Steven, there are a few different reasons that rolls can be gummy on the insides! Underproofing (as you mentioned), overproofing (ironically!), too much liquid, or using the wrong kind of flour are all common reasons. Another is eating the rolls while they're still hot from the oven. Baking them fully, allowing them to cool, and then re-warming them before serving is often a better way to ensure you get that fluffy texture. If none of these is an issue for you (or you're not sure which ones might be), feel free to reach out to our Baker's Hotline so we can help you troubleshoot your rolls in more detail. Happy baking! Kat@KAF

• Reply