what can I do with my home made bread to keep it light and not hard on the crust? light as is weight?

Question

every time I made dinner rolls and home made bread the texture is course instead of light and airy

Answer 1

Use bread flour and perhaps let it rise more. Have you checked the date on your yeast? If you put the yeast in to about a quarter of a cup of warm water (not hot) and let it foam your rolls will turn out better. Sometimes people kill the yeast when they dissolve it in water that is too hot.

It may also be your recipe. Search around for another recipe and try it. Brush the tops of you rolls with butter before baking.

Answer 2

This is a great recipe:

LIGHT & AIRY DINNER ROLLS:

Ingredients:

3 1/2 cups flour
2 teaspoons active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
1 egg
2 tablespoons butter, melted

METHOD:

Add all ingredients EXCEPT melted butter to bread machine in order as directed by manufacturer.
Set for dough cycle. Check dough after a few minutes and if needed add a little more milk or water to make a smooth dough.

When dough cycle is complete, remove dough, punch down and let rest for ten minutes.

Lightly grease 13 x 9 glass baking dish. Divide dough into 18 pieces and place in pan or baking sheet. Dough will be sticky, so don't try to roll smooth balls. The rolls will smooth out when they rise and are baked.

Let rise in warm place for 30 to 40 minutes until doubled. Drizzle melted butter over top of rolls and bake at 400° for 10 to 15 minutes until golden brown.

Answer 3

You can use steam when you bake it. I ve made hard rolls at home, and in order to get a light crust, I bake with steam for the first 10 minutes of baking. Now you are probably wondering how in the world you inject steam into your regular home oven. I use an injector or baster to squirt water onto the sides of the oven every couple of minutes.

Answer 4

There is a product in the baking section called vital gluten. Give it a try.