We don’t have shortening in Ireland, do you know would any other fat work? And have ye tried these rolls using gluten free flour? Thanks!
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Jill
I think shortening is the same as Trex,Flora White,Cookeen and in Australia I think it is Copha. We have not tried these rolls with gluten free flour. Hope this helps.
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Dorianne
Could one use butter instead of shortening?
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Jill
You can if that is all you have. In baking exchanging butter for shortening the rolls will rise but maybe not quite the same texture as when you use the shortening.
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Linda Certuche
I made these rolls for supper tonight. They are so light. We have enough for tomorrow.
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Tammy Schwartz
I am so frustrated, I stink as a cook! I just put together this roll recipe and notice the jar of yeast I have says to keep refrigerated. Well, it has been sitting open in my cupboard for nearly a year! I tried kneading the dough and it seemed really stiff, I doubt it will rise but we shall see?! I swear I can’t cook, I can’t sew, I am just not domesticated at all, even if I put a lot of effort in it! I half jokingly tell my husband I am a Trophy Wife trapped in a Housewife’s body!
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Jill
LOL Tammy don’t give up. We all have to start some place and part of that is learning from our mistakes. I am not a better cook than say my daughter because I am more domesticate or anything like that – I am a better cook because of experience. It means I have spent 20 more yrs making mistakes and learning how to correct them that is all. You really will do fine if you keep practicing. Any new job or what ever never goes smoothly the first couple of weeks because you just need to learn it and practice. Next time you try making any dough that needs to be kneaded and the recipe calls for 2 1/2 cups of flour (or what ever amount) just leave the last 1/2 cup out. Then use that amount to sprinkle on the board to knead the dough, add a little at a time until the dough stops sticking and is smooth. If you notice many dough recipes like this will say 2-2 1/2 cups or flour or 4-4 1/2 cups because there are many factors which can make the dough more or less stiff so you adjust it to where you live and how you make it. After about 5-6 tries you should start getting the feel of what the dough will be like.
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Gamine
I’d like to make these but we are only two eaters now. At what point can I freeze part of this dough to cook later? I’d really appreciate your advice and instructions. Have you published a smaller recipe that makes about half of this quantity? Thanks!
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Jill
We do have a much smaller recipe Gamine but one thing I like to tell people is you can always take these recipes and cut them in half, thirds or fourths. The math really isn’t that hard to do for them. I am 1 person and I do this all the time so you can try that with this recipe but here is my favorite roll recipe that makes a very small amount and is easy and quick to make too. https://www.livingonadime.com/90-minute-rolls-recipe-dough/
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.
If you have recently dug into a pack of Hawaiian rolls, you might notice that while these breads feature a similar stretchy texture to a dinner roll, their tastes just can't compare. According to Baked By an Introvert, the secret to the flavor of authentic Hawaiian rolls lie in some sweet add-ins.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)
While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.
Your instinct might be to add extra flour; however, any extra flour will create a denser, tougher roll instead of the light, fluffy, soft dinner roll we want.
Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor.
The major difference that separates them from other dinner rolls is a distinct sweetness. Big King's Hawaiian fans will also tout the texture, its flaky outside and fluffy interior, as a reason it's so delectable.
What is the difference between Texas Size rolls and Dinner Rolls? Texas Size rolls are 50% larger than our Dinner Rolls. The only difference is the roll size.
Our products are ready to eat as they are fully baked. In fact, most people say our bread and rolls don't even make it to the table because they tear into it right away. Most of our products have an ovenable tray or tin, but don't let that fool you…
Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die.
Add ¼ teaspoon of ginger with the warm water when you are first proofing the yeast to help your bread rise higher and fluffier. It won't make your bread taste like ginger, either. Works for rolls, too.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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