This batch of yeast rolls is a litlle more moist, but are kind of dense and not light and fluffy. They didn't rise near as much as I'd hoped they would but at the same time, the temps are starting to cool down.
I'll try one more time, this time using a warm oven to rise the dough. If it fails, I'll probably move on to another bread cause each batch I make is a week of food, and I'm tired of three weeks of mediocre yeast rolls.
Trying the "School Cafeteria Yeast Rolls" yet again. This time, instead of scaling them down to 15g carbs per roll (which is my "snack" amount of carbs), I scaled them to 36g, which is my full meal amount of carbs. Larger rolls. We'll see if they're still overly dry in the morning, but they look a lot more normal.
Artist for Closetspace and A Wish for Wings
Creative Text Writer for MTG: Universes Beyond
Writer for Sea of Legends
One enchilada short of a Mexican Platter