The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

How to bake Soft Crusted Rolls

DanAyo's picture
DanAyo

How to bake Soft Crusted Rolls

Plan to bake Dell’s Portuguese Sweet Rolls for Thanksgiving. So far they have always turned out with a somewhat hard crust.

How can they be baked to produce a soft crust?

Wishing everyone that is celebrating Thanksgiving this week, a great one…
Danny

Ilya Flyamer's picture
Ilya Flyamer

Wrap in a tea towel or put in a plastic bag while they are still warm? For sure would soften the crust.

DanAyo's picture
DanAyo

Any ideas what can be done during baking to get a soft crust?

Been baking at 350F. It contains a lot of sugar so they are somewhat prone to bake dark. 

What about lowering temp?

Ilya Flyamer's picture
Ilya Flyamer

350F is already quite low...

Do you apply egg wash? I think that should help...

You can tent them with foil so the tops don't get too dark and hard, I guess.

DanAyo's picture
DanAyo

I do use egg wash. I wonder if a particular wash might help with the softness. Maybe butter. 

Ilya Flyamer's picture
Ilya Flyamer

Butter might help! For sure butter _after_ baking would help...

Debra Wink's picture
Debra Wink

Hi Danny,

I think lowering the temperature is probably the right move. Especially if you have convection. The typical temperature for sweet breads in a home convection oven is 325 (unless it auto-adjusts). And don't bake them too dark. You may get better spring at a lower temperature, which in my experience results in an interior that bakes faster and a thinner crust.

Have a Happy Thanksgiving :)
dw

albacore's picture
albacore

Danny, I wonder if misting with water once they come out of the oven would help? I guess you could try with a couple.

BTW, so much sugar in the recipe - 28%! Perhaps reducing that somewhat would help reduce the browning?

Lance

yozzause's picture
yozzause

Dan Perhaps the use of Tangzhong will assist in your quest, as well as the after bake wash with either butter, cream, Greek Youghurt or milk or a combination of those  especially if they are all going to be consumed that day. 

i was recently given  a sample of Bread Improver by a local baker and friend, its from a local miller and it's manufactured without soya flour or emulsifiers i have used the product in in my last couple of bakes and it has really enhanced the softness and keeping quality of the breads that i made, in particular the garlic loaves that i have added crunchy garlic granules to.            I  have increased the garlic content  from 5% to 10% to 15% and will go to 20% next bake, The Bread Improver is used at the rate of 0.5% for conventional doughs and 1% if doing a no time dough.                                                                                                                                         I am looking at a no time fruit dough because most of the flavours will be from the rich ingredients  rather than being coaxed with the bulk fermentation. i might add that the garlic doughs i also resorted to extended slower bulk fermentation of 4 and 4.5 hours  which also no doubt help in the softness too. 

I have yet to post these breads on TFL but will endeavour to do so.

i have attached the product description