what temp to bake mini breads?
straight to the point: just done making mini breads this evening with the exact same my old fav recipe as i usually used on loaf/dinner rolls. different is, it's waaay more soft and moist as a loaf/dinner rolls or say, as "bigger" (size wise) breads, but today my mini breads came out all dry (not that kind of "dry" but not as soft as it were as the "big" ones). i'm indonesian and i read somewhere that i had to up the oven temp a lil bit higher (baked the bigs always at 175C). what should i do? is 190C - 200C too high for mini breads? been making mini breads for quite some time now and couldn't seems to find the problems yet. mine today were baked at (also) 175C, decreased on time but no result. it came out dry anyway.
ps: what i mean "mini breads" is individual bread, like buns sold at the bakery. "big breads" i mean like bread loaf, dinner rolls or pull apart bread (some minis which baked altogether in a pan)