Best Baking Essentials Awesome Yeast Rolls Recipes

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

BAKING ESSENTIALS: AWESOME YEAST ROLLS

Steps:

• 1. PREP/PREPARE
• 2. Warm the buttermilk and whole milk to about 105f (40c), this will help to activate the yeast while you are mixing the ingredients. If you go much higher, you can kill the yeast, and we do not want that to happen.
• 3. You can knead the dough by hand, but we will be using a stand mixer fitted with a dough hook.
• 4. Bake them... Or Freeze for Later If you want to make these ahead of time, you can get them to the step where you form them into the rolls (step 19), and instead of baking them... freeze them. Take them out of the freezer about 2 hours before you want to bake them and allow to thaw and rise. Then, pop them into the preheated oven, and there you go.
• 5. Instant versus Active Yeast The main difference between the two is that instant yeast does not require proofing, while active yeast does. So, if all you have is active yeast, you will need to take some of the warm milk, add the sugar, and stir in the yeast. Then wait about 15 minutes to make sure it starts foaming. With instant yeast just toss it in the recipe and keep going. If you are using active yeast and it does not foam, it is dead. Give it a proper burial and get some fresh yeast. Freezing yeast will put it on pause and extend its active lifespan long past the expiry date. Seal the yeast in an airtight container before freezing.
• 6. Temperature and Rise Time Yeast rises ideally at temperatures between 70f (21c) and 80f (26c). If your house is cool in the winter, then place the rolls somewhere a bit warmer; for example, the top of a fridge or in a warm (but turned off!) oven. If you put the dough on a heater to rise, insulate the bottom of the bowl with a few towels. If your house is very warm, the dough may rise quicker than expected. What I usually do is turn one of the ovens on for one minute, and then turn it off, and throw in the rolls to rise. That one minute gets the oven into the ideal temperature to get a maximum rise, in a minimum amount of time.
• 7. Can I raise the temp higher to get a faster rise? Actually, you can; however, you should not do this. Pumping up the temp will cause the rolls to rise faster but will weaken the structure to the point that they might collapse when baked. Stick to the ideal time and wait it out. Remember, baking is a lot about science. Follow the science and everything works out splendidly; do not follow the science at your own peril.
• 8. Gather your ingredients (mise en place).
• 9. Add the warm milk and buttermilk, the egg, yeast, salt, butter and sugar to the bowl of your food processer.
• 10. Use a whisk to combine all the ingredients.
• 11. Add 5 cups of the flour to the mixer (reserving the remaining cup).
• 12. Fit on the dough hook and begin on slow speed.
• 13. As the ingredients begin to come together, click up the speed by a notch.
• 14. Add a tablespoon or two of the reserved flour at a time, until the dough becomes smooth, and begins climbing up the dough hook. You will probably need to occasionally stop the mixer and scrape down the sides.
• 15. Chef's Note: The amount of flour needed is determined by many factors; just add a bit at a time, until the dough climbs the hook.
• 16. Remove from the stand mixer, place on a lightly floured surface, and knead a few times until smooth, then cut in half and form into 2 balls.
• 17. The dough should be slightly sticky, but not overly so. If it is really sticky, then work in a bit more flour, a tablespoon at a time, until it is smooth and elastic.
• 18. Rub the dough balls with a bit of non-flavored oil (grapeseed, vegetable), then tightly double wrap in cling wrap.
• 19. Stick in the refrigerator and allow them to rest from 24 to 48 hours.
• 20. Remove one of the half balls from the fridge, and roll portions into round 2 - 3-ounce balls. You should get from 12 - 14 rolls from each half.
• 21. Place them close together in a lightly buttered baking dish.
• 22. Place in a non-drafty corner of the kitchen, cover with a tea towel, and allow them to rise for 1 to 1.5 hours, or until they rise, and begin pushing together.
• 23. Place a rack in the middle position and preheat the oven to 375f (190c).
• 24. When the rolls have properly risen, place them into the preheated oven, and bake until nice and brown, about 15 - 18 minutes.
• 25. PLATE/PRESENT
• 26. Brush some butter on the hot rolls and serve immediately. Enjoy.
• 27. Keep the faith, and keep cooking.