Hawaiian Sweet Rolls - Help!

Callum_Rhodes_177188

Hi there,
I've tried making the hawaiian sweet rolls but I'm having trouble with the recipe. When I make them after baking they have a really dense, somewhat gummy like texture, rather than fluffy and pillowy.

I'm copying the recipe exactly (even using diastatic malt powder) except I'm using dark brown sugar, which seems to make the dough quite brown, I'm also using orange/lemon extract instead of essential oil. The only major difference is I'm splitting the buns into 65g pieces and baking them in ring moulds to make burger buns. (I copy the same process as the Brioche Buns).

Hope someone can help me out!
Thanks a lot,

Ellen_212162

Hi @Callum_Rhodes_177188! I checked with Grant on this for you, and he is wondering if you could possibly provide us with a photo of your results? He also had these thoughts on what you're experiencing: "If you are baking them in individual molds, you can get case hardening. This is why we bake them in a little group because they protect each other from drying out, which makes them dense. Also, extract is alcohol, which kills yeast, which will make them dense..." Given this info, let us know how it goes if you try them again!