Guide to Baking with Yeast {New and Improved}
All of your questions answered about baking with yeast at home! This comprehensive guide to baking with yeast can help anyone tackle the world of bread and roll making at home with confidence.
This fall, I have some super amazing yeast recipes coming your way (like, they’re going to knock your socks off), and in preparation for that, I felt it was high time to update my working with yeast tutorial so that anyone who feels like they want to tackle the world of baking with yeast can do so with confidence and success.
If you feel intimidated at the thought of baking with yeast, you aren’t alone! That is a very, very common feeling and a sentiment I hear a lot through comments and emails here on the blog. However, because I also hear so many ridiculously awesome success stories from those of you who have tried making bread or cinnamon rolls for the first (or second) time and come out feeling like a rock star, it’s my mission in life to make working and baking with yeast accessible to anyone and everyone.
Knowing a bit about yeast and how to work with it can make all the difference. This simple guide takes a look at how yeast works and how to bake with it at home! It’s amazingly simple (and fun) once you learn a few little tricks.
Hopefully this guide to baking with yeast will answer many common questions and help you feel confident about working with yeast!
What is the difference between instant yeast and active dry yeast?
There are several different types of dry yeast offered at the store. {Sidenote: There is also such thing as fresh yeast, sometimes called cake yeast, but we aren’t even going to address that type of yeast today because all of the recipes I post here – and most my-style yeast recipes online – call for dry yeast.}
When it comes to dry yeast, there are two main types: active dry and instant. Yeast labeled rapid rise yeast or bread machine yeast is the same as instant yeast and can be used interchangeably .
Active dry yeast has slightly larger granules than instant yeast as you can see in the picture below.
But besides the size of the granules, what’s the difference? The biggest difference between active dry yeast and instant yeast is that active dry yeast needs to be proofed/dissolved in water before using in a recipe whereas instant yeast can be added into the dry or wet ingredients of a recipe without being proofed first. We’ll talk more about proofing in a sec.
I use instant yeast 99.9% of the time. It’s gotten me through a lot of tough bread baking times. I love that I can add it directly to a recipe without proofing first. Saf instant yeast is my preferred brand (either the red or gold packages); I buy it on Amazon {aff. link} since my Costco stopped carrying it (rude). I’ve used other brands like Red Star and Fleischmanns with good results, too.
Can I sub active dry yeast for instant yeast? And vice versa.
Yes! You sure can.
The method is simple:
If a recipe calls for instant yeast, use slightly more active dry yeast and dissolve the active dry yeast in warm water (and a pinch of sugar, optional) until it is bubbly and foamy. This usually takes a minute or so.
For instance, for a recipe using 1 tablespoon instant yeast, use 1 1/4 tablespoons active dry yeast and about 3-4 tablespoons water. For 2 teaspoons instant yeast, use 2 1/2 teaspoons active dry yeast.
If you want to use instant yeast instead of active dry yeast, use the same amount (technically you can decrease the instant yeast by 25% but I never do), and add the instant yeast in with the other ingredients in the recipe.
How do I proof yeast?
Any type of yeast can be proofed in water, but as noted above, instant yeast doesn’t have to be proofed in order to work in a recipe, whereas active dry yeast always needs to be proofed first.
Sprinkle yeast over warm water and stir to dissolve. Then, leave it alone for a few minutes. After a few minutes, the yeast will rise and pop to the surface, and the texture will go from granular to foamy and bubbly. When it looks like that, you can use it in the recipe!
What temperature should my water be?
Some yeast recipes will call for hot water. Others lukewarm or just warm water. And slow-rise yeast recipes may even call for room temperature water.
There is a sweet spot for optimal yeast activity – too hot, and the water may kill the yeast and your bread won’t rise. If the water/liquid is too cold, it may not activate the yeast OR it may take much, much longer for the dough to rise.
Try for water/liquid that is right around 110 degrees F. You can use an instant-read thermometer {aff. link} to check the temperature. Or, be like me and just kind of “eyeball” it (I never use a thermometer). I let the water run and then pop my hand in the stream coming from the tap, and if it feels like a really warm bath (for my fingers), it’s good to go.
In my experience it takes extremely hot-to-the-touch water to kill yeast, so don’t stress too much about the temp if you don’t have a thermometer. Just go for really warm water, and you’ll be fine.
How do I store yeast?
