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Published on Wednesday, Feb 06, 2008
Q: My mom made wonderful yeast rolls. I'm tempted to try and was looking at the recipe, which calls for letting the dough rise twice before shaping it into rolls, and then baking. I could swear, though, that Mom used to let the shaped rolls rise before putting them into the oven. Could I have made a mistake in writing down her recipe? Would it make more sense to let the dough rise once, punch it down, shape it and then let it rise again? Mom's no longer around to ask, so I'm counting on you to instruct me.
— M.B., Brecksville
A: I say trust your memory and not your recipe. Most breads call for two rises — the second of which comes after the bread is shaped.
It's possible your mom's recipe had three rises, but not likely. Even in the case of a three-rise bread, one would come after shaping.
The rise after shaping is important to help the yeast do its job to create carbon dioxide that will in turn give you light and fluffy yeast rolls. By not rising after shaping, you will be baking deflated rolls, which are likely to be hard, dense, disappointing, and not at all like your mom's.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; e-mail labraham@thebeaconjournal.com; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309. Please include your name (initials will be printed on request), hometown and phone number for confirmation.
Q: My mom made wonderful yeast rolls. I'm tempted to try and was looking at the recipe, which calls for letting the dough rise twice before shaping it into rolls, and then baking. I could swear, though, that Mom used to let the shaped rolls rise before putting them into the oven. Could I have made a mistake in writing down her recipe? Would it make more sense to let the dough rise once, punch it down, shape it and then let it rise again? Mom's no longer around to ask, so I'm counting on you to instruct me.
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