This Week's Bread: "School Cafeteria" Yeast Rolls.
Again, dryer than I like. I'm beginning to think that yeast rolls simply don't scale down well.
I might try again next weekend, and just make a full batch of yeast rolls to see if they come out right, but at the same time, while they make 24 rolls, that's FIFTY ONE Jenn-sized rolls if I want to keep my blood sugar under control. That's NINE WEEKS of bread to freeze.
I've always told myself that I'm not going to deny myself food I like, just cut it down to a portion I can have that keeps my sugar under control. I'm going to tryu scaling them down to 37g of carbs instead of 15g whic will result in larger rolls, but is at the top limit of what I can safely have.
Or I may just simply need to shelve the idea of home made Jenn-safe yeast rolls as something I can make, and just buy them and cut them down to size.
The following recipe makes 24 regular sized rolls.
# School Cafeteria Yeast Rolls
Plain Chicken
2.5 Tbsp yeast
0.75 cup warm water
6.5 cups bread flour
11.0 Tbsp instant non-fat dry milk powder
6.5 Tbsp sugar
1.0 Tbsp salt
6.5 Tbsp vegetable oil
1.25 cups water
1 - In a small bowl, combine yeast and warm water. Set aside.
2 - In the bowl of an electric stand mixer, combine flour, sugar, salt, and dry milk powder.
3 - Add vegetable oil and water. Mix on low for 3 minutes.
4 - Add yeast mixture and knead on medium speed for 8 minutes, until the dough is smooth and elastic.
5 - Loosely cover the bowl and let the dough rise in a warm spot until double in size, about 45 minutes.
6 - Punch dough down.
7 - Lightly spray a 9×13-inch baking dish with cooking spray.
8 - Divide the dough into balls and place in the prepared baking dish.
9 - Loosely cover the dish and let the dough rise in a warm spot until double in size, about 30 minutes.
10 - Preheat oven to 400ºF.
11 - Bake rolls for 18 to 20 minutes.
12 - Brush baked rolls with melted butter.