I store opened packages of yeast in a mason jar in the freezer. When I use the yeast in a recipe, I pull it directly from the freezer and use it in the recipe (no need to let it come to room temperature or anything like that).
Yeast can also be stored in the refrigerator, although it will last longer if stored in the freezer. It is important to always check the expiration date on yeast; if you can’t remember if the yeast is expired or not (and you’ve tossed the packaging), the easiest way to find out is to proof a teaspoon or so yeast in warm water. If it foams and bubbles, you can still use it!
How much flour should I add to yeast doughs?
I can’t reiterate this enough. The amount of flour called for in most yeast dough recipes (especially the recipes on my site) is a guideline. The exact amount of flour you will need to add for traditional yeast doughs will vary based on humidity (even little variances like if it is raining or not can make a difference), elevation, how we each measure flour, etc. I know this is a difficult concept to wrap your brain around when most baked good recipes are an exact science. I mean, you’d never want to throw an extra 1/2 cup flour into a cake recipe because the batter looks too wet, right? But yeast doughs are different.
Take this white sandwich bread recipe, for instance. The ingredient list calls for 6 1/2 to 7 1/2 cups flour. I usually end up adding right around 7 cups, give or take a little. But many people in the comments say they stop adding flour right around 6 1/2 cups and others indicated they have to add upwards of 8 cups. All of these people are ending up with amazing bread.
To be honest, I don’t really even keep track of the amount of flour I’m adding to most yeast doughs that I’ve made a lot of times. I just hover around the mixer and continue to add flour until the dough forms a soft, slightly sticky ball that cleans the sides and center (if using a Bosch) of the bowl.
Be careful not to over flour. Too much flour is death to a good bread or roll. But too little flour will leave a sticky mess (and prevent a good rise). The dough in the picture below has cleared the sides and center of my bowl and has kneaded for several minutes. When I grab a piece, it leaves a sticky residue on my fingers. Resist the urge to panic!
It may seem like the dough needs more flour at this point, but if I grab a small piece of dough and roll it in my hands, it forms a ball without becoming a gummy, sticky mess. The little dough ball is tacky to the touch and slightly sticky, but it holds its shape with minimal residue (the dough you see on the sides of my hand is when I grabbed a chunk out of the bowl).
If the dough can roll into a soft ball like this, don’t add more flour.
Another quick test is to press a finger into the ball of dough. You should be able to pull your finger away without any sticky dough coming with, and the indentation should stay where you left it. When you get used to the feel of a perfectly floured bread dough, it’s like magic. So soft, deliciously squishy, and extremely loveable.
Can I make yeast dough by hand or do I need a mixer?
Most yeast doughs aside from super wet doughs (like ciabatta bread dough or English muffin bread and others) can be made in a mixer or by hand. I almost always use my Bosch Universal stand mixer {aff. link} to make yeast doughs, because it makes bread making so easy. But other stand mixers can work, too. I’ve given a super detailed (unsponsored) look at comparing the Bosch to the KitchenAid here if you are interested in learning more about each mixer (comment thread is golden on that post – wow).
Making yeast dough by hand takes a little bit more practice – it’s easy to over flour when making by hand because dealing with the sticky dough is harder than letting a mixer do all the work, but it can definitely be done!
How long should dough be kneaded?
First of all, the purpose of kneading is to develop the gluten in the dough which in turn creates light and fluffy bread. If the gluten isn’t developed well enough the finished product maybe crumbly and tough (and may not rise well). Kneading is really, really, really important. Really. Important.
The best guideline to follow for kneading time is the one written in the recipe. But generally speaking, sweet doughs (like cinnamon rolls) often don’t require as much kneading as whole wheat bread. Some whole wheat bread recipes, like this one and this one, call for kneading the dough upwards of 6-9 minutes.
Also, if the recipe is written for a stand mixer and you are making it by hand instead, you’ll want to double the kneading time.
Why isn’t my dough rising?
Dough rising problems can stem from a variety of reasons:
- Expired yeast
- Really hot water/liquid that kills the yeast (we talked about this above) OR cold water/liquid can cause dough to rise slow or not at all
- Added ingredients like butter, milk, and eggs can cause dough to rise more slowly
- Not enough kneading
- Cold temperatures in your kitchen – dough rises best in a gently warm (but not hot) environment
- The dough is over floured
- The dough is under floured (often when this happens, the dough rises out instead of up because there isn’t enough flour to keep the structure of the dough intact)
Also, as a side note, it can also be a problem if dough rises too long or too much. It’ll continue to rise a bit more in the oven, so if it has risen too long on the counter, it can deflate when baking.
