Try this Vanishing Yeast Rolls recipe, or contribute your own.
- Carbohydrate 0.029246111134508 g
- Cholesterol 0 mg
- Fat 2.72500000116859 g
- Fiber 0.00135555557683935 g
- Protein 0.001287777778808 g
- Saturated Fat 0.200696250086067 g
- Serving Size 1 1 Serving (103g)
- Sodium 1551.71005555556 mg
- Sugar 0.0278905555576686 g
- Trans Fat 0.0331632500142215 g
- Calories 24 calories
Step-by-step
- Mix all ingredients in a large bowl, cover and let the dough rest for 5 minutes.
- Knead the dough by hand right in the bowl for about 2-3 minutes. The dough should be soft slightly tacky, but not not sticky. If the dough is sticky, let it rest for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water the stickiness will go away.
- Cover the bowl with a damp kitchen towel or saran wrap and place in warm place for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
- Divide the dough into 15 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky, but normally this is not needed.
- Grease your palms with soft butter and butter each dough ball. This will allow better separation of the yeast rolls after they are baked and help with browning.
- Place the dough balls in a well-greased 10 x 14 inch cake pan, arranging them into 5 rows of 3.
- Cover the pan with a damp towel or saran wrap and proof for 40 minutes in warm place
- Preheat oven to 375F.
- Whisk one whole egg with a teaspoon of cold water or milk until well blended.
- Brush the tops of the dough balls with a light, even coat of egg wash.
- Place the pan in the oven and bake for 25-27 minutes until golden brown.
- Serve and enjoy!
Instant yeast acts as the absolute engine in this dough, converting starches rapidly into carbon dioxide to achieve a remarkably light crumb. Understanding how this leavening agent interacts with hydration levels determines whether the final product rises properly or remains dense.
- Allow sticky dough to rest for 10 minutes before additional kneading; this allows gluten strands to relax and excess water to be absorbed naturally without adding extra flour.
- Maintain a warm proofing environment for 1.5 hours during the initial rise, ensuring the dough doubles completely in volume before shaping.
- Grease palms with soft butter when shaping the fifteen individual pieces to prevent tearing and to encourage clean separation after baking.
- Bake in a 10 x 14 inch cake pan at 375 degrees Fahrenheit for 25 to 27 minutes until the brushed egg wash yields a deep golden-brown crust.
Over-kneading introduces excess friction that prematurely warms the yeast, while insufficient rising destroys the tender interior structure. Precise attention to these physical cues produces a batch with distinct separation and superior crumb integrity.
