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Old 01-02-2009, 03:41 PM   #11
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It does help!!! Thank you so much!!

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Old 01-02-2009, 03:49 PM   #12
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Originally Posted by Glorie View Post
It does help!!! Thank you so much!!
You're welcome !

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Old 01-02-2009, 04:30 PM   #13
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Normally you would leave the dough for an hour for the first rise - the guidance is to wait until the dough ball has doubled in size. I have left the dough in a cooler place overnight to get a head start in the morning, but it doesn't really work.

I make my water mix by 200ml tap water to 150ish mls of boiling water and it works fine for me.
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Old 01-02-2009, 04:36 PM   #14
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Your yeast should be fine, as others have said. I always store my yeast (which I buy a half kilo at a time) in a glass jar in the refrigerator. If I have extra, I freeze it. As LadyCook says, the warm water wakes it up. Since I can only buy "instant" yeast here, I do not "proof it" with warm water, but just mix it with the dry ingredients. That works fine. But it needs to be in a warm draft-free place to rise. It is always warm here, so my dough always doubles in less than an hour. If your kitchen is cold, use miniman's suggestion for placing it on top of the range - but be careful not to put it directly over the burner that vents the oven (usually the back left one). There, it will get too hot and possibly kill the yeast. I do have a recipe for cinnamon rolls (that I got here) that rise slowly in the refrigerator overnight. Here is the link for the recipe if you want to try them - they are wonderful.Ultimate Cinnamon Rolls, Harvest Cinnamon Roll Recipe, Fantastic Cinnamon Rolls, Yeast Rolls, Bread Machine Recipe
Saludos, Karen
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Old 01-02-2009, 09:46 PM   #15
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Ok, awesome! Thanks to everyone who helped me with this topic, I've got a pretty solid plan to tackle these cinnamon rolls :) Thanks MexicoKaren for the recipe links, that's an excellent site, I really like how there's a lot of pictures to illustrate each step, especially since I'm more of a visual person! Thanks again everyone, I'll post again after my next attempt!
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Old 01-02-2009, 10:15 PM   #16
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Just my two cents.

I don't know if you are using instant yeast or active dry yeast. It makes a difference in how much yeast you use.

If you are the slightest bit in doubt of your yest, you can "proof" it. To do this take 1/2 cup of water. Make sure that it si between 90 and 105 degrees F. Note! Subtract this from the total amount of water the recipe calls for. Put it in a small bowl, I use a desert cup. Put in a decent pinch of sugra and a decent pinch of flour. Sprinkle the yeast over the water and stirr it all in. The yeast tends to stick to the spoon, scrape it off with your finger, get it all mixed in. Jet it set for 10 minutes. If your yeast is good it will start to foam as LC61 said. When I add the wet ingredients, I dump the proofed yeast in and use the rest of the water to rinse the yeast bowl clean and dump into the dry ingredients. That way I get all the yeast.

I have heard tell that boiliing a cup of ware in the microwave and leaving the cup on the microwave, turned off, and putting your greased bowl of dough in there helps. I have also heard of putting the dough bown on the top rack of the oven, oven off, and a bowl of hot water under it helpw. Yeast liks warmth and humidity.

As to the amount of time. Warm dough rises faster than cold dough. Clod risen dough has more falvor. In 12 hours in the fridge you should have gotten some rise. If the dough is room temp or slightly above you should get it risen in an hour of two.

I very much agree with LC61 about under temp in your water being bad. Water too hot will kill your yeast dearer than heck. My preference is 90 to 105 degree water.

Hope this helps - AC
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Old 01-05-2009, 02:50 AM   #17
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WOOHOO, it worked! took a bit longer because I had to wait for the yeast to warm up after taking it out of the fridge and when asked why I was suppose to leave the dough in the fridge, the person who gave me the recipe responded with, "So, you can cook them later"! oh goodness, lol, if I would've known that, then I would've gone ahead and skipped that whole mess!!! But thank you all so very much for your help and tips, I set it in a warm place and made sure that the water was the correct temp this time and the dough rose just fine and my fiancee loved them, so again, thank you very very much!!
My doctor says that I shouldn’t indulge in intimate dinners for 4, unless there are 3 other people there too!

Despite what the nutty professor says, colon cleansing is not the same as passing gas!
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Old 02-06-2009, 12:50 PM   #18
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Hi Nato just saw ur problem,don't worry it happens,but u should learn frm ur mistakes(this is what I did).Well I think u did a mistake.For making the dough rise here are the steps:
1.Take 1/2 glass of warm water and mix 1 tsp of sugar and pinch of salt and yeast(dry active).Allow it to rest for 10 min,u will realise that foam is rising and level of water will double.
2.Now mix this solution with All purpose flour and make a smooth dough and cover it with wet cloth and let it rest for 4 hrs.Thats it.You will realise that the amt of dough has become 3 to 4 times the original amt.
Try this and I am sure u will be proud of ur own work.Good luck

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cinnamon rolls, dinner rolls, rolls, yeast

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