The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Questions about making Southern yeast rolls

ALeous's picture
ALeous

Questions about making Southern yeast rolls

Hi everyone! I'm a new baker, and I've got a few questions about this recipe I tried last night:

1. why would it suggest mixing it with a mixer for 15 minutes? Being a new baker, that seems like an awful long time to me. I wasn't able to do it that long (my cheap mixer doesn't always do well with kneading) so I kneaded it for about 5 minutes. It seemed fine to me, but I wonder if kneading it for longer would have made much of a difference.

2. any tips on freezing the dough for future use? ie, do you freeze the balls before the 2nd rise? once frozen, do you need to defrost and let rise before putting in oven?

3. I've got an inexpensive stand mixer. it came with two small corkscrew-shaped dough hooks. Almost every time I make dough, it climbs the hooks! Am I doing something wrong, or is it the mixer?

Thanks all!

 

tgrayson's picture
tgrayson

Enriched doughs take longer kneading to develop the gluten; five minutes is probably too short, but fifteen sounds like a lot. Insufficient kneading may result in a smaller, denser product. You can typically see if your dough is kneaded sufficiently by using a "window pane" test.

 

pmccool's picture
pmccool

this older thread.  It contains the recipe you referenced, along with lots of commentary and tweaking.  And there are some additional recipes in the same thread.

Paul