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re: hard cinnamon rolls

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Hi Katie -

Do the rolls come out hard, but with good color?

Or are they coming out dark in color, as if they might be overcooked in too hot an oven? Your oven temperature gauge may need to be checked and calibrated -

My wonderful ex-mother-in-law was from Sweden, and was the most marvelous pastry cook - she taught me a good hint for having soft crusts on sweet rolls or sweet breads where you don't want a hard crust - as soon as you take the finished product out of the oven, within a minute or so, remove and place onto cooking racks - then with a pastry brush, brush milk all over the entire top crust, just one coat. After the rolls or breads cool, they will be very soft and nice.

Are your rolls soft on the inside and just hard on the outside? maybe this hint will help.

Good luck - June
MsgID: 0211817
Shared by: june/FL/Cape Cod
In reply to: ISO: Cinnamon Roll question
Board: All Baking at Recipelink.com
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