Coming back to dinner rolls, they are a good start if you are yet to break your yeast-fear. If you can make them perfectly after couple of tries then you are ready to take on almost all yeast based recipes. Couple of pointers about yeast :
- Make sure you buy a good quality brand
- You can use any of the types of yeast, granular or instant. I personally prefer granules due to the fact that it can be verified for its effectiveness before it is incorporated into the dough (more on this later)
- Always use luke warm liquid while making yeast doughs since too cold or too hot can kill the yeast and affects the fermentation process
- Dough should be kept in a warm place to rise, it can be placed near a stove, a warm oven or on a kitchen slab depending on the weather conditions.
- Tradition continues, this post goes to YeastSpotting - monthly event run by Susan.
Flour 2 ¼ cup
Butter or Ghee (clarified butter) melted 2 tbsp
Salt ½ tsp
Sugar 2 tbsp
Yeast 1 tsp
Sugar 1 tsp
Luke warm milk to make dough about 1 cup
- Mix yeast, 1tsp sugar into 1/8 cup luke warm water until frothy for about 5 minutes.
- Mix sifted flour, ghee, salt, sugar and yeast mixture preferably in a food process with dough attachment.
- Slowly add in milk and mix to form dough. The dough should be sticky and out of control at this stage. Remember, we are aiming for sofer dough to yield soft light rolls.
- Turn it on floured surface and knead with palms of hands for 5 minutes until dough is soft and smooth.
- Put the dough in a lightly oiled bowl and keep it covered in warm place for an hour to rise.
- When the dough has double in size, punch it down, shape into dinner rolls, place them on greased baking tray and let it rise again for 30 minutes covered in a warm place.
- Brush with beaten egg, sprinkle sesame seeds.
- Bake in a pre-heated oven for 15 minutes at gas mark 6.
- Brush with butter immediately after taking them out from oven and cover for 10 minutes.