Rapid rise yeast roll recipe
I would like to know if you have a recipe for that rapid rise yeast. Thanks
Hey there Jackie!
You can buy rapid rise yeast in the grocery store. You can buy it in single use packages just like the regular yest. Recipes that call for Active Dry yeast can easily be changed up to use Rapid Rise yeast in its place.
Rapid-rise yeast saves a lot of time over Active Dry Yeast. There's no need to dissolve it in water before mixing and it only needs to rise one time after shaping it.
When using Rapid Rise Yeast, just add the dry yeast right into the flour mixture. Heat the liquid ingredients to 120°-130° (rather than 110°-115° for dissolving active dry yeast).
In place of the first rise, allow the dough to rest for 10 minutes before shaping. The next rise should take about half the time stated in a recipe that calls for active dry yeast.
Rapid Rise Yeast Rolls:
3 3/4 cups bread flour, divided
1/4 cup white sugar
1/4 cup shortening
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
1/2 cup warm water (120 to 130 degrees F)
1/2 cup warm milk (120 to 130 degrres F)
2 tablespoons butter, melted
Mix together 2 cups of the flour, along with the sugar, shortening, salt and yeast in a large bowl. Add water, milk and egg.
Beat on low speed with an electric mixer for about 1minute. Add the remaining flour, 1/4 cup at a time, while continuing to mix until the dough comes together, scraping the bowl often. You may not need all of the flour.
Turn onto a lightly floured surface and knead until smooth and elastic (8 to 10 minutes). Place in greased bowl and turn greased side up. Cover and let rest about 10 minutes.
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form each piece into a roll. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter.
Cover rolls with a damp cloth and let rise in warm place about an hour or until doubled.
Bake in a preheated 400 degrees F oven for 12 to 18 minutes or until golden brown.
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