FrustratedBAker
11-28-2006, 08:41 PM
Greetings all.
There are so many "yeast roll" recipes I am lost. If any of you are familiar with the Hartz Chicken chain (in Texas only I think) - they have amazing yeast rolls that are chewy, on the dense side, have a slight hint of sweetness and are not crusty - even the tops are soft.
This part may not sound like an inviting description... but the texture is almost as if the rolls are not quite done even tho' they are.
I want to duplicate the Hartz rolls, but many yeast roll recipes say to tap the roll and a hollow sound indicates it's done. The rolls I'm looking for would in no way sound hollow!
Some recipes call for eggs, some don't; some call for shortening, some don't. For all you expert bakers, what's the key to very soft, chewy rolls?
Have had pretty good luck baking most yeast breads, but don't want to wade through trying 25 recipes to get the kind of roll I'm looking for (and my waistline doesn't want that either!)
Thanks so much in advance.
There are so many "yeast roll" recipes I am lost. If any of you are familiar with the Hartz Chicken chain (in Texas only I think) - they have amazing yeast rolls that are chewy, on the dense side, have a slight hint of sweetness and are not crusty - even the tops are soft.
This part may not sound like an inviting description... but the texture is almost as if the rolls are not quite done even tho' they are.
I want to duplicate the Hartz rolls, but many yeast roll recipes say to tap the roll and a hollow sound indicates it's done. The rolls I'm looking for would in no way sound hollow!
Some recipes call for eggs, some don't; some call for shortening, some don't. For all you expert bakers, what's the key to very soft, chewy rolls?
Have had pretty good luck baking most yeast breads, but don't want to wade through trying 25 recipes to get the kind of roll I'm looking for (and my waistline doesn't want that either!)
Thanks so much in advance.