I have now tested 4 batches of rolls using diff recipes/flours...I've not been able to produce what I consider a winner. I want a roll that will pull apart in thin layers almost (if that makes sense), extremely light, delicate and tasty. I've had this type in many restaurants.
I've used plain AP flour, bread flour and SAF instant yeast. The bread flour ones were best-8/10. They were a little lighter than the AP flour ones. I let them rise til doubled, got temp of milk correct etc...please help!!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013