What is the term for letting dough rest before rolling it out?

The correct term for allowing dough to rest before rolling it out is bench resting. This process is essential because it relaxes the gluten in the dough, making it easier to roll out without it springing back or becoming tough. When dough rests, the moisture is evenly distributed, and the texture improves, leading to better handling and a superior final product.

Proofing generally refers to the final rise of shaped bread dough before it is baked. Fermenting is the process where yeast converts sugars into carbon dioxide and alcohol, contributing to the dough's rise and flavor development. Chilling is the act of cooling the dough in the refrigerator, often used to prevent the fat in the dough from becoming too warm, but it does not specifically denote the resting period before rolling. Each of these terms relates to different stages or aspects of dough preparation, but bench resting specifically addresses the need for dough to rest and relax before further handling.