Pinterest is a dangerous thing when you are hungry. I can usually determine how hungry I am by the number of yummy pins I pin...Last week, I pinned the recipe for 30 Minute Yeast Rolls from Your Home Based Mom. I'm new to cooking with yeast, but thanks to our recent trip to Brazil, I am no longer afraid of recipes that call for it. Check out some of Sarah's recipes here and here.
This recipe seemed simple enough. And when my fellow blogger Joni said that she makes them once a week, I thought I would give them a try.
30 Minute Yeast Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Even though I am not always known to follow a recipe to a T, I did this time. The rolls tasted yummy and were easy to mix up, but I don't think I let them rise enough before baking them. I waited 10 minutes, but perhaps I should have waited longer. They were not as fluffy as my pinned picture...but I tried. Since they tasted great, we ate them. I did not, however, take a picture. They were not very pretty. I had baked them in my green Fiesta Ware casserole dish - hoping that it would make a colorful post. But after my semi-fail at the recipe, I didn't get out the camera.
I will not let this yeast recipe defeat me. I will try again. I will get back on the horse. I will not throw in the towel.
But...I would like some helpful hints...What should I have done differently? To all you experienced yeast roll bakers, should I just have let them rise longer? Any tips are welcome!
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| Original pic from original recipe...Pin found here. |
This recipe seemed simple enough. And when my fellow blogger Joni said that she makes them once a week, I thought I would give them a try.
30 Minute Yeast Rolls
1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1 tsp salt
1 egg
3 1/2 C flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Even though I am not always known to follow a recipe to a T, I did this time. The rolls tasted yummy and were easy to mix up, but I don't think I let them rise enough before baking them. I waited 10 minutes, but perhaps I should have waited longer. They were not as fluffy as my pinned picture...but I tried. Since they tasted great, we ate them. I did not, however, take a picture. They were not very pretty. I had baked them in my green Fiesta Ware casserole dish - hoping that it would make a colorful post. But after my semi-fail at the recipe, I didn't get out the camera.
I will not let this yeast recipe defeat me. I will try again. I will get back on the horse. I will not throw in the towel.
But...I would like some helpful hints...What should I have done differently? To all you experienced yeast roll bakers, should I just have let them rise longer? Any tips are welcome!
Cindy, these look delicious and like something I'll have to try. I haven't baked yeast rolls much, but have been doing pizza dough quite a bit. My initial reaction is, they probably should have risen longer. And I always put my pizza dough in a pre-warmed oven (not hot, just nice and cozy warm); it rises faster that way. I'd love to hear from someone who has baked yeast rolls before too!
ReplyDeleteI will try the warm oven trick - In Brazil, we made pizza. The yeast rises incredibly fast there. Perhaps I wasn't patient enough - the humidity/heat here is nothing like it was there.
DeleteOkay. Ready? This recipe is great for making rolls in a hurry, that's why there are two pkgs of yeast in the recipe and the rolls have a strong smell of yeast. My boys bury their nose in the middle of the roll and say.. "Yum, smells like moonshine!" Don't ask. If I have time, I make my mom's butterhorn rolls, but they take two hours at least to raise. *Here's the most important part of making yeast anything. Put your yeast, water, and sugar into mixing bowl and let set for 5-10 minutes. You should be able to see a difference.. bubbling, foaming, etc. (If your water is too hot, it kills the yeast and you will have no movement. If the water is too cold, it doesn't activate the yeast.) If you can tell the yeast is activated, the rolls will raise. If not, you will have little hard balls after baking. Again, this recipe is for when you only have thirty minutes and they don't have to raise as long as your yeast is activated. Confused yet? For a lighter, less yeasty roll that has to raise I can give you some other recipes. Have fun!
ReplyDeleteYou get the award for the most comments in a day! You're the best...You'll have to blog your recipes or email them my way!
DeleteI would love to see some of your recipes. Since I am home all day, I can def try ones that take longer. My yeast in the water and sugar did get all foamy and stuff. So I think that part was right - But I think I should have waited a little longer before baking them. They were kinda half risen. Just made a pretty heavy roll. ha.