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How do I get a crispy, bubbley surface on my yeast rolls?

I have created a recipe for sweet yeast rolls but cannot get the crust the way I want it. Any suggestions please?

You can try brushing the rolls with milk, or butter, or how about butter melted with sugar? Butter with sugar might bubble up. There is a web site that is free and you can ask this question of the members and get good answers. It is nancyskitchen@yahoo.com. I am a member and I really love it as do all of the other thousands of members.

This entry was posted on Monday, March 1st, 2010 at 6:56 am and is filed under rolls on. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

8 Responses to “How do I get a crispy, bubbley surface on my yeast rolls?”

  1. have you tried rubbing butter on the tops before you bake?
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  2. You could try brushing butter on the crust .
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  3. brush with an eggwash (egg and water mixture). it will give it golden brown top do this about halfway through cooking process.
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  4. Brush the top of the roll with an egg wash just before baking.
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  5. nikkismiles99 on March 1st, 2010 at 2:28 pm

    my grandma use to brush with butter ( real butter ) before,during and after cooking.

    Jan
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  6. If you are using all purpose four mix it with high glutton flour that will give it crisp.
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  7. brush the top with milk it will makeit shiney and crusty
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  8. You can try brushing the rolls with milk, or butter, or how about butter melted with sugar? Butter with sugar might bubble up. There is a web site that is free and you can ask this question of the members and get good answers. It is nancyskitchen@yahoo.com. I am a member and I really love it as do all of the other thousands of members.
    References :

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