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!