5 Easiest Yeast Dough Recipes to Start With
Ready to jump in to baking with yeast? Here are 5 of the easiest recipes to start with. (Even if you’re an expert, these recipes are crazy good.)
- Divine 1-Hour Breadsticks
- Easy Homemade French Bread
- Small Batch Whole Wheat Bread
- French Bread Rolls
- Small Batch Cinnamon Rolls
And a quick shout out to a few of my favorite no-knead, no mixer required bread recipes!
- Super Easy Focaccia Bread
- Buttery Flaky Make-Ahead Dinner Rolls
- Rustic Crusty Bread
- Overnight Cinnamon and Sugar Sweet Rolls
Other factors to consider
There are a multitude of other things we could touch on here: using whole wheat flour or other whole grains in bread dough, sourdough starters and using them in yeast doughs (!!), and many other ideas related to baking with yeast.
But I’ll leave this post at mostly the basics to help those of us that need a refresher and any beginner yeast bakers! Ultimately, the whole goal of this post and every yeast bread recipe on my site is to help you feel like you can conquer bread making at home like a champ. I know you can!
If you still have a question or baking with yeast tip of your own, feel free to chime in below in the comments!
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Hi Mel,
I have a bread machine recipe that I have used for years with much success — I usually only use Fleischman’s bread machine yeast for it on a regular 4hr cycle. With the recent yeast shortage though, I ended up ordering SAF yeast — I have both the gold and the red. Currently I am using the gold (is there a real difference anyway?). I used it the first time in my recipe the same way as the fleischman’s and it made a really short loaf. Thinking the yeast may have been old, I proofed it first yesterday for about 8 minutes before using — it rose very well in the water, so no problems with it being bad — the bread looked a little better but still not as tall as usual. The top still has a nice rounded dome — it’s not falling or mushrooming, but it’s just a smaller denser loaf as opposed to the taller airy bread this recipe usually makes. Any suggestions (that will still allow me to use the bread machine — it’s not a fancy one that will allow me to adjust the preset times — but if I could it sounds to me like it’s baking too early and the second rise should be longer…)? Any way to adjust the recipe for that?
Hi Maureen, I’m honestly not sure since I don’t have a bread machine and I’m not familiar with the ins and outs of the cycles and their timing, etc. I suppose you could try adding a bit more yeast if using the one that produced a shorter loaf and see if that helps.
Do you have a printable version of your Guide to Baking with Yeast?
I don’t – sorry! But it’s a good idea and I’ll try to get a pdf printable version up soon.
Hi why do my bread turn hard the next day. On the actual day when i bake was soft and fluffy but the next day it will become dense and a bit
hard.
So much depends on the recipe, Ally, so it’s hard to know exactly why. It could be to due to environmental factors (elevation, humidity) as well as ingredients, how the flour is measured, baking too long, etc.
Do you/have you made your own sourdough starter? I’ve never done sourdough before and am interested in learning. Wonder what tips you have on anything having to do with sourdough starters and breads. Sorry.,, probably not an easy/quick answer. I’ve been searching your site and can’t find anything.
Hi Ann Marie – I’ve kept a sourdough starter off and on over the years (usually get some from a friend when I’m ready to keep it again). I just haven’t become passionate about sourdough yet, I guess. We love sourdough waffles and mild-tasting sourdough bread, but I usually end up forgetting about my starter and then tossing it. Having said that, almost all the good things I’ve learned about sourdough starter, including recipes, is from King Arthur Flour. They are a great resource!
While in Australia I used a product called Bakers Bread Improver, which you add along with your usual yeast! It’s fantastic and I was wondering if we can purchase it in South Africa!
Hi Mel
I made your country style no knead bread today. It turned out fantastic. I live in country Australia and love baking. Your blog has helped me a lot. I also have a sourdough starter I bake with regularly and am still learning how to use . I have also made your dinner rolls for our hamburgers on Tuesdays. I make them a little bigger. I have used my sourdough starter as yeast i this recipe too and they worked fantastic . I’ve been wanting to make good bread for years so your site has really helped. Thanks. I am going to make the cinnamon rolls too soon when I get to town and restock the flour supply.
