This week I chose a recipe for yeast dinner rolls that I had tried before. It was the first time I had worked with yeast, and I used whole wheat flour (which is what I generally have on hand) and they didn't turn out well at all.
So I did my research. Evidently, wheat flour requires extra kneading and a little more fat. Well, I happened to be out of whole wheat flour today, so I used all purpose flour (the non-bleached, non-enriched variety though).
Anyway, they turned out fantastically! As promised on the blog I stole the recipe from, they were super simple and I will definitely keep this recipe on tap.
A few notes though:
1. If you don't have a fancy mixer with a dough hook, never fear - you can just knead the dough a couple times with your hands.
2. Baking times vary. The above picture shows the rolls after the ten minute suggested baking time. They were still very white, and gooey in the middle. After talking to my all knowing friend, Cydney, I found out that everything from room temperature to kneading styles can affect the length of time needed to finish baking any type of bread. Her rule of thumb is to pull the rolls out when you can smell them, then tap the bottom. If it sounds hollow, they are done. So after about another ten minutes.....
I decided to pair these tonight with spaghetti - which I think was a good choice. Choosing to try a side dish, that could be easily replaced if ruined, took the pressure off, and made the process more enjoyable.
What have you been working on this week? Anything new and exciting? How did it go?
Stay tuned for next week - butternut squash, here I come!