Some "home cooking" style restaurants here in the south bake some huge, but dense yeast rolls that are very popular. I can only seem to make fluffy rolls. How do you get dense? It is just a matter of not letting them proof very long?
I'd love to know your recipe for fluffy rolls and maybe it can be made denser. I'm a little tongue in cheek here because,seriously, many of the posts (some of mine included) are questions about how to make fluffy rolls!
Ha! I won't inflict it on you....there are a number of threads here about one fluffy roll or another, and people say they're wonderful, so I'd be embarrassed to add another. I want a heavy roll. It's not just me...I asked a friend today what his favorite dinner roll was and he blurted "heavy yeast rolls". Maybe the sensation of heaviness is just a lot of butter or lard......
I'd love to know your recipe for fluffy rolls and maybe it can be made denser. I'm a little tongue in cheek here because,seriously, many of the posts (some of mine included) are questions about how to make fluffy rolls!
Ha! I won't inflict it on you....there are a number of threads here about one fluffy roll or another, and people say they're wonderful, so I'd be embarrassed to add another. I want a heavy roll. It's not just me...I asked a friend today what his favorite dinner roll was and he blurted "heavy yeast rolls". Maybe the sensation of heaviness is just a lot of butter or lard......