"al" > wrote in message >...
> what's the right temp for soft roll?
> is that true if the baked roll turn out a bit dry inside,it is better to
> bake at higher temp and shorter time?
>
> --

If you mean about baking temperature ....
it should start at 200 degrees C to nearly220 C
If its smaller in size ut is baked at higher temperature for a shorter
time and in larger soft rolls is baked at slightly lower temperature
in slightly longer time. Normally the baking time ranges from 10-15
minutes depending on the bread roll dough weight. In some case I had
even baked such rolls at 20 minutes.
It also depends on even performance.

A soft roll having fat and sugar as well as milk, tend to brown
faster than hard rolls which are more lean in recipe. The latter
rolls is baked at above 220 degrees C
But the rule in roll baking is the temperature should be right
A roll regardless if its hard or soft should be baked in a short time
at a right temperature so that it will have a nice thin crust and ,a
nice colour but the crumb is soft and not dry.
Generally the soft roll should have a thin crust that becomes soft on
cooling; while a hard roll should maintain a crispy crust
Roy