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Yeast Rolls and Bread YEAST ROLLS AND BREAD Prepared by Extension Nutrition Specialists Oregon State University You can make rolls from bread dough or from products will give variety to your family meals sweet dough. and carried lunches. Many sweet dough rolls and Sweet dough is softer and easier to use for breads are suitable for desserts. most shapes of rolls. Recipes for coffee cake and Swedish tea ring The easiest kinds of rolls to make from bread remind us that sweet dough DATE.products are enjoyed dough are buns, cloverleaf rolls, and cinnamon for afternoon or evening refreshments. rolls. Sweet dough is the basis for many traditional From a sweet dough recipe, you can make holiday breads. A loaf of fruit bread makes a wel- many different forms of rolls and breads. These come gift. OF How Sweet Dough Differs From Bread Dough Sweet dough differs from bread dough, in that delicateOUT cell structure. The dough may be softer it usually contains a larger proportion of fat, if it contains eggs. sugar, and yeast, and a smaller proportion of flour IS Fat improves flavor and makes rolls tender. to liquid. Eggs are usually used in sweet dough. Fat, along with sugar, aids browning. Dough for rolls is made slightly softer than A little sugar, as used in bread dough, speeds bread dough because it is easier to shape and gives the action of yeast. The larger amount of sugar a more delicate texture. For the flatter shape in in sweet doughs retards the action. That is one rolls, a less stiff dough is needed than is required reason why very sweet doughs rise more slowly for a loaf. than bread dough. Therefore, a larger proportion Eggs add flavor and color and help to form ainformation: of yeast is often used. Using Modern Yeast One package of granular dry yeast is equal to Granular dry yeast is packed in moisture- one cake of the moist foil-wrapped compressed proof, individual packages in the presence of nat- yeast. ural gas. It stays fresh in the unopened packages current for several months without refrigeration. Granu- Keeping quality PUBLICATION lar dry yeast is also available in jars. One table- Compressed yeast can be kept about a week in spoon of this yeast is equal to one package of dry a refrigerator. To test whether compressed yeast yeast or one cake of compressed yeast. is usable, crumble it between the fingers. If it crumbles easily, it is still good, even if there is Best temperatures for dissolving yeast slight browningmost at the edge due to drying. Com- For dissolving compressed yeast, use lukewarm THISpressed yeast may be frozen but must be used im- water—about 95° F. To dissolve granular dry mediatelyFor after it has been defrosted. yeast, use warm but not hot water—about 105° F. Cooperative Extension Service / Oregon State University / Corvallis Extension http://extension.oregonstate.edu/catalogCircular 612 Reprinted October 1967 ROLLS Methods of Mixing Rolls Four mixing methods are: Sponge method Batter method The sponge method is one of the oldest ways of mixing. Sponge dough is made by combining Sponge method the yeast, liquid, some sugar, and about half of the flour. After this rises to become "spongelike," the No-knead method other ingredients are added to make a dough. Then Straight dough method the dough is kneaded. This method is frequently used for very rich rolls. The large amounts of When you try a new recipe, use the method of sugar and fat delay the rapid development of the mixing given in the recipe. yeast when they are added at the beginning. Batter method No-knead method {See "White Rolls in Muffin Tins," below) (See "RefrigeratorDATE. Rolls," below) The batter method has recently become popu- The no-knead method differs from the batter lar. It is the quickest and easiest method. As the method in that enough flour is beaten in to make a name implies, by this method rolls are made from dough. The doughOF is not kneaded. For some no- a batter rather than a dough. The batter is too soft knead recipes the dough rises only once. Dough to be kneaded or shaped. It rises in the mixing is shaped before it rises. bowl until double in bulk. When double in bulk, the batter looks moist and somewhat rough with Straight dough method small bubbles just under the surface. The top is (See "Basic Sweet Dough" recipe, page 3.) slightly rounded and soft. Follow directions in OUTThis is the most frequently used method for recipe for rising of batter. kneaded and shaped rolls. It differs from the Do not confuse the batter method with the sponge method in that all the flour is added and sponge method. ISthe dough is kneaded before rising. Batter Method White Rolls in Muffin Tins (12 to 18) 3. Add dissolved yeast and stir to mix. 2 cakes yeast or 2% T sugar 4. Add the flour. Stir until well blended. About 2' packages dry yeast li t salt 1 minute. J c water 3J c sifted enriched information:5. Cover. Let rise in a warm place, free from 1£ c milk, scalded all-purpose flour drafts, until double in bulk, about 30 minutes. i c shortening 6. Stir batter down. Beat vigorously only about 1. Mix yeast with water. See page 1 for tem- i minute. Do not overheat. perature of water to use with each type of yeast. 