The Northern Edge 49° 59

Ya know Tony I have always been afraid of anything that calls for yeast. I have had horrible failures. I am sure there is a way to use yeast properly but I never have. If you get the recipe you have to share it with us.

Just watching and waiting to see what 96L is gonna do. We have had lots of rain. Hope this storm does not sit in the middle of the Gulf and become a hurricane.

Oh Ogal, I have used yeast and find it a great additive when making dinner rolls, breads etc. One just needs to proof it before using it. Always make sure the yeast you are using is reasonably fresh..some pkgs can sit on shelves for a long time and you need to watch out for the dates on them. As far as proofing goes, I take one cut of warm water (should be the temp of a baby bottle) and a tsp of sugar. Add yeast. Put it in a draft free area of your counter and let it sit for about 25 min. Your bread/rolls/bun results should turn out great. I find that the time you take to get everything ready to make your rolls/bread, usually works well. The kneading is very important as is the "set" time for it to rise. Always keep your bread in a draft free area. I turn on the oven light and leave it in the cold oven to rise...punch down, divide into pans....leave it rise again, then bake according to recipe.

Thanks Allie. Bring on that recipe Tony.

Belated b'day wishes to the grand, sounds as if you had a good day!

used to make lots of homemade breads, even gave sourdough bread a few tries. Now thats its just the 2 of us, no longer do it. Way too much work and do not eat much bread now.

Tony, if you can pull this off, Mush may be wanting to move in with you, lol!

Good luck on the cinnamon rolls; I wouldn't worry about getting them perfect. You seem to have a knack of making your mistakes taste better than the original! :)