Oopsie Roll help ... again!

[Rebbekka Mead]

I am having difficulties with my rolls and was hoping you could help?

The first batch I ever made came out so dry, they practically crumbled in my hand.

The second batch were pliable (loved it this way) and I was able to 'bend' them to use as a hot dog bun.

Since then, they have been between pliable and dry. Last night's batch was dry and brittle.

I can't figure out what I'm doing wrong. I am following the instructions to the tee - but adding Rosemary seeds for flavor.

Could it be that when they come out of the oven, I should only let them cool on the rack for a certain amount of time? Should I use more/less tartar? This last batch with Rosemary is not the first time I used it, so I don't think that's the culprit.

HELP!!!

[mission to lose]

Re: Oopsie Roll help ... again!

What temp are you baking them at?

How long do you bake them?

Do you have an oven thermometer to make sure your oven temp is consistent?

I cool on the baking rack for about 10 minutes, and then transfer to a cooling rack.

(Many Years ago, I was making banana bread, the edges were burning and the inside was "soup". Found out my oven was going bad, and the temp would go up and down whenever, regardless of what the temp on the dial said, so food would bake inconsistently)

[Rebbekka Mead]

Re: Oopsie Roll help ... again!

Hi!

My apologies for not getting back sooner. Busy for me this time of season.

I checked the temp on my oven. It seems fine. I did, however, take personal notice of the following:

I watched a 'how to' video on youtube and noticed I was 'folding' the egg whites incorrectly. So I adjusted that.

Next, I realized that I was leaving them in the oven 'just a few minutes longer' to get a golden brown color in the past. Saturday night when I made them, I just left them in for the exact 30 minutes.

Today is Monday and I pulled two out of my [left open] Tupperware and they are pliable as desired.

THANK YOU SO MUCH for your insite! It's much appreciated!!

Tootles,