everytime i make yeast rolls they dont turn out right. what am i doing wrong?

Answer 1

Good information here--
one more thing to check-- the date on the yeast-- so few folks make bread at home-- the yeast from the store may be out of date.
The second most likely reason is the rising temperature-- in air conditioned homes, sometimes putting your rising bowl in the oven-- no flame unless it's a pilot light-- will be a key-- if you need a bit more warmth-- some boiling water in a flat pan at the bottom of the oven-- then don't open the oven until the suggested time is up.
A third most likely reason-- the bread after final shaping rose too long and fell--

Answer 2

There's a lot of things that you could be doing wrong... it just depends on what the finished product looks like.

If they don't tend to rise, the yeast might have died. Try testing it by adding a tbsp of yeast and a tbsp of sugar to very warm water. Mix well, and wait a few minutes. If you see bubbles, your yeast is fine. You should always store your yeast in the fridge.

You might be using water that is too hot, or you might not be using enough sugar. If water is too hot, it kills the yeast, if it's too cold, it doesn't activate it. The yeast needs sugar to feed.

Try using flour that specifically for making bread. Also, are you over-kneading your dough? That can make the dough tough, and makes for tough bread.

Are you giving your rolls enough time to rise? Most recipes call for a minimum of 1 hour to rise. Also, you need to make sure that after your dough is mixed, you cover it with a piece of plastic wrap, then a towel. Then let it sit in a nice warm, not hot place. I like to set my bowl of dough on top of the refridgerator. It puts off just enough heat to keep everything warm enough to rise.

Here's a useful guide a found to help you:
http://www.recipemecca.com/bread_guide.html

Answer 3

There could be a couple of reasons. Too much kneading, too much flour and the way or place they are put to rise.

Answer 4

what's not right?? not rising?? maybe to hot of water(kills the yeast), maybe to cool too much working(kneading) will make it tough. i guess it could be alot of things, could you be more specific??