tag:blogger.com,1999:blog-2239521152553433086.post5075199247247243309..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Whole Foods Friday: Let's Bake Some BunsDonna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2239521152553433086.post-22282390890643961832011-12-09T16:13:35.603-07:002011-12-09T16:13:35.603-07:00I'm so glad you liked them!I'm so glad you liked them!Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-49934640377336396602011-12-09T16:06:41.111-07:002011-12-09T16:06:41.111-07:00Made the dough last night and baked some today, ev...Made the dough last night and baked some today, even though I was rushed for time, and scrimped a little on rise time, the kids thought they were Amazing!<br />Can't wait to bake the rest of the dough tomorrowkittyninja2000https://www.blogger.com/profile/02063177889553406326noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-82666606579550726132011-11-28T14:39:26.956-07:002011-11-28T14:39:26.956-07:00I emailed this as well, but it's a good questi...I emailed this as well, but it's a good question, so I thought I'd answer here as well.<br /><br />You can use active dry instead of instant. There are some slight differences between manufacturers, but nothing to worry about. When I use active dry, I always add it to the water, first. The larger granules need a little more time to dissolve, so if you add that to the dry ingredients or to the dough, you risk having a few yeast blobs in the finished bread. You don't have to proof the active dry, just add it to the water and give it a minute or two to soften up.Donna Curriehttps://www.blogger.com/profile/12833303767775886944noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-7651548921006255682011-11-28T14:28:28.232-07:002011-11-28T14:28:28.232-07:00Hi, loved loved loved , am passionate about baking...Hi, loved loved loved , am passionate about baking , and your rolls seem PERFECT. <br />well, I'd like to ask you, if I don't have instant yeast, only dry active yeast , can I make those ?? thank you in advance and if you can reply to me on my mail I will be very grateful .<br />nesrine.gamal AT gmail DOT comAnonymoushttps://www.blogger.com/profile/07740787433081590139noreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-10357913432902871002011-11-28T13:38:14.615-07:002011-11-28T13:38:14.615-07:00These look delectable AND professional! Good job!These look delectable AND professional! Good job!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-55269361129845627702011-11-25T16:43:46.881-07:002011-11-25T16:43:46.881-07:00Funny, but that's *almost* exactly the same do...Funny, but that's *almost* exactly the same dough that I used for my TG rolls. The dough is easy, fast and best of all, holds well in the refer for a couple of days, so an easy do-ahead. Actually, two doughs, one as much KAWWWF as I could get away with and three shapes of each. I love shaping rolls! When I do round rolls, it is one in each hand, circled on the bench, as I was taught in 1968, and its fast. The one roll form that I've never mastered is the same simple round shape, robustly flavored dough. THe interior is softish, but with serious chew; some would even say tough. The top crust was even more chewy and had some very small skin bubbles, almost like a French roll, but not crusty. If one smashed a roll, there would be no crust flakes. Any ideas? I have no clue and have been experimenting off and on for 30+ years. Hope you had a wonderful Thanksgiving. -CraigAnonymousnoreply@blogger.com