sunnysmile
Cook
- Joined
- Jul 13, 2007
- Messages
- 60
It seems that no matter what recipe I use, my rolls come out heavy and dry, more like a bread than a roll. My last try I thought maybe I should let it rise more. The recipe called for 3 rises before forming and one more after forming. That didn't help. Although maybe it was because I ran out of time and had to stash the dough in my cold garage over night. I let it come to room temperature and proceeded. They were bready, and sourdough tasting.
Does anyone have a recipe that comes out light, pillowy, yet slightly chewy? Think Texas Roadhouse rolls. (Yes, I tried their recipe, with no luck)
I'm sure it has to be me doing something wrong. What technique am I missing? I kneaded it for 8 minutes. Help!
Does anyone have a recipe that comes out light, pillowy, yet slightly chewy? Think Texas Roadhouse rolls. (Yes, I tried their recipe, with no luck)
I'm sure it has to be me doing something wrong. What technique am I missing? I kneaded it for 8 minutes. Help!