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    You are in: Home / Community Forums / Breads & Baking / Making dinner rolls
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    Making dinner rolls

    ~Nimz~
    Sun Jan 30, 2005 9:29 am
    Food.com Groupie
    I have tried so many recipes for dinner rolls and every one of them have failed. It seems that my dough rises great the first time, but when I make the rolls, they will never rise. They are so heavy and tough. What am I doing wrong.
    Molly53
    Sun Jan 30, 2005 1:15 pm
    Forum Host
    dcmac wrote:
    I have tried so many recipes for dinner rolls and every one of them have failed. It seems that my dough rises great the first time, but when I make the rolls, they will never rise. They are so heavy and tough. What am I doing wrong.
    1. make sure the yeast is fresh
    2. make sure that the liquid isn't too warm....baby bottle on the wrist warm is just right
    3. there should be two risings....both times until dough is doubled (I find that the oven light makes just the right temperature for rising inside the oven)
    4. for a tender crust, lightly coat the rolls with butter immediately when they come out of the oven

    Why don't you give
    Luby's Cafeteria Cloverleaf Rolls a try.
    Aroostook
    Sun Jan 30, 2005 3:10 pm
    Food.com Groupie
    No fail...I promise.... icon_razz.gif
    Refrigerator Rolls recipe #25426
    Kittencalskitchen
    Sun Jan 30, 2005 7:35 pm
    Food.com Groupie
    Hi dcmac!
    the problem is that you might be adding too much flour, just add enough to make a very soft almost sticky dough, and be sure to let the dough sit (covered) for 10 minutes after the kneading process, then knead gently for about a minute, and rise for approx 1 hour, punch down but do not knead again, shape into rolls and let rise again for approx 30 minutes.
    Are you making the dough in a bread machine, by hand or with a heavy duty mixer????
    Hope this little bit of info helps...
    Kitten icon_biggrin.gif
    mianbao
    Sun Jan 30, 2005 8:31 pm
    Food.com Groupie
    Umm, just wondering if the maybe your dough rises too much the first time. Even if it takes less than an hour, if it becomes double in volume, you should punch it down and shape it.

    (Punching down does not have to be violent. Gently deflating it is fine.)

    After shaping, the amount of time the dough to rise will depend on the temperature. If the dough isn't in a place that is too warm, it will rise if you give it the time. Wait until it has doubled then bake.

    (A hint that the dough has risen too much is that the bread gets a sour taste.)

    I hope this doesn't add more to the confusion. Bread really is easy, but there are so many things that can go wrong, it's sometimes hard to figure out what.
    ~Nimz~
    Sat Feb 05, 2005 5:25 pm
    Food.com Groupie
    Aroostook wrote:
    No fail...I promise.... icon_razz.gif
    Refrigerator Rolls recipe #25426


    Your on. I will make these tomorrow to go with my potato soup icon_lol.gif
    MEAN CHEF
    Sun Feb 06, 2005 12:04 pm
    Food.com Groupie
    dcmac wrote:
    I have tried so many recipes for dinner rolls and every one of them have failed. It seems that my dough rises great the first time, but when I make the rolls, they will never rise. They are so heavy and tough. What am I doing wrong.


    If you are using radid rise yeast, I would bet that is the problem.
    Donna M.
    Sun Feb 06, 2005 6:55 pm
    Forum Host
    Another possibility is that you are not kneading the dough enough to develop the gluten. That will have a big impact on how the dough rises. You never did say if you are making your dough by hand or machine, but if you are doing it by hand this could be your problem. Dough needs to be kneaded very thoroughly for at least 10 minutes. Don't be gentle. Use lots of pushing pressure on it.

    I also agree with Mean Chef about the instant yeast. I never have good results with it unless I am baking the bread in a machine.
    ~Nimz~
    Sun Feb 06, 2005 7:13 pm
    Food.com Groupie
    No more problems for me. I made Aroostook's Refrigerator Rolls, and I now have my keeper dinner roll recipe. No more trying for this gal, unless someone else promises me that I won't fail. I am one happy gal.
    Dorel
    Mon Feb 07, 2005 5:08 am
    Food.com Groupie
    I use the dough cycle in the ABM and then I shape and place in a warm oven 100F for about 45 min or until doubled and it seems to work well.
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