0:16 On the Ranch we called them "Cat Head Biscuits" ... because they were as big as a cat's head. Beautiful Hot Rolls... Thank you so much for sharing this great video
I make homemade pizza with the crust by scratch often. To get the crust brown, I cook my cast iron skillet on the cooktop for a few minutes before baking in the oven. This way, you can still have the dough rise in the pan and still benefit from cast iron browning. And you can do this with other recipes normally baked in other kinds of bakeware. I've been having fun trying to bake everything possible in cast iron. Sugars bake into cookie sheets are a nightmare to clean but easy even in new cast iron barely seasoned.
I tried putting it on the stove eye just before placing in the oven and it works. You can also put it on the stove eye right after they come out of the oven to get the same result.
Beautiful rolls. That's a "drop biscuit" pan. I have my grandmother's pan. Use a rather "goopy" biscuit dough spooned into the wells and the biscuits turn out round without rolling and cutting. We called them "belly biscuits" because it only takes one to fill your belly.
I started baking certain things @ 360F. Maybe that would work well for these. They look FANTASTIC! I had already planned on making buns tomorrow for a family gathering and will be using the tightening technique. Thanks for that tip!
@@castIroncookware I have a big kitchen aide mixer with a dough hook. You will love it. It works great. You just sit there and watch. I am off to get some bread flour. I have a bread machine too but your kneading looked like sooooo much fun, and so very rewarding😁😁😁
I made your yeast rolls today and they came out beautifully! Your directions were spot on. I made them the size of a large golf ball- baked size was a small dinner roll. Delicious!
Alright, great job, gonna try your way. My 86yr old Mom still makes some of the best rolls in the world. I will make her some , wish me good luck. Keep on doing what you do!!🙋☕
pó meu essa receita é só pra quem fala essa língua alguém pode me ajudar passar a receita pra mim pois eu falo mau até o português a a a a me ajudar ai meu
Outstanding! I will surely be trying to make these. Never tried before, but thanks to you we have an awesome learning tool. Looking forward to more vids!
I wish I had more knowledge at cooking but I'm learning as I go. I really love the cast iron and like the show it in use. Bread is becoming one of my favorite things to cook in my cast iron. I really do need to invest in a stand mixer.
To exclude more air, just put the plastic wrap directly down over the dough. And in a cool kitchen--or frosty farmhouse--the bowl can stand in a pan of warm/hot water!
wow great job on teaching I really enjoyed watching your presentation, plus your rolls were rising in the end before you could even butter them, and your practicing is paying off thanks for the tips and I love cast iron.
I've gained a few pounds since I started making these. It seems like they get better every time I make them. I suppose making bread is one of those things that practice makes perfect. Thank you for your comments and also thank you for watching.
@@missshortywoo making biscuits is what got me started collecting cast iron. We had a few pieces for many years but I didn't get interested in collecting until I started learning how to make biscuits.
An antique store near me has a pan something like that, but smaller if I'm remembering right. Might just have to go and get it. Great looking rolls for a cook in training. If I might make a suggestion....I've been baking bread for almost 45 years and I use a heavy duty wooden spoon to stretch the dough in the bowl, adding small amounts of flour. You can get the gluten really stretched out. Actually hubby usually does this as it's quite an effort. Your way seems to be more gentle on the arms, but I just can't get passed the ickyness of having dough stuck to my hands, hence having hubby do it. :-)
I'm getting a little better with each time I make them. Thank you for the tip, I will try that. It is really a physical task to knead bread. It is time consuming as well but delicious and we'll worth it.
Great video as always. I will be trying this using half of the ingredients as you suggested. I'm going to try it in a 12" cast iron skillet preheated. I just finished making Crackin cornbread while watching this video. Mmm Mmmm.
@@JD-nc7yb I tried it. I let the rolls rise on a baking sheet and tried to move them to a hot skillet. Every roll deflated. I couldn't handle it gentle enough to get it in the oven without falling. If I had wanted little pizzas they would have been prefect. If there is a way to do it I would like to know.
