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I tried to make my grandmother's dinner rolls for Thanksgiving and ended up with 24 hockey pucks
I want to start by saying I can cook. I make a solid pot roast, my pies come out fine, but yeast dough and I have some kind of feud going. Two days before Thanksgiving I pulled out my grandmother's recipe card, the one with the butter stains on it, and I followed it line by line. I used a thermometer to check the milk, waited for the yeast to foam up like the card says, and kneaded the dough for a full 8 minutes. The dough rose the first time just fine, nice and doubled, and I thought this was finally the year. Then I punched it down, shaped the rolls, and put them in the pan for the second rise, except my kitchen was cold and after 45 minutes they hadn't moved. I panicked and stuck the pan in a warm oven, which was too warm, and the bottoms started to cook before they ever puffed up. What came out was 24 dense little bricks that my brother politely called rustic. My aunt brought store bought rolls and I watched them disappear while mine sat there like paperweights. Has anyone figured out a reliable way to do that second rise in a cold house without cooking the bottoms?
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noah_chen1710d ago
Ugh, been there. Cold kitchen kills the second rise every time.
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