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?
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.
A collection of recipes, from Yemen to China
Eid Virtual Potluck
Our Baking Club Is Ready for Summer
The $10 Sparkling Wine You Need
A New Kind of Ice Cream Cake
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)