Amazing rolls!!! I just ordered this pan! I have your recipe all printed out and ready to go! Thanks for all your work on these videos!! I just found your channel....Awesome!!! Looking forward to many more great video's Thanks again I love the "Pan CAVE"
I do have a question about the recipe Written recipe (above) and video you have different measurements for amounts on Sugar in yeast mixture and also the amount of yeast *Sugar in yeast mixture is 1 or 2 teaspoons? *Yeast amount is 2 or 3 teaspoons? I want mine to turn out as perfect as yours Thanks
Wow those rolls look delicious🤤 from seeing the thumbnail I knew they will be amazing. I need to try making them in a regular CI skillet. Thanks for sharing the video and recipe👍🏻💯💯
You will like it,! Don’t rush the rise when your finger pokes it should stay indented. An hour depends on your warmth in your house, here in Texas it’s 40 minutes max! Mix your salt and yeast into the four first. If is sticky in the bowl you have 2 options, oil your hands or flour. I go for a tiny bit of oil on the counter and my hands. I was very happy for you today you showed a curious mind for an old school thing......bread! Thank you for showing a lost art!
The way most people fail at yeast bread is by using liquid that is too hot and killing the yeast. Just use room temperature liquids and you will never kill your yeast! It may take a little longer to rise the first time, but only 10 minutes or so. Happy baking!!
Stephen I make homemade bisques. my mama showed me how before she passed away. they will make your tongue slap your brains out! anyway I tried to make them in the cat iron muffin pan like you used. they work but with the bisques I had the same problem with them not browning on the bottom. mama always used a flat baking pan. in the cast iron they just do not get the correct heat to brown on the bottom. so now I use a flat cast griddle. it works perfect!
I'm going to try a few experiments with them and see how it turns out but yes the thick iron does pose a problem. Cornbread works great but that is because of preheating. I'm thinking about heating them up a little on the stove eye before putting them in the oven.
Down to earth and honest channel ,, new subscriber here. I'm looking for a good yeast roll recipe like golden corral or Ryan's, do these taste kinda like that? I think I will try this soon. Thank you and God bless
@@castIroncookware We used to make something similar, but tied the dough into simple neat knots and didn't have the nifty CI pans. We used flat steel baking sheets.
@@castIroncookware Did you ever come in contact with a (usually quite old) CI piece that often is called a "gem pan"? Many gem pans come from the 1800s and were used to make a sweet muffin-like treat. By the early to mid 20th century the interest in things made in those pans faded away. People will sometimes incorrectly identify popover or Yorkshire pudding pans as gem pans. If you have a proper pan gems might be interesting to make on a video.
@@brantmorrison3704 I had quite a few that I let go when I had the big sell-off in 2017. I sold over a hundred pieces and now I wish that I had them all back. Most if not all of the gem pans were gated marked.
Hey Stephen, Great video. For a counter scraper go to the local "Big Box Store" get a new drywall knife & Wash it real well. Just keep it in the kitchen & clean it after you use it....................they work GREAT, don't ask me how I know........lol
@@castIroncookware Caution, drywall knives are not food-grade stainless steel, they can rust. Dollar Tree carries these now. You can even find them at grocery stores (for a lot more).
I'm pretty sure that the three is the size of the skillet. The letter 0 is most likely the mold number or letter. Usually did not see many curved mold numbers. They usually were A F Y N K X. Letters like that were easier to make then curved letters like D O C P Q. I would like to see a picture of that if you're able to send it to me. Here is my email: lovemyci@charter.net if it is something different, I can elaborate on it a little more in detail.
Hello, that looks wonderful. I do have a question though. Is it safe to cook in our cast iron everyday? I have heard that we shouldn't because we could get to much iron from the pan. Just wanted another's opinion. Thank you for sharing, God bless, stay safe and have a wonderful day.
There might be a small amount of iron that gets through seasoning but a well seasoned skillet will have a pretty good barrier between the iron and your food. I have heard people say that postmenopausal women should not use cast iron because they don't need as much iron is they did while they were younger. I have read studies that go both directions. I personally do not think it is an issue unless you have a condition were you may need to avoid iron completely. I used to know the name of the condition but I can't seem to remember it right now. I think what we are cooking and the oils will use are more of a concern to our health. Thank you for watching and I appreciate your question.
It's amazing that a light will do that but it will. Just a tiny bit of warmth is all it takes to help them rise. You're welcome and thank you for watching.
This video has really surprised me I will it has done. It's had more views than any other video on my channel. Even my oldest ones. Thank you so much for watching.
