Hi,
One thing I have not been able to achieve is the gooey/chewy rolls I can purchase from the bakery. Mine tastes good, rises well and looks great, but they do not have the right texture. I have tried many different recipes, but they do not end up being exactly as I want them.
What's the secret for perfect wheat rolls? Is it the cooking temperature, something about the dough or something done after they have baked in the owen?