January 26, 2020 - 8:12pm
Any tips on yeast roll crust?
I've been searching for years to figure out a way to make airy, light yeast rolls with a very thin crust. No matter what I try, I always end up with regular bread. The rolls should be lightly tan in color when baked, have a slight chew; a melt in your mouth feel, with a paper thin soft crust.
If you've ever had rolls from Golden Corral, Ryan's, Logans Roadhouse, or Quincy's, that is what I am attempting.
Otherwise, it's similar in texture to a hot Krispy Kreme doughnut....but a yeast roll.
At this point, I'll settle for the name of any of their foodservice delivery companies; in order to buy whatever mix they use. I am desperate. I need these rolls! Thanks y'all!