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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Those chewy wheat rolls.
Hi,
One thing I have not been able to achieve is the gooey/chewy rolls I can purchase from the bakery. Mine tastes good, rises well and looks great, but they do not have the right texture. I have tried many different recipes, but they do not end up being exactly as I want them. What's the secret for perfect wheat rolls? Is it the cooking temperature, something about the dough or something done after they have baked in the owen? -- //ceed (don't move my mountain!) |
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Those chewy wheat rolls.
What kind of flour are you using? Have you tried a high gluten
flour. King Arthur catalog carries it. On Aug 10, 10:50*am, ceed > wrote: > Hi, > > One thing I have not been able to achieve is the gooey/chewy rolls I can * > purchase from the bakery. Mine tastes good, rises well and looks great, * > but they do not have the right texture. I have tried many different * > recipes, but they do not end up being exactly as I want them. > > What's the secret for perfect wheat rolls? Is it the cooking temperature, * > something about the dough or something done after they have baked in the * > owen? > > -- > //ceed (don't move my mountain!) |
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