Comments on: Yeast Rolls http://justbaking.net/2006/11/15/yeast-rolls/ Need We Say More? Tue, 06 Jan 2009 05:25:14 +0000 http://wordpress.org/?v=2.0.4 by: Tanyika http://justbaking.net/2006/11/15/yeast-rolls/#comment-27145 Thu, 27 Nov 2008 20:45:39 +0000 http://justbaking.net/2006/11/15/yeast-rolls/#comment-27145 I tried to make yeast rolls for the 1st time. It did not turn out fluffy like a cloud but it turn out flat like my ???. What did I miss? I tried to make yeast rolls for the 1st time. It did not turn out fluffy like a cloud but it turn out flat like my ???. What did I miss?

]]> by: angie moulds http://justbaking.net/2006/11/15/yeast-rolls/#comment-26836 Fri, 21 Nov 2008 22:46:41 +0000 http://justbaking.net/2006/11/15/yeast-rolls/#comment-26836 Hi: I have a question. Is the dough suppose to get hugh while rising the first time? Mine isn't rising very much and it has been longer than an hour. I always thought that it got big and that is when you puch it down. Help! Angie   <em>Hi Angie,</em> <em>Not all doughs get huge while rising, but this one should expand noticeably. There are a few factors that will affect how your dough rises (or doesn't): freshness of the yeast, temperature of the water, temperature of the proofing environment, etc. </em> <em>When I make yeast doughs, I almost always use instant yeast - also called RapidRise, or bread machine yeast. You have a much better chance with this type of yeast because it contains more live yeast cultures than the regular active dry yeast. To convert a recipe, just replace one envelope of active yeast with instant and add it directly to the flour instead of mixing it with the water first. (If you're using loose yeast, you can use 2 1/4 teaspoons of instant yeast per 1 tablespoon of active yeast called for in a recipe.) Water temp should be about 110 degrees. Anything hotter than 120 will start killing off your yeast.</em> <em>Make sure that your dough is not in a drafty spot while rising. Here's what I do: I turn the oven on to warm for about 15 seconds, then I turn it OFF. I then put the covered dough in the barely warm (off) oven and let it rise in there - no drafts.  </em> <em>Hope this helps!</em> <em>Best,</em> <em>Sandy, ed.</em> Hi:
I have a question. Is the dough suppose to get hugh while rising the first time? Mine isn’t rising very much and it has been longer than an hour. I always thought that it got big and that is when you puch it down.
Help!
Angie

 

Hi Angie,

Not all doughs get huge while rising, but this one should expand noticeably. There are a few factors that will affect how your dough rises (or doesn’t): freshness of the yeast, temperature of the water, temperature of the proofing environment, etc.

When I make yeast doughs, I almost always use instant yeast - also called RapidRise, or bread machine yeast. You have a much better chance with this type of yeast because it contains more live yeast cultures than the regular active dry yeast. To convert a recipe, just replace one envelope of active yeast with instant and add it directly to the flour instead of mixing it with the water first. (If you’re using loose yeast, you can use 2 1/4 teaspoons of instant yeast per 1 tablespoon of active yeast called for in a recipe.) Water temp should be about 110 degrees. Anything hotter than 120 will start killing off your yeast.

Make sure that your dough is not in a drafty spot while rising. Here’s what I do: I turn the oven on to warm for about 15 seconds, then I turn it OFF. I then put the covered dough in the barely warm (off) oven and let it rise in there - no drafts.  

Hope this helps!

Best,

Sandy, ed.

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