I know there are various methods for making a crust on rolls. Is there a method that guarantees soft non brown rolls? Log in or register to post comments I bake low and slow and do not steam the oven. Log in or register to post comments You can use a Tangzhong method and/or add butter or potatoes or another type of fat which will make the crust and crumb soft. Brushing the dough with butter or milk will also make the crust softer. Log in or register to post comments
You can use a Tangzhong method and/or add butter or potatoes or another type of fat which will make the crust and crumb soft. Brushing the dough with butter or milk will also make the crust softer. Log in or register to post comments
I bake low and slow and do not steam the oven.
You can use a Tangzhong method and/or add butter or potatoes or another type of fat which will make the crust and crumb soft. Brushing the dough with butter or milk will also make the crust softer.