I really am enjoying your channel. Ty! I do need help in identifying a large, deep oval cast iron roaster with lid. I call it Bertha. I bought it at an estate sale. The lid has a gate mark on the inside and near the handle a cursive number 7 '- and a few little marks after it.. I am not on fb, can anybody help me identify it?
Are you aware that people with hearing issues have difficulty with background music playing with you talking at the same time? Couldn't understand some of the video.
@@chomama1628 You don't need added sugar to feed the yeast. We make bread without sugar and it rises just fine. The flour is a complex carbohydrate which is a complex sugar, anyway. Added sugar (a simple carbohydrate) is superfluous and will spike your insulin level more.
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0:16
On the Ranch we called them "Cat Head Biscuits" ... because they were as big as a cat's head.
Beautiful Hot Rolls...
Thank you so much for sharing this great video
I just made your yeast rolls in my cast iron skillet, Perfection!! They were gone in 15 minutes, (neighbors:) Thank you!
I need to make some more myself. They are tasty.
I have the same Cracker Barrel biscuit pan. It predates the Lodge Logic pre seasoning. It came in seasoned. I’ve had it for nearly two decades.
The Lord has truly blessed you with gifts of knowledge, and hands that serve! Thanks for sharing the videos.
Omg, u did this two years ago but those dinner rolls were beautiful 😍. I just found ur channel and luv the cast iron collection u have accumulated.
I would like to learn toake those roll that look so good
I make homemade pizza with the crust by scratch often. To get the crust brown, I cook my cast iron skillet on the cooktop for a few minutes before baking in the oven. This way, you can still have the dough rise in the pan and still benefit from cast iron browning. And you can do this with other recipes normally baked in other kinds of bakeware. I've been having fun trying to bake everything possible in cast iron. Sugars bake into cookie sheets are a nightmare to clean but easy even in new cast iron barely seasoned.
I tried putting it on the stove eye just before placing in the oven and it works. You can also put it on the stove eye right after they come out of the oven to get the same result.
Try using Olive Oil to coat the pan. If you have ever made EVOO toast it browns so very nicely and soooo crispy. I am giving this recipe a try.
@@teripowdrill6077 I will give it a try.
YES... definitely Corn Bread has to have a HOT Oily Cast Iron before you bake them.
Beautiful rolls. That's a "drop biscuit" pan. I have my grandmother's pan. Use a rather "goopy" biscuit dough spooned into the wells and the biscuits turn out round without rolling and cutting. We called them "belly biscuits" because it only takes one to fill your belly.
For bread do heat at 350 to 400 and put pan closer to the bottom oven rack... Helps brown the bottm at the same rate as the top.
Thank you for the tip.
just like grandma used to make I miss her and her rolls now I will haft to try this out
certain foods can stir the memory more than anything. Homemade biscuits always remind me of my grandmother.
Why are your rolls so pretty? Really nice job. Thanks for sharing.
I am making them tomorrow. I already have the same muffin pan. I make popovers in it all the time.
They should turn out great.
I appreciate your honesty in sharing your lessons learned. You definitely make me want to give these a try. Thanks for a great video!
Thank you for watching and I hope yours turn out great when you try them.
instablaster
I started baking certain things @ 360F. Maybe that would work well for these. They look FANTASTIC! I had already planned on making buns tomorrow for a family gathering and will be using the tightening technique. Thanks for that tip!
I hope that you have a great family day tomorrow and awesome success with the bread!
I am also a baker in training. I love yeast rolls. Thanks
Baking is an entirely different skill set from cooking. You just about have to start from scratch when learning.
Great teaching video. Awesome job Stephen
Thank you. I'm learning as I go as well. Thank for watching.
These are excellent! Thank you! (I doubled sugar...of course!)
I will have to try that too.
Beautiful kneading
I have recently got my hands on a mixer with a bread hook so I am going to be making some more of them saying myself.
@@castIroncookware I have a big kitchen aide mixer with a dough hook. You will love it. It works great. You just sit there and watch. I am off to get some bread flour. I have a bread machine too but your kneading looked like sooooo much fun, and so very rewarding😁😁😁
No doubt in my mind those would get in my mouth,looks delicious.!!!
They were delicious.
I made your yeast rolls today and they came out beautifully! Your directions were spot on. I made them the size of a large golf ball- baked size was a small dinner roll. Delicious!
The rolls look fantastic! Great job! I didn't know Lodge made those pans. Now I might have to get a couple!
