Some rolls are as squishy as a teddy bear, others as rustic as rawhide. We wanted a happy medium-a roll with a crumb that was soft yet chewy.
Why This Recipe Works
Cutting back on fat from butter and milk yielded the perfect amount of chew in our Rosemary-Olive Rolls. A small infusion of olive oil perfected the texture. Adding mashed potato to the dough made all the difference when it came to tenderness. Instant potatoes worked just as well and significantly cut down on the prep time. Brushing the rolls with beaten egg just before baking gave them extra crunch.
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