baking temp for soft roll

If you mean about baking temperature .... it should start at 200 degrees C to nearly220 C If its smaller in size ut is baked at higher temperature for a shorter time and in larger soft rolls is baked at slightly lower temperature in slightly longer time. Normally the baking time ranges from 10-15 minutes depending on the bread roll dough weight. In some case I had even baked such rolls at 20 minutes. It also depends on even performance.

A soft roll having fat and sugar as well as milk, tend to brown faster than hard rolls which are more lean in recipe. The latter rolls is baked at above 220 degrees C But the rule in roll baking is the temperature should be right A roll regardless if its hard or soft should be baked in a short time at a right temperature so that it will have a nice thin crust and ,a nice colour but the crumb is soft and not dry. Generally the soft roll should have a thin crust that becomes soft on cooling; while a hard roll should maintain a crispy crust Roy

Just want to make sure, you really meant centigrade...

irax.

That's a range of about 390F up to 420.

I have never gone above 375F but will give the higher temperatures a try. Makes sense to me.

in my opinion,i think whether to go at higher temp at 210 degree C or lower at 190 C,it also depends on your dough proofing condition. when the dough proof with less moisture,it is better to bake at higher temp and shorter time,or else the other way. any objection?