How to make a yeasty soft roll
Occasionally I like to make soft rolls, which is what many Southerners prefer. The problem I'm having is there is no yeastiness to the rolls when they're done. I like to be able to smell and taste a mild, residual yeastiness in warm homemade rolls. The best bread I ever made was years ago and required hours to make. It was a small French loaf baked on a terra cotta mold. It went thorugh three risings before going into the oven. I didn't know yeast could last that long, but it did.
How does one impart that mild yeastiness to bread?
Caveat: I like to do the kneading in a food processor. It's less messy and it's much faster. Normally I put in all the dry ingredients (including a "quick rise" yeast) into the processor and then pour in very warm, wet liquid(s), letting the processor run until a ball has formed. Then I let it whirl for another 30 to 45 seconds before putting it in a greased bowl in the oven with a bowl of warm water. I know this technique is probably sacrilege to bread purists and artisans, but I'm neither. I just want to to impart a little yeastiness to my soft rolls.