I bake a brioche-type of sweet dough called an Ensaymada (filipino). I have begun misting the pan of rolls with water while proofing and just before going into the oven. My rolls bake for only 11 and a half minutes per pan. Does this misting actually benefit the rolls, or am I wasting my time? Originally I wanted to just keep them from drying out while proofing. They seem to benefit from it, to me.

• Reply