Sunday dinnr rolls
Can you explain what happened to my rolls? I've been making these enriched rolls (butter, sugar, eggs--the works) for years with wonderful results. I've become somewhat of a breadhead this last year and love doing the BBA challenge as well as learning from you guys. When making my Sunday rolls in my KA, I just barely get them mixed good (double batch) probably originally because of time restraints, then let rise in a bowl while I mix up the next double batch (yep, big family). Forgetting the "if it ain't broke, don't fix it" thingy, I figured since I'd become much more serious about my bread baking I needed to knead the roll dough for at least 8 minutes, as most of the recipes say. Well, to say they rose more is the extreme understatement! I was using my convection oven, and the two pans on the uppermost shelf rose up into the coils. Problem is, they were tough. I made them this way twice with the same results. I thought I had read that you could hardly over knead bread. I've gone back to my old ways (barely kneading) with the good old results, but I would really like to know what happened.