Yeast Rolls

Im like the guy whose computer guru told him he was too dumb to own a computer. I am starting to supect Im too dumb to attempt to learn to bake.

 tried today to make yeast rolls using a recipes from all recipes. Very simple measure mix let rise spoon dough into cupcake pan let rise again and bake for 10 min.

I expected rounded rolls on top but got flattened ones. Texture I expected the doughy soft texture but got a corn bread consistency. They tasted good enough to eat but were not the yeast roll I get at say Golden Corral I used all purpose flour would bisquick be better?

Any advice besides quit trying:O(

I have been making these yeast rolls for some time now. Usually for the holidays. I thought I would share. They are very good and light.

Ingredients:

494 Grams Flour (bread)

5     Grams yeast (IDY)

65   Grams Sugar

5     Grams Salt

50   Grams of Egg (beaten)

195 Grams Milk

49   Grams Shortening

49   Grams Water

* Optional - I add about 3 tablespoons of day old mashed potatoes.

   Sometimes I add Sesame seeds

Combine all dry ingredients except salt and add water. Mix and set aside 20 minutes. Beat together egg, shortening and salt adding milk and knead for 10 to 12 minutes. Dough will be tacky. Place in oiled bowl and set aside covered.

Allow bulk ferment till double.

 Remove and scale and shape into 1.75 to 2 ounce rolls. They will expand a great deal. Place on baking sheet and cover. (I do an overnight refrigeration) Then allow 1 to 2 hours for final proof. You may not get much rise but you will get it in the oven. Keep an eye on them and when you press one with your finger and it doesn't completely return they are ready.

Place in preheated oven 375 degrees and bake approximately 10-12 minutes. Remove and brush with butter.

Allow to cool. What is leftover can be frozen.

www.elisfoods.wordpress.com

I've never tried doing a blog before, but just had to share last weekend's ragingly successful experiment. Sourdough has been going not-so-well lately, so I've returned to commercial yeast for a bit. This is a somewhat altered version of my mother-in-law's recipe.

Orange Sticky Rolls

Sweet Dough:

1 Cup lukewarm milk (for non-dairy, I use 1/3 c each of coconut, soy, and rice milks)

3 Tbsp honey

1 tsp salt

1 tsp instant yeast

1/4 Cup water (the original recipe called for active dry yeast dissolved in water; instant doesn't need dissolving, but the dough needs the liquid)

1 egg

1/4 Cup shortening (coconut oil)

4 cups flour (I used 3 cups KA AP and 1 cup spelt, worked great)

Mix all ingredients together until smooth, let sit for 20 minutes, then do several french folds. It's a fairly sticky dough, but tightens up quickly.

Let rise for 2 1/2 hours, folding three times, every 30 - 45 minutes. The original recipe calls for 2 bulk rises, punching down in between, but folding made it so much lighter.

While the dough rises, make the orange glaze;

Juice and zest of 1 - 2 oranges, and 1 lemon (about 3/4 cup juice)

1 1/4 cups sugar

Cook juice, zest, and sugar together over low heat in a heavy saucepan until thickened, about 15 - 20 minutes.

Let cool to room temperature. I had to stick it in the fridge to cool it down a bit.

When the dough is ready, roll out into a 9"x18" oblong. Spread with about 4 Tbsp of the filling (don't use too much! It's not like cinnamon rolls, any extra will goosh out and make it impossible to seal the roll), then roll tightly along the long edge, and pinch the edges together.

Grease a 9"x13" pan (actually, next time I'm going to use something bigger, or two pans. I think 9"x13" is a little small, the rolls were a little too closely squeezed in there for my taste). Spread the rest of the glaze in the bottom of the pan.

Slice the roll into 1" pieces, then place loosely in the pan. Cover and let rise until not quite doubled (20 - 30 minutes).

Bake 25 - 30 minutes at 375 F. When done, invert pan over cooky sheet.

They're pretty decadent, but make a nice change from decadent cinnamon rolls.

Enjoy!

edh