The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sunday dinnr rolls

sybram's picture
sybram

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.


Syb

flournwater's picture
flournwater
sybram's picture
sybram

Thanks, Flournwater.  Yes, I've seen this video, and I love it, although it does not address my problem.  I want to know why my rolls came out tough when I kneaded them more.