What is the purpose of scalding milk for yeast rolls?

1. Kills bacteria: Heating the milk to a scalding temperature (180°F/82°C) kills any bacteria that may be present, ensuring a clean and safe environment for the yeast to thrive.

2. Activates enzymes: Scalding milk activates certain enzymes, particularly amylase, which helps break down starch molecules into simpler sugars. These sugars are readily available for the yeast to ferment, leading to better rising and a softer, more flavorful bread.

3. Improves texture: The process of scalding and cooling the milk helps to create a smoother texture in the dough. This is because the heat gelatinizes the milk proteins, making them easier to incorporate into the dough.

4. Enhances flavor: Scalding milk develops a richer, slightly nutty flavor in the rolls, making them more appealing and delicious.

In summary, scalding milk is a crucial step in making yeast rolls as it ensures a clean environment for yeast, improves the availability of sugars for fermentation, enhances texture, and adds a desirable flavor.