Question on Hamelman's Soft Butter Rolls
I attempted to make the soft butter rolls on pg. 258 in the book "Bread" but I had some issues. The flour I used was KA AP.
One of my issues was that the dough was extremely dry. So dry in fact, I had to add an additional 4 tablespoons of water (the dough was crumbling). It could be that I incorrectly measured the flour or water, but I'm anal retentive and check the scale and then check the recipe just to make sure. I also....get ready.....checked the humidity....hehe....and it was around 60% so I don't think that's a problem. I'm a little clueless.
My other problem was that my dough was shredding once it came together. It got better as I increased the hydration, but I never really got appropriate gluten development. I was wondering if adding the butter, albeit a small amount, at the beginning of the mix, might be responsible? Also, I substituted an equivalent amount of buttermilk to reconstituted milk. I now wonder if that could have played a factor as it is high in fat and more acidic thank plain milk.
The end product was dough that took 2x as long to bulk ferment, and the bread was very dense.
I appreciate any insight that anyone might and I apologize if this is a confusing and convoluted post.
Thanks a bunch