We’ve moved onto yeast breads learning about the leavening and other ingredients.
I like the 30 minute rolls that fit in our time frame, yet still using the stand mixer and dough hook.
To 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.
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.
I love watching the students concentrate and enjoy their tasks.
After a 10 minute rise, they are ready to go in the oven and students clean as they go.Baking is a first time adventure for most students.
Students find how handy the plastic bowl scraper is for cleaning dough off counters.
Rolls rise for 10 minutes and bake for about 10-12 minutes.
I like how easy this recipe comes together in one class.
Strangely, one class felt their yeast rolls tasted and smelled too yeasty, while another class period loved the rolls.
Students 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.
A tasty result in the end…
Do you bake yeast rolls from scratch? We do.