Quote Originally Posted by neilthedon View Post
I favoured the " flakey " rolls. Aitkens seemed best at that sort.

Almost nearly burnt , crispy on the outside, and a wee bit flakey inside. And affa affa salty.

Closest one to that stlye these days is Byrons Bakery. ?

Can`t be doing with these lightweight modern ones. Really those ones should be called " Butteries". ?!!
If a roll is made right it should be flakey. It is meant to be made like pastry, whereby you are meant to have layers of fat and dough. It used to be a real pain 'chappin' the fat through the dough, but no doubt you get a better roll.

Most bakers now mix the two mechanically, some even use high speed mixers (should bring back the birch for that). Hence why they are not so flakey.