Comments/help making whole wheat buns

[Frances B]

I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?

 

[Addie]

Welcome to DC. A fun place to be. I am sure there will be more answer coming your way. It would help if you were to give us the recipe.

 

[Mad Cook]

I baked buns this morning and some where cracking on the side and some on the top. When they cooled they tasted good but thryu felt doughy. Where did I go wrong?

Hi, and as Addie says, welcome to DC.

Difficult to say where you went wrong as we don't know what you actually did.

This link is useful
Problems and Solutions - General Bread | baking911.com

 

[salt and pepper]

As far as I can tell, it seams like you need to let the dough,on the 2nd rise, to let it rise a little longer. I like to brush the raw dough with a thin layer of olive oil and then again when it come out of the oven.

 

[Aunt Bea]

Try comparing this recipe to the one you used or give this recipe a try.

http://www.discusscooking.com/forums/f153/100-whole-wheat-bread-88700.html

I'm thinking the cracking is due to the bran in the whole wheat flour soaking up the moisture or too little kneading to develop the gluten in the dough so it will rise properly, that is often a problem with whole wheat recipes.

Good luck and keep trying.