Baking Essentials: No Egg, No Milk Dinner Rolls
Andy Anderson !
So, you ready… Let’s get into the kitchen.
1 1/2 cwarm water, 105f (40c)
1 Tbspyeast, regular active dry variety (more on yeast later)
1 Tbspsugar, granulated variety
2 Tbspsweet butter, salted, melted
1 tspsalt, kosher variety, fine grind
4 cflour, all-purpose variety
·sweet butter for brushing
·salt, kosher variety, for sprinkling
How to Make Baking Essentials: No Egg, No Milk Dinner Rolls
- What is Yeast?
Yeast is a tiny plant-like microorganism that exists all around us – in soil, on plants and even in the air. It has existed for so long; it is referred to as the oldest plant cultivated by man.
Yeast’s main purpose in life is to act as a catalyst, in the process of fermentation. A process that is essential in the making of bread. In simple terms, it makes the gas that causes the bread to rise.
There are two main types of yeast used in bread baking
Regular Active Dry, and Instant Yeast. Regular Active Dry yeast has several other names, such as: Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast.
The two types of yeast can be used interchangeably; with the main advantage of the Regular Active Dry yeast has a faster rising time (half the time of Instant), and it only needs one rising.
So, if you want to speed up your bread making, you could substitute an equal amount of Instant yeast with Regular Active Dry yeast.
Instant Yeast does not require warm liquid to be activated. This type of yeast has been genetically engineered from different strains of yeast to produce breads. Rapid rise yeast is also more finely granulated than active dry yeast, so it does not need to be dissolved in water first. It can be added directly to the dry ingredients, making it a popular choice for use with bread machines.
If opened, yeast will keep 6 months in the refrigerator and 12 months in the freezer. If stored at room temperature and opened without a protective outer container, it loses its power at about 10% per month. The freezer is where I keep mine.
It will take approximately one hour in a warm place until the dough is just about doubled in bulk.
- There are two mains ways to make this recipe; one would be using a stand mixer, fitted with a dough hook the other would be to knead the dough by hand.
These instructions reflect using a stand mixer; however, if you prefer, you could put the ingredients into a large bowl, and do the mixing/kneading by hand.