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Photo by weeble

Cooking Level: Expert

weeble is looking for: (1 recommendation)
question about these rolls inside....

Recommend a recipe

Last updated: Sep. 22, 2013 5:28 pm
Posted: Sep. 22, 2013 11:14 am
 
Recommended Recipe:
Photo of: Homemade Pan Rolls

Homemade Pan Rolls

Submitted by: PUDDIN PIE 
Try these tender dinner rolls when you have a group of guests to feed. 
Recommended by: weeble
Sep. 22, 2013 11:17 am
I used to make these all the time. they are my favourite, but it's been quite a while since I made them. it says to add the flour, sugar shortening, salt and yeast together. I can't remember if I softened or melted the shortening. it doesn't say softened or melted, but just wanted to know if it makes a difference to soften/melt or not to. Thanksamunch :)
Comments:
weeble
Sep. 22, 2013 11:25 am
also, if I divided these between two pans, could I par-bake one and then freeze? if so how long to bake and do I cool completely before freezing? ohhhhh, so many questions! LOL thanks a munch:)
 
Baking Nana
Sep. 22, 2013 11:28 am
I remember you making these! I would melt and then cool the shortening or butter. Also, unless you are using Instant yeast - I would proof the yeast.
 
Baking Nana
Sep. 22, 2013 11:32 am
Oh - also - I think I would fully bake the other pan, just lay foil over the top of the pan before they start to brown - then once they are done, cool them completely and freeze them well wrapped.
 
weeble
Sep. 22, 2013 11:37 am
baking nana,I must of made a real big fuss about these if you remember me making them! LOL i'm so terrified of yeast, so I guess because they turned out beautifully, I made a big to do! :) k, going to melt some shortening, will freeze the second baked pan, and I used active dry yeast and is churning all other dry ingredients as I type. oops. thanks baking nana :)
 
Sep. 22, 2013 1:21 pm
I would proof the yeast/water/sugar with any yeast bread to make a better base for the flour. However, yeast bread is very forgiving and there are only a few things you can do wrong. Water that is too hot will kill the yeast, but most of these recipes are fairly foolproof. Personally, I would use melted butter in place of shortening, but that is mostly a matter of personal preference. After proofing the yeast, add the other wet ingredients and then use the mixer's dough hook to combine. Add flour until the dough is soft pliable.
 
weeble
Sep. 22, 2013 1:25 pm
thanks goodfood. great tips. however, my dough did not rise. :( it now sits in my recycling bin! going to make buscuits instead. not sure what the problem was. next time i'll try proofing the yeast first. sheeeeesh!
 
Lela
Sep. 22, 2013 1:38 pm
http://allrecipes.com/personalrecipe/62945294/grandma-ritas-soft-butter-rolls/detail.aspx
 
Lela
Sep. 22, 2013 1:42 pm
Weeble, baking nana helped me with my grandmas rolls. These are easy, rise fast and the directions baking nana gave me are so user friendly. I also love these because the rolls stay soft for days..
 
weeble
Sep. 22, 2013 2:12 pm
thank you lela :) for the very same reason, is why I make the above rolls. they have never "not turned out" :( saved your suggested recipe for next time. thank you!
 
Sep. 22, 2013 3:46 pm
Assuming the yeast wasn't old, most likely the water was too hot and killed the yeast. There isn't much else that can go wrong.
 
weeble
Sep. 22, 2013 5:28 pm
thanks goodfood.
 
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