Sunday, October 3, 2010

Soft Butter Rolls


I made this recipe three times. The first time around, I made the rolls, little cloverleaf rolls, and the braids. The second time I made the hamburger rolls. The last time around, I made the cinnamon-raisin bread.

All three batches had a very nice flavor. At 1.33-ounces, I found the rolls a little on the small side but acceptable. It was noted on the Mellow Baker's site that the yeast measurements in the recipe are too low. If fact, they are off by a factor of 10. Although warned the measurements were off, I didn't correct adequately. Enriched breads need a lot of added yeast, and I didn't add enough so I got very slow rise-times. The bread will still work without the correction, but be patient.

For the hamburger rolls, I increased the size. Hamelman specifies 2.25-ounce pieces. Looking in other books, I found Reinhart uses 3.0-ounce pieces and Hitz uses 3.2 to 3.4-ounce pieces. I went with the larger sizes and was happy I did.

Finally, I made the cinnamon-raisin bread, again using too little yeast. Again, the flavor was great but the rise was poor and the rise-times were extended. Hamelman doesn't give measurements for the cinnamon sugar or the amount of raisins to use. I used about 3/4 cups of raisins, 2 Tbs butter, and 2 Tbs cinnamon-sugar per loaf. This seemed to work well. Overall, these were good loaves, but I'll stick to Reinharts spectacularly good loaves in the future.

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