Vanishing Yeast Rolls
User Reviews
4.9
Vanishing Yeast Rolls
Description
The Vanishing Yeast Rolls recipe uses all-purpose flour, water, sugar, kosher salt, lemon juice, vegetable oil, and rapid-rise yeast to form a soft dough. After a brief initial rest, the dough is kneaded until slightly tacky but not sticky, then covered and left to rise in a warm place until doubled. The risen dough is portioned into equal balls, each buttered to encourage separation and browning during baking, and arranged tightly in a greased pan for proofing.
The resulting rolls have a tender crumb with a soft crust from the gentle rise and the addition of lemon juice and butter. Shaping and spacing ensure even baking and a pleasing pull-apart texture. This recipe is designed for using quick-rise yeast but can be adapted for traditional yeast by proofing it in warm water first.
Careful measuring, ideally by metric weight, supports consistent results, and controlling water temperature can influence rise speed and flavor development. Using fresh, well-hydrated flour affects flour quantity needed to balance dough stickiness.
Ingredients
For the dough:
- 900 g all-purpose flour King Arthur all-purpose flour is recommended. See note 1
- 520 g water see note 2
- 50 g sugar
- 10 g kosher salt
- 10 ml lemon juice
- 55 g vegetable oil
- 18 g Rapid Rise Yeast see note 3
For the egg wash:
- 1 egg
- 5 ml water or milk
Instructions
- Mix all of the dough ingredients in a large bowl, cover and let the dough rest for 5 minutes.
- Knead the dough by hand right in the bowl for about 2-3 minutes. The dough should be soft slightly tacky, but not not sticky. If the dough is sticky, let it rest for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water the stickiness will go away. Cover the bowl with a damp kitchen towel or saran wrap and place in warm place for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
- Divide the dough into 15 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky, but normally this is not needed. Grease your palms with soft butter and butter each dough ball. This will allow better separation of the yeast rolls after they are baked and help with browning.
- Place the dough balls in a well-greased 10 x 14 inch cake pan, arranging them into 5 rows of 3. Cover the pan with a damp towel or saran wrap and proof for 40 minutes in warm place
- Preheat oven to 375F.
- Whisk one whole egg with a teaspoon of cold water or milk until well blended. Brush the tops of the dough balls with a light, even coat of egg wash.
- Place the pan in the oven and bake for 25-27 minutes until golden brown.
- Serve and enjoy!
Notes
- Use metric measurements for best accuracy and consistent results with this recipe.
- Warm water (80°F–90°F) speeds rising, but a longer rise with cooler water yields better flavor.
- Rapid-rise yeast is used here; for traditional yeast, dissolve it in warm water with sugar before mixing.
- Butter each dough ball before baking to promote better separation and golden browning of rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15rolls
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 317mg | 13% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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