What type of bread is this?

Magus`

It's a stupid question, but basically every once in awhile I'll eat some bread that is like.. really doughy and soft. Like I'll go to a buffet and there will be 'butter rolls' that aren't like the rolls I normally get (which are rather dry/full of air).

It's probably not even a type of bread as much as a way of making bread, but I'm still interested in where to get it. It's very tasty.

matt has a problem

Large amounts of butter in the dough make it denser and softer. Sometimes they'll be called 'brioche rolls'. It can also depend on how long they're cooked and at what temperature.

Chanus

Sourdough can be like that... but really any bread can be made that way.

EggyToast

Basically those breads have more fat (such as butter) in them. Or they're very, very fresh -- usually bread sits out for a little while so the crust gets, you know, crusty, and if you skip that step and serve them right from the oven, they'll be softer/doughier on the inside, as well. But in restaurants it's usually because they have a lot more fat in the recipe.

MagicPrime

Its how its made. Lots of shortening.

My grandmother makes hot rolls for thanksgiving and they are like almost gooey. So good. But very fattening.

The LandoStander

Fat, Butter, Shortening. I think it's more the result of a style of preparing the bread than a specific type. Hence why you can have them be sourdough or more traditional sort of white bread if you want to call it that.

Shogun

You're looking for Sister Shubert's dinner yeast rolls.

EskimoDave

they're called buns, not rolls.

Magus`

Ah, so it is the preperation. Now I just need to see if anyone locally sells 'em in that style.

Valkun

You could learn to make your own. Bread is really very easy. The hardest/longest part is letting it sit there, growing.

Noquar

Yep, prep makes a big difference.

Try some hawaiian sweet rolls while you are at it.

The LandoStander

Bread is something that lends itself to some experimentation. Since it can be so very basic in terms of ingredients you can do things like find a recipe and then increase or decrease ingredients, though if you use yeast it's best not to tinker too much with that since the dough most assuredly grows.

Adding things like some orange zest or dried things like cranberries or cherries can be a quick way to change things up.

FightTest

Type of bread also matters, not just fats. Potato bread tends to be denser than regular white bread and always seems spongier and moister to me. Give your breads a weight comparison next time you're in the grocery store and opt for the heavier one.

elfdude

I think it's probably a combination of things. Generally if you don't allow dough to rise as much as typical it'll come out dense and doughy but if you can manage to cook it through tastes amazing.

Leavening agents affect this too by creating pores in the bread, the more volatile the agents the larger the pores.

Oils also affect this making the dough denser.

Lastly kneading the dough properly helps this. Kneading the dough stretches out the gluten in the flour creating progressively stronger and stronger structures in the bread, if you don't knead it enough your bread can often burst and bubble, if you knead it too much your bread might not expand at all.

So basically if you want to create bread like this attempt various mixtures of more oil than normal, allow it to rise less than normal and knead it more than usual.

Shogun

Seriously OP go to your grocer's freezer section and buy this:





I swear that is exactly what you want.