Soft rolls v crusty rolls | The Fresh Loaf

I know there are various methods for making a crust on rolls. Is there a method that guarantees soft non brown rolls?

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.