When I make my regular dinner rolls, why do they come out of the oven and feel "heavy?"?

Question

I want them to turn out more "light and fluffy". I use yeast, sugar, salt, dry milk, shortening, and eggs. Any ideas of why this may be?

Answer 1

You're most likely overworking the dough. You want to work the dough just enough to get everything incorporated, but not overwork it and make it tough. Hence, your heavy biscuits. I can never seem to make it work in large batches, so I usually will make a few smaller batches instead of one large one, which is easier to overwork.

Answer 2

You are not letting them raise. The yeast needs to produce to cause air to cause the gluten to become buoyant and that will cause the dough to "fluff". Let the rolls set on the oven door (open) covered (and brushed with oil/egg wash/butter)for about 1/2 hour prior to baking to allow to expand then bake once they have doubled in size.

Answer 3

Sometimes if you let the dough rise too long it will cause this.

Answer 4

Altitude try cooks.com

Answer 5

toooo much yeast

Answer 6

you kneaded (?) the dough too long.