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Old 01-02-2009, 01:52 PM   #1
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Angry My dough won't rise...stupid yeast, please help!

Hey everyone,
Even though I love cooking, I don't really have a lot of knowledge about it...yet ;) I recently acquired a recipe for making dinner rolls from scratch, however, I can't get the stupid dough to rise. Here's what I did...

I mixed the wet and dry ingredients separately then I added the wet mixture to the dry and mixed it with a wooden spoon until it was a sticky dough and then I put it in a greased bowl and covered it with plastic wrap and let it set for 12 hours in the fridge and nothing happened, I'm so frustrated!!!!

Also, I put the yeast packets in the fridge before I used them and they are fresh packets, expire in November of this year, did putting them in the fridge make them unusable? Any tips about this would help a lot, I really want to experiment with this recipe because I have an idea for cinnamon rolls and my fiancee loves both these dinner rolls and cinnamon rolls and it would make my day if I could make them for her and would make her day if she could eat them with me! :D

Thank you much!

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Old 01-02-2009, 01:57 PM   #2
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I'm not a baker but... I think yeast has to be warm to work.
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Old 01-02-2009, 02:00 PM   #3
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Dough has to be placed in a warm spot to rise. It will not rise in the fridge. The yeast is fine straight from the fridge as long as your other ingredients are the correct temperature. So I would say your yeast is probably fine.
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Old 01-02-2009, 02:07 PM   #4
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There a few threads on bread making here and some ingenious ways of leaving the dough to rise. It does need to be warm (not hot), I switch my ovens on on leave the dough on the stove top to rise. Others use airing cupboards, warm microwaves and there is also some one who uses the dishwaher after a cycle. It will rise in the fridge but very very slowly.
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Old 01-02-2009, 02:10 PM   #5
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Originally Posted by miniman View Post
There a few threads on bread making here and some ingenious ways of leaving the dough to rise. It does need to be warm (not hot), I switch my ovens on on leave the dough on the stove top to rise. Others use airing cupboards, warm microwaves and there is also some one who uses the dishwaher after a cycle. It will rise in the fridge but very very slowly.
Oh, I didn't know it would ever rise in the fridge - this is good to know. Do you think the poster can save the dough they have already made by putting it in a warm place?
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Old 01-02-2009, 02:13 PM   #6
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I think so Miniman... Paul always makes a double batch of pizza dough and we freeze one half. It rises just fine after thawing.
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Old 01-02-2009, 02:15 PM   #7
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I have the same problem with yeast, I can't get anything to rise. How warm is the water supposed to be???
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Old 01-02-2009, 02:19 PM   #8
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Okay, Nato, if you still have the dough, I would try putting the dough in a warm place and see if it will rise. If you don't have one, I have wrapped my bowl with a heating pad set on low and it works. Cover it with a damp towel, just as you did before.

If you have already gotten rid of the dough, then I would suggest that you make another batch, making sure that your liquids are the correct temperature. That is the thing I've found to affect rising the most in my baking.

BTW, welcome to DC and be sure to let us know how it turned out!
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Old 01-02-2009, 02:28 PM   #9
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Oh, ok, awesome, thank you everyone. I'll definitely give it a shot after I get off work tonight. One more quick question, the recipe says to leave it in the greased bowl covered in plastic wrap for 12 hours in the fridge and if the only difference is that is rises super slowly in the fridge, do you guys think I would be able to leave the dough out covered with wax paper and a warm damp towel and let it rise the same way only in a much much shorter time?

Thank you all again so much for your very helpful responses, I'm very excited to try it out now :)
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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 01-02-2009, 02:38 PM   #10
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I have the same problem with yeast, I can't get anything to rise. How warm is the water supposed to be???

There could be a few different things going on here. First, yeast is pretty temperature sensitive. When you first combine the yeast with water, the water really should be between 105 and 115 degrees. If it's colder, the yeast won't wake up. If it's too warm, it kills the yeast. I use a candy thermometer to make sure the water is the right temp. Also, even if your recipe doesn't call for it, you should add a little pinch of sugar or dab of honey to the initial mixture of yeast and water so the yeast has something to eat. This first mixture should form a foamy layer (like beer foam) on top after sitting for about ten minutes. If that foam doesn't form, then your problem is either that the yeast is no longer active, or the water temperature was off. If you get the foam, but the dough itself doesn't rise, then you're not keeping it at a warm enough temperature.
Hope this helps..
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