The Fresh Loaf

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Lemon Roll dough has barely risen...

LoafyLady's picture

Lemon Roll dough has barely risen...

Hello all,

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

clazar123's picture

Did you put the yeast in with the honey? Honey can have an effect on yeast with its natural antibacterial activity. It may well recover or take a longer time to rise but the trick will be not to let it dry out as it is rising and bake it the minute you think it is proofed.

Have you used this yeast with sweet breads before? Sometimes yeast takes a bit longer to raise sweet doughs and there is even a special yeast (SAF GOLD) for making sweeter, more enriched  breads.

Patience-don't let it dry out and keep going!

LoafyLady's picture

Thank you for your reply.

No I did not mix the yeast with honey. I used white granulated sugar. It has always worked for me. The dough seems to be rising very, very slowly. Unfortunately, the next time I'll be able to check on it will be in another 12 hours, so I covered it in a moist towel and placed it in the fridge over night.

Yes I have used this same yeast with cinnamon swirl bread, and it did take a longer time to rise, but it rose way quicker than this! Thank you for your yeast recommendation for sweet breads. I will check it out next time I'm at the market.

I'm not giving up on my Lemon Rolls yet!

PaddyL's picture

I never add yeast to milk as it can slow down the rising something cruel.

yy's picture

Your recipe has a good bit of sugar in it, which can dramatically slow down your yeast. For sweet doughs, it helps to use osmotolerant yeast such as SAF Gold label (available from many online retailers). Milk and yogurt are probably not the culprits.

Grandpa Larry's picture
Grandpa Larry

As you didn't say what type of yeast you used, and what temperature you heated the milk/yogurt to, we're operating somewhat in the dark here. The fact that the dough has risen, even a little, demonstrates that at least some of it is still alive.

My advise would be to keep the dough moist and allow it to rise at its' own pace. It should complete its' rise at some point.

Another excellent tactic is one I learned from forum member Mini Oven. Flatten the dough.  Dissolve a couple tablespoons of yeast in a very small amount of milk, spread it over the dough, knead a couple of times, then work it into a ball and place it again to rise.

Let us know how it turns out.

clazar123's picture

I hope you were able to salvage something from the dough?

LoafyLady's picture

@PaddyL: Interesting. Many recipes call for yeast to be dissolved in milk, and it has always worked for me until now.

@yy: Yes, I know about the sugar slowing down the yeast, but I have made a cinnamon swirl loaf with that amount of sugar in it, and while it did take more time than a simple white loaf to rise, it did rise at a steady and relatively fast pace.

@GrandpaLarry: I used Fleischmann's Dry Quck-Rise Instand Yeast. I don't have a thermometer, so I just stick my finger in the milk and test it that way. I know it's not the most accurate way, but it has worked until now. ( I will purchase a thermometer soon) I'm thinking maybe the milk/yogurt mixture wasn't warm enough though. Thanks for the tip! The dough has risen a bit more, despite it having been in the fridge for the last 10 hours. It smells a bit to yeasty for a lemon roll already though.

@clazar123: Just took the dough out of the fridge and placed it inside my slightly warm oven covered with a wet towel. The top has gotten a bit gummy but I am planning on baking it tonight anyways.

I'll let you all know how it turns out!

LoafyLady's picture

Just took the rolls out of the oven. Second rise took almost 2 hours. Surprisingly, they didn't turn out too bad! Thank you all.