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  2. This Vintage Southern Yeast Roll Recipe Has a Surprising ...

    www.aol.com/vintage-southern-yeast-roll-recipe...

    Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.

  3. Kneading - Wikipedia

    en.wikipedia.org/wiki/Kneading

    Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

  4. Straight dough - Wikipedia

    en.wikipedia.org/wiki/Straight_dough

    Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]

  5. Recipe: Fried Herb Yeast Rolls

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    Uncover rolls, and brush lightly with egg mixture. Bake in preheated oven until golden brown, 20 to 25 minutes. Brush tops of hot rolls evenly with reserved 1 tablespoon herb oil, and sprinkle ...

  6. Old-Fashioned Cinnamon Rolls Recipe - AOL

    homepage.aol.com/food/recipes/old-fashioned...

    Meanwhile, to make the glaze, sift the powdered sugar into a small bowl and stir in the milk. Set aside. Remove the cinnamon rolls from the oven and let cool for 5 minutes. Remove from baking pan to a serving tray and spread the glaze over the rolls with a spatula. Recipe Credit: Denise Woodward and Laudalino Ferreira

  7. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

  8. List of fried dough foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fried_dough_foods

    A fried dough ball snack similar to puff-puff, excluding the yeast. Buñuelo: Spain: They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping.

  9. Sponge and dough - Wikipedia

    en.wikipedia.org/wiki/Sponge_and_dough

    In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]