The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Score and Glaze Comparison for Rolls

aptk's picture
aptk

My Score and Glaze Comparison for Rolls

I'm new to this site, just found it yesterday while I was surfing around looking for sourdough ideas while my yeast bread rolls were rising. Love the site and now on to my comparison.

 

I made a batch of my favorite white bread yeast rolls. I wanted to see how different scoring and glazing would affect the crust of the rolls. Specifically, I'm looking for a very tender crust that's easy to chew without messing with the texture of the actual bread.

I made for the test, 12 rolls. I placed them on my cooking stone in a 4 X 3 grid. Top row was a single score, right down the middle. Middle row was two scores in the shape of an X. Third row was three scores, and X with a line through the center making a star.

The first column I did not glaze, the second was glazed with vegetable oil, the third with butter and the fourth with olive oil. I glazed them once before baking, and twice after baking (first one was right after they came out of the oven, next one was about 10 minutes later).

I think both the oils gave me the texture I was looking for, the butter was very close to the texture I was looking for, but I really loved it's flavor.

I did learn that I need a lot more practice with my scoring, and a way sharper knife!

Comments

MarieH's picture
MarieH

Welcome to TFL. I enjoyed your experiment. And what a clear and concise write up. Thanks!

hlieboff59's picture
hlieboff59

can you please share the recipe for this. Those look dynamite and delicious. thanks very much, Howard L

aptk's picture
aptk

2 cups warm water, 1 tablespoon white sugar, 2 teaspoons active dry yeast

Dissolve the sugar in the warm water and sprinkle the yeast on top. Let it sit 10-15 minutes

Then to that mix, add:

1 teaspoon salt, 1/4 cup olive oil and one cup flour. Beat it all together with a fork. It will look like paste. Now I start working in flour with my hands, and knead it well. It takes about 3 more cups of flour. I knead it in the bowl until it's elastic, and I can shape it into a ball. Then I usually, take it out long enough to rinse and oil the bowl, plop it back in, cover it loosely and let it rise until doubled. Next, I punch it down, let it rest, divide into twelve balls and place on a corn meal dusted baking stone. Then I let them rise again. I scored and glazed them right before popping in the oven to bake at 425F. Took about 20 minutes. I glazed them again right after I took them out of the oven, and again about 10 minutes later. They went quick.