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TEXARKANA, Ark. –
If a package of brown and serve rolls are always on your Thanksgiving dinner table,
surprise your family and friends with homemade yeast rolls. Scratch those brown and
serve rolls from your shopping list and add the ingredients needed to make your own
Yeast rolls can seem intimidating, but you can create homemade yeast rolls this holiday,
whether you are a beginner a or novice cook.
The baking ingredients are crucial for successful bread baking. Most of the ingredients
are staples you probably already have in the kitchen
Yeast is the heart of the bread making process.
It makes the dough rise and gives home-baked bread its wonderful taste and aroma.
In each yeast envelope, there are thousands of living plant-like microorganisms.
When activated by warm liquid, and fed by starch or sugar, the yeast releases tiny
bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its
light texture after baking.
There are several types of yeast; active dry yeast, rapid rise yeast, compressed or
cake yeast or bread machine yeast. Choose the type which works best for your situation.
Wheat is the most common type of flour used in bread baking. It includes all-purpose
flour, bread flour, and whole wheat flour.
Wheat is rich in gluten, a protein that gives dough its elasticity and strength.
When yeast and flour are mixed with liquid, then kneaded or beaten, the gluten forms
and stretches to create a network that traps the carbon dioxide bubbles produced by
Water is the most important liquid, because it does two critical things: it dissolves
and activates the yeast, and blends with the flour to create a sticky and elastic
Milk, buttermilk, cream or juice may be added to enhance the flavor or texture. Only warm liquids should be added to dry ingredients in a recipe, because liquid that is too cool will slow or stop yeast action, and too hot will
kill the yeast and prevent it from rising.
The ideal temperature ranges are 100 to 110 degree F., when yeast is dissolved in
liquid; or 120 to 130 degree F when dissolved yeast is added to dry ingredients.
Sweetener is essential in adding the brown color to the bread’s crust, as well as
flavor. Brown sugar, honey, molasses, jams and dried fruit may also be used.
Yeast bread will not work without salt. It is important in bread-baking because it
slows rising time, allowing the flavor of the dough to develop. It also adds structure
to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from
expanding too rapidly.
They also help make the crust tender. Eggs add richness and protein. Some recipes
call for eggs to be used as a wash to add color.
It’s also important to note that yeast breads must have fat to make the bread moist
and tender. Butter, margarine, shortening or oil slows moisture loss, helping bread
stay fresh longer.
Do not substitute oil for margarine or shortening unless the recipe calls for it.
If you would like Rising to the Occasion: Home Baked Breads, contact the Miller County
Extension Office, 870-779-3609 or visit us in room 215 at the Miller County Courthouse.
Here is my sister’s recipe for yeast rolls. They are light, fluffy and easy to make.
If you make too much dough, it can be used to make homemade cinnamon rolls.
Media Contact: Carla Due County Extension Agent - FCSU of A Division of AgricultureCooperative Extension Service400 Laurel Street, Suite 215 Texarkana AR 71854 (870) 779-3609 email@example.com
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