I tried doing this recipe for dinner rolls, and they turned out dry, a bit bland, and crumbly?!
2 1/2 teaspoons active dry yeast
3 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons butter
2 eggs
1 cup milk
DIRECTIONS
Place the yeast, flour, sugar, salt, butter, eggs, and 1 cup of milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Place the rolls on a baking sheet and cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.
I used my mixer and knead it more by hand,although it is still too sticky to handle, the dough rose perfectly for me after 30 mins in a warm oven.
11 hours ago - 3 days left to answer.
Additional Details
11 hours ago
I made this dough the night before, and put it in the refrigerator. Got it out early, let rise again for about 30 mins then I baked the rolls in 330F only, since i noticed whenever i bake, the oven tends to brown easily whatever is put in.
Answers: the ingredients are:
2 1/2 teaspoons active dry yeast
3 1/4 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons butter
2 eggs
1 cup milk
DIRECTIONS
Place the yeast, flour, sugar, salt, butter, eggs, and 1 cup of milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Place the rolls on a baking sheet and cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.
I used my mixer and knead it more by hand,although it is still too sticky to handle, the dough rose perfectly for me after 30 mins in a warm oven.
11 hours ago - 3 days left to answer.
Additional Details
11 hours ago
I made this dough the night before, and put it in the refrigerator. Got it out early, let rise again for about 30 mins then I baked the rolls in 330F only, since i noticed whenever i bake, the oven tends to brown easily whatever is put in.
The recipe sounds good to me. It's quite similar to the one I use for my crescent rolls on the holidays.
The sour note may be because of the slow ferment that took place over night in your fridge. This is usually not a bad flavour, it's just more depth of yeasty-ness.
Dinner rolls are suppose to be tender and as with all bread doughs, it is suppose to be a bit more sticky than what most people think. A light amount of flour on the work surface and your hands helps. Running your hands under cold water or plunging them into a bowl of ice water (dry them thoroughly, then flour them) helps with the sticky factor too.
It is possible that you may have over worked and/or over floured the dough by kneading it with a mixer as well as on a floured surface. About the overworking bit; unless you are using a heavy-duy standing-type mixer that is rated to be able to knead dough, the best thing is to only mix it until the dough just comes together. Turn it out onto a floured surface, let it rest for about 5 minutes covered with the bowl or a towel then work the dough with cool hands until it is smooth and elastic to the touch. You don't want to work more flour into it unless absolutely necessary. At this point, the dough can be put into the fridge until you are ready to work with it or it can actually be frozen in a zipper bag (thawed before use overnight in the fridge).
Is your oven fan-assisted? If so, this is a very important factor - you need to review the guidelines that came with the oven, most importantly when baking bread or cake products then reduce the temp by 25 degrees F in any fan assisted oven, unless the recipe is written specifically for a convection oven and check the product at least 5 minutes sooner than the directions tell you to.
If not fan-assisted, then a major factor is the matter of the oven temp. You say you changed it because you've noticed other things over brown when you bake them. The problem with this is, you don't know if the oven is actually hotter than what it is set at without a proper oven thermometer (you can pick one up in Walmart or Asda). Baking the rolls with the oven set to the proper temp is critical to the proper reaction of the heat to the yeast and the rising process.
Did you place the rolls too close or too far apart from one another? This is another question you need to ask yourself. A fun and fool proof way with dinner rolls is to make clover-leaf rolls baked in a muffin tin as follows: Divide the dough into each individual portion for a roll (i.e. if recipe states makes 1 dozen, portion the dough into 12 equal parts, if 2 dozen then make 24 parts, etc.); Grease or butter each muffin hole then divide each portion into three small balls. Drop three dough balls into each hole, brush tops of each with a small amount of melted butter or margarine and allow to rise in a warm dry place covered with a lightly floured cloth. Bake in a 350F oven, checking after about 20 - 25 minutes for a nicely browned crust on the underside of the clover-leaf roll as well as a beautifully browned top. When done, remove from the oven and turn each hot roll out onto a cloth towel, brush the tops of the rolls with melted butter or margarine and cover with another cloth to either keep them warm or allow to cool gently. This keeps them bathed in their own steam so they stay a nicer soft roll.
There isn't any way to know what exactly you experienced, but hopefully some of these thoughts will help you with your next batch!
Cheers!
brush butter over them
So...what's your question?
dry and crumbly comes from too much flour and not kneaded enough. recipes for flour as opposed to bread floour call for a range of flour so yours would say 2 1/4 to 3 1/4 and you would determine how much by feel also if it's a rainy day or very humid sometimes the flour doesn't want to accept liguid.. temperature during rising time can effect taste i would increase suger on this recipe by 1 tb The flour you buy affects the taste