Is this supposed to be a dense bread? I mixed the dough in the morning and let it sit outside to proof. 12 hours later, I baked it and it's pretty...

... dense rolls. I'd like to make it again if I screwed up somewhere

  • Posted by: 2Ys
  • April 7, 2016
  • 1185 views
  • 9 Comments
Heavenly Oatmeal-Molasses Rolls
Recipe question for: Heavenly Oatmeal-Molasses Rolls

9 Comments

2Ys April 11, 2016
Yes, I've only used AP flour for this recipe.
 
2Ys April 11, 2016
My second batch was better but still not as light as a soft bread should be. I mixed the dough and put it in the fridge overnight, then took it out and shaped it and let it proof at room temperature for 2 hours before baking. It still looked and felt dense. Although it was lighter than the first batch.

Yeast was good. I ran out of butter, so I used coconut oil (1:1 substitution). I even reduced the oatmeal because I thought that was contributing to the heaviness.
 
drbabs April 11, 2016
And you used either AP or bread flour? I'm sorry; I'm at a loss. Maybe one of the bread experts or monkey mom herself will jump in.
 
aargersi April 8, 2016
I have made these several times and they are not dense - I have never let them rise that long so I think AJ may be correct about over proofing, if you need to leave them for 12 hours I think try proofing in the fridge instead of out to slow it down. They are amazing rolls, I have to be careful not to eat every single one of them when I make them!
 
2Ys April 8, 2016
Ok, I'll have to make these again. What's a good number of hours for proofing? I didn't know you can overproof.
 
drbabs April 11, 2016
I've left it over night in the refrigerator. If I weren't refrigerating them, I'd probably proof them for about two hours at room temperature.
 
drbabs April 7, 2016
They shouldn't be that dense. They're puffy and kind of have the texture of those soft bread rolls that you got in the school cafeteria (only they taste much much better). Maybe your yeast wasn't active?
 
2Ys April 7, 2016
Not a yeast issue. I had a beautiful bloom before I incorporated the yeast. So that leaves the refrigeration...which doesn't really make sense to me since the dough was rising for a good 12 hours.
 
AntoniaJames April 7, 2016
Sounds like the rolls may have been overproofed. ;o)
 
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