Recipes
Perfect Yeast Rolls Tips & Recipe
April 18, 2017
My enthusiasm for sharing things that really work is at an all time high right now.Whether it is gardening ideas seasoned with joy, perhaps a simple decorating tip or a tried and true scrumptious recipe.I'd like to share them all with you and today I am sharing a recipe for Perfect yeast rolls!Are they picture perfect...no but they are mighty tasty.I know this for certain, the more time that I spend with my hands in the garden soil or in a cup of flour the more I know that I have truly reclaimed my passion, renewed my purpose and have revisited skills and hobbies that I have always enjoyed and found to be productive.
So in this world of unpredictably I am going to be consistently sharing the predictable aspects of my life with you.I hope that you will enjoy incorporating a few of these predictable recipes, gardening tips and such into yours too.
For my sweet friends onINSTAGRAM this recipe is especially for you!
Perfect Yeast Rolls Recipe from my real kitchen to yours and guess what they make perfect sandwich buns for mini sandwiches too.
Perfect yeast rolls tips:
1. You can use active yeast or compressed yeast in your recipes. Both take 5-10 minutes to soften.
2. Add the correct amount of sugar, it is the raw material from which yeast manufactures the leavening gas and also adds flavor and aids in browning.
3.Don't skip on the salt it is added to the dough for flavor, but also helps to control fermenting.
4. On day of high humidity dough may require up to one more cup of flour than recipe states, you will know by the stickiness of the dough.
5. Let dough rest before shaping to regain elasticity. Cover during this resting period so surface with not dry.
Sharing some behind the scene facts of why your bread goes from dough to buns!For more of the science behind the bread you might enjoy Serious Eats
Scalding MilkMilk that has been heated to 82 degrees (nearly to boil) then cooled down.Scalding the milk is more of a scientific purpose for bread. The whey protein in the milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen.
Rising
This is the most dramatic transformation the dough will go through.Rising is a process of respiration.
YeastFermentation and a type of fungus.
Basically three types of yeast:
*Fresh Yeast (block or cake)*Active-Dry Yeast*Instant Yeast
Leaving you all today with these positive words.
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Thank you for sharing this recipe we loved them and they made cute little ham sandwiches later. I think this is a recipe that even I can make. Have a Great day Jemma!
ReplyDeleteCarole,
DeleteThis recipe has been passed down through the ages and is pretty much fail proof.
Time and staying precise to the ingredients is really a sure fire way to have success when baking! Glad you enjoyed them too:)
They look and sound scrumptious, Jemma. Isn't it so refreshing to be happy doing the things that make one feel passionate about their life? I also love to bake, but have to admit that yeast has always intimidated me, even though I have baked with it.
ReplyDeleteHave a lovely week!
Poppy:)
Yes indeed Poppy staying true to ourselves and living our lives with that passion creates an environment of rich living. I have struggled a bit as all of the children have left home now and finding my own space to grown and thrive has been daunting. By I am getting there.
DeleteBaking is a science and staying steady with the recipe creates a successful product!
Those rolls look so yummy . I do believe I could eat one right now . I'm not a big bread eater but when it comes to fresh baked rolls , oh, I have to really watch myself ! Thanks for sharing dear Jemma . Have a wonderful day . Hugs and blessings, Cindy
ReplyDeleteCindy,
DeleteI am just like you in the bread department, I can take it or leave it, except with these tasty little delights!
They are just the right sizes because they are sort of mini's :)
Oh, my word! These look amazing! It is probably a bad idea for me to learn to make them, though! LOL! Bread is definitely my weakness. Thank you so much for sharing!!
ReplyDeleteCheryl,
DeleteThe good thing is that you can make mini rolls so you can have two guilt free!
Thank you, dear Jemma, for sharing! You definitely had me on Instagram with the photo of those rolls! I love a good yeast roll and can't wait to try your recipe!
ReplyDeleteHugs,
Cecilia
Thank you sweet Cecilia! You will love these and they have so many options of shapes.
