YEAST BREADS MADE AT HOME (Part IV of IV)

YEAST ROLLS

  The basic ingredients for rolls are the same as for bread; however, more fat and sugar are generally used to give a more tender and sweeter product.  Eggs may also be used for increased flavor and color.  The method of mixing and handling this dough is the same as that for bread.

Refrigerator Rolls

1 package or cake yeast
1/4 c. lukewarm water — to soften dry yeast
5/8 c. fat
1/2 c. sugar
2 c. scalded milk
8-9 c. all-purpose flour
2 tsp. salt

  Follow the straight dough or sponge method for making bread depending upon the kind of yeast used.  If egg is added, reduce shortening to one-half cup.

  Dough which is to be kept in the refrigerator should be allowed to rise once, punched down and greased lightly with melted fat before storing.  The bowl should be covered.

  The low temperature of storage, 45-50 degrees F. retards fermentation so that the dough rises very little.  When the dough for one baking is removed without exposing the entire amount to room temperature the dough will keep very well for five to seven days.  After that time the dough may be less active and heavy rolls will be the result.

  When removing dough from refrigerator, allow it to stand at room temperature for about 1 hour to "come back" before shaping into rolls.

Shaping Rolls

  Parker House — Press with the fingers or roll the dough out thin and cut with a biscuit cutter.  Brush top lightly with butter, crease slightly off center with the dull edge of a knife; fold larger part over the other and press edges.  Place on greased baking sheet.   Brush top with butter.  When doubled in bulk, bake in hot oven (425 degrees F.), for 10-15 minutes.

  Cloverleaf Rolls — Cut off three small bits of dough, shape into round balls and place in greased muffin tins.  Brush with melted butter and allow to double in bulk.  Bake in hot oven (425 degrees F.) for about 10-15 minutes.

  Fan-Tans or Butter Crisps — Press or roll out very thin — about 1/8 inch thickness.  Butter and cut into 1-inch strips.  Place six or seven of these strips on top of each other.   Cut into 1 1/2-inch sections and place each in greased muffin tin with a long edge down.  Let rise double in bulk and bake in hot oven (425 degrees F.) for 10-15 minutes.

  Bow-Knots — With hands, roll dough into a long rope about 3/4 inch in diameter.  Cut into six strips.  Tie into a single knot.  For a "rosette" turn ends of single knot to center.   Allow to rise double in bulk and bake in hot oven (425 degrees F.) for 10-15 minutes.

  Crescent Rolls — Press or roll dough into a circle about 14 inches in diameter and 1/4 inch thick.  Cut into 12 pie-shaped pieces.  Brush lightly with melted butter, roll up starting at the wide end.  Curve rolls slightly to form crescents.  Place on greased baking sheet.  Allow to rise until light.  Bake in hot oven (425 degrees F.) for 10-15 minutes.

  Butterfly Rolls — Press or roll dough to 1/4 inch thickness.   Cut into strips about 5 inches long and 1 1/2 inch wide.  Butter and roll the strip.  Press each roll in center with a knife handle or with a finger.  Place on greased baking sheet.  Allow to rise until light.  Bake in hot oven (425 degrees F.) for 10-15 minutes.

  Cinnamon Rolls — Press or roll dough to 1/4 inch thickness.   Spread with butter, sugar and cinnamon.  Add chopped nuts or raisins if desired.  Cut dough into strips 5-inches long and 1-inch wide.  Roll strips and place in greased muffin tins or closely together in a baking pan.  If preferred, the dough may be rolled first and then sliced.  Allow to rise double in bulk and bake in moderate oven (350-375 degrees F.).  Sweet rolls cannot be baked in as hot an oven as plain rolls, because they burn before baking.

CARE OF BREAD AFTER BAKING

Bread must be cooled either on wire racks or across the edges of the pan.  Wrapping or covering while warm will cause the bread to steam and become too moist.  After thoroughly cooled, it should be placed in a clean bread box or can which has a few small air holes.  The container should be washed, scalded, and thoroughly dried each week to insure best keeping facilities for the bread.

DIFFICULTIES WHICH MAY OCCUR IN BREADMAKING

DIFFICULTY	CAUSE	REMEDY
Sour or yeasty flavor	Rising temperature too high	Keep at lukewarm temperature, 80-85 degrees F.
	Over rising	Knead down dough at proper stage
	Too hot liquid on yeast	Cool liquid to lukewarm
	Unscalded milk	Scald milk
Streaked bread	Adding fat before flour	Add fat near end of mixing period
	Top of dough exposed to air	Lightly grease to of dough
	Flour on board after first kneading	Use 1 tsp. melted fat on board instead of flour for second kneading
	Insufficient kneading	Knead thoroughly
Large holes in bread	Poor kneading, causing bubbles of gas to be distributed unevenly	Thorough kneading
	Over-rising of dough in loaf	Allow loaf to only about double its bulk before baking
Broken crusts at sides	Oven too hot at beginning	Bake at 385 to 400 degrees F. for first 15 minutes.  Then reduce heat to about 350 degrees for remainder of period.  Wrapping paper laid over top will shield from heat.
	Dough too stiff	Use only enough flour to handle conveniently.  Avoid too much flour on board when kneading first time as dough loses "stickiness" with kneading.