What is the most likely cause of crumbly homemade rolls?

Using a lower-protein flour is the most likely cause of crumbly homemade rolls. The protein content in flour, particularly gluten-forming proteins like glutenin and gliadin, contributes significantly to the structure and texture of baked goods. Higher-protein flours, such as bread flour, create stronger gluten networks, resulting in chewy and elastic textures which are desirable in many types of bread.

On the other hand, flours with lower protein content, like cake flour or pastry flour, do not develop strong gluten structures when mixed or kneaded. This results in a more tender and crumbly final product because there isn’t enough protein to support the necessary elasticity and cohesion in the dough. Therefore, using a lower-protein flour can lead to rolls that easily break apart instead of having the desired chewy and cohesive texture.

Other factors like proofing time can influence texture, but they primarily affect the fermentation process and flavor. