A question about a recipe: Sour Cream Dinner Rolls

Droplet added 6 months ago

Barley flour is generally lower in gluten than AP flour but it's main asset is the slightly nutty taste it contributes. In this recipe AJ combines a nice array of ingredients, so I think they will compensate for the flavor in the absence of barley. I would substitute with AP as opposed to bread flour though because rolls are better when they are softer and bread flour will introduce more gluten to the recipe and make them more chewy.

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AntoniaJames is a trusted source on Bread/Baking.

added 6 months ago

For some reason, I just saw this question for the first time this morning. Use 3/4 cup instead of 2/3 of all-purpose flour, because barley flour is more dense. (A cup of barley flour weighs 148 grams, vs. 1 cup of AP at 125 grams.) You might need a teaspoon or two more, because that calculation is not exact. The amount is actually .788 cup. ;o)

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