I’m not the most organized person and cooking with kids in the kitchen often left me with missing ingredients/steps in my bakes/cooking 😅 so this time… we decided to make a big batch of soft milk buns and I accidentally…. missed out YEAST.
After kneading and testing for windowpane, we sent it for first proofing. 45 minutes later, I checked the dough and realized no changes at all because we didn’t add in the yeast 🤣😵 So I tried to Google if I could add the yeast after dough is formed but some posts seems to suggest that I have to toss the whole dough away (500g of flour+60g sugar+370g soy milk?!) NOOOOO. 😩 not gonna waste all these ingredients.
So one of the post in the forum suggested to add in activated yeast in warm water and knead the dough again. While the post says it may be able to salvage it but won’t be as nice. I tried this method in the end 😅
To our surprise, the bread rolls we baked turns out still soft and even forming a very smooth surface/crust on the rolls that resembles those commercial butter rolls (i.e. like gardenia butter roll). Also noticed that it took longer time for the dough to complete first proofing.
To whoever need this, 🤣here is what I did to salvage my bread dough which I forgot to add in yeast:
Steps:
- Mixed required amount of instant yeast with some of warm water and sugar, let stand for 5minutes till its frothy. (Mine was 6g instant yeast , 1/2tsp sugar and 2 tbsp warm water)
- Pour this activated yeast solution into the dough. Let it knead for 5-6minutes in stand mixer until the yeast mixture is fully absorb.
- Shape it into a tight dough ball and let it proof till doubled (about 50 minutes to 1 hour) -> that’s your first proofing done !
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