All questions

Lompy roll dough

hello!
I'm making yeast rolls from this recipe-https://thestayathomechef.com/the-best-homemade-dinner-rolls-ever/
While mixing I think I added too much flour, dough was very dry, so I dded a bit more milk and it came together great. I stopped mixing while the dough was still a little sticky and soft to the touch but pulled away from the walls of the mixer. BUT the dough is 1/2 way through the first rise and looks a little lumpy. Should I just finish the rise and form or should I re-mix?

asked by Frederica Spring 20 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
1 answer 1185 views
Brinda Ayer
added 20 days ago

Hi Frederica, in my experience, rolls are a bit tricky—if you don't add the liquid slowly and steadily into the well-combined dry ingredients, you might get lumpy dough; and if you overmix, too much gluten will form and you may get dense hockey pucks. I would honestly start again with a new dough. You might try community member thirschfeld's recipe, as it's gotten a lot of great feedback (and happy dinnertime diners): https://food52.com/recipes...

Hope this helps! Happy Thanksgiving!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52