Dinner rolls

That's what comes from posting too early in the day! I meant to type 3 T, not 6. Still, quite a bit if I use instant yeasts, isn't it?

Dave

On Wed 23 Nov 2005 06:06:56p, Thus Spake Zarathustra, or was it Dave Bell?

Then you would be using the wrong yeast. The recipe does not specify instant yeast. Unless specified, one should assume regular yeast.

Wayne Boatwright wrote: A fine recipe for dinner rolls...

They came out very good, Wayne, despite some minor changes.

I used my unbleached white Spelt flour (so I could eat them), which tends towards a slack dough. I wasn't comfortable enough adjusting the recipe, so used the measurements you provided, which made the dough "balls" a little soft, so they merged as they rose in the tins. Came out looking more like corn muffins than trefoil rolls, but they had an excellent crumb, and tasted great. 3 tablespoons of yeast *was* quite a lot: even in the fridge for 7 hours, the dough at least tripled, pushing the top off the bowl and running down the sides! I think I'd use less, next time, as well as increasing the flour a bit.

Thanks from all of us - they made a nice addition to our meal!

Dave

On Fri 25 Nov 2005 12:50:35a, Thus Spake Zarathustra, or was it Dave Bell?

Dave, I'm glad you liked the rolls, but it wasn't my recipe. I also made them for the first time and really liked them. Could it possibly be the difference in flour with the yeast that made them rise that much? I used Hodgson Mills unbleached all-purpose flour and Fleischman's yeast. Could also be that my refrigerator was colder. My rise was only slightly more the double. Maybe use 2 tablespoons of yeast next time.

I don't think the flour was much of an influence on the rise; it usually only tends to be slack and wet. 2T is about what I figured, too...

Dave

On Sat 26 Nov 2005 03:52:49p, Thus Spake Zarathustra, or was it Dave Bell?

I'd be curious as to how they come out. I probably won't be making rolls again until Christmas, assuming we are eating at home.