Loaf is soft, rolls are not!

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Sugarowl on 1 Aug 2016 at 19:52
Hello, Is there way to shape rolls so they're not so dense? I made soft sandwich bread (that stayed soft for days with an autolyse) but the rolls made with the same dough were dense a day or two after. Is that just normal with rolls or am I handling them too rough? I just learned how to shape a loaf by rolling it up, so I wonder if there is a proper way to shape rolls so they don't get over handled. I used the recipe here by apers (http://www.thefreshloaf.com/node/1697/need-sandwich-bread-recipe), but I used 3/4 whole wheat flour and autolysed it with 1 cup of hot water for 4 hours (too long?). I'm still getting a feel for when the dough is done kneading, but hopefully I'm getting close. I'm on loaf number 5 now. Is there a video for shaping basic rolls? I had to watch one to figure out how to knead the dough (french, but without the really loud slapping) and how to shape a basic sandwich loaf. Thanks in advance!
I don't know why I didn't think of that. Duh! I'll be sure to double check proof time and maybe cook a little less. I just let them rise the same amount as the loaf. Doing rolls was a last minute thing as there was too much dough for my pan. Thanks!

mcs  (or Mark Sinclair) is a baker that has a number of videos on this site of him making loaves and rolls as he goes through his day in his bakery business. They are relaxing and interesting. Use the search box for him.

OR

Alternatively search YouTube for bread and roll shaping. I always learn better when I watch someone actually DO it. I must be a Monkey See kind of learner!

Yep I saw his videos, too fast for me to follow technique-wise, very cool to watch though. I am in awe of how fast and efficient he is. I also envy that trailer. I did find a video that started slow and explained it. Will try that tonight.

But given the larger surface area to volume ratio of rolls compared to loaves, my first guess would be that the rolls are simply losing moisture faster. How are you storing them? Are you baking them all at the same temperature and for the same time? This is my undergraduate science degree talking here not baking experience hah!

Also isn't 4 hours a long time to autolyse at room temperature with hot water? These are just some guesstimations, hopefully someone will correct me of I'm wrong.