God Bless Manuela
Most of ;your recipes are for Utah elevation. I however live in Oregon and have found that sea level changes many of the yeast made products. Do you know the ratio of what is to be added or left out when converting sea level recipes to higher elevation like Utah and visa versa. BTW, I love your foods, but some things need more help with sea level issues.
susrsmith830@gmail.com
thanks, Sue
Hi Sue, I’m not really an expert at converting recipes to high or sea level elevation. Most of my recipes are tried and tested at about 2,500 feet or so. I’m sorry I’m not more help. Have you googled any suggestions?
How do I get my free form bread to rise UP instead of spread OUT?
Hey Michelle, add more flour (even an extra 1/4 cup can help) and also, the way the loaf is formed can make a difference – make sure it’s a taut loaf and well-sealed/pinched on the bottom.
Hi Mel! It seems like I heard somewhere that salt can kill yeast. If anything ever goes wrong with my bread I will remember the salt thing and wonder if that’s it. Any thoughts?
Yes, I’ve heard that, too, but I’ve never encountered that…I do try to add the yeast and salt in different places in the mixing bowl (not right on top of each other).
We don’t leave near any discount grocery stores but I have found that almost every grocery store will sell yeast from the bakery if you ask for it. I buy a pound of the saf-instant yeast for under $3.00 from the bakery at my local grocery store. I make all our bread at home so this saves me a ton of money!! The tiny jars of yeast on the shelf in the baking aisle are usually around $7.00 at my grocery store. Just wanted to share this secret that my mother-in-law passed on to me!!
I have always made yeast breads by hand. What kind of attachment do you need to make it in a mixer?
Usually just a dough hook (unique to each individual brand of mixer).
Your “roll a ball of dough in the palm of your hand” tip was a game changer for me and so I tell my little kids, my mom, my neighbor, the gaggle of activity days girls I had at my house all about how to KNOW your recipe has enough flour. No one should go through life just hoping they got it right.
So true, Diana!
Can you put them in the refrigerator to slow down the rise process? Like say I made my door and it is supposed to rise for an hour but I won’t be home to put it in the oven when it is done rising so but I just put it in the fridge and then take it out and let it rise until I can bake it?
Yes, that’s a great method to delay rising a bit!
Winco sells the SAF yeast- that’s where I buy it!
Thank you for your recipes- you’re basically the dinner provider in my home.
Aw, thanks my friend!
Excellent primer on yeasted breads. Your explanations are clear and to the point. I have been making bread for years but a refresher is always helpful. It is also fun to try new recipes. Thanks for sharing your list of favorites. My family and I have enjoyed many of your recipes.
Thank you, Cindy!
https://www.kingarthurflour.com/blog/2015/09/25/active-dry-yeast
I’ve been using Active Dry Yeast for years without dissolving it with normal rising. I checked on it and king Arthur flour affirms that ADY is reformulated so that you don’t have to dissolve it anymore-yay.
Wow, interesting! Thanks for sharing!
My aunt taught me that the water used to proof the yeast should be hot enough you’d want to wash your hair in it but not too hot to wash your face in it. It always stuck with me and has never steered me wrong. 🙂
I love this!
I love to make homemade bread or rolls and I love it even more after discovering so many of your recipes. I have made so many from your site and we have loved every single one of them! The only bummer is store-bought is such a disappointment after you’re used to homemade. Thanks for helping us feel like rock stars in the kitchen.
Thank you, Madison! Also, any guesses what yeast bread recipe I’m posting Wednesday?? (Hint: bundt + bread) 🙂
Yay yay yay!!! I’m glad it was good enough to make the cut for your site!
Bread makes me happy. I’ve been making it for years (thanks 4-H cooking classes!) but recently while watching Great British Bake Off I noticed they like to do “the window lane test” to see if they’ve developed the gluten enough. Have you ever done that? I’ve always just gone by feel, like you described here.
I noticed that too when I was watching GBBO last week. I’ve never done the window pane test although several of the bread books (like, from America’s Test Kitchen) recommend it. I’ve always just gone by feel as well.
Love my Bosh. It’s probably 40 years old. Replaced wire whisk. Added meat grinder.
Bosh is so.much easier and simpler to add ingredients to bowl.Time saver. Hope my Bosh will last another 10 years. Amazing machine.
I echo all the comments of gratitude, Mel!
