Those chewy wheat rolls.

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?
Reply to
ceed
What kind of flour are you using? Have you tried a high gluten flour. King Arthur catalog carries it.
Reply to
fed-up

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