Bread Rolls

Discussion in 'Pastries & Baking' started by timmyk, Jun 1, 2010.

  1. timmyk

    timmyk

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    hey everyone,

    i recently took over a bakery and started baking for it, for some reason, i can get everything right except for the Long Rolls we do...

    using the same batch of dough i make round rolls as well, but when i bake it, the long rolls don't come out right for some reason.

    the bottom is ALWAYS a little over cooked, like real hard. at the same time, the round rolls are fine, any ideas? tips?

    Cheers,

    Tim
     
  2. mywork08

    mywork08

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    why not you lay it down?
     
  3. timmyk

    timmyk

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    what do you mean by lay it down?
     
  4. addicted2food

    addicted2food

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    I Just Like Food
    You could try changing the butter in your formula for shortening for a softer crust, particularly for long rolls.Session data
     
  5. timmyk

    timmyk

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    we don't put butter in it.

    receipe is Bakel's Bread Concentrate, Yeast, Flour, Water.