I do have a question, though. I’m one of the crazy people who likes to knead by hand. Is the kneading time in a recipe from when you stop adding flour or is it included in that process? Oftentimes, my dough will seem to be the right consistency, but then I knead it for longer to reach the knead time and it gets sticky again, leading me to add more flour. I’m sure I sometimes over-flour, but what do you do about the dough getting sticky again during the kneading process?
Thanks for any advice!
You aren’t crazy! Just awesome! (And I’m lazy – ha) The way I’ve always made dough is to start the kneading time once the bread has mostly cleared the bowl, or if making by hand, once you have stopped adding flour. Start kneading then. It’s not abnormal for the dough to get sticky after kneading (I think it has to do with the relationship between the water and flour absorption) – adding a little flour during kneading is ok, but if you have to add a cup or more, you’d want to start kneading from the beginning again. Does that make sense?
I don’t claim to be any pro but I only acquired a Bosch last December for birthday and Christmas so before that I always did my kneading by hand also… anyway somewhere through the years someone suggested to me to use oil for kneading instead of flour so I wouldn’t have so much problems with over flouring my yeast dough and that worked really good for me! I would knead in flour until it felt right and then pour a little oil on the counter to keep it from sticking until I was finished kneading… Just a thought!
Great tip – thank you!
I’ve always had this same question. Thank you for clearing it up.
Hi Mel,
I have a gluten-free sourdough starter that I use regularly. (His name is Herman :)) My SIL gave him to me. Her bread from Herman is super soft and fluffy. I follow her recipe (we live only 15 mins from each other) and my bread never seems as soft as hers. I try hard to not over flour (have followed your yeast recipes for years now). Is a sourdough just a softer dough to work with? Will the same general rules for yeast dough’s apply to a sourdough? I add flour until the dough clears the sides of my Kitchen-Aid. But if I continue to let it knead it just keeps getting softer and sticking to the sides of the bowl again. Does that mean im not adding enough flour? Does it need to clear the bowl and stay cleared while kneading for 10 mins (give or take)? I swear the sourdough is so much stickier than other breads I’ve made. I can get a good rise on my bread and its soft fresh from the oven. But seems to be dry and crumbly once its cooled or even just 24 hours old. (I do put them in a bread bag to keep fresh). Maybe I’m just not hitting that sweet spot.
Oh boy, I want to meet Herman. Haha. First question – so I’m assuming if the sourdough starter is gluten free, so is the bread? If so, it might be related to the properties of gluten free flour (which I’m not super familiar with when it comes to bread making). I have used a regular (gluten) sourdough starter several times to make bread and haven’t noticed a significant difference in the texture of the dough, but I’m not a sourdough expert. The problem you describe is one I hear from a lot of readers (not using sourdough) – they’ll start the kneading time on their dough because the dough has cleared the sides of the bowl but when they check back after a minute or two, the dough is sticky again! Urgh. And they want to know if they can continue to add flour. In answer to your questions, yes, the dough should continue to clear the sides of the bowl and form that soft ball of dough until the end of kneading time. If it doesn’t, you definitely need more flour (you can add flour as long as it isn’t additional cups and cups during kneading time without having to restart the kneading time). Does that help at all?
Yes that makes sense! Thanks!! I’ll try that. I should have mentioned that the sourdough bread is NOT gluten free. The starter is a potato sourdough starter. Not the traditional flour starter. The one I use is more watered down than the thick flour starters I’ve seen. I’m excited to see if I’ve just never been adding enough flour. Seems wrong to add too much more than the recipe. But maybe that’s just what it needs. Thanks Mel!
And thank you for all your yummy recipes. I know I can always count of you! Please consider a cookbook one day. That’d be the best!
Thanks, Sara! That sourdough starter sounds super interesting! And I actually think for the first time in 11 years of blogging a cookbook might actually become a reality. We shall see!
Oh please! Oh please!
MKC cookbook would be amazing!
I gotta say that with your help I learned to make really good bread and spread my wings. Everyone that tries my whole wheat bread loves it and the kids can’t wait for general conference to get cinnamon rolls! Thanks so much for the detailed posts, pictures and sharing your experience with us.
Thank you so much, Jocy! So proud of you!
