Breads are my weak spot. I've never been truly good at baking anything with yeast!
I've tried this recipe 4 times now. My rolls are coming out denser than I want them to. This is a copycat recipe for Golden Corrals dinner rolls. At the restaurant they are light as a feather with a slight crust on the outside. The inside is airy and light.
Mine taste good but are significantly heavier, and for me the texture is what I'm after. I'm getting a roll more similar to those you'd buy at the grocery store prepackaged. For all the work I'll just buy them if I'm going to end up with the same thing anyway!
Here is the recipe. I followed this exactly- using a candy thermometer to take temp when using the yeast in the beginning and being careful about measurements to make them exact. Help!
Elisa's Favorite Recipes: Copycat Golden Corral Rolls
First of all you will never get a roll like those " you'd buy at the grocery store prepackaged." because the methods used in factories are not those that you can use at home. You can, however, make a better roll.
First of all, are you using "Strong" bread flour? It's stronger than all-purpose flour. I saw some recently labelled "Extra Strong" - I bought some but I've not yet used it. Make sure your flour is not stale (check the use-by date) and that your yeast is fresh (again check the use-by date). I've been baking bread for 50+ years and mostly I use "Active Dried Yeast" under the label of Allinsons. I'm not fond of the results I get with the instant yeasts. It can help if your flour is slightly warm especially if your kitchen is cold but I don't bother.
Secondly, throw away your bread maker!!!!
Always have your liquids warm (not hot). Ignore anyone on television or in magazine's, etc., who tell you to use cold liquids. I experimented with this and it took nearly TWO DAYS for the dough to rise!! A slow rise is good but not that slow!
Don't rush the initial kneading. The dough needs a good 10 minutes when kneading by hand, less if using a large mixer (Kitchen Aid or Kenwood Chef type) or a food processor. Even with mechanical kneading I always give the dough a few minutes hand kneading afterwards.
When your dough has risen "knock it back", ie give it a light needing for a couple of minutes and then shape your rolls. Don't be impatient now. Give the rolls time to prove until they are almost doubled in size and then finish them off with egg wash or milk as you please and bake.
A bit of practice and they should come right. Bread can't be rushed but you don't have to stand and watch it throughout the whole proceedings. It's easy to fit it round your life. I usually make my dough in the evening and let it rise over night - because that suits my lifestyle.
I did read somewhere that you can't make yeasted doughs if you live at high altitudes. I can't comment on this as nowhere in the British Isles is higher than 4,411ft 2in above sea level and no-one lives on top of Ben Nevis!
The home bread maker's bible is "English Bread and Yeast Cookery" by Elizabeth David. I bought a copy many years ago and swear by it. The only proviso is that she uses coarse sea salt crystals and if you are using ordinary fine table ofr kitchen salt you would be advised to half the amount she gives in recipes.
Don't give up. There's a lot of satisfaction in home bread making and not just in the eating. Kneading dough is better (and more productive) than thumping your husband