How much yeast is "too much"?

[Fofi]

Hi I just made Gwen's Butter Rich Dinner Rolls which called for 2 packages (4 1/2 teaspoons) of dry yeast. The flour required was 4 1/2-5 cups of flour.

The bread came out with a great texture but the flavour was just overpoweringly yeasty. As soon as you go to eat it, it reeks of yeast. I made these on sunday, and they already taste acrid.

I really liked the texture and how light they turned out, but I'm trying to figure out what to change.

Is this too much yeast for the amount of flour required? I used regular old fashioned yeast (not rapid rise or fast rising yeast). I used my kitchen aid to do most of the work and finished by hand. I used exactly 5 cups of flour (I added slowly until it came together into a ball). Also my yeast was newly opened, and it was 5 months from the expiry date. I proofed it, so I know the yeast was not bad.

Any thoughts?

(the full ingredient list is as follows)

2 packages dry yeast
1/3 cup warm water
1/4 cup sugar
1/4 cup butter
2 teaspoons salt
1 cup scalded milk
2 eggs
4 1/2-5 cups flour

[Donna M.]

I have made similar recipes that contain that amount of yeast and have not noticed that it tasted bad. Maybe you allowed your dough to rise at too warm a temperature, which can cause a very yeasty flavor. Of course, you can cut back to one package of yeast. It will just take longer to rise.

[Fofi]

Thanks Donna! Maybe my oven temperature was too high. I will try it again.

Fofi

[Chef Dee]

My bread (bun) recipe calls for 2 pkg's yeast and 10-12 c. flour. It never fails.
It sounds like a lot of yeast to me, anyway.