Best Flour For Making Soft Yeast Dinner Rolls

ceeview

There are so many types of flours at King Arthur and it does get confusing sometimes which ones to use for specific applications. There is one, King Arthur Pastry Blend, that I haven't tried and after reading the reviews, would like to. The reviews mention how soft dough is and that's why I'm curious if this could be used to make dinner rolls. Can someone comment on this?

Thanks!
CeeView

badge posted by: ceeview on September 24, 2012 at 11:22 am in Baking, yeast
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reply by: Mike Nolan on September 24, 2012 at 11:56 am
Mike Nolan

I don't think a pastry flour would be appropriate for dinner rolls, it is better suited for non-yeasted products like pie crusts.

I would just use AP flour.

reply by: kidpizza on September 24, 2012 at 12:09 pm
kidpizza

CEEVIEW:
Good morning. Yes!!!, I believe you can employ this flour that you mentioned. I would not use it alone however. This flour I suspect is similiar to basic pastry flour...a weak flour. Try blending it with AP flour & sift twice after measuring them. Try 50% each at first & then you can re~size the balance after your first bake to the consistency you favor.

As you know stronger flour requires more hydration.... Sooo, you may have to make adjustments in that area as you adjust flour amounts. Make written notes as you make adjustments so that you can duplicate the recipe again.

Good luck & enjoy the rest of the day.

~KIDPIZZA.

reply by: KitchenBarbarian aka Zen on September 24, 2012 at 2:16 pm
KitchenBarbarian aka Zen

Try KAF's recipe for Soft White Dinner Rolls

I just make this with straight KAF AP flour, or my locally purchased Costco bread flour which is 11.6% protein to KAF AP's 11.7%.

Depending on where you live, bread flour may be higher protein than that. I'd just make it with the KAF AP, but if you have a stronger bread flour and want to make the softer rolls, just cut it with regular AP flour (like the store brand or Gold Medal or Pillsbury), up to about 25% AP flour with the bread flour.

I've been repeatedly told that pastry flour isn't actually good for pastry like pie crust; I'm not sure why that would be and have not had a chance to test it for myself. Pie crust is basically the ONLY pastry I ever make.

The "Mellow Pastry Blend" isn't exactly pastry flour though. It's about as close to grocery store AP as King Arthur is ever likely to turn out. So you can use it to mix with KAF AP flour or a stronger bread flour if you want a softer dinner roll; but I would try the above recipe first as-is with straight KAF AP flour because it's already making a nice, soft dinner roll.

If you have a recipe you want to use, I'd sub in starting at 25% softer flour, then go up or down from there depending on your results.

reply by: hickeyja on September 24, 2012 at 4:17 pm
hickeyja

I haven't made these buns, but they are supposed to be very light and airy. http://community.kingarthurflour.com/node/4992 I would use AP flour in these. Jan

reply by: frick on September 24, 2012 at 5:22 pm
frick

When I make soft white bread or rolls, I use KA AP or bread flour available from KA, GM or a local brand when I can get it. Do not use soft flour (like that for biscuits such as White Lily) or pastry flour for yeast raised bread. What makes bread soft is structure provided by gluten plus things like milk, butter, honey, eggs and a softer dough with a bit more hydration.

Don't do like I did when I was beginning baking -- adding more flour! That just makes the bread more dense.

reply by: ceeview on September 25, 2012 at 11:35 am
ceeview

Thank you so much for your comments and suggestions.

CeeView

reply by: ceeview on September 25, 2012 at 11:36 am
ceeview

This is what I thought but wanted to make sure. Thank you for your comments.

CeeView

reply by: ceeview on September 25, 2012 at 11:37 am
ceeview

Hi Kidpizza,
Thank you for your comments and suggestions. I read some other remarks and I think if I have to make those kind of adjustments, I won't use the pastry flour. :) I'll just stick to the basic KA flour and go from there.

Happy Baking!
CeeView

reply by: ceeview on September 25, 2012 at 11:40 am
ceeview

Thank you Kitchen Barbarian. I will take a look at this recipe and stick to the KA AP flour. This looks like a very straightforward recipe so I'll try it.

CeeView

reply by: kidpizza on September 25, 2012 at 12:01 pm
kidpizza

CEE VIEW:
Good morning. I am happy that you have made a decision for yourself. Whatever it is I am certain it is the correct decision.

Good luck in your baking & enjoy the rest of the day.

~KIDPIZZA.

reply by: KitchenBarbarian aka Zen on September 25, 2012 at 2:21 pm
KitchenBarbarian aka Zen

Sometimes it may be appropriate to cut a very high protein ("strong") bread flour with some regular (ie non-KAF) AP flour.

Say you only had KAF bread flour - which is fairly strong for bread flour at 12.7% protein - but the recipe you are using calls for a lower protein flour such as KAF AP flour. If you mix a small amount of regular grocery store AP flour with the KAF bread flour it will help to reduce the overall protein level to work better with the recipe.

Especially if you have a high gluten flour, something around 14%, and want to use it for a recipe where you normally use the KAF AP, this trick of mixing in some AP can come in handy.

AP flour is OK to use for this but I would only try a Pastry flour in the last resort. Keeping in mind, the KAF Mellow Pastry Blend is morel like a regular All Purpose flour rather than an actual pastry flour.

So Mike and frick are both right when they say not to use pastry flour to try to make bread, but KidPizza and I are also right when we say you can "soften" a higher gluten flour by adding a small amount of regular AP flour.

But the best solution is always to start out with the right recipe and the right flour.

Let us know how the rolls turn out. I've had very good luck with those rolls.

reply by: randyd on October 12, 2012 at 6:36 am
randyd

You might try a sponge for your recipe. I use KAAP for the sponge, then KABF for the remaining flour. I find myself using a sponge more and more.

Another thought is a major key to softness comes from higher amounts of fat.