Vanishing Yeast Rolls Recipe

Note: the rolls will keep fresh for up to 2-3 days in a tightly closed container. You may want to toast them for best results. If you decided to scale down the recipe, make sure to use a proportionately smaller cake pan to keep the size of the rolls unchanged.

Servings 15


For the dough:
900 g all-purpose flour King Arthur All-Purpose flour recommended
520 g water (see note 1)
50 g sugar
10 g kosher salt
2 tsp lemon juice
4 Tbsp vegetable oil
18 g instant yeast (see note 2)

For the egg wash:
1 egg and 1 tsp water or milk for egg wash


  1. Mix all of the dough ingredients in a large bowl, cover and let the dough rest for 5 minutes.
  2. 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.
  3. 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.
  4. Visit Vanishing Yeast Rolls @ for full instructions.

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