This is the yeast preferred by
commercial bakers. It has a long shelf life if refrigerated.
Those who have used this yeast never go back to
another type.
RECIPE:
Parker House Rolls
1 cup whole milk
2 pkg. Saf Instant yeast
1/2 cup butter, melted
1/4 tsp. sea salt
1/4 cup cane juice crystals
2 eggs, beaten
4-1/2 to 5 cups whole wheat
all purpose flour
more melted butter
Warm the milk in saucepan over low heat. Mix 1/3
of milk with yeast and let sit til bubbly.
Combine remaining milk, melted butter, sea salt, and
cane juice. Beat til sugar dissolved. Add beaten eggs and
yeast.
Add flour,1/4 c at a time, beating on high speed of
stand mixer. When too stiff to beat, stir in rest by hand to form
soft dough. Turn out on floured surface and knead 5 min til smooth
and satiny.
Place in greased bowl, rotate to grease top, cover and
let rise in warm place til doubled.
Punch down dough and roll out on floured surface to
1/2" thick. Cut in 3" rounds. Brush each with melted
butter (discard remaining butter) and fold in half to form half
circles. Pinch edge light to hold so rolls don't unfold as they
rise. Place in 2 greased 13x9" pans, cover, and let rise til
double.
Bake at 350°F 20-25 min til golden. Remove
immediately from pan and brush with freshly melted butter.
