What causes the crust of a homemade loaf of sandwich bread, or homemade rolls, to pock? Is the dough rising too quickly? Here's a photo of my Icebox Oatmeal Rolls (not submitted to the contest recently because I did not have time to adapt the recipe for cooking in a period considerably less than 24 hours). The attached photo shows an attempt earlier this year to make the rolls on the same day. Given how important the appearance of rolls is, I did feel that I could submit the recipe. They tasted great, however, with a perfect texture inside (which leads me to believe that a too-fast rise was not the problem). Thanks so much. ;o)
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