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    You are in: Home / Community Forums / Breads & Baking / Someone...please help me
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    Someone...please help me

    Tayder's momma
    Mon Dec 08, 2008 6:16 pm
    Regular "Line Cook" Poster
    I can bake my butt off, make any kind of desert from scratch. (I guess my sweet tooth probably helps me there) but this past weekend I have tried to make some yeast rolls. emphasis on tried. I have made like 4 or 5 batches, and they all turn out more like biscuits. I don't have a bread machine, so I have to do everything the old fashioned way. my mixer is an ancient Oster kitchen center. I do have the dough hooks for it. is the dough supposed to climb all the way up them? I'm at wits end. I really want some yeast rolls that are fluffy inside, and not chewy. can some body help me??? please?!?!?!
    Mon Dec 08, 2008 7:09 pm
    Forum Host
    Sorry, I don't own a "stand mixer," so I can't say if its normal for the dough to climb up the hooks (I'm guessing its not - perhaps the speed was too high). Maybe it would be better to knead the dough by hand instead of using a mixer. Which recipe are you using?

    Anyway, I have always made my breads "the old fashioned way," by hand. I'm not sure how this recipe (Italian Bread) compares to the one you used. Perhaps the directions from the Italian bread recipe I posted will be of some help to you. By the way - this recipe makes excellent rolls too. icon_smile.gif
    Mon Dec 08, 2008 7:20 pm
    Forum Host
    It isn't unusual for the dough to wrap itself around the hooks. Try spraying the hooks with Pam or something similar.

    There are a few things that you should check. First, how are you measuring your flour - since you are an experienced baker, I suspect you are doing it correctly, but just as a reminder, spoon into the measuring cup lightly and level off with a knife. No tapping or shaking the cup.

    Have you tried proofing your yeast before adding it to the other ingredients? Mix it with some water and a spoonful of flour. It should be very foamy and active in about 10 minutes. The temperature of the water or milk is very important.

    Are you kneading it long enough? The dough should be satiny smooth.

    Is the recipe you are trying from here? Perhaps we could look at it and see if there are any other hints. We will get you baking nice rolls, lots of help on this forum.
    Tayder's momma
    Mon Dec 08, 2008 7:48 pm
    Regular "Line Cook" Poster
    two of the recipes are from here, one was Quincy's rolls and the other was buttery yeast rolls. the buttery ones had a wonderful flavor, I ended up doing these twice, the first time I used splenda (just as a spoof) because my hubby is diabetic, they made delicious biscuits, and the second time, I used sugar, like I was supposed to, the second time, I also mixed by hand. they turned out a little better, but still like biscuits. and the quincy's....well, I thought they tasted a little bland, but they still had the biscuit texture, that's why I think it's me. Hubby seems to think I'm not letting the dough rise enough. The second batch of the buttery ones, the dough looked and smelled more like yeast rolls, but it only grew a little bit, I don't think I would call it 'doubled'. the last batch I made, the dough looked really flakey, not satiny. Yes, I am measuring the flour properly, but I guess proofing the yeast?, no, Breads are a whole new bunch of bananas for me. I'll have to do that next time. I got 2 -5 pound bags of bread flour, 4 packs of yeast left and two more days off. I guess I will try some more. thanks.
    Donna M.
    Mon Dec 08, 2008 7:59 pm
    Forum Host
    The buttery yeast rolls is my recipe, so I am very familiar with it. Because it contains a good amount of fat and sugar, it will take longer to rise than a lean dough would. Be sure you are not using too warm of water (just barely warmish to the touch). Are you leaving your dough to rise in a warm place? I like to put mine in the oven that I preheat very slightly for only one minute and then turn it off. Keep the oven light on and it will stay nice and cozy. Be sure to cover the rising rolls.

    I made these rolls for Thanksgiving and didn't put them in the oven to rise because I shaped them early in the morning and had plenty of time. Boy, those things took forever to rise! I finally got smart and put them in the oven and within 1/2 hour they were ready to bake.
    Tayder's momma
    Mon Dec 08, 2008 8:25 pm
    Regular "Line Cook" Poster
    with our fireplace the living room stays right at about 82 degrees. I set them on a table next to it, covered, for about 4 hours. maybe I just didn't give them enough time to rise? those were the ones that I absolutely loved the flavor the most out of all the ones I've tried, just couldn't get them poofy like yeast rolls are supposed to be.
    Donna M.
    Mon Dec 08, 2008 8:51 pm
    Forum Host
    It is also possible that you got some bad yeast. I have had that happen to me several times. To proof your yeast, take 1/4 to 1/2 cup of the water from the recipe (make sure it is just barely warm) and stir into it the yeast and a spoonful of either flour or sugar. Wait 10 or 15 minutes and if your yeast is good you will have a nice thick layer of heavy foam. If you don't, then something is wrong with your yeast. If it looks good, add it to the remainder of your liquid ingredients and proceed with the recipe.
    Tayder's momma
    Mon Dec 08, 2008 8:56 pm
    Regular "Line Cook" Poster
    the second batch that I made, I tried to be 'slick' and get the yeast and sugar together to try to sorta give it a head start, maybe the water might have been too warm, and possibly the yeast was bad too? It didn't do anything like get foamy or anything like that. Thank you soooo much!!!
    Mon Dec 08, 2008 9:46 pm Groupie
    That's what you're supposed to do, so if it didn't get foamy the problem is definitely your yeast.
    Tayder's momma
    Mon Dec 08, 2008 9:56 pm
    Regular "Line Cook" Poster
    I have another thing of yeast, I will try that one. Is there a such thing as leaving it to rise for too long? If not, I may make it tonight before I go to bed, so I can make the rolls in the morning.
    Mon Dec 08, 2008 10:21 pm Groupie
    Yes, there is. That can kill the yeast, too. It can be done, but it's tricky, and I don't recommend it.
    Yeast can be very particular. It doesn't like to be too hot or too cold.
    Your water should be about 100-110 F.--warm but not hot to the touch.
    When I first started baking I had a problem with overkneading. I would knead too long and add too much flour, and that always resulted in a heavy dough that didn't rise well.
    Tayder's momma
    Tue Dec 09, 2008 1:15 am
    Regular "Line Cook" Poster
    thanks, I have always been able to make quick breads, but this is my first experience with using yeast, I think I may have had my water too hot also, (I had it in my mind that the hotter the water, the better it would dissolve...I now know how wrong I was) I can see, I have a lot to learn. Thank you all so very much
    Bonnie G #2
    Sun Sep 01, 2013 10:41 am Groupie
    I'll be anxious to hear how your next batch turns out icon_cool.gif
    Sun Sep 01, 2013 11:53 am
    Forum Host
    icon_redface.gif Oops! Sorry, wrong forum. icon_sad.gif
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