Homemade Mennonite Yeast Rolls Recipe (2024)

FAQs

Why are my homemade yeast rolls tough? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc. Be careful measuring flour.

These unbaked dinner rolls can be refrigerated for up to 18 hours before baking. Remove from the refrigerator an hour and a half before serving. Let them stand for about 1 hour 15 minutes before baking.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.

Many of these common yeast dough problems are usually due to the yeast being dead to begin with, the yeast being killed or impeded somehow during the bread-making process, or being in a non-ideal environment that is too hot or too cold.

Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.

Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves. As long as you don't let the dough more than double in size at either stage, you should get a reasonable loaf of bread.

48 Milk in Bread Baking

Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower.

If, for example, the recipe calls for a cup of water, use half water and half milk, or all milk instead. If the recipe doesn't call for any liquid at all, just leave out the dry milk and increase the amount of flour a bit. Incorporate it into the dough little by little, so as not to make the dough too stiff.

Should I brush yeast rolls before baking? ›

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

The internal temperature of a loaf of crusty yeast bread when it is cooked to perfection should be 200 to 210 F. Soft breads and dinner rolls should be 190 to 200 F. The bread will pull away from the sides of the pan and will feel firm to the touch. The bread will sound hollow when you tap it lightly.

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

You may notice that many of our King Arthur Flour yeast bread recipes call for the perfectly baked loaf to reach an internal temperature of 190°F. And honestly, this is a good benchmark. Most loaves and rolls will indeed be done when they register 190°F at their center.

Add Sugar

As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

The usual reason why bread becomes too dense is due to using flour with low protein content. When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting.

Overworking the dough can cause the gluten strands to break down, resulting in a tough and dense bread. To ensure a light and fluffy texture, knead the dough just until it becomes smooth and elastic. This usually takes about 7-10 minutes by hand or 5 minutes in a stand mixer.