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    You are in: Home / Community Forums / Cooking Q & A / Question:Paposecos
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    Sat Dec 08, 2012 9:24 am
    Newbie "Fry Cook" Poster
    I have a very picky 100%portuguese husband. And we tried many many recipes to try to make his beloved rolls, but even this recipe has shot us down. The taste is there. The crust is finally there, but these are very dense. Do you add your flour little bit at a time? If so, how sticky is the finished product before the final rise? We are using an electric stand mixer.
    Sat Dec 08, 2012 9:36 am
    Forum Host
    To contact the posting chef click the arrow to the right of their name, then Contact This Chef. Ask A Question brings you to this forum.

    Dense rolls are generally the result of too much flour. The recipe seems a bit flour heavy to me. Add only enough flour to have a workable dough. It should be tacky - think Post-It - a slight stickiness, but not messily so. I knead on an oiled surface to avoid adding extra flour.

    I always hold back some of the flour. If you are making the whole recipe, hold back two cups of flour and add only as much as you need to get a workeable dough. Remember that the flour will hydrate as it rests, so even if it is just a touch sticky to begin with, it likely will be just right after the rise.
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