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| Yeast rolls http://www.cookaholics.org/viewtopic.php?f=12&t=600 |
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| Author: | fitzie [ Fri Jan 08, 2010 11:14 am ] |
| Post subject: | Yeast rolls |
I'd like to improve my dinner roll baking skills and am looking for a white dinner roll with a yeasty flavor. My question is: will cake yeast give me more of that flavor than dried yeast? I've tried several new recipes but still not the flavor I'm looking for. Any suggestions? Fitzie |
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| Author: | TheFuzzy [ Fri Jan 08, 2010 8:50 pm ] |
| Post subject: | Re: Yeast rolls |
Fitzie, Yeast is yeast. If you can get it, bulk refrigerator yeast is probably the best quality. However, the yeast isn't going to make a difference in the taste, just the rising qualities -- except maybe that supermarket yeast is generally half-dead, so you're getting less. |
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| Author: | MiGirl [ Fri Jan 08, 2010 10:41 pm ] |
| Post subject: | Re: Yeast rolls |
I have a great Potato Roll recipe you may like. Am on vacation in Orange Beach AL should be home in a week or so, I'll PM it to you when I get home if you like. Laurie |
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| Author: | fitzie [ Sat Jan 09, 2010 7:07 pm ] |
| Post subject: | Re: Yeast rolls |
Thanks, Laurie, I'd appreciate it. |
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| Author: | Darcie [ Sun Jan 10, 2010 10:48 am ] |
| Post subject: | Re: Yeast rolls |
One way to add more yeast flavor is to add more yeast. My friend has a yeasty recipe that calls for 3 tablespoons of yeast (active dry) to 4-5 cups of flour. She did it because it didn't take long for the dough to double (ya think?), which also increases the yeast-y flavor. I personally don't like to taste the yeast, but if that's what you are after, try this: Dinner Rolls 4 1/2 to 5 cups flour 1 1/2 tsp salt 1/4 cup sugar 3 tbsp yeast 1 1/4 cups milk 1/3 cup water 1/3 cup vegetable oil Blend 2 cups flour and other dry ingredients in bowl of food processor. Heat milk and water to lukewarm (100 deg); add to dry ingredients. Process 30 seconds. Scrape bowl; then process until smooth. Add 2 1/2 to 3 cups additional flour and process until dough forms a ball. Process an additional 45 seconds. Let rise until doubled. Punch down and form into rolls. Let rise until doubled. Bake at 400 degrees for 10 to 15 minutes. |
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| Author: | fitzie [ Mon Jan 11, 2010 1:04 am ] |
| Post subject: | Re: Yeast rolls |
Thanks, Darcie. I'll give this one a try Fitzie |
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| Author: | talanhart [ Mon Jan 11, 2010 3:28 pm ] |
| Post subject: | Re: Yeast rolls |
When I worked in School Lunch, the baker made Cinnamon Rolls and she used a very yeasty dough so that it would rise quickly and they could bake them and have them ready for lunch. Everybody loved Cinnamon roll day. They were good, but they always gave me a stomach ache. I always thought it was the yeast. |
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| Author: | KSyrahSyrah [ Mon Jan 11, 2010 5:11 pm ] |
| Post subject: | Re: Yeast rolls |
Todd - you may have solve a mystery for me. I LOVE the smell of doughnuts, and morning, sweets, but they make me SOOOOOO sick. Likely the yeast. |
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