Please help to improve a recipe for morning rolls
Hi, I hope someone more knowledgeable can advise me. I'm trying to make the soft white rolls that I can buy in Scotland (nothing better for a bacon sandwich). The recipe I use is
300g plain white flour
150g strong white flour
sachet of dried yeast
Mix, let rise an hour, knock back, shape into rolls, let rise another hour, bake at 180C for 20 mins or so.
The texture and taste are good, pretty close to the real thing, but the problem is the crust - it's, well, let's say solid-ish. Not unacceptable in, say, an italian roll, but for a morning roll, not good enough.
Would a shorter, sharper firing help - say, 200C for 15 minutes? Or, is there a better solution?