Once the dough is mixed, cover with plastic wrap and let
it rise until doubled in size.
Leave to
rise until doubled in size, about 3 hours.
Cover with plastic wrap and allow to
rise until doubled in size, about 2 hours.
Place rolls onto baking pan, cover and let
rise until double in size (approximately 30 minutes).
Cover with a clean, damp cloth and leave to
rise until doubled in size (about 1 hour).
Let
it rise until doubled in size, about 1 1/2 hours.
Leave to
rise until doubled in size, 6 - 9 hours.
Place in a greased loaf pan 9 «x 5», cover with cling film and leave to
rise until doubled in size, about 2 hours.
Cover with a towel, and allow to
rise until doubled in size, about 30 minutes.
Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let
rise until doubled in size, 1-1/2 to 2 hours.
Once that mixture in well mixed place it in a buttered bowl and let
it rise until double in size, about 1 1/2 hours.
Cover with a plastic wrap and place in a warm place (not hot or you might kill the yeast) and let
it rise until doubled in size, about 1 hour or less
Lightly coat a large bowl with olive oil or butter and let your dough sit in it for about an hour to
rise until doubled in size.
Let
rise until doubled in size and dough does not readily spring back when poked with a finger, about 2 hours.
Cover tightly with plastic wrap and set in a warmish area (an off oven with the light turned on is a great place) to
rise until doubled in size, about 3 hours.
Cover the dish with plastic wrap and allow the rolls to
rise until they double in size, about 30 minutes at room temperature.
Cover the bowl with plastic wrap and allow the dough to
rise until it doubles in size, about 1 hour at room temperature.
Cover, and let
rise until doubled in size, about 1 hour.
Cover with a tea towel and set aside to
rise until double in size, about 1 hour.
* The dough can be
risen until doubled in size, then refrigerated overnight for use in the morning.
Rolls can be refrigerated at this point until ready to bake for up to 2 days or allowed to
rise until doubled in size.
Set aside in a warm place to
rise until doubled in size, about 2 - 3 hours.
Cover with plastic wrap and place in a warm spot to
rise until doubled in size, about 3 hours.
Cover loosely with plastic wrap, and set in a to
rise until doubled in size - this took 45 minutes for me, but it may take up to an hour depending on your yeast / air temperature.
Let
rise until doubled in size (about 1 hour).
Cover and let
rise until doubled in size, about 1 1/2 hours.
Transfer the dough to a lightly oiled bowl, cover and let
rise until doubled in size, about 1-1/2 hours.
Let
rise until double in size, about 1 hour.
Let the dough
rise until it doubles in size or is even with the top of the pan.
Cover with damp towel and
rise until doubled in size, 2 - 4 hours.
Cover it and let it sit for about 1 hour at room temperature, to let the dough
rise until doubled in size.
Remove the bowl from the mixer, cover with plastic wrap and allow to
rise until doubled in size.
Cover with a clean kitchen towel, allow to
rise until doubled in size, about 1 hour, and preheat oven to 230 °C / 450 °F / gas mark 8.
Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and allow to
rise until doubled in size.
Place the dough in an oiled bowl, cover with plastic wrap and let it sit for at least 2 hours at room temperature, to let the dough
rise until doubled in size.
Put in a warm spot to
rise until double in size, about 1 hour.
Cover with plastic wrap and allow to
rise until doubled in size, about 1 hour.
Let
rise until doubled in size, 1 to 2 hours.