I think shortening is the same as Trex,Flora White,Cookeen and in Australia I think it is Copha. We have not tried these rolls with gluten free flour. Hope this helps.
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Dorianne
Could one use butter instead of shortening?
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Jill
You can if that is all you have. In baking exchanging butter for shortening the rolls will rise but maybe not quite the same texture as when you use the shortening.
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Linda Certuche
I made these rolls for supper tonight. They are so light. We have enough for tomorrow.
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Tammy Schwartz
I am so frustrated, I stink as a cook! I just put together this roll recipe and notice the jar of yeast I have says to keep refrigerated. Well, it has been sitting open in my cupboard for nearly a year! I tried kneading the dough and it seemed really stiff, I doubt it will rise but we shall see?! I swear I can’t cook, I can’t sew, I am just not domesticated at all, even if I put a lot of effort in it! I half jokingly tell my husband I am a Trophy Wife trapped in a Housewife’s body!
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Jill
LOL Tammy don’t give up. We all have to start some place and part of that is learning from our mistakes. I am not a better cook than say my daughter because I am more domesticate or anything like that – I am a better cook because of experience. It means I have spent 20 more yrs making mistakes and learning how to correct them that is all. You really will do fine if you keep practicing. Any new job or what ever never goes smoothly the first couple of weeks because you just need to learn it and practice. Next time you try making any dough that needs to be kneaded and the recipe calls for 2 1/2 cups of flour (or what ever amount) just leave the last 1/2 cup out. Then use that amount to sprinkle on the board to knead the dough, add a little at a time until the dough stops sticking and is smooth. If you notice many dough recipes like this will say 2-2 1/2 cups or flour or 4-4 1/2 cups because there are many factors which can make the dough more or less stiff so you adjust it to where you live and how you make it. After about 5-6 tries you should start getting the feel of what the dough will be like.
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Gamine
I’d like to make these but we are only two eaters now. At what point can I freeze part of this dough to cook later? I’d really appreciate your advice and instructions. Have you published a smaller recipe that makes about half of this quantity? Thanks!
Reply
Jill
We do have a much smaller recipe Gamine but one thing I like to tell people is you can always take these recipes and cut them in half, thirds or fourths. The math really isn’t that hard to do for them. I am 1 person and I do this all the time so you can try that with this recipe but here is my favorite roll recipe that makes a very small amount and is easy and quick to make too. https://www.livingonadime.com/90-minute-rolls-recipe-dough/
Why are my dinner rolls not fluffy? If your dinner rolls aren't fluffy it could be because of one of two reasons. 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.
I suggest using parchment paper to line the baking dish to ensure that the rolls are easy to remove from the pan to serve. Once the homemade dinner rolls are formed and placed in the baking sheet, let them rise again until they are doubled in size (30-60 minutes).
Homemade bread rolls can last up to 3-5 days if stored properly. To extend the shelf life of your homemade bread rolls, you should store them in an airtight container or plastic bag at room temperature. This will help prevent the bread from becoming stale and prevent the growth of mold.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching. Don't skimp on the rising! If they don't rise long enough, they won't reach their fluff-fluffy potential.
Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.
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.
Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.
If you don't have a large 11 inch cast iron pan, you can use a glass baking dish sprayed with nonstick spray. A 9×13 size would work well. It's best to have the rolls all touching each other when you arrange them in the pan, and I'll tell you why…
A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.
This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.
The internal temperature of a loaf of crusty yeast bread when it is cooked to perfection should be 200 to 210 F. Soft breads and dinner rolls should be 190 to 200 F. The bread will pull away from the sides of the pan and will feel firm to the touch.The bread will sound hollow when you tap it lightly.
Make and bake your homemade bread, quick bread, or rolls and freeze to keep them fresh until you're ready to serve (this works great for the holidays). Wrap cooled bread (sliced or whole) or rolls in foil; place in resealable plastic freezer bags or freezer containers.Freeze up to 3 months.
You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
The usual reason why bread becomes too dense is due to using flour with low protein content. When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting.
If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.
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