There is a lot of different recipes that you can use with them.
Alright, great job, gonna try your way. My 86yr old Mom still makes some of the best rolls in the world. I will make her some , wish me good luck. Keep on doing what you do!!🙋☕
Good luck. I hope they turn out awesome!
Love your wall of cast iron first time ive seen you. I have a small wall of cast iron. Thank you god bless.
Thank you for watching, I would like to see you wall as well. God bless you too.
pó meu essa receita é só pra quem fala essa língua alguém pode me ajudar passar a receita pra mim pois eu falo mau até o português a a a a me ajudar ai meu
Thank you for another knowledgeable video
You are absolutely welcome. Thank you for watching.
Outstanding! I will surely be trying to make these. Never tried before, but thanks to you we have an awesome learning tool. Looking forward to more vids!
I wish I had more knowledge at cooking but I'm learning as I go. I really love the cast iron and like the show it in use. Bread is becoming one of my favorite things to cook in my cast iron. I really do need to invest in a stand mixer.
I have a beautiful biscuit pan just like yours...looks like I need to buy another to make these lovely rolls. Just love cast iron.
I really enjoyed mine before I got the second one but now I really love them.
God Bless and thank you for a great instructional I am gonna try some yeast bisects in my cast iron
Awesome!
Thank you so much. Successful in the first time making yeast rolls. They're so good that I made 2nd batch a week later.
That is awesome!
0:40
Where can you find these to BUY?
What are they called? I have cast iron, but not this one...
This one is neat.
To exclude more air, just put the plastic wrap directly down over the dough. And in a cool kitchen--or frosty farmhouse--the bowl can stand in a pan of warm/hot water!
wow great job on teaching I really enjoyed watching your presentation, plus your rolls were rising in the end before you could even butter them, and your practicing is paying off thanks for the tips and I love cast iron.
I've gained a few pounds since I started making these. It seems like they get better every time I make them. I suppose making bread is one of those things that practice makes perfect. Thank you for your comments and also thank you for watching.
@@castIroncookware I feel you I have been practicing making biscuits and have gained a few pounds myself, but I definitely have perfected them.
@@missshortywoo making biscuits is what got me started collecting cast iron. We had a few pieces for many years but I didn't get interested in collecting until I started learning how to make biscuits.
I made these today like yours and they turned out wonderful! Thank you
That is awesome!
Great video and they look delish.
Loved your video. Keep them coming. Thanks.
I most certainly will and thank you very much for watching.
An antique store near me has a pan something like that, but smaller if I'm remembering right. Might just have to go and get it. Great looking rolls for a cook in training. If I might make a suggestion....I've been baking bread for almost 45 years and I use a heavy duty wooden spoon to stretch the dough in the bowl, adding small amounts of flour. You can get the gluten really stretched out. Actually hubby usually does this as it's quite an effort. Your way seems to be more gentle on the arms, but I just can't get passed the ickyness of having dough stuck to my hands, hence having hubby do it. :-)
I'm getting a little better with each time I make them. Thank you for the tip, I will try that. It is really a physical task to knead bread. It is time consuming as well but delicious and we'll worth it.
Great video as always. I will be trying this using half of the ingredients as you suggested. I'm going to try it in a 12" cast iron skillet preheated. I just finished making Crackin cornbread while watching this video. Mmm Mmmm.
I don't think you can preheat the skillet because the bread needs to rise for an hour in it before it goes in the oven.
@@papaw5405 yea..I suppose that's true. This is new territory for for me since I've never made this type of bread.
@@JD-nc7yb I tried it. I let the rolls rise on a baking sheet and tried to move them to a hot skillet. Every roll deflated. I couldn't handle it gentle enough to get it in the oven without falling. If I had wanted little pizzas they would have been prefect. If there is a way to do it I would like to know.
@@papaw5405 That's good to know, thanks for sharing your experience.
What if you preheated the cast iron on the stove top prior to going in the oven
Thanks for the recipe.
You're welcome and thank you for watching. Hope yours turns out awesome.
Amazing rolls!!!
I just ordered this pan! I have your recipe all printed out and ready to go!
Thanks for all your work on these videos!!
I just found your channel....Awesome!!! Looking forward to many more great video's
Thanks again
I love the "Pan CAVE"
I do have a question about the recipe
Written recipe (above) and video you have different measurements for amounts on Sugar in yeast mixture and also the amount of yeast
*Sugar in yeast mixture is 1 or 2 teaspoons?
