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Bread Rolls

post #1 of 5
Thread Starter 

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?






post #2 of 5

why not you lay it down?

post #3 of 5
Thread Starter 

what do you mean by lay it down?

post #4 of 5

You could try changing the butter in your formula for shortening for a softer crust, particularly for long rolls.

post #5 of 5
Thread Starter 

we don't put butter in it.


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


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