My go to store-bought yeast is Fleischmann's active dry yeast, I usually buy the small packets as I need. I just replied to Lindsey's question below regarding her dough not rising, maybe you can find some reasoning there on why yeast tends to get sleepy and lazy and not do its job. If you have any other questions, make sure to send them my way :)
Tried to mix these by hand and either I didn't knead long enough or had too chilly of a proving location because... these babies didn't rise like they were suppose to! Have any tips on texture we're looking for when hand-kneading?
It might be a temperature issue, in that case, I suggest you turn on your oven to high heat for 5 minutes, turn it off, then proof the dough in the oven. The dough will have a warm spot to proof.
It could also be a matter of your yeast not being active enough, if you bought it a while ago, the yeast might get a little sleepy and lazy.
One more thing I could think of, the water you mixed in the yeast might've been too hot and killed the yeast.
So sorry this wasn't a success, I hope this helps you figure out what went wrong :)
And regarding the texture you're looking for, it's a smooth, silky, shiny, slightly sticky texture. The dough should be super soft, elastic and malleable.
If you have any other questions, please don't hesitate to reach out, Lindsey xx
Ahaaa that makes total sense -- kitchen was chilly so tried to remedy by pre-heating the oven a little beforehand, but i was pretty conservative. will check water temp as well. Also, for the record, despite sluggish proofs, these rose alright in the oven and were still delicious, just a little dense! Not mad about my first bread-making attempt! Thanks so much! x
I made these and they turned out soooo delicious! I had a bit of an issue with the tangzhong, it was kind of like a gluey little blob of dough and definitely didn’t incorporate well, I did my best to tear it into tiny bits and rub the little bits into the liquid….a little chunky haha but I went with it and the rolls were amazing anyhow. Any tips for the tangzhong though?
This is dairy free!!! Yeeey thank you 😊 it looks so delish. I want to make them
Let me know if you make them xx
I haven’t yet. I have back luck with the yeast never rising on me. What yeast do you recommend?
My go to store-bought yeast is Fleischmann's active dry yeast, I usually buy the small packets as I need. I just replied to Lindsey's question below regarding her dough not rising, maybe you can find some reasoning there on why yeast tends to get sleepy and lazy and not do its job. If you have any other questions, make sure to send them my way :)
Thank you so much 💕 I will try all of it! I’ll ask if anything comes up. You are awesome 🥰
Luv those rolls!
Yayyy!
Tried to mix these by hand and either I didn't knead long enough or had too chilly of a proving location because... these babies didn't rise like they were suppose to! Have any tips on texture we're looking for when hand-kneading?
It might be a temperature issue, in that case, I suggest you turn on your oven to high heat for 5 minutes, turn it off, then proof the dough in the oven. The dough will have a warm spot to proof.
It could also be a matter of your yeast not being active enough, if you bought it a while ago, the yeast might get a little sleepy and lazy.
One more thing I could think of, the water you mixed in the yeast might've been too hot and killed the yeast.
So sorry this wasn't a success, I hope this helps you figure out what went wrong :)
And regarding the texture you're looking for, it's a smooth, silky, shiny, slightly sticky texture. The dough should be super soft, elastic and malleable.
If you have any other questions, please don't hesitate to reach out, Lindsey xx
Ahaaa that makes total sense -- kitchen was chilly so tried to remedy by pre-heating the oven a little beforehand, but i was pretty conservative. will check water temp as well. Also, for the record, despite sluggish proofs, these rose alright in the oven and were still delicious, just a little dense! Not mad about my first bread-making attempt! Thanks so much! x
(the urge to say "in the final bake" is STRONG #gbbo-core)
can you sub sourdough starter for the yeast?
100%, these would be lovely with sourdough starter :)
Can’t wait to make this and like others curious if recipe can be halved? Thank you Carolina for all your amazing recipes!
Can this recipe be halved?
What if there are no bubbles forming with yeast and Luke warm water? Start again?
I made these and they turned out soooo delicious! I had a bit of an issue with the tangzhong, it was kind of like a gluey little blob of dough and definitely didn’t incorporate well, I did my best to tear it into tiny bits and rub the little bits into the liquid….a little chunky haha but I went with it and the rolls were amazing anyhow. Any tips for the tangzhong though?
Hello🌻 what type of sugar do you use for these? It looks maybe brown in the video?
Also have you ever tried with white spelt flour or any other flour?
Hey! Can these be scaled down to make less? Big enough for buns for like, a fried chicken sandwich?
How is this fairy free when there are eggs in it and an egg wash????
Eggs aren’t dairy.
😂😂😂