at Thu, 11 May 2006 17:37:00 GMT in <1147369020.679286.89920
@i40g2000cwc.googlegroups.com>, (Bernie) wrote :

>I just became a member of this group today. I need HELP!!! I tried
>making yeast rolls for the first time. I used a recipe from
>foodnetwork.com.

Posting the recipe would certainly be a big help in identifying potential
issues. Can you please post or at least give a specific URL?

> It took five hours and the rolls were thick and
>doughy (although my kids still thought they tasted O.K.). I want to be
>able to make light fluffy rolls without taking all day.

If you're making yeasted rolls, there's no real way of circumventing the
rise-time wait. "Taking all day", though, doesn't mean you have to be
present. For instance, you can put your rolls in to rise and then walk
away, go out, do your business, and whatever else you want to do. Another
solution, if you're uncomfortable leaving the house, is to make the dough
the night before and bake in the morning. Or you can retard the rise by
putting it in the fridge. However, trying to speed things up only makes
things worse, not better.

> Any hints,
>recipes or suggestions would be appreciated. The recipe I used had a
>one and one-half hour initial rising time, then punch down, and
>refridgerate for two hours, shape and let rise again for one and
>one-half hours.

Remember that given rise times are a guideline, not an absolute
specification. You need to wait not for a set number of hours, but rather
for the dough to increase in volume by some sort of specified amount.
Virtually all yeast recipes will tell you how much volume increase you need
for each rise. If your rolls were doughy, then there's a good chance you
didn't let it rise long enough. There's also the possibility you didn't
knead thoroughly enough. It all depends on the specifics of the recipe.

--
Alex Rast

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