I love these kinds of posts! My brother in law came to me with a bunch of questions on how to make my cinnamon rolls (your recipe of course) and I totally just sent him a link to your post and your earlier yeast tutorial and told him everything he needed was right there and answered way better than I could answer! I never have a fear of making any of your yeast recipes because I know you always deliver and I’ve always had great success with them!! Thanks so much for the time you put into your posts they truly do make me feel like a rock star when my breads and rolls come out looking so perfect and tasting perfect too! Although I must admit I am roll weigher cuz that’s what you said you do to make them all equal, my husband thinks I’m crazy when I pull out the kitchen scale for that haha!! But then when they come out of the oven and are all perfect I just stare lovingly at them and turn to him and say “see it was worth it!” Haha! Thanks Mel!
Misty! You’re awesome! Thank you! Seriously, it means so much to me that you feel like you can trust the recipes. That’s so important to me! Especially with things that can be intimidating like yeast bread recipes. And don’t worry, I’m right there with you weighing each lump of dough for each roll. Such a nerd, but I don’t even care! There’s just something too rewarding about all the symmetrical, evenly shaped rolls. I get you, girl. 🙂
You are the one who got me to conquer my dear of yeast. Growing up, my mother or sister was was the roll maker. In college it was my super roommate. When I got married, I realized it was up to me to feed my husband fresh hot bread. Enter Mel and your fantastic guides! Now making bread is my thing. I love it so much. You really do get to know the feel of good dough. It’s amazing. Thank you, Mel!!
There’s one tip I will share that I got from the head baker at Lion House in Salt Lake (via DVD ). To shorten rising time, place your bowl in a sink with warm water half way up your bowl. Never let your water (or the side of your bowl) get hot to the touch. This cuts your rising time in half. I use this almost every time I make bread, because I’m usually behind schedule and need to speed things up
You can also use this for the second rise, just lay your pan across the top of your sink with warm to hot water below it (not touching).
The warm steamy environment mimics a proofing drawer/cabinet. I found it works so much better for me than a warm oven does.
Thank you so much – I’m honestly so proud of you for making bread become YOUR thing! I’ve been delegating Sunday’s homemade rolls to one of my kids each week for the last couple of months, and I’m amazed at how well a few of the older boys can make homemade rolls now. Way better than I could at their age (let’s be serious, I didn’t even try until I was an adult). Also, thanks for that tip! Super helpful. I love learning things like that.
I just read his tutorial and it is excellent. So many of my question have been answered. Feel ready to start making bread.
Thanks, Sandra! You’ll do amazing!
I love your yeast tutorial and learned all I know from making your recipes and how detailed they are. Out of pure curiosity, I went and counted all the yeast bread recipes if yours that I have made and I’ve made 45 of them, and a large number are regulars at our house. Holy smokes, I had no idea I baked than much! My family no longer likes store bought bread or rolls, and since learning how to bake with yeast, I’ve been able to make pretty much anything we’ve needed, because baking is something I really enjoy doing.
Thank you for all you do to teach others about bread making!! I’m super excited to see what your new recipes are!
I read your comment and curiosity drove me to count myself. I counted 40 I’m with you, the number took me by surprise! What’s not surprising (since it’s Mel we’re talking about here) is that I’ve liked all of them
Oh my gosh, Nicole and Kat – YOUR COMMENTS MADE MY DAY. Seriously, I was grinning like a crazy woman reading them. Nicole, you’ve made 45?? That’s insane! And Kat, you are right there with her. Wow. My first reaction was “there’s no way I could have that many yeast bread recipes!” so I went to double check, and um, yeah. I sure do. Haha. Clearly I love me some homemade bread!
When I lived in Europe, I could buy fresh yeast. Any knowledge of where I could buy that in the US?
I’m *pretty* sure it’s on amazon but not sure how well it ships. I’ve also heard some bakeries will sell it to customers – maybe if you contact a local bakery?
YAY! Im so glad your updating this. You read my mind.
I been trying hard to come up with a copycat recipe of taxes road house rolls.
Do you have any suggested recipes or tips? We have tried the honey recipes and the sugar honey recipes. still not quite the same. I think my family is bread out. ha ha
Thanks a million.
Haha. My family gets the same way when I get obsessed with perfecting a recipe. Here’s my sad confession: I’ve never eaten at Texas Roadhouse which means I’ve never had their rolls which means I have no opinion on this matter! Sorry I’m no help.
I learned all I know about bread from you! It’s so awesome to have homemade whole wheat bread every morning. You’re the best Mel, thank you!
Thanks, Marci! So happy you conquered whole wheat bread once and for all.