Soft bread Rolls

[Jackamus]

I would like to use my regular bread recipe to make soft rolls but when I try they are still a bit too crusty. How do I get round this?
BTW my regular recipe is 65% hydration, bread flour, water, butter, sugar, salt and instant yeast.

 

[retired baker]

I would like to use my regular bread recipe to make soft rolls but when I try they are still a bit too crusty. How do I get round this?
BTW my regular recipe is 65% hydration, bread flour, water, butter, sugar, salt and instant yeast.

A bit more sugar will cause them to brown faster, you'll tend to pull them from the oven sooner, they will be softer as a result.
Milk bread makes a decent soft roll.

 

[Jackamus]

Thanks for the advice. Should I use the same amount of milk as water?
I normally bake for 18min in the bread tine then another 7 min out of the tin.
Next time I'll just bake for 15 min and see what one is like.

 

[Norcalbaker59]

I would like to use my regular bread recipe to make soft rolls but when I try they are still a bit too crusty. How do I get round this?
BTW my regular recipe is 65% hydration, bread flour, water, butter, sugar, salt and instant yeast.

High flour protein and hydration = crusty bread. If you want a softer roll, use unbleached AP flour with around 10.5% protein.

It’s a myth that bread needs high protein flour. I bake sourdough with 11.7% AP flour at 69% - 70% hydration, trust me it is crusty.

 

[retired baker]

Thanks for the advice. Should I use the same amount of milk as water?
I normally bake for 18min in the bread tine then another 7 min out of the tin.
Next time I'll just bake for 15 min and see what one is like.

just find a recipe, youtube has hundreds.
I never bake by the clock, its just a guide.
Take them out when they're done, the quick way to check is look at the bottom, not the top. With milk rolls or burger buns, light brown on the bottom is done.

I wouldn't take bread out of a mold if it started baking in a mold.
Tip it out of the mold maybe, to see if the bottom is browning up, then put it back in the mold and complete baking it.

 

[Jackamus]

Thank you for your further advice about baking rolls.
The reason I take the bread out of the tin was to encrust it a little more. This was advice given in a Youtube video!
However I'll be less enslaved to baking time from now on.

 

[Jackamus]

just find a recipe, youtube has hundreds.
I never bake by the clock, its just a guide.
Take them out when they're done, the quick way to check is look at the bottom, not the top. With milk rolls or burger buns, light brown on the bottom is done.

I wouldn't take bread out of a mold if it started baking in a mold.
Tip it out of the mold maybe, to see if the bottom is browning up, then put it back in the mold and complete baking it.

I tried your suggestion and cooked the rolls for less time (15min as opposed to 25min for a loaf) at 240ºC. The result was that I felt the dough was underdone but there was still a slight crust forming.
Should I reduce the temperature to say 200ºC?

 

[retired baker]

I tried your suggestion and cooked the rolls for less time (15min as opposed to 25min for a loaf) at 240ºC. The result was that I felt the dough was underdone but there was still a slight crust forming.
Should I reduce the temperature to say 200ºC?

240C ?
there isn't a milk bread recipe anywhere that says bake it that hot.
Its way too rich for that heat. I'd have no trouble baking it at 350f. (180C )