The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Secret to a light and moist sweet rolls even after few days old?

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mzublin's picture
mzublin

Secret to a light and moist sweet rolls even after few days old?

Does anyone have the secret to a moist sweet rolls even after few days old?  I have tried.....and tried...and failed to find a good recipe.  Please help!!

Thanks,

b_elgar's picture
b_elgar

Do you have a sourdough starter? You might want to take a basic sweetdough recipe and convert it to sourdough. Sourdough goods remain fresh longer than plain yeasted dough ones, BUT, you may also want to investigate a couple of methods to keep your baked goods fresher longer or refresh them for eating.

Sweet rolls usually freeze well. Defrost, sprinkle with a bit of water (almost like shaking a very wet hand over it), wrap carefully and heat in the oven for 5-7 minutes.

It may sound overly simplistic, but it works. Even if the rolls have not been frozen, but have been sitting out on the counter for 2-3 days, try the water sprinkle & oven reheat. I've had success with it with many breads and pastries.

 

Boron

mzublin's picture
mzublin

Thanks Boron for your suggestion, however, what keep the dough moist anyway?  more water or oil in the recipe?

 

 

 

mzublin

b_elgar's picture
b_elgar

It is a combination of ingredients, as well as technique in making the rolls that help determine the texture of the final product.

I usually include both butter and eggs in when making enriched yeast dough (or sourdough) products. Proportions and amounts depend on what I am making.

Is there a particular recipe you're having a problem with?

And what kind of sweet rolls are you seeking to  make - sort of a cinnamon roll type or a danish type?

Boron

nbicomputers's picture
nbicomputers

i have posted several formulas for coffee cake (buns) ranging from lean to rich

richer doughs will keep longer danish being the king of rich doughs

after baking wrap in plastic within a hour as soon as they are cool and wraped danish and rich doughs will keep about 5-7 days if you freez them (again within an hour) the will be as good as the day you bake them for a month

if you want to reheat them bake them untill just done light color, cool and wrap frezz.

rich doughs contain a high contant of fat eggs and sugar as well as  other things such as milk or milk powder, corn syrup and others