Yeast Breads: 30 minute rolls

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We’ve moved onto yeast breads learning about the leavening and other ingredients.

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I like the 30 minute rolls that fit in our time frame, yet still using the stand mixer and dough hook.

IMG_3317To make it more efficient and cover more material in one class period, I demo the process while students take notes in Canvas. Here is what our foamy yeast mixture looks like before adding flour.

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After the dough is ready for shaping (we modify our original recipe here by tripling it as a class), I divide and show them how to shape into smooth balls.

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I love watching the students concentrate and enjoy their tasks.

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After a 10 minute rise, they are ready to go in the oven and students clean as they go.IMG_3329Baking is a first time adventure for most students.

Students find how handy the plastic bowl scraper is for cleaning dough off counters.

IMG_3355Rolls rise for 10 minutes and bake for about 10-12 minutes.

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I like how easy this recipe comes together in one class.

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Strangely, one class felt their yeast rolls tasted and smelled too yeasty, while another class period loved the rolls.

IMG_3316Students discovered yeast breads do take a longer time to prep than quick breads. They understood a demo process using the stand mixer and dough hook.

IMG_3368A tasty result in the end…

Do you bake yeast rolls from scratch? We do.

 

 

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