Lemon Roll dough has barely risen...
I just created an account on The Fresh Loaf due to my frustration with my Lemon Roll dough. ( I'm more of an expert on cakes than yeast doughs...) I created my own dough recipe (based it on my cinnamon roll bread recipe which has worked great in many occasions) , and it was to be filled with lemon curd, rolled up and baked. Yet it has been over 3 hours since I left my dough to rise and it has barely risen.
I wanted to use yogurt instead of just the usual milk, for a more tender roll. I warmed up the milk and yogurt together, then added the sugar and the yeast. Shortly after, I freaked out thinking maybe adding the yeast directly to the yogurt wasn't the greatest idea. I though I killed the yeast. The yeast didn't feed and froth like it usually does. I decided to go ahead and make the dough anyway. It has barely risen. I even placed it inside my warm oven. Here is my recipe:
- 2 1/2 teaspoon dry yeast + pinch sugar ( I ended up using just 2 teaspoons, because that's all I had left)
- 1 cup yogurt
- 1/2 cup coconut milk
- 3 1/2 cups all purpose flour
- 1/4 sugar
- 1 tablespoon honey
- 1/3 cup vegetable oil
- 2 egg yolks
- 1 teaspoon salt
- zest of 1 lemon
Is the problem the yogurt? Maybe the temperature of the milk/yogurt mixture wasn't high enough to wake up the yeast? Was it the amount of yeast used? I know my yeast was still good to use because I made garlic rolls just a few days ago and they turned out great.
I really don't want my dough to go to waste. I appreciate any feedback!
Thank you all,
The sad LoafyLady