Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 10-08-2009, 03:50 PM posted to rec.food.baking
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Default 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!)

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Old 12-08-2009, 08:55 PM posted to rec.food.baking
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Default 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!)




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