Why do you use shortening instead of oil in yeast rolls?

While oil and shortening can both be used in yeast rolls, they serve different purposes and can affect the final texture and flavor of the rolls. Here are some reasons why shortening is often preferred over oil in yeast rolls:

1. Tender, Flaky Texture: Shortening has a higher melting point than oil, so it creates a flakier texture in yeast rolls. When the shortening melts during baking, it creates pockets of steam that result in light, airy layers in the rolls. Oil, on the other hand, tends to produce a denser, less flaky texture.

2. Rich Flavor: Shortening is typically made from vegetable oils, such as soybean or palm oil, and has a neutral flavor. It doesn't impart any noticeable taste to the rolls, allowing the other ingredients to shine. Oil, depending on its type, can add its own flavor to the rolls, which may not be desirable in certain recipes.

3. Consistent Results: Shortening is solid at room temperature, making it easier to measure and incorporate into the dough. This consistency helps ensure consistent results each time you make yeast rolls. Oil, being liquid, can be more challenging to measure accurately and may affect the overall consistency of the dough.

4. Shelf Life: Yeast rolls made with shortening tend to have a longer shelf life compared to those made with oil. The solid nature of shortening helps preserve the freshness of the rolls, preventing them from drying out as quickly.

5. Browning: Shortening promotes even browning in yeast rolls. During baking, the solid fat in shortening melts and spreads throughout the dough, allowing for a consistent golden crust. Oil tends to pool in certain areas, resulting in uneven browning.

However, it's important to note that in some cases, such as certain types of sweet rolls or enriched doughs, oil may be preferred. Oil can contribute to a softer, more tender crumb in these recipes and can also help extend the shelf life of the rolls.

Ultimately, the choice between shortening and oil in yeast rolls depends on the desired texture, flavor, and characteristics you want in your final product.