Method for soft wholemeal rolls?

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Now that @retired baker mentioned the smoking brown loaves.

One of the oldest bakery around.
They purposely burn the crust and slice the crust away for the customer. All round soft, spongy and slightly chewy bread.

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Americans notoriously under bake. It is so frustrating because the caramelization brings out the flavor in the baked goods. Walk into most bakeries is here and everything is pale. Pie crust, cookies, bread, all have no color. When I bake for someone new, if I forget to explain a European baking or a “hard bake” they will inevitably say that I’ve burnt it.
 

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