Hi Friends,

If you’re planning to make rolls this Thanksgiving, especially from an old family recipe, here’s a quick PSA before the flour starts flying. Many of those heirloom recipes are long on love and tradition but short on modern measurements—and definitely not written with bread machines in mind.

Don’t let that stop you. Just keep these two things in mind as you adapt them.

1) Watch the flour amount.

Most bread machines (except 3-lb machines) can't handle more than 4-4½ cups of flour. Using 6–7 cups of flour (which many old recipes call for) can:

• Overheat your machine
• Keep the dough from reaching full gluten development
• Cause dough to rise and overflow the bread machine pan (funny story at dinner, not fun to clean up)

If your recipe uses 6–7 cups of flour:

• Cut it in half. (See below for special instructions regarding the yeast.)
• If you need the full amount of rolls:
  • Make the first half on the DOUGH cycle.
  • After the kneading phase, move the dough to a bowl to rise.
  • Restart the DOUGH cycle with the second half of the recipe.
  • By the time the second batch is done, the first is ready to shape.

2) Use less yeast than Grandma did.

Most 3–4-cup-of-flour recipes only need 1½ to 1¾ teaspoons of instant yeast. Modern yeast works fast, and a slower rise means better flavor.

So if the original recipe calls for a whole packet, feel free to dial it back.

This principle also applies to the reverse situation when doubling a recipe for a crowd. Double everything except the yeast. The yeast amount can stay the same as the original recipe.

For more details, click here for how to transform your favorite recipe for bread machine success.

If you want me to peek at your family recipe, just send it over. I’m always happy to help you turn it into reliable bread-machine dough.

Grateful for you,

Paula

Home Economist, Food Worth Sharing