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Old 06-13-2010, 09:13 PM   #1
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Why are rolls soooo hard to make

Ok, i made a batch of "texas roadhouse" style rolls the other day. You know, the sweet yeasted rolls with honey butter. Well no matter what recipe i use for rolls, the tops get nice and golden brown BUT the tops are dry and hard, yet the inside is soft. How do i get rolls to come out nice and soft all around like the packaged ones from the store or even the ones served at restaurants and buffets?

Thanx

matt

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Old 06-13-2010, 11:06 PM   #2
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one could brush butter over tops when you get them out of the oven. I just put mine in a resealable plastic bag as soon as they have cooled a bit. I may leave the bag open on the counter for awhile to make sure there is not too much condensation (close it later). The crusts are uniformly soft.
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Old 06-13-2010, 11:31 PM   #3
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Quote:
Originally Posted by Wyogal View Post
one could brush butter over tops when you get them out of the oven. I just put mine in a resealable plastic bag as soon as they have cooled a bit. I may leave the bag open on the counter for awhile to make sure there is not too much condensation (close it later). The crusts are uniformly soft.
Hmm, butter eh. i will have to try that. Im tired have not getting an acceptable roll. haha

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Old 06-14-2010, 02:52 PM   #4
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Honey tends to burn easily, I am not positive, but that might be your problem.
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Old 06-14-2010, 06:23 PM   #5
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Frank brushes butter on top to soften crust, but he also uses milk with very nice results.

~Kathleen
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Old 06-14-2010, 06:40 PM   #6
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Butter and milk atop my rolls helps me alot to.
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Old 06-14-2010, 07:30 PM   #7
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Ya we used milk for the recipe. Scalded it first and then let it cool to lukewarm. then added the flour and what not..So brush with butter before the bake or after? And do i add milk to the butter to brush ontop?

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Old 06-14-2010, 08:51 PM   #8
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I generally use whole milk but sometimes butter right as it comes out of the oven.

Just brush on with a pastry brush. Doesn't take but a smidge.
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Old 06-14-2010, 09:24 PM   #9
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Rolls will come out of the oven crusty just about every time. I am willing to bet that at the restaurants that make these really soft rolls, they are brushed with butter or honey butter right out of the oven, so the other's advice is probably spot on.
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Old 06-14-2010, 09:40 PM   #10
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this is all good to know. i thought i was done did doin wrong..
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