I have moved from Seattle to Mississippi - this last Thanksgiving, I blithely made the same rolls I have been making for 40 years and had a big shock. They had a heavier crust than I was used to and almost immediately became hard. This same recipe used to produce divine tender rolls. My 2010 rolls could break a glass window on day 2. Which ingredient makes the yeast roll tender - or is it in the rising?
I would appreciate any and all comments.