Homemade Yeast Rolls Recipe (2024)

FAQs

What makes yeast rolls heavy? ›

Fluffy Dinner Rolls FAQs

Either, you added too much flour or you possibly used all bread flour. Alternately, not giving your dinner rolls enough time to proof and get puffy before baking could yield dense rolls.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer. We at Old Bridge Bakery, carrying years of tradition of bread making, provide authentic and delicious loaves of bread in different flavours. Come and enjoy!

You can actually add a small amount of wheat gluten to enhance the dough and make it lighter and fluffier. The more gluten, the stronger the dough is. You can purchase vital wheat gluten and replace 1 Tbsp of flour with the vital wheat gluten. Here's a link to Anthony's Premium Vital Wheat Gluten on Amazon.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Baked goods made with shortening are typically softer and more tender than those made with butter. They also tend to be slightly taller, as it has a higher melting point and doesn't spread as much.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

For each cup of flour (125 g), that is 1.5 g of instant yeast, or 1/2 teaspoon. For salt, I add 2% of the flour weight or 2.5 g per cup or about 0.4 teaspoons of table salt if all else is unsalted.

While sugar and other sweeteners provide "food" for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar.

Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Look: Your dough should be about double the size it was when it started. If it's in a bowl covered with plastic wrap, then use a marker to trace an outline of the dough on the plastic — the dough is done rising/proofing when it stretches beyond that mark by about double.

Sugar: When yeast is mixed with sugar it consumes the sugar and produces carbon dioxide gas, which causes the bread dough to rise and become light and airy. Instant Yeast: Instant dry yeast can be added directly to the flour mixture without needing to be activated first.

Fermentation is at the heart of many of them. (FYI: Fermentation refers to the process yeast goes through to make bread rise or proof.) If the fermentation is too fast or too slow, too long or too short, or not as predicted, dense bread is often the result.

Yeast is not fresh Yeast has an expiration date, and, after that date, will not be as effective. Yeast should be stored in a cool, dry place. Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die.