Baking with yeast has always given me jitters. I have bought atleast 3 packets of yeast so far and tried baking buns and rolls. I have never been completely satisfied with the outcome. I had read Suma's post on baking with yeast and tried to obtain Gloripan from General Food Additives. But that did not work out, and I was quite disappointed that I could not participate in this month's Baking Partner's challenge and I had given up on this month's Eggless Baking challenge too.
A couple of days back, while browsing through Zansaar's website, I was overjoyed to see Gloripan yeast in stock. I have checked their website several times for yeast and chocolate chips, and not found them. So I immediately ordered the 500g pack and received it on Saturday. I was quite skeptical given my earlier experiences and decided to proof the yeast although it is instant yeast. It proofed well and I started baking the rolls. Was mighty pleased with the outcome. See for yourself :)
As always, I give the original recipe first and then give the eggless version.
Firsly I scaled the recipe down by 2, and secondly, I substituted the egg with 1/2 tbsp of flax seed ground with 1 1/2 tbsp of water.
Here is the modified recipe. It yields 12 rolls.
Verdict: We had these rolls for breakfast the next morning and it was simply divine. Soft and spongy rolls, I have not had such bread and rolls in a really long time... Thank you Baking Eggless group for choosing this recipe. Thank you Suma for recommending Gloripan and thank you Zansaar for stocking this item in your store and delivering it in a day's time.
A couple of days back, while browsing through Zansaar's website, I was overjoyed to see Gloripan yeast in stock. I have checked their website several times for yeast and chocolate chips, and not found them. So I immediately ordered the 500g pack and received it on Saturday. I was quite skeptical given my earlier experiences and decided to proof the yeast although it is instant yeast. It proofed well and I started baking the rolls. Was mighty pleased with the outcome. See for yourself :)
As always, I give the original recipe first and then give the eggless version.
Amazing Dinner Rolls
Recipe Source: Cooking Classy
Yield: 2 dozen
Ingredients:
1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*
Method:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.
Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.
Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched).
Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across
(try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).
Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet
(the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees.
Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it).
Serve warm or allow to cool and store in an airtight container.
Recipe Source: Cooking Classy
Yield: 2 dozen
Ingredients:
1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*
Method:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.
Pour yeast mixture (scrapping out excess) into the bowl of an electric stand mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt. Blend mixture until combine.
Add in 2 cups flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched).
Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across
(try to keep dough as much of an even thickness as possible). Spread each circle of dough evenly with 2 Tbsp butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices).
Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet
(the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees.
Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it).
Serve warm or allow to cool and store in an airtight container.
Firsly I scaled the recipe down by 2, and secondly, I substituted the egg with 1/2 tbsp of flax seed ground with 1 1/2 tbsp of water.
Here is the modified recipe. It yields 12 rolls.
Ingredients:
40 ml - warm water, 110 - 115 degrees F
1 tsp instant dry yeast
3 tbsp granulated sugar + 1 pinch
1/2 cup + 3 tbsp whole milk, warmed to 110 - 115 degrees
6 tbsp salted butter, at room temperature, divided
1/2 tbsp flax seed
1/2 tsp salt
2 1/4 cups all-purpose flour
Method:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.
While using instant yeast this step is not necessary, but I did it anyways.
Grind flax seeds with 1 1/2 tsbp of water into a smooth paste.
Pour yeast mixture (scrapping out excess) into a large mixing bowl. Using a hand mixer, add in sugar, warm milk, and 3 tbsp butter. Add flax seed paste and salt. Blend mixture until combined.
Add in 1 cup of flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 1 1/4 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down shape it into a ball. Roll the dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread 2 tbsp of butter over the dough circle. Cut each circle into 4 equal quarters, then each quarter into 3 wedges.
Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 8 inch square cake tin.
(the tip of the rolled wedge should be tucked on the bottom. If you cannot make it fit, then use a loaf tine for the remaining rolls).
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees F or 180 degrees C.
Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
Remove from oven and brush with remaining 1.5 Tbsp butter (you may not need all of it). I skipped this part.
Serve warm or allow to cool and store in an airtight container.
40 ml - warm water, 110 - 115 degrees F
1 tsp instant dry yeast3 tbsp granulated sugar + 1 pinch
1/2 cup + 3 tbsp whole milk, warmed to 110 - 115 degrees
6 tbsp salted butter, at room temperature, divided
1/2 tbsp flax seed
1/2 tsp salt
2 1/4 cups all-purpose flour
Method:
Measure out warm water into a liquid measuring cup then stir in yeast and 1/4 tsp sugar,
whisk until yeast has dissolved then let rest 5 - 10 minutes until mixture is foamy.
While using instant yeast this step is not necessary, but I did it anyways.
Grind flax seeds with 1 1/2 tsbp of water into a smooth paste.
Pour yeast mixture (scrapping out excess) into a large mixing bowl. Using a hand mixer, add in sugar, warm milk, and 3 tbsp butter. Add flax seed paste and salt. Blend mixture until combined.
Add in 1 cup of flour and mix until well combine. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 1 1/4 cups flour and mix until dough is smooth and elastic, about 4 - 5 minutes
(dough should be slightly sticky when touched). Transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down shape it into a ball. Roll the dough ball out on a lightly floured surface into a large circle about 13 inches across (try to keep dough as much of an even thickness as possible). Spread 2 tbsp of butter over the dough circle. Cut each circle into 4 equal quarters, then each quarter into 3 wedges.
Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 8 inch square cake tin.
Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 10 minutes of rising preheat oven to 375 degrees F or 180 degrees C.
Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown.
Remove from oven and brush with remaining 1.5 Tbsp butter (you may not need all of it). I skipped this part.
Serve warm or allow to cool and store in an airtight container.
Verdict: We had these rolls for breakfast the next morning and it was simply divine. Soft and spongy rolls, I have not had such bread and rolls in a really long time... Thank you Baking Eggless group for choosing this recipe. Thank you Suma for recommending Gloripan and thank you Zansaar for stocking this item in your store and delivering it in a day's time.
