Making dough rise in a microwave can be a bit challenging since microwaves are designed to cook food quickly rather than provide an ideal environment for dough fermentation. However, it's possible to use the microwave to create a warm and humid environment that can help the dough rise more quickly. Here's a method you can try:
Prepare your dough according to your recipe and let it rest for its initial rise at room temperature for the specified time.
After the initial rise, shape the dough into the desired form, such as rolls or a loaf.
Place the dough in a microwave-safe bowl or container and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Make sure to leave some space for the dough to expand.
Place a cup of water in the microwave next to the dough. The water will create a humid environment that promotes yeast activity and helps prevent the dough from drying out.
Microwave the dough on low power (10-20% power) for short intervals of around 10-15 seconds at a time. Start with a short interval and then check the dough's progress. You want to warm the dough gently without cooking it. Repeat the intervals until the dough has doubled in size. This process may take multiple intervals depending on the size and type of dough.
Once the dough has doubled in size, remove it from the microwave and preheat your oven to the desired baking temperature.
Bake the dough according to your recipe's instructions.
It's important to note that the microwave method may not yield the same results as traditional proofing methods, such as using a warm spot in your kitchen or letting the dough rise at room temperature for a longer period. The texture and flavor of the dough may also differ slightly. However, if you're in a hurry or don't have access to other proofing methods, this technique can be a useful alternative.