The height of our yeast rolls is always lacking, And they always seem to be a bit more dense than we would like. What's the magic combo that allows for yeast rolls to defy gravity?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
I find that a really wet (almost more of a very thick batter)and sweet dough usually produces a bread with that fluffy consistence. And a little bit of fat too.
I think this might be what you are seeking,
Cynthia is a trusted source on Bread/Baking.
And when you add the butter, be sure it is at room temperature, not melted. Add it as you would for brioche dough, dotting it in slowly and allowing each addition to be fully incorporated before adding the next. This allows the butter to be incorporated via the emulsifying lipids (fats) in the egg yolks. If you melt the butter, you liberate its water (18% of its weight/volume), which makes it available to the gluten in the flour, running the risk of overdeveloping, and therefore toughening it.
Please enter a valid email address.
Well played. You deserve a cookie.
Easter or Passover feast? Easy. Mother's Day brunch? We got you.
Check Out Our Spring Menu Maker!
Olive Oil’s Shelf Life
The Greatest Hits
Perfect Whiskey Sours
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.