Photo: Diane Krutsch
by Diane Krutsch
Runner Up Winner
Red Star PLATINUM Yeast Sampling/Baking Competition
We are delighted to share the Runner Up winning recipe (one of two Runner Up winning recipe selections) from the Red Star PLATINUM Yeast Sampling/Baking Competition, 60 Minute Dinner Rolls.* Read Diane's comments on her experience on baking with Red Star PLATINUM Yeast below.
2 tablespoons active dry yeast, Red Star PLATINUM
1 teaspoon granulated sugar
1/2 cup warm water
1 cup milk
4 Tablespoons vegetable shortening
3 Tablespoons granulated sugar
2 teaspoons salt
1 large egg
4 1/2 cups of bread or All Purpose Flour (I used AP)
Dissolve yeast in warm water with 1 teaspoon sugar, set aside.
Heat milk, shortening, 3T sugar and salt. Cool to lukewarm and combine with yeast. Add egg, then flour. Mix well. Turn on to a floured board. cover and let stand for 10 minutes. Knead until smooth, then form into balls and place in well greased pans. Let rise until double.
Bake in preheaated 400 degrees until done, about 20 minutes.
Yield: Makes 18 medium sized or 12 large rolls
I used half of this recipe to make six large rolls rather than one dozen.
Diane's Comments on baking with Red Star PLATINUM Yeast:
A few days before I baked this recipe using Red Star PLATINUM yeast, I baked the recipe using an active dry yeast (different brand) so that I would have comparison results. I do believe I got a bit better rise using the PLATINUM and I like the flavor of the rolls made with the PLATINUM better; the texture of the crumb is a bit more lush and flavorful. I will definitely purchase PLATINUM for my fluffy baking needs.
Photos: Diane Krutsch, regular yeast Red Star PLATINUM yeast