Baking and using yeast can be very hard to master. But if you manage to do it, the rewards can be delightful. Imagine being able to go straight from oven to the dinner table with rolls that taste, look, and smell like they came from a fine bakery.
There are a few main tips that need to keep in mind to create wonderful rolls. First, you need to have yeast that is fresh. Old yeast tends to act weakly or not act at all, which won't give you any rising action in your rolls and will leave you with flat, dense rolls that are hard and tasteless. Next, you need to have a draft free, warm place to allow your dough to rise. Without the rising period the rolls remain small and hard. It is essential to have this warm place to let the rolls rise to perfection.
Your attention to details will set your rolls apart. Use warm liquids when baking. If the temperature is too high, the microorganisms in the yeast will die. When it is too cold, the rate of reaction would be less.
Another pro technique is adding whatever sweetener the recipe calls for to the warm liquid before adding to the yeast. The sugar will give the little microorganisms in the yeast more "fuel" for a more potent reaction. Once you have combined the warm liquids with the sweetener and the yeast, let it stand for a bit until you see froth forming on top. This means the reaction is starting and it's time to add in the dry ingredients.
Flour should be added one cup at a time and then kneaded in. Do not overload your dough with flour. Too much flour will make it hard for the rolls to rise and they will be denser and not as flavorful. Add the flour until the dough does not stick to the sides of the bowl. Knead for five minutes. You may need to add more flour during this stage to allow the dough to be workable. That is fine and normal. Add enough to make the dough pliable and smooth.
Once you have smooth workable dough, you may choose to do a single rise or a double rise depending on your time constraints. If you wish for a double rise, place the dough in a greased bowl, cover loosely and place in a warm place to rise until doubled. The oven turned to a low degree setting will not work for this. It will still be too hot and will cook your dough. Once the first rise is completed, or if you choose to do a single rise, punch down the dough, remove it from the bowl and place it on a floured surface. Roll the dough out and cut into portions. Shape and then place on cooking pans. Whether you wish to make fancy or plain rolls let them rise until doubled in a warm draft free place and then bake them in a preheated oven, remove and brush with butter. Serve straight from the oven to the dinner table and watch everyone devour your home-made, heavenly melt-in-the mouth dinner rolls!
There are a few main tips that need to keep in mind to create wonderful rolls. First, you need to have yeast that is fresh. Old yeast tends to act weakly or not act at all, which won't give you any rising action in your rolls and will leave you with flat, dense rolls that are hard and tasteless. Next, you need to have a draft free, warm place to allow your dough to rise. Without the rising period the rolls remain small and hard. It is essential to have this warm place to let the rolls rise to perfection.
Your attention to details will set your rolls apart. Use warm liquids when baking. If the temperature is too high, the microorganisms in the yeast will die. When it is too cold, the rate of reaction would be less.
Another pro technique is adding whatever sweetener the recipe calls for to the warm liquid before adding to the yeast. The sugar will give the little microorganisms in the yeast more "fuel" for a more potent reaction. Once you have combined the warm liquids with the sweetener and the yeast, let it stand for a bit until you see froth forming on top. This means the reaction is starting and it's time to add in the dry ingredients.
Flour should be added one cup at a time and then kneaded in. Do not overload your dough with flour. Too much flour will make it hard for the rolls to rise and they will be denser and not as flavorful. Add the flour until the dough does not stick to the sides of the bowl. Knead for five minutes. You may need to add more flour during this stage to allow the dough to be workable. That is fine and normal. Add enough to make the dough pliable and smooth.
Once you have smooth workable dough, you may choose to do a single rise or a double rise depending on your time constraints. If you wish for a double rise, place the dough in a greased bowl, cover loosely and place in a warm place to rise until doubled. The oven turned to a low degree setting will not work for this. It will still be too hot and will cook your dough. Once the first rise is completed, or if you choose to do a single rise, punch down the dough, remove it from the bowl and place it on a floured surface. Roll the dough out and cut into portions. Shape and then place on cooking pans. Whether you wish to make fancy or plain rolls let them rise until doubled in a warm draft free place and then bake them in a preheated oven, remove and brush with butter. Serve straight from the oven to the dinner table and watch everyone devour your home-made, heavenly melt-in-the mouth dinner rolls!
About the Author:
Michelle really is a season writer concerned with household cooking. She really loves expressing her ideas and great tips on creating crock pot meals and / or crock pot chicken.
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