How to bake Soft Crusted Rolls

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DanAyo on 22 Nov 2022 at 03:44

Plan to bake Dell’s Portuguese Sweet Rolls for Thanksgiving. So far they have always turned out with a somewhat hard crust.

How can they be baked to produce a soft crust?

Wishing everyone that is celebrating Thanksgiving this week, a great one…
Danny

Any ideas what can be done during baking to get a soft crust?

Been baking at 350F. It contains a lot of sugar so they are somewhat prone to bake dark. 

What about lowering temp?

350F is already quite low...

Do you apply egg wash? I think that should help...

You can tent them with foil so the tops don't get too dark and hard, I guess.

Hi Danny,

I think lowering the temperature is probably the right move. Especially if you have convection. The typical temperature for sweet breads in a home convection oven is 325 (unless it auto-adjusts). And don't bake them too dark. You may get better spring at a lower temperature, which in my experience results in an interior that bakes faster and a thinner crust.

Have a Happy Thanksgiving :)
dw

Danny, I wonder if misting with water once they come out of the oven would help? I guess you could try with a couple.

BTW, so much sugar in the recipe - 28%! Perhaps reducing that somewhat would help reduce the browning?

Lance

Dan Perhaps the use of Tangzhong will assist in your quest, as well as the after bake wash with either butter, cream, Greek Youghurt or milk or a combination of those  especially if they are all going to be consumed that day. 

i was recently given  a sample of Bread Improver by a local baker and friend, its from a local miller and it's manufactured without soya flour or emulsifiers i have used the product in in my last couple of bakes and it has really enhanced the softness and keeping quality of the breads that i made, in particular the garlic loaves that i have added crunchy garlic granules to.            I  have increased the garlic content  from 5% to 10% to 15% and will go to 20% next bake, The Bread Improver is used at the rate of 0.5% for conventional doughs and 1% if doing a no time dough.                                                                                                                                         I am looking at a no time fruit dough because most of the flavours will be from the rich ingredients  rather than being coaxed with the bulk fermentation. i might add that the garlic doughs i also resorted to extended slower bulk fermentation of 4 and 4.5 hours  which also no doubt help in the softness too. 

I have yet to post these breads on TFL but will endeavour to do so.

i have attached the product description   

 

 

Kind regards Derek. 

Thanks, Derek. I got your PM and was also able to view the pdf. 

The Tangzhong idea sounds interesting and worth a try. 

I like garlic, but 15 or 20% seems like the flavor would be extremely strong. How would you describe the flavor?

Well the product is called cruchy garlic granules and although definately smell very garlicy when you open the tub  isn't overpowering in the bake. i got trhe tub in the discount rack as it was close to code . my cousin and his wife who are partial to Garlic bread served at restaurants really liked it and were amazed at how fresh it stayed. i was surprised at that too. so im going to go to 20% got to use it up anyway. iwas thinking of this being a good toast or crouton bread  anyway

 

Dan, I have found that buttering the crust after then bread comes out of the oven helps keep the top crust soft. Also then placing them in a plastic bag or wrapped in aluminum foil after they have cooled a bit.

Benny

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Isand66 on 23 Nov 2022 at 15:01

Try brushing with milk before baking.  Also butter as Benny suggested works.      The recipe itself has plenty of fat so I’m surprised you’re having this issue.  The Tangzhong would help as well.

Good luck.

Ian