Why are my buttermilk dinner rolls flattish?

[Introversion]

The yeast is good; I proofed some first, to be certain.

The rolls are nice & soft inside; they aren’t bricks. They taste good.

But they spread out rather than up. Look more like hamburger buns than dinner rolls, if I’m honest.

Was my dough too wet, maybe? To be clear, this is only the second time I’ve made this recipe, and while they’re better this time than last, they’re still flatter than I’d like.

Time for a different recipe??

 

[RedRajah]

Any of these factors in play?

https://www.eatingwell.com/article/2058188/mistakes-that-ruin-dinner-rolls-and-how-to-fix-them/

 

[Introversion]

Any of these factors in play?

https://www.eatingwell.com/article/2058188/mistakes-that-ruin-dinner-rolls-and-how-to-fix-them/

Hmm.

Well, the yeast is okay. They’re not dry, nor too pale, nor overbaked. The dough was maybe a bit too slack, but it wasn’t super sticky. Maybe I should stop complaining?

Suppose it’s possible I needed to knead the dough longer?

 

[RedRajah]

How are you positioning them on your pan before baking?

 

[Introversion]

How are you positioning them on your pan before baking?

I roll them into balls, space them out on parchment paper on the pans, then let them rise another half hour before baking.

 

[Maryn]

Double check your oven temperature, too. Baked goods can spread if it’s not hot enough to bake the exterior surface quickly

 

[Introversion]

Double check your oven temperature, too. Baked goods can spread if it’s not hot enough to bake the exterior surface quickly

Hmm, that’s worth testing! Recipe called for 400F, and I don’t have problems with bread loaves but I do those in a cloche.

 

[Jazz Club]

I roll them into balls, space them out on parchment paper on the pans, then let them rise another half hour before baking.

Maybe there was too much space between them? Sometimes they'll rise in whichever direction is handiest for the dough So if you position them that they'll have to go upwards eventually cos otherwise they'll bash into another roll, that can help.

Also maybe not risen enough before baking? Or the dough might've been too damp. If they taste good I wouldn't worry. I never worry too much about shape

 

[Introversion]

Maybe there was too much space between them?

That’s… possible. Didn’t think of that.

Also maybe not risen enough before baking?

I think the first rise was okay? The dough nearly doubled in size — at least a 50% increase anyway.

Too wet? Maybe. I think I’ll try to add more flour next time.

And maybe not worry about it since they taste good.

 

[Brigid Barry]

Another vote for don't worry about it if they taste good, and maybe using a smaller baking pan. Baking powder biscuits (the ones in the cans fall into this category) maintain their shape and don't really rise. When I see pre-made "dinner rolls" they're always squished together.

 

[Maryn]

When The Kid bakes dinner rolls, she rolls them into balls but allows zero space between them. They pull apart easily.

Hm, she could be making them as I speak!