Really?

I have been trying to get these yeast rolls figured out, and have had some yeast problems. I hadn't even considered salt in the butter.

Butter...?
 

I use any butter in the store. Salted, and I cook with Ghee. I don't know what it feels like to get sick from food. I've always challenged myself with marginally bad food stuff and now have a cast iron gut...of course the wife thinks I'm daft.
"what doesn't kill us, only makes us stronger"

Just my ever devaluing 2 cents...Dave

Special note: My Brain cancer that was to kill me 4 years ago ...hasn't.
7+ years out of a 7 to 32 month prognosis and still ticking...

"I don't know what it feels like to get sick from food..." Blitzz

After 2 years in Southeast Asia, I had to go to Mexico to get regular...

Asia..?
 

Been there and eat that too... Didn't say I liked it all, just never get sick from any of it..even Balut..Ate two once...cause the locals were watching. You guys know how that goes, building rapport.
Even though there was an urge to vomit, not sick, just smell....

Peppers make me burp!

Gotta love the South Eastern food, hotter the better, made any living critter in your gut, turn over and die. South American slow roasted carnitas, god, so good.

My single favorite cuisine is still Ethiopian/African.

Blitzz- That's what I mean- I ate everything, I had so many protozans and bacteria in my digestive tract, it was thrown off when I returned to the states and clean food preparation. Fortunately, I live close to Mexico so I could go down there for street food and my monthly E. coli injection....

I doubt the salt in your butter is causing the problem. Send me your recipe and I will have P&B "Chef" take a look.....;)

Heck, just post it. We'll figure out what it kneads. ;)

Pat

I believe it is legal in CA to sell raw milk. It is not legal in Colorado and maybe 40 other states. My family has to own part of a cow to get our raw milk.

yup - that is a part of it. He who controls the food, controls the people. I also look at where the money is coming from. The same people who want to take guns away want to take away raw milk.

Diseases still occur in pasteurized dairy. As big dairy advertises in the mass media, these stories don't often get published with the same zeal as those awful home-schooling conservatives and their raw milk. Cows that are owned by smaller farms and graze in fields live longer and healthier lives than those cows that eat grain and never leave the stall.:)
http://www.californiarawmilk.org/sit...dOutbreaks.pdf


Raw milk is often locally consumed and isolated. When disease breaks out in store-bought eggs or milk, the recall can over several states. Look at the cucumber issue in Europe currently.:)
http://www.cnn.com/2011/WORLD/europe...html?hpt=hp_t2

that has been around since the 70s.:D

Actually before that. :D:D

Besides 2A issues, I'm astounded to learn my current state ("America's Dairyland") bans these unprocessed products from being sold or "advertised" as such. Wet Dog is right. It's the road to independence; during the last hysterical egg recall bride & I celebrated with omelettes. I wonder if the local Egg Task Force will be fast-roping down into my yard...

Better days might be coming. Besides the bill to repeal concealed-carry statutes is one in the spirit of "Keep A Family Cow" to allow local producers to "go raw" under many circumstances. I understand there's more than one person who makes a phenomenal feta, labelled as cat food, sold at $15/lb and they sell out quickly.

Moo.

I think I am still dying from the alar treated apples I ate in the 1990s.

Agree with TS - salt in the butter prolly not a consideration in yeast rolls. (he's a certified expert, I'm just a lifelong mauler of yeast bearing products)

Depends on what your issue is - what's wrong with your yeast?

Some probable factors - age of yeast, relative humidity/temp of the day, temp of water, food for the yeast...

LL

Kerry Gold Irish Butter. OMG.

But it's expensive so I use Land o' Lakes...mostly the whipped variety.

Mine too. Then I read the label, said screw it and use butter....very sparingly. For Sauteeing I use either Canola or Olive Oil, and depending on the recipe a smidge of butter.

I use whipped butter on my multigrain toast.

And when it comes to baking there is NO substitute...it's BUTTER!

Whipped butter, so they "add" air to your butter and you pay more?:munchin :D

:D No, it's less than 2.00...and less calories and fat. :lifter

Less fat? I don't want that

I am cranking up the fat to be 40-50 percent of my diet :D

I have now interrogated approximately 10 ladies over the age of 65. I found out that I killed my yeast, so I tried again, measuring water temperature with my meat thermometer to 100-110 degrees. Put yeast, water and sugar in separate glass container to "turn on" before mixing (turn on the yeast, not myself).

I've now learned that I have to raise the rolls twice before baking, which requires raising the dough, punching it back down, then raising it again. I will report after my next batch.

If you are placing yeast into the water this is called "blooming" the yeast. You can place the sugar in with the flour and salt. Yeast will all die at 140, ensure your water is room temp, or 90 degrees is best. Place your unused yeast in the fridge. Do not actually "punch" down the dough but yes knock it down and allow it to rise again. While the dough is fermenting/proofing ensure there is a tight seal over the dough with cling-wrap this will prevent a "skin" from forming on the dough.

I.hear.you.Gypsy.....My.cooking.for.work.is.one.th ing,but.at.home.I.use.the.same.:D:cool:

Holly

Edit to add for wet dog:

Not a cookie, but this cake is divine! It can be made in advance, and will keep refigerated for a while. This is NOT my recipe, but a Chef I know gave it to me after we made it the other day. Here it is! Enjoy!

Recipe Name: Tres Leches

Yield: 1/ 2" Hotel

Number of Portions: 25

8 oz. Butter, melted, room temp.
12 ea. Eggs separated
one-half teaspoon Baking Soda
one-half teaspoon Sea Salt
1 lb.Granulated Sugar
1 lb.AP Flour
1 teaspoon Vanilla

1 qt. Whole Milk
36 oz. Evaporated Milk
44 oz. Condensed Milk

Procedure
1. Melt butter and allow to cool to room temperature.
2. Combine flour, baking soda and salt. Mix well.
3. Whip egg whites to soft peaks and add sugar.
4. Add the egg yolks and vanilla. Mix well.
5. Add melted butter. Turn mixer off when butter is added.
6. Fold in dry ingredients in three stages. Batter should have no lumps.
7. Pour batter into an oiled 2" hotel pan.
8. Bake at 350 degrees F. for 20 minutes. Rotate pan after 10 minutes.
9. Combine the milks.
10. With a fork, poke holes into the cake and pour the milk over the cake while still warm.
11. Top with Candied Walnuts
12. (Optional----my personal addition is to pour ½ cup or so of Rum over the top while warm.)

Thanks little sister, I think I've got the needed stuff in the pantry.

I'll give it a try tonight.

Butter
 

Kerrygold and Land O' Lakes (salted).

http://www.kerrygold.com/