The Baker's Hotline

July 9, 2019 at 10:33am

In reply to by Kelly (not verified)

Kelly, that's quite a combination of issues! It's hard for us to diagnose over the internet, but we wonder if you weren't using a different brand of flour? Very wet dough and reduced rise are things we might expect to see when using an all-purpose flour with a lower protein content. If this wasn't your issue, we'd love to discuss your ingredients and process with you in more detail through our Baker's Hotline so that we can help your next batch of rolls be all that you're hoping for! Kat@KAF
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