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Rolls hard on the bottom

WLHelms@aol.com
Sun, 6 Apr 2008 08:54:25 EDT
v108.n014.1
"Steve Gomes" _finnygomes@msn.com_ (mailto:finnygomes@msn.com)  wrote:

>I am so glad I listened to Carol about Peter Reinhart's method of 
>leaving dough over night in the fridge.  It makes sense.  That dough 
>is like a very thick batter and if you let it sit over night, 
>everything combines real nice.
>
>I made these rolls to accommodate half pound burgers.  Now the 
>bottoms are a little hard.  I would like a uniform softness all 
>around the crust.  I have a gas oven and I start the rolls at 500 F 
>for 5 minutes and bring it down to 375 F and bake on cookie 
>sheets.  What should I do?


Steve, I would suggest moving your cookie sheet higher in your oven, 
the bottoms are simply baking too  fast.