I made this post a day I baked sweet buns, but it is the same principles for all light and sweet yeast doughs, for example, white bread, fine rolls, cinnamon rolls etc.
Heavier and coarser yeast dough is a little different since many of those will not be a firm dough, but mush more loose and sticky.
To make yeast dough buns: It is not too difficult, but it may fail a few times in the beginning, before one learn to feel how the dough should be, for the final result to be light and crubly.
Which type of yeast you prefer to usen is optional, the results are the same whether you use dry yeast or fresh yeast.
Yeast is a living fungus, and it must have a warm douhg to live in, to make the gases that raise the dough. It’s important to set all ingredients in room temperature before starting mixing the dough.
If a recipe ask for milk, there is not a problem to use water instead, or vice versa.
Some recipes ask for melted butter. I do not melt the butter, I cut it into small cubes and put it into the fluor. If the butter is melted, it is considered as one of the liquid ingredients and make the dough loose and you have to add more flour . Then the final result can easily become a little heavier and drier.
If using dry yeast, mix it into the flour and then pour in the liquid into the dough while kneading.
Fresh yeast should be desolved into the liquid the recipe asks for, and poured into the flour while kneading.
In my bowl, I have all the dry ingredients, sugar, dried yeast, salt, flour, spices, etc. Take off and put away in a separate bowl, 1 / 4 of the flour, and pour the remaining flour into the mixing bowl. Add the butter in small cubes.
Start the mixer on low speed and add liquid, such as water, milk, sour cream, oil, etc. Mix until ther are no lumps of flour or butter left and the dough is smooth.
Now you have a smooth and loose mixture.
Add the remaining flour by one Tbsp at the time, kneading for 2 minutes between eash addition, It will take 10 minutes. Other cake batter will be over worked if continuing mixing after the flour is added, but a yeast dough is just the opposite. Keep working at low speed!
Eventually the dough will come together and creep upwards the blade (while it`s kneaded), but in the bottom of the bowl, the dough has a «foot» that does not let go of the bowl! From this stage add the flour by one taespoon at the time and knead 2 minutes between each addition.
After one or more teaspoons of flour the dough loosen it`s «foot» and let go of the bown. All flour added after this point will change the final result from airy to heavy.
Knead the dough for a few minutes more and it might put down a new «fot» but it does not matter.
Pinsh the dough, as if you were going to stretch a chewing gum, it will be elastic and soft.
Sprinkle a tiny amount of flour over dough in the bowl.
Cover it with plastic, so the yeast can create a hot and humid climate inside the bowl.
I usually put a dinner plate on top of the bowl and set the timer.
The doughs should rise to twice the sice. Some doughs spend less time and others longer time to rise. It depends entirely on how warm the ingredients were, how hot it is where the bowl is placed for raising and how much fat or coarser grains and seeds ther are in the dough.
After 30 minutes I check whether the dough is ready or not, as a rule, but it must often rest for 15 – 20 minutes more.
This looks ready
I gently press the dough down into the bowl and poure it onto the couter. This dough do not need to be sprinkle with flour, as it contains the right amount of flour and fat that makes it non- sticky. Other dough may need a little sprinkle flour on the counter.
If you handle the dough to rough at this stage, it will protest by pulling together and it can not be dragged lika a gum, it will snap of instead. Let the dough rest a few minutes and it will become elsatic again.
Now you can make your buns or rolls. Put them on the baking tray lined with baking paper, cover with a clean kitchen cloth and let them rise for about 30 minutes.
Follow the instructions in the recipe for oven heat and cooking time.
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