# Dinner Rolls, (US) Biscuits, Sugar, and Yeast

**URL:** <https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092>\
**Category:** Cafe Society\
**Created:** [April 19, 2013, 1:17am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092 "2013-04-19T01:17:26Z")\
**Posts on this page:** 5\
**Page:** 2

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [April 20, 2013, 1:00am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092/21 "2013-04-20T01:00:50Z")

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> [@the\_O](#):
>
> From [Wikipedia](http://en.wikipedia.org/wiki/Dough_conditioner): A dough conditioner is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way.
> 
> I have (and use) [this stuff](http://www.preparedpantry.com/premium-dough-conditioner.aspx). I don’t use it as much as I thought I would, but I have to admit that the results are somewhat astonishing. I’ve been baking bread for 30 years, on & off, and I just recently discovered conditioner within the last couple of years. I stumbled upon the idea over at [The Fresh Loaf](http://www.thefreshloaf.com/).
> 
> Dough conditioner is also known as ’ dough enhancer.’

Also known as diastatic malt or barley malt.

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [April 20, 2013, 1:06am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092/22 "2013-04-20T01:06:35Z")

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> [@Broomstick](#):
>
> I’ve been staying away from the self-rising flours because all of them I’ve looked at contain malted barley in one form or another, same for all-purpose flours. I’m allergic to barley, which is one reason I’m eating a LOT less bread and rolls these days because so many of them have it!
> 
> I haven’t been able to find out the ingredient list for White Lily, does it contain barley flour, malted barley, or barley malt?
> 
> One reason I’ve been baking with 100% whole wheat is to get around that problem.

::runs and checks bag:: Nope. Malt is usually found in products labeled ‘bread flour’. The malt is used to help break down the starch in the flour to give the leavening extra sugars to work on. White Lily is made from soft winter wheat.

By the way, stay away from bagels; they’re loaded with malt. Or at least authentic bagels are.

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**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\
**Post date:** [April 20, 2013, 1:21am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092/23 "2013-04-20T01:21:34Z")

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\*\>sigh\< \* Yes. I found that out the hard way… Fortunately, it’s not my worst food allergy but several days of misery still aren’t fun.

I do have wheat gluten and I’ve found using a bit helps with the bread. Probably just as well I’m happy to eat dense bread as well as super-soft and lofty.

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [April 20, 2013, 3:00am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092/24 "2013-04-20T03:00:15Z")

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> [@Broomstick](#):
>
> \*\>sigh\< \* Yes. I found that out the hard way… Fortunately, it’s not my worst food allergy but several days of misery still aren’t fun.
> 
> I do have wheat gluten and I’ve found using a bit helps with the bread. Probably just as well I’m happy to eat dense bread as well as super-soft and lofty.

A bit of honey instead of barley syrup is also recommended.

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**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\
**Post date:** [April 20, 2013, 3:08am UTC](https://boards.straightdope.com/t/dinner-rolls-us-biscuits-sugar-and-yeast/656092/25 "2013-04-20T03:08:28Z")

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**Broomstick** - My sister grinds her flour fresh and she loves it. She says a good home mill can grind 5 lbs of flour in a minute or two. No worries about adulteration.

StG

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