1. Can I use whole wheat flour?
Yes, substitute up to 50% whole wheat, though the rolls may be denser.
2. Can this dough be frozen?
Absolutely—freeze shaped rolls for up to 3 months. Thaw, let rise, then bake.
3. Why are my rolls gummy inside?
Likely underbaked or dough was too wet. Bake fully and adjust flour amount.
4. Can I skip the egg wash and sesame?
Yes, but the crust won’t have the glossy sheen or sesame aroma.
5. How do I store leftover rolls?
Store in a sealed bag—lasts up to 3 days at room temperature or freeze.
6. Why didn’t my dough rise?
Check yeast expiration, water temperature (should be lukewarm, around 40 °C), and proofing environment.
7. Can I reheat in microwave?
For 10–15 seconds—it softens them but crust won’t be crispy.
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8. Is it possible to bake at higher temperature?
Yes—190 °C for 20 minutes works, but watch closely to avoid burning.
9. Can I use oil instead of butter for brushing?
Yes—olive oil adds flavor; neutral oil keeps it simple.
10. Can I shape into buns or a braid?
Of course—roll lengthwise for hot dog buns or braid for a tear-apart loaf.
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