*Yeast amount is 2 or 3 teaspoons?
I want mine to turn out as perfect as yours
Thanks
I hope that they turn out amazing! Thank you so much for watching and subscribing.
Wow those rolls look delicious🤤 from seeing the thumbnail I knew they will be amazing. I need to try making them in a regular CI skillet. Thanks for sharing the video and recipe👍🏻💯💯
i will do this at camp with a dutch oven, what a treat.
I think that a skillet will work better to get the bottom browned.
@@bobs5596 That's a great idea.
Thank you. These look wonderful! Definitely something worth trying. I bake biscuits in regular cast iron skillet, is there a difference at all?
Try a recipe called Hokkaido milk bread using the tangzhong method, makes beautiful bread and rolls. You already know the autolyse method, great job!
I will definitely have to check it out. Thank you
You will like it,! Don’t rush the rise when your finger pokes it should stay indented. An hour depends on your warmth in your house, here in Texas it’s 40 minutes max! Mix your salt and yeast into the four first. If is sticky in the bowl you have 2 options, oil your hands or flour. I go for a tiny bit of oil on the counter and my hands. I was very happy for you today you showed a curious mind for an old school thing......bread! Thank you for showing a lost art!
I was also heartbroken to see so many people had heart attacks😢
The way most people fail at yeast bread is by using liquid that is too hot and killing the yeast. Just use room temperature liquids and you will never kill your yeast! It may take a little longer to rise the first time, but only 10 minutes or so. Happy baking!!
Man oh man they look delicious!! Possibly try getting the pans hot like when making cornbread to achieve the same browning bottom!!
I'm going to give that a try.
Won’t heating the cast iron kill the yeast?
Perfectly done👍🏽👍🏽
Thank you. I appreciate that so very much.
I love listening to you talking about jesus, n your recipe's are great n informative
Im used to using a tea towel full of flour to knead my dough. I let it rise twice. Knead it twice. The more it rises the better the bun.
That sounds really interesting. I might give that a try. Thank you for the idea.
Stephen I make homemade bisques. my mama showed me how before she passed away. they will make your tongue slap your brains out! anyway I tried to make them in the cat iron muffin pan like you used. they work but with the bisques I had the same problem with them not browning on the bottom. mama always used a flat baking pan. in the cast iron they just do not get the correct heat to brown on the bottom. so now I use a flat cast griddle. it works perfect!
I'm going to try a few experiments with them and see how it turns out but yes the thick iron does pose a problem. Cornbread works great but that is because of preheating. I'm thinking about heating them up a little on the stove eye before putting them in the oven.
Down to earth and honest channel ,, new subscriber here. I'm looking for a good yeast roll recipe like golden corral or Ryan's, do these taste kinda like that? I think I will try this soon. Thank you and God bless
I really miss those Ryan's yeast rolls. They were really good. These are a little bit like them but have a slight difference.
Oh honey, that is beautiful. You can knead my dough anytime.
Cool video. My Grandmom said that "working that dough cleaned her rings!" 🙂
That's funny. I've heard of people losing their rings and even settings in their rings.
Eeeeeeeewwwwwwwww
Just subscribed, love this channel
Looks delicious! May I suggest a dough knife? It wi help immensely with sticky dough.
I have recently purchased one and it has been awesome! Definitely a must have for bread making.
I know your kitchen is smelling good
I don't know if there's anything that smells as good as baking bread.
Gosh! Those look so good!
I have gained a few pounds since I have been learning how to make these.
@@castIroncookware We used to make something similar, but tied the dough into simple neat knots and didn't have the nifty CI pans. We used flat steel baking sheets.
@@brantmorrison3704 That sounds like it would be a lot of fun to try.
@@castIroncookware Did you ever come in contact with a (usually quite old) CI piece that often is called a "gem pan"? Many gem pans come from the 1800s and were used to make a sweet muffin-like treat. By the early to mid 20th century the interest in things made in those pans faded away. People will sometimes incorrectly identify popover or Yorkshire pudding pans as gem pans. If you have a proper pan gems might be interesting to make on a video.
@@brantmorrison3704 I had quite a few that I let go when I had the big sell-off in 2017. I sold over a hundred pieces and now I wish that I had them all back. Most if not all of the gem pans were gated marked.
