17
Always used dry active yeast until I tried instant for cinnamon rolls
I’ve been making cinnamon rolls for years with dry active yeast and always had to proof it in warm water for like 10 minutes before anything. Last Sunday I ran out and my neighbor handed me a packet of instant yeast saying just mix it with the flour. I figured it would flop but gave it a shot anyway. The dough rose way faster and the rolls came out softer with a better crumb. I actually timed it and the whole batch took 45 minutes less than usual. I think I’m converted now. Has anyone else had a specific recipe that made them switch yeast types?
3 comments
Log in to join the discussion
Log In3 Comments
thomas_torres1mo ago
My grandma used to make these dinner rolls from a recipe that called for dry active yeast and she'd have that bowl of warm water sitting on top of the stove for what felt like forever. One Thanksgiving I was in charge of the rolls and I accidentally bought instant yeast, didn't realize it until she was already on her way over. I just mixed it in dry like the package said and the rolls turned out so pillowy she asked what I did different. She still proofs her yeast out of habit but now she buys instant too.
3
lewis.finley1mo ago
Is it just me or is that kind of how a lot of "old school" cooking tricks go? Like my aunt swears you gotta sweat onions for 20 minutes before adding anything else but I dump em in cold with the meat and it comes out fine. People get stuck in these rituals because thats how they learned it and changing feels wrong. But half the time the shortcut works just as good or better. The yeast thing is a perfect example - we've got better strains now that dont need the babysitting. Same with garlic presses or pre-shredded cheese if youre in a rush. Your grandma sounds cool for actually trying the instant yeast though. Most older folks I know would just blame the newfangled stuff and go back to their old way.
10