I'm usually note very good with the yeast dough, but these came out great. I made a half-portion with rapid-rise yeast, which was actually few months past its "best" date. The recipe might be actually meant for this kind of yeast - actuve dry usually needs "proofing", but rapid-rise just gets mixed with the flour and then the wet ingredients are added. Instead of bringing the liquids to boil and waiting for them to cool, I warmed it up in the microwave until it reached 125 F (120-130 F is recommended for rapid-rise yeast).
Then I started the dough in the food processor with about 1 3/4 cups flour (for 6 buns). Processed the dough until it came together and processor started to struggle and then kneaded by hand 5 min. tops, adding only as much flour as needed. I probably ended up using only about 2 1/4 cups of flour instead of suggested 2 3/4.
Since I had only one pan, I simply baked the buns for 15 min. on the middle rack. The crust was a bit too tough when they came out of the oven, but I covered the rolls with a clean dish towel for about 20 min. (checking periodically) while they were cooling on the rack. This softened the crust just perfectly and they had a very nice texture inside and out. Thank you for sharing this recipe with us.
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