spends in the fridge a little more than three days. After a bit of researching on the Internet, I'm now terrified that my dough may have over risen or dried out. I wonder if anyone could give me some advice as of what to do to fix these problems, or whether I should just throw the dough out and start a new batch. Thank you. Parker House Roll dough does not hold over. It will have soured by now. You'll need to begin anew. Sorry. Frank @ KAF.

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