TO RENEW STALE ROLLS

Stale bread loses moisture over time as starch molecules crystallize in a process called retrogradation. Adding moisture through steaming or dipping reverses this by rehydrating the starch granules, making them soft and pliable again. The subsequent high-heat oven step drives off surface moisture while keeping the interior soft, recreating the texture contrast of fresh bread. This technique works because the water penetrates only the outer layers before the heat sets the structure.