Those chewy wheat rolls.
 

Hi,

One thing I have not been able to achieve is the gooey/chewy rolls I can
purchase from the bakery. Mine tastes good, rises well and looks great,
but they do not have the right texture. I have tried many different
recipes, but they do not end up being exactly as I want them.

What's the secret for perfect wheat rolls? Is it the cooking temperature,
something about the dough or something done after they have baked in the
owen?

--
//ceed (don't move my mountain!)

Those chewy wheat rolls.
 

What kind of flour are you using? Have you tried a high gluten
flour. King Arthur catalog carries it.

On Aug 10, 10:50*am, ceed > wrote:
> Hi,
>
> One thing I have not been able to achieve is the gooey/chewy rolls I can *
> purchase from the bakery. Mine tastes good, rises well and looks great, *
> but they do not have the right texture. I have tried many different *
> recipes, but they do not end up being exactly as I want them.
>
> What's the secret for perfect wheat rolls? Is it the cooking temperature, *
> something about the dough or something done after they have baked in the *
> owen?
>
> --
> //ceed (don't move my mountain!)