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
Milk 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.
This is the most dramatic transformation the dough will go through.
Rising is a process of respiration.
Fermentation and a type of fungus.
Basically three types of yeast:
*Fresh Yeast (block or cake)
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Leaving you all today with these positive words.