The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


zooterist's picture

How to make a yeasty soft roll

May 16, 2012 - 9:31am -- zooterist

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? 

Bart700's picture

Yeasty Soft Dinner Rolls

December 24, 2010 - 9:32am -- Bart700

Good morning and happy holidays to all.


I have just started making my own bread, and I have made three or four loaves and a pan of dinner rolls, and they all came out pretty good.  I made the dough in my food processor and then let it rise according to instructions.  BUT,  the the bread is too dense and crust is too thick and hard for my particular liking.  I was wondering if anybody here has a recipe that would yield a semi dense, yeasty soft  dinner roll.  Tonight,  I'm making puttanesca with homemade noodles and hopefully some great homemade dinner rolls. 

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