Reply to Why did my rolls fail? NYT Fast and Easy Yeast Rolls

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Reply to "Why did my rolls fail? NYT Fast and Easy Yeast Rolls"

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[quote=Anonymous]Hard to tell without ingredients and recipe. If I had to guess:

If bland, add more salt and butter. Top with egg wash before baking and sprinkle with sale immediately after baking. I top off hot rolls with a little bit of butter (and sometimes honey too).

If too dense: Lots of potential pitfalls here -

you may have had not enough flour or too much flour.

You may have not have proofed long enough. It should at least double in size after the first proof. Do not over knead before breaking out into rolls for second proof. When I can, I proof my dough in the oven (either no temp setting or my oven has a proof setting) and cover with a towel that’s been soaked in boiling water and then wrung out.

Temperature for ingredients: if there’s a melted butter component, you have to let it cool so it’s also not more than 105/110 (I use 105 as my top end but I don’t think that would’ve ruined your yeast).

Temperature yesterday: was quite cold so you may have needed more proof time than the recipe called for. [/quote]

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