Pumpkin Yeast Rolls

[SandyDee]

I have a couple of very dumb questions regarding the Pumpkin Yeast Rolls from the "Make Ahead" issue. I have never made any yeast breads from scratch (I know I know, what can I say?) so I am sure these will sound absurd to you. However I am compelled to ask. 1) Does it make a difference if I don't use Bread flour? 2) If I don't want to freeze them and just want to make and serve them will I need to let them raise again and then bake them? (the recipe says after thawing let them raise to double their size.) If they aren't frozen would I have to punch them down after the first time and then do it again? 3) I would like to make them shaped more like a dinner roll verses a muffin shape. Would it be a problem to just bake them on a baking sheet instead of in muffin tins? I know this last one in particular sounds like a dumb question but I wasn't sure if they would bake evenly if I changed the baking pan, or if I would have to change the time they bake or the temperature setting. Any help would be appreciated. I would like to make these next week if possible. Thanks.

[RunnerKim]

Hi SandyDee,

Not dumb questions at all - I had to do a little reading to make sure I got my answers right.

1. Yes it is better to use Bread Flour for yeast breads. Your rolls will not be ruined however if you use All-Purpose. Here's the difference... Flour contains a protein called gluten which is what develops when you knead the bread dough and let it rise. The gluten holds in the gases that are responsible for the bread rising. All-purpose flour is made from a mixture of high and low gluten wheat. Bread flour is only high-gluten and thus your yeast baked goods will rise better.

2. I don't have the recipe but the way yeast breads work is that you allow the dough to rise until doubled in size after kneading the dough. Then you punch down the dough and let it rest for 5 - 10 minutes. Then shape the dough into rolls and let "proof" until doubled in size. If you're freezing you'd freeze after the punch down/shaping step - if not then continue on to the 2nd rise or "proofing". Generally its my understanding that its best to have a slow rise (somewhere draft-free and slightly cool - or even in the fridge)so that the gluten has plenty of time to develop and then the proofing can be done in a slightly warm environment (previously warmed oven).

3. No problem making them more like rolls if the dough is thick enough. You'll probably have to adjust baking time (I'd guess they'd need less time), so keep an eye on them.

Have fun!
Kim

[This message has been edited by RunnerKim (edited 11-08-2000).]

[Beth]

I think Kim pretty well covered it, but if you don't want to buy bread flour, try buying unbleached all-purpose flour. It tends to be a little higher in protein and gluten that bleached all-purpose, equal to or a little below bread flours, depending on the brands. The other thing would be to make sure you knead the dough very well since the kneading develops the gluten to give the dough the elasticity to hold the air as the dough rises.

[This message has been edited by Beth (edited 11-08-2000).]

[SandyDee]

Kim and Beth , thank you so much for your help. I am going to have to wait til next weekend now to make them, but I will let you know how they turned out. I appreciate the advice.