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zooterist's picture

How to make a yeasty soft roll

May 16, 2012 - 9:31am -- zooterist
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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? 

dmsnyder's picture
dmsnyder

Double knotted rolls - shaped 
Double knotted rolls - shaped 

 Rolls proofed 
Rolls proofed 

 Double knotted rolls - Baked 
Double knotted rolls - Baked  

Norm's formula for these rolls is here: 
http://www.thefreshloaf.com/node/9536/double-knot-roll#comment-49092 

David 

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