7. Fill greased muffin pans § full. Let rise about 2. Scald milk; add shortening, sugar, and salt. 10 minutes: Cool toPUBLICATION lukewarm. current 8. Bake in hot oven at 400° F. about 25 minutes. No-Knead Method Refrigerator Rolls* 1. Mix yeast with water. For temperature of water to use with each type of yeast see page cakes compressed 6 T sugar 1. yeast or most 2 t salt THISpackages granular 5 T shortening 2. Scald milk. Add sugar, salt, and shortening. dry yeast 1 egg, beaten Cool to lukewarm. c water 4£ c sifted enriched 3. Add dissolved yeast and beaten egg. Stir to Forc milk, scalded flour mix. ♦Refrigerator rolls require a larger proportion of 4. Stir in about half of the flour. Beat until yeast and sugar than the usual basic recipes. Some re- smooth. frigerator http://extension.oregonstate.edu/catalogroll recipes are mixed by the straight dough method as given on page 3 for "Basic Sweet Dough." 5. Gradually stir in additional flour until smooth. 6. Place dough in greased bowl. Brush top with May be kept 2 to 3 days. Shape dough while soft shortening. still cool. (This dough is easier to handle 7. Cover with waxed paper or aluminum foil. when cool.) See pages 4 to 7 for shapes. 8. Store at once in refrigerator at least 2 hours 10. Let rise until light. Allow about twice as long or until needed. (Punch down if not used in as for warm dough to rise. 2 hours.) 9. To use, punch down and cut off the amount 11. Bake according to directions for shapes, needed. Return rest of dough to refrigerator. pages 4-7. Straight Dough Method Basic Sweet Dough Recipe 6. Gradually stir in more flour until dough is too stiff to stir well with a spoon. 1 cake yeast or ^ to i c sugar 1 package granular 1 t salt DATE. 7. Turn dough on a lightly floured board. yeast* 1 egg, beaten 3$ or more c enriched i c warm water 8. Knead, adding more flour gradually until 1 c milk, scalded white flour or use dough is smooth and tends to hold shape when i to i c butter or half whole-wheat OF it stands on the board for a few minutes. other shortening flour 1. Mix yeast with water. See page 1 for tem- 9. Swirl dough around in a lightly greased bowl perature. to grease the top. 2. Scald milk; add butter, sugar, and salt. Cool 10. CoverOUT and place bowl in a moderately warm milk mixture to lukewarm. place, or surround with moderately warm 3. Gradually add enough flour to make a thick IS water. Let dough rise until double in bulk. batter. 11. Shape according to directions on pages 4-7. 4. Add softened yeast and beaten egg. 5. Beat the mixture thoroughly to incorporate 12. Let rolls rise to double in size. air and develop gluten. 13. Bake according to directions for shape and * More yeast may be used for faster rising. information:size of rolls. Sweet Dough Variations Addition of dried fruit Cinnamon and nutmeg are favorite seasonings for After about f of the flour has been added to sweet breads. the basic sweet dough, add choppedcurrent dates or dried apricots or raisinsPUBLICATION or other dried fruit. Addition of lemon or orange rind Add about 1 teaspoon grated lemon or orange Addition of spices rind when mixing dough. Sift spices as desired with the first cup of flour. most THIS Spice and Sugar Variations ForFor convenience in making such recipes as cin- Spice Mix namon rolls and coffee cakes, a spice and sugar 2 c sugar mixture may be stored in the cupboard. Other spices as desired http://extension.oregonstate.edu/catalog2 T cinnamon Mix ingredients and put in a jar. Cover tightly. Icings for Sweet Rolls and Breads For general use, it is advisable to serve rolls Butter Frosting without icing. If icing is used, it should be spread „ , ^ ,, , th* iv 0 butter !£ c powdered sugar it lemon rind 1 T cream (approx.) 1 t lemon juice Egg White Icing Stir the butter until soft. Add lemon rind and juice.
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