Wrong Flour in Yeast Dinner rolls?
I am very new to the world of baking. I have been desperately trying to perfect my yeast roll's and failing. As sad as it may sound, I am on the brink of tears! I am trying sooooo hard! I have found many recipes and tried them all. I have made the rolls using different fats and yet, nothing! I have decreased the flour and doing quite well on my rising. But still I am failing!! Also, I don't have a mixer (like I said, I am very new to baking) I do everything by hand.
Every time I make a yeast roll, it comes out kind of dense. I could compare them to a grocery store canned biscuit. So there are the tiny holes and it is springy and such. The flavor is just fine each time. But it looks nothing like the pictures! They have also been a bit crusty on the outside. They are edible, but I want fluffy light tear apart dinner rolls. Not yeast biscuits....
Like I said, I have used different fats, altered the amount of yeast, rise times and everything. I thought maybe the dough was too dry. So I used less flour. Still the same! I thought maybe it was the margarine, so I used shortening...still the same. I took out the egg and added it back and the textures are still off! WHAT IS IT??
I may be telling on myself here, but I do buy the cheaper all purpose flour. Could this be the issue? If so, I will switch immediately! I dont know if this helps, but the details for the flour are as follows.
Any advice is helpful! I dont know what else to do.
|Typical Values||100g contains||-|
|Energy||1450kJ (345kcal)||1450kJ (345kcal)|