Why are the rolls, donuts and baked goods tough. I follow the directions exactly. Can you help.?

It's possible that you are over-handling the uncooked dough. The more you handle it, the gluten in the flour does strange things. It could be the brand of flour you are using, or maybe a little too much flour. Most yeast doughs should still be a little bit sticky when handling. If you are measuring your ingredients exactly, and it's too wet to handle, add only enough flour to be able to work with it. Temperature, humidity and even the elevation that you live at can effect results as well. Talk to people who live near you and ask if they have the same problem and/or if they have some recipes they can share with you.

AWW, how cute! Star for you Mr Baker Man!

The key is this:

*Bake 5-10 degreese lower than instructed

*Dont fully bake them - Remove like 5-6 mins before cook time

Food still "cooks" after its out of the oven, and the box aint always right! Dark pans, bootleg ovens, and general difference in gas/electric stoves can make or break a meal or dessert. I usually bake cookies @ 310 instead of 325, coz it really helps the final stage when cooling, they DONT get all hard as bricks!

Hope this helps, have fun!

FIERCE_09 aka Queen Biscuts

Rather then over kneed, let your dough rest, sit on the counter, for 5-10 minutes then shape into rolls, loaves or such. Sometimes the gluten needs to "relax" to absorb the liquid completely and allow the yeast or leavening to work. If it is still too tough you may be adding too much flour, experiment with a little less flour. Good Luck.

Sounds like your kneading to much and adding to much flour while kneading.Use the bare minimum of flour when kneading your bread dough. and only knead until the dough stops sticking to your hands.Make sure you "butter" your hands before you start to knead the dough, this will help.It takes time to perfect some recipes but you'll get it, keep trying, nothing tastes better than homemade goodies.Good luck and keep on baking.

Sounds like you are over cooking - Not all ovens function equally, some adjustment is usually needed. Try reducing the bake time down in 3-5 minute increments.

Sounds like your dough is touch, these kinds of doughs are delicate and should be "worked" with as little as possible.

Toughness comes from over mixing. Mix as little as possible.

you're overworking your dough. probably working too much flour into it as well. much lighter if you just let the dough do it's thing.