DeleteYou could make cloverleaf or corkscrew too. A versatile recipe for sure:)
Hugs,
Jemma
Thanks, Jemma! I may have to try this one and show the resident bread baker that he's not the only one who can play with yeast! They looks beautiful!
ReplyDeleteJeanie,
DeleteOh you could so easily bake this if you'd like to!
Baking is another way for me to relax:)
Yum these look so delish! Hope your Easter was fabulous. Have a great week.
ReplyDeleteHugs,
Kris
Thanks Kris, they are yummy and just the perfect size for mini sandwiches after the main meal is over.
DeleteI love baking it is so rewarding and therapeutic as well.
Thank you, we did have a beautiful Easter celebration!
Hugs,
Jemma
Oh boy those yeast rolls look so delicious! I didnt know about the effects of scalding the milk- very interesting!
DeleteThey are super good Liz! So many different way to shape them as well which makes them doubly versatile. I love knowing the science behind baking-that is what makes cooking and baking so different! Baking you must follow the recipe-cooking you can experiment:)
DeleteThey sound wonderful! My daughter makes yeast rolls and I get to enjoy them!
ReplyDeleteThese look so delicious! I can just imagine eating one right now...hot out of the oven and with just a smidge of butter. Oh yummy.
ReplyDeleteWould you believe I have never baked with yeast? For some reason it is intimidating to me. I will definitely have to try these in my new kitchen. :)
Bread is my weakness!! I am not a baker, but I love to eat it. Although this recipe looks fairy doable. I may have to give it a whirl. Fingers crossed!! :)
ReplyDeleteThese rolls look so Yummy. Unfortunately, I have to watch my yeast intake though. There's nothing better than homemade bread or rolls warm from the oven with a little butter. These do look good, Jemma. And I really like the quote on here today, it spoke to me.
ReplyDeleteA happy week to you, my sweet friend.
love, ~Sheri
hey look wonderful and so appetizing. Nothing better than home baked goods. My husband loves bread so this would be heavenly to him. xo
ReplyDeleteOh Jemma, I love this, not only for the wondrous taste of these, but for the tried and true methods and ingredients that take me back to my mother's flour-dusted kitchen. In this world of unpredictable circumstances, it is VITAL for us to keep a consistency, a routine of joy-making. You got it spot on. LOVE YOU!
ReplyDeleteYummy! They look delicious Jemma! I made some hot cross buns for Easter and they didn't rise during the first rise. The second rise was minimal but they baked fine and tasted good. Don't know what happened but I had a panicky moment when they looked exactly the same 1 1/2 hrs during the first rise. I'll have to try this recipe. Thanks for sharing with us!! Have a nice day! xo Linda
ReplyDeleteWell, I'm going to try these as I still have some yeast left over from making Hot Cross Buns on the weekend. The buns I made didn't rise properly, and I'm wondering if using skim milk was the reason. I might incorporate these tips into my own recipe for the hot cross buns to see if I have better success. Thanks for your advice Jemma.
ReplyDeleteIt's so nice to hear how happy you are now in your life. Moving to the country and starting your garden sounds like it was the best therapy for you. Hugs!
Wendy xox
Hi Dear Jemma, wow do these rolls look delicious. So moist and good!! Thank you for sharing the recipe. Hope you enjoyed a special Easter. Have a beautiful week my friend. xo
ReplyDeleteIf you were a true friend you would pop a few of those in the mail and send them my way!! Ha ha these look awesome, I love a good soft warm dinner roll with gobs of butter - yummm!
ReplyDeleteI LOVE yeast rolls, but I'm not a natural baker. I'm tempted to try your recipe though. It makes my mouth water just looking at the pictures.
ReplyDeleteI can almost smell them through my computer screen! Look yummy. I will be trying your recipe.
ReplyDeleteLike Eilis above, I can almost smell them through my computer!!!
ReplyDeleteAll the best Jan
I can almost smell these through my iPad :) I never knew that about the milk, but it's a great tip that can make all the difference!
ReplyDeletexxx