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Left my dough to rise in a cold kitchen and found a fix with a cooler and a mug
Tried making cinnamon rolls Saturday morning and the dough barely moved after 90 minutes. My kitchen was sitting at 64 degrees because I had the window cracked. I filled a small cooler with hot water from the tap, put the bowl in, and shut the lid. 45 minutes later it doubled, best rise I've had all winter. The water was about 110 degrees when I started, and I swapped it once halfway through. Just don't let the bowl touch the water directly or the bottom cooks. Anyone got a better trick for rising dough when the house is cold, or is the cooler method the way to go?
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