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deb-in-mi

Well-known member
So I just tried my hand at making rolls from my Marcy Goldman cookbook. Since I successfully made pizza dough and cinnamon rolls as of late - I figured I would give rolls a try to.

The ingredient list is as follows:

1/4 cup water (100 to 110F)

2 Tablespoons rapid rise yeast

1 1/4 cups warm buttermilk

1/4 cup sugar

2 tsp. salt

Well - suffice it to say that this dough was neither 'soft' nor 'elastic'. In fact it was a rough mess that I threw out. And it got me thinking....do you think Ms. Goldman might have meant 2 teaspoons of yeast?

Thanks,

Deb

 
I just did a search on these rolls and it appears that others were successful

with the recipe...so I guess I will just add this to my 'failure' list of yeast recipes. I called my hubby to tell him I had to dump the dough and all I heard was "ahhhh. You and yeast...."smileys/smile.gif

Deb

 
how much flour did the recipe call for? I usually use a scant TBL for doughs and that

does seem like a lot of yeast, particuarly rapid rise. if have about 2 - 2 1/2 cups flour in this recipe, then 2 tsp or scant TBL should be plenty.

 
When using rapid rise yeast or active dry yeast this is how I get it to work everytime:

Any water amount it calls for the recipe I put it in a glass measure cup then microwave the water for 12 - 15 seconds.

Then I add the yeast and with a small whisk I wisk the yeast to frothy then let it settle for 10 to 15 minutes then right before adding to the recipe ~ I whisk it again.

WORKS EVERYTIME WITHOUT FAIL.

I use to have disasters using yeast and get to berating myself "why can other's do it and I can't?"

I stumbled onto this method and NOW all my breads, rolls, and anthing with yeast believe it or not are QUITE SUCCESSFUL!

For DOUGH: something else that helps and is VERY IMPORTANT TOO ~ when dough is done mixing / kneading ... I slam it down very hard on the counter several- several times to loosen the gluten in the dough ... and knead a few quick times.....this is VERY VERY helpful to the success with yeast!!!

Give it a try ~ I sincerely hope it works for you smileys/smile.gif

 
That seems like a lot of yeast to me, but I don't think the yeast is the problem..

It sounds like maybe too much flour if your dough was too stiff. More liquid might have salvaged it.

Once you get the hang of how the dough should feel you'll know whether to add more liquid or more flour. Humidity and measurements vary, so you really have to feel your way.

I usually use less yeast than a recipe calls for because 1) it's expensive and 2) the bread will have more flavor and character if it takes longer to rise. The yeast multiplies so it always catches up eventually.

 
2 T seems like a lot of yeast. Also, rapid rise doesn't need such warm water, generally.

You can even add it to the dry flour mixture. If you had let that rough mess rise, and then punch down and rise again, it might have softened to a nice dough. Just guessing though. What I meant to say in the heading was that if putting the yeast directly into the water, I wouldn't use that warm of water with rapid rise. The fleischmann's site recommends adding the yeast to the dry ingredients, then adding the warm liquids for rapid rise. I usually do the liquid "proofing" with regular yeast though.

 
from the fleischmann's site

Fleischmann's RapidRise Yeast

• Reduces rising time by as much as 50% by eliminating the first rise
• Instant yeast designed for mixing directly with other dry ingredients before use
• Can be used in all your recipes (even those before RapidRise™ Yeast - introduced in 1984)
• For use in your oven or bread machine
• Available in strip of three 1/4 oz. envelopes
• Same as Instant and Bread Machine Yeast

http://www.breadworld.com/products.aspx

 
Here's the full recipe:

2511 Rolls

1/4 cup warm water (100 to 110 degrees)
2 tablespoons rapid-rise yeast
1 1/4 cups warm buttermilk
1/4 cup unsalted softened butter, cut into small chunks
1/4 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose or bread flour (testing note: I only needed 5)
1/2 cup unsalted butter, melted

Generously (testing note: Or not so generously) spray a 12-cup muffin pan with nonstick cooking spray and place on a large baking sheet lined with parchment paper.

In a mixer bowl, hand-whisk water and yeast together, and let stand 2 to 3 minutes to dissolve yeast. Briskly whisk in buttermilk, softened butter, sugar, salt and most of flour. Knead with dough hook on lowest speed about 8 minutes, adding more flour as necessary to form a soft, smooth and elastic dough. Remove dough hook and spray dough with nonstick cooking spray.

Cover entire mixer and bowl with a large clear plastic bag. Let rise until almost doubled, 45 to 60 minutes, or refrigerate overnight. If refrigerating, allow dough to warm to room temperature before proceeding.

Turn out dough onto a lightly floured work surface and gently deflate. Divide dough into 12 portions. Cut each portion into three chunks and dip chunks into melted butter. Alternatively, you can form the chunks into small balls. Place three chunks or balls into each well of a 12-cup muffin pan. Drizzle any leftover melted butter over rolls. Cover loosely with plastic wrap and allow to rise until doubled in bulk, 30 to 60 minutes

Preheat oven to 375 degrees and bake 10 minutes. Then reduce oven temperature to 350 degrees and continue to bake until lightly browned (another 15 to 20 minutes.) Cool in pan 10 minutes, then turn out to serve or cool completely.

 
I'll see if I can getto this over the weekend. FYI - slow, frig raised doughs

are really great. it gives a long, slow rise and allows the dough to delevope lots of "charactor"

 
I didn't even get as far as trying to have it rise....

my dough was a dry mess...even after adding more 'wet'. I'm thinking maybe the yeast was a bit too hot?

Randi - please don't worry about making this. I'd be thrilled just to have a roll recipe that you think is good:)

Deb

 
sounds like your yeast died. I used to make a lot of different breads

but not rolls. however, there is one recipe I have made several times and it's for a potato dinner roll. I'm pretty sure I remember which book and I'll post it for you as soon as I find it. they always came out great.

 
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