I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is added to the proofed yeast. Then all of that is added to half of the flour (2 cups) and 2 tsp salt and allowed to do the first rise.
If I wanted to use rapid rise yeast instead of active dry, could I skip the proofing step? Would I need to add the butter at all? Could I just mix all the dry ingredients, add the warm water and start the dough that way? What effect would this change have?
Best Answer
First off, it's good to understand the difference between active dry yeast and rapid rise yeast. Active dry yeast is a larger granule of yeast in which the outer shell is composed of mostly dead cells entombing the dormant nougaty goodness inside. It has to be proofed to seperate out all the cells and rehydrate the interior active cells.
Rapid rise yeast is a typically a combination of 2 different strains of yeast (so those with a very discerning palate might be able to tell the difference, I've never really tried). The granules of yeast are smaller and dried slower to preserve more yeast cells. Ascorbic acid is also added to push the yeast into overdrive a little faster.
A great video that helped me a lot is http://how2heroes.com/videos/dessert-and-baked-goods/yeast-101 I have noticed before issues with Rapid Rise yeast not proofing very well the second time around. Apparently it's designed to give you one really good proof and then die out (play hard and die young). Instant yeast however is Rapid Rise yeast without the hardcore party attitude. It's what they use at the King Arthur bakery test kitchen, so that's good enough for me! They say to use them interchangeably, but many other sites I see show a difference of about 20%.
2 Tbsp Active Dry yeast ≈ 1.6 Tbsp Instant Yeast