Yeast rolls

chef jimmyj

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• Sep 29, 2011

• #21

SupercenterChef said:

looks great!...I don't suppose there's a conversion for rapid rise yeast?

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Hey Chef, Active Dry and Rapid Rise Yeast can be swapt one for one. The only difference is Rapid Rise is encapsulated with Ascorbic Acid and does not need to be dissolved in water. Simply follow the recipe BUT add the Rapid Rise directly to SEVEN CUPS of the Flour and give it a stir then just add the Liquid ingredients and mix to form an Elastic Dough adding the LAST CUP of Flour as needed... Now the FUN part!...Because Rapid Rise contains more viable Yeast by weight than active dry and the way it's formulated...There is NO NEED TO PROOF THE 1 1/2 HOURS...Shape your rolls...Pan them...Let them double, still about 45 minutes...Then Bake them off!... Pretty COOL!...JJ

 

supercenterchef

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• Sep 30, 2011

• #22

Great tips Chef, thanks!  I knew I'd change the recipe some...but didn't know the details.  Now maybe I can quit stocking both kinds of yeast--I'll try these tips on my other recipes and let you know how they turn out!

 

raptor700

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• Oct 1, 2011

• #23

ironskillet said:

Hey Raptor, I just loved the rolls.  They really are perfect, light yet has good body.  Someone else said consider these stolen.. well consider it again.  These are my new favs. Mine were too big, but next time Ill make smaller ones.  Heres a couple of pics.  The reason I looked for a roll recipe is that I want to cook my whole Thanksgiving dinner in the DOs. These are perfect for thanksgiving dinner.  I saved half the dough in frig and will make cinnamon rolls with it in the morning.  I do believe this is the perfect dough for them too.  Thanks for sharing. Debra

  

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Glad you liked them Debra, It looks like your DO gave them that extra something they were missing.

They look Fantastic!

 

raptor700

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• Oct 1, 2011

• #24

AlaskanBear said:

Thanks Raptor, used your recipe and loved the results!!

Thanks for looking,

Rich

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Glad you enjoyed them Rich, This is a great yeast roll recipe.

It takes a little time and effort but the results are worth it 

 

hemi

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• Oct 2, 2011

• #25

Alelover..  Sorry about not gettin back to you quicker, been off of the keyboard a while.

  I am right down the road from U. Salisbury nc, just off I 85..same exit and within sight of walmart.maybe we can smoke some butt together some time..  Hemi

 

alelover

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• Oct 3, 2011

• #26

I'm down at the end of Irish Potato on 73.

 

chef jimmyj

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• Nov 15, 2011

• #27

Can't believe I forgot about these!...Thanks Giving...Fresh Rolls will abound....JJ

 

chef jimmyj

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• Nov 15, 2011

• #28

Can't believe I forgot about these!...Thanksgiving...Fresh Rolls will abound....JJ    In moderation!

 

SmokinAl

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• Nov 15, 2011

• #29

A definite yes for TG Day!

 

roller

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• Nov 15, 2011

• #30

I always proof my yeast. I like to know that it is still alive and well. Heat kills yeast and when it is shipped and stored you never know what temp it has gone threw. I would hate to know that I was putting dead yeast in my other ingredence...but that is just me...

 

venture

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• Nov 15, 2011

• #31

Those look great!  Stolen again.

Good luck and good smoking.

 

alaskanbear

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• Nov 19, 2011

• #32

Just had to do some sour dough bread.  Have had starter for over 5 years now and thought that you all might enjoy a pic.

The little darkish specs are fresh sweet basil, as these two loaves are of an Italian Nature... Also there is Parmigiano-Reggiano cheese within bread.

IT WAS SO GOOOD!!!!!!!  Light fluffy and airy..

Rich

 

raptor700

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• Nov 19, 2011

• #33

Wow Rich, that's very nice.

I want to do some sour dough but I have to get my starter going first.

Yours looks so good I can almost smell it!