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Not Brown & Serve Dinner Squares


Another day another soup. With soups of lately taking two days to finish, lots of dinner rolls have been made to meet soup requirements. First it was Potato Rolls with the best results yet to date, then Should Have Been Bread Rolls with too many rolls per capita, then there were two batches of Parker Potato Folds with moderate success albeit slightly dense, and today it was Brown & Serve Dinner Rolls.

Modifications Made:
Recipe was reduced by half, powdered milk replaced whole milk, and sugar was reduced to quarter cup.  Understanding yeast needs sugar to activate, but doesn't a third of a cup seem excessive?  These are dinner rolls, not french toast.

Scaled for Likability: Good
Fluffier than the Parker House Rolls with a better taste than the soft dinner rolls.  The bottoms yet again cooked too quickly leaving the tops well underdone and these were not square.  I am wondering how critical the pan is when cooking rolls.  None of the rolls rise as high and fluffy as they should.  I know it it is not a yeast issue as the Layered Lemon Bread rose so high in the pan I thought it was going to spill out.  Going to have to research this topic.  I want cafeteria style dinner rolls.  Tall, airy, light in texture.  

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