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This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead?
Mediterranean Style Breakfast Buns (Yield: 12)
1 3/4 oz. (50 g) fresh yeast
1 cup + 1 tablespoon (250 ml) tepid milk
1/4 cup (60 g) regular sugar
1/4 cup (50 ml) sunflower oil
3 1/2 oz. (100 g) feta cheese , crumbled
1 medium boiled potato, grated 2 1/2 cup (315 g) all-purpose flour
1 teaspoon salt
Active dry yeast and instant yeast are pretty much interchangeable in recipes (although instant may have somewhat more activity that an equal amount of active dry)
However, your recipe calls for fresh yeast. The general rule of thumb (referenced here) is to divide the amount of fresh yeast by 3 to convert to active dry or instant yeast. Your recipe would therefore call for a little more than 1/2 oz of dry. That would be about 2 packets (or 4 1/2 teaspoons) of active dry or instant.