Hey Stephen, Great video. For a counter scraper go to the local "Big Box Store" get a new drywall knife & Wash it real well. Just keep it in the kitchen & clean it after you use it....................they work GREAT, don't ask me how I know........lol
Thank you. That's a great idea!
@@castIroncookware Caution, drywall knives are not food-grade stainless steel, they can rust. Dollar Tree carries these now. You can even find them at grocery stores (for a lot more).
@@lizclements500 I finally got one that I ordered from Amazon and it works great. It came as a set.
Hi Steve! Great clip! I have a BSR skillet Red Mountian #3. The markings are:( 3.0.) can you elaborate on what you think it is?
I'm pretty sure that the three is the size of the skillet. The letter 0 is most likely the mold number or letter. Usually did not see many curved mold numbers. They usually were A F Y N K X. Letters like that were easier to make then curved letters like D O C P Q. I would like to see a picture of that if you're able to send it to me. Here is my email: lovemyci@charter.net if it is something different, I can elaborate on it a little more in detail.
2:57
You say "2" teaspoons of sugar on the Video.
but in your Recipe you have 1 teaspoon!
Which one is it?
Hello, that looks wonderful. I do have a question though. Is it safe to cook in our cast iron everyday? I have heard that we shouldn't because we could get to much iron from the pan. Just wanted another's opinion. Thank you for sharing, God bless, stay safe and have a wonderful day.
There might be a small amount of iron that gets through seasoning but a well seasoned skillet will have a pretty good barrier between the iron and your food. I have heard people say that postmenopausal women should not use cast iron because they don't need as much iron is they did while they were younger. I have read studies that go both directions. I personally do not think it is an issue unless you have a condition were you may need to avoid iron completely. I used to know the name of the condition but I can't seem to remember it right now. I think what we are cooking and the oils will use are more of a concern to our health. Thank you for watching and I appreciate your question.
@@castIroncookware Thank you for the information. Sounds good to me. 😁😁👍❤❤🍳
@@OurTreasuredHome you are so very welcome and thank you for watching my videos.
@@castIroncookware 😁😁😁👍👍
very good
Thank you, they were very good!
Yumm! Could you please do muffins? Thanks
Hopefully soon.
I put my dough in the oven that I have turned on the light an hour b4. Take care of you. Thanks for sharing eh :))
It's amazing that a light will do that but it will. Just a tiny bit of warmth is all it takes to help them rise. You're welcome and thank you for watching.
Hello. Can this mini cake pan be used on a gas stovetop?
You should be able to but I don't really know what you would use it for on the stove top. It's mainly a baking piece.
@@castIroncookware Okay. Thank you for the reply 😊
If you haven't already, try watching videos by Richard Bertinet and Jack the Baker.
I will definitely check them out. Thank you.
That was a lot of work but they turned out great,
I still need to tweak them a little but they were great
With them in cast iron let them set they will cook more
Niceee!!!🤪😋😛
This video has really surprised me I will it has done. It's had more views than any other video on my channel. Even my oldest ones. Thank you so much for watching.
5 pm central I guess ?
Yes, Central time.
I really am enjoying your channel. Ty!
I do need help in identifying a large, deep oval cast iron roaster with lid. I call it Bertha. I bought it at an estate sale.
The lid has a gate mark on the inside and near the handle a cursive number 7 '- and a few little marks after it..
I am not on fb, can anybody help me identify it?
If you can send me some pictures, I may be able to help. my email is lovemyci@charter.net
@@castIroncookware Anna vency4g mail
ASMR Cooking, : )
Wow! This is great. The way you play with that dough is too sexy LOL. Thank you for the video, I am going to make these rolls tonight!
I hope they turn out awesome!
I would eat all 14.
send me some rolls.
They never last long enough to send any out. LOL
Are you aware that people with hearing issues have difficulty with background music playing with you talking at the same time? Couldn't understand some of the video.
my biscuits are good for target practise
Practice makes perfect. Lol.
@@castIroncookware Indeed!
Marry me...
Sorry, I'm taken.
leave out the sugar.
Nope, it feeds the yeast.
@@chomama1628 You don't need added sugar to feed the yeast. We make bread without sugar and it rises just fine. The flour is a complex carbohydrate which is a complex sugar, anyway. Added sugar (a simple carbohydrate) is superfluous and will spike your insulin level more.