Baking ?, Pioneer Woman's Buttered Rosemary Rolls
Pioneer Woman (Ree) has done it again with another fab but simple recipe, Buttered Rosemary Rolls.
Baking novice here... Tonight I made these for the second time. Unfortunately, both times the proofed rolls COLLAPSED as/right after I was brushing the melted butter on them. The first time I thought that perhaps the butter was too warm. But this time I made sure that the melted butter had cooled, but the rolls collapsed (save for one) just the same.
What is causing this? Googling yielded that overproofing can cause collapse, but that doesn't explain the rapidity of onset post the butter brushing and why half of the rolls collapsed the first time and all but one collapsed this time.
Since I definitely plan to make these again, I would appreciate some guidance here as to what I'm doing wrong.
BTW, these rolls are AWESOME!! Their deflation didn't preclude my inhaling them. ... :)
It's a long shot, but you might try changing the type of flour you're using. If you're using AP flour, try bread flour. Or vice versa. (I didn't see anything on the link you provided that spoke to the issue of type of flour used)
Another possibility is that the flour you're using was damaged in milling. Flour can sometimes be damage in the milling process and the starch granules will absorb too much water, consequently collapsing when exposed to heat.
Be careful not to overknead ....
Most likely the rolls are over-proofed, in spite of the one roll that didn't collapse. Bread's rising has an inverse relationship to time - the cooler your room is, the longer it takes for dough to rise and the warmer your room is, the quicker your dough will rise. What's important to know about that is that the longer your dough rises, the more flavor the dough develops.
Which is all to say that you can't always depend on the rising time a recipe gives. The way to tell if dough is fully risen is to touch it lightly with a fingertip and very gently press down a little bit - if the dough springs back at you, it is not fully risen yet. If an indentation remains, the dough is ready to bake. Try to catch it when it just indents a little and comes back a little, rather than waiting until it holds a deep indent.
Just a couple of notes - You don't have to wait until the rolls are ready to go into the oven before you brush them with butter and add the rosemary & salt. You could do that when the rolls have thawed and just begun to rise (if you're using the frozen rolls) or when you put them in the pan (if you're using dough that you've just made).
Also, if you have trouble with the rolls being too dark or not done in the center, set the temp back down to 350 or 375 and bake them for a slighly longer time.
Did you make the dough or use the frozen rolls?
If you made the dough, it sounds like you didn't knead it enough. If you don't have that strong gluten matrix, it will rise, but the gas doesn't get trapped well, and it escapes easily. If I'm using a recipe meant for a mixer, I often have to add a little extra water. It needs to be wet enough to be easy to knead. I don't think the flour matters much-- you can make perfectly good bread with regular or bread flour. I also notice that when I do the two-rise thing (let it rise in the bowl, punch it down, then shape it and let it rise in the pan) that it's sturdier. If I'm in a hurry and only let it rise once, I don't cut slits in the top or anything, because it will collapse.
(THIS IS REPLY TO HOUSEWOLF -- I don't know how this post wound up at the bottom of page.)
Hi CasaLupus, :)
Wow, your post is chock full of great tips! Next time I will follow your suggestion and do the butter, rosemary, and salt as soon as they're thawed. Or do the fingertip test and catch them before it's too late.
Thanks so much!!
It sounds like overproofing to me. I left baguettes on the counter too long once, barely touched them and they deflated instantly. If you have the heat on at home, the warmer air might have made them rise faster than normal.