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Article: Answers
- Article from:
- The Washington Post
- Article date:
- February 11, 1987
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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I make a yeast roll recipe we are pleased with except the rolls
burn on the bottoms before they begin to brown on top. Could you
please explain why and suggest an alternate recipe?
The recipe you gave me contains no fat (which is important for a
tender texture) and has an excess of nonfat dry milk. Powdered milk
contains lactose and proteins that, while the dough bakes, undergo a
reaction known as maillard browning. You need a recipe with a lower
content of milk solids. Assuming you want a yeast roll with dates
and caraway seeds, then, here is something that won't brown on the
bottom before the top has turned a lovely, shiny gold.
CARAWAY DATE ROLLS