Yeast Breads - Refrigerator Roll Demonstration and Lab

Summary A Yeast Bread lecture and demonstration preparing various shapes of rolls, one of the classes of yeast breads with a lab having the students prepare their own refrigerator dough following the techniques and skills of bread making.

Time Frame 1 class periods of 90 minutes each

Group Size Small Groups

Materials Handouts: Lab Planning Sheet Yeast Bread Study Sheet Information on Yeast Breads Yeast Bread Roll Recipes Roll Home Assignment Ingredients needed for demonstration: refrigerator dough butter powdered sugar cinnamon brown sugar sugar orange orange extract vanilla milk or water Ingredients needed for each individual unit to prepare refrigerator roll dough: 3/4 cup hot water 1/2 cup sugar 1 tbs. salt 3 tbs. margarine 1 cup warm water 2 tbs. yeast 1 egg 5 1/2 cups flour masking tape

Background for Teachers The teacher needs to have a basic understanding about yeast breads; their characteristics; the three classes; basic ingredients and their function, and how to prepare them. Identify and know how to shape rolls into different shapes using refrigerator dough. Refer to a Cookbook for an illustrated picture and explanation. The teacher needs to prepare refrigerator dough or some other dough ahead of time to have ready to use to demonstrate for the students the different shapes of rolls. This lab could be adapted to ones time as there is a lot of information covered in one class period. If I have time, I will spread it out into a couple of days and demonstrate the basic shapes one day and have them make their dough. The next day, shape their dough into the basic shapes and demonstrate orange and cinnamon rolls and have them make some more dough for the following day. The following day, shape their dough into orange or cinnamon rolls.

Student Prior Knowledge The student needs to know what yeast breads are and how they differ from quick breads. They should know how to prepare different shapes of rolls using a yeast dough.

Intended Learning Outcomes The students should be able to identify the characteristics and ingredients used in yeast breads from quick breads and how to identify and prepare rolls into different shapes using a yeast bread dough.

Instructional Procedures Hand out the Roll Home Assignment and the Yeast Bread Roll Recipes. The recipes contain several roll recipes that may be used for their home assignment. Some of the other recipes are my favorites and some will be used in lab. There will be two home assignments for this yeast bread unit. One will be to prepare rolls at home for the family and the other to prepare homemade bread. The student can prepare one of the recipes in the packet or one that their family prefers. The student needs to bring the paper signed, identify the recipe used and attach a whole roll for credit. It will be due the day of the test. Hand out the Yeast Bread Study Sheet and Information on Yeast Breads. Explain the recipe orally to the students on how to prepare the refrigerator dough step by step as they will be preparing it later in the hour. Explain the difference between refrigerator and regular dough, any adjustments that are made in the recipes, why we are using a refrigerator dough and the length of time it will stay good in the refrigerator, it many uses and advantages, etc. Explain how the dough will be kneaded and placed in a bowl, covered and labeled and placed in the refrigerator for next class. Begin Demonstration and lecture at this point using the refrigerator dough that you have previously made. (I would recommend if you are using a refrigerator dough to remove it from the refrigerator earlier so it can be at room temperature as it will be easier to handle.) Demonstrate and identify by name and example how to prepare and shape many different shapes for rolls. The lab assignment for next class will be to equally portion the dough with unit members and each student needs to prepare and pass off a different shape roll for credit. Suggested shapes: cloverleaf jiffy cloverleaf pan rolls butterflake rolls fan tans bow knots rosettes parkerhouse crescent butterhorn ring a lings orange or cinnamon Place the rolls on the stovetop to rise and preheat oven. The students need to plan out their lab planning sheet and identify who will be preparing which shape of roll for next time. List any extra ingredients that they may need to prepare them and to eat them as well. Allow the students enough time to get their ingredients, prepare their dough, label it and put it in the refrigerator before the end of class. Make sure the countertops are clean and the units are clean before leaving. At the end of the hour, Bake your rolls and serve to the class. You may want to put a glaze on the orange and cinnamon rolls. Clean up and collect lab planning sheets for next class period.

Authors DEBRA PAULL Cindy Tegge