Buttery (Whole Wheat) Bread Machine Rolls - The Recipe Rebel (2024)

FAQs

Why are my bread rolls tough? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

Remove all packaging. Place on a baking tray in the middle of a pre-heated oven 220°C, 200°C Fan, Gas Mark 7 for 8-10 minutes. For a crisper crust, lightly sprinkle with water before baking. Allow to cool for 2 minutes on a wire rack before serving.

If the rolls are too dense or hard, you may have used too much salt, you didn't knead the dough or let it rise long enough, or the yeast died from letting the dough rise in a place that is too hot.

Can I substitute butter for shortening (or vice versa) in a recipe? The short answer is yes, butter and shortening can be used interchangeably in baked goods as one-to-one swap.

Too much flour makes dough too stiff to rise properly, creating a dry texture.

Bread flour is a high protein flour, usually made from hard wheat varieties. It contains about 12- 13% protein, depending on the brand. Because it's a “strong” flour, it's excellent for chewy bagels, artisan-style sourdough bread and anything else that needs structure and height.

Two reasons: By keeping the outer surface of the bread moist, it delays crust formation. This allows the bread to expand (or “spring”) for longer and develop the nice round shape. Without water, it might form a crust early on, but then as the middle bakes, it will expand and burst the crust.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

You can add instant yeast directly into the mix with all of the ingredients. If you don't have or can't find instant yeast, you can easily use active dry yeast instead. Add it right in with the dry ingredients like instant yeast – just know the dough will take about 20% more time to rise.

What happens when you put too much yeast in your dough? ›

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves.

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds. Check and repeat if necessary.

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. Bake the rolls 15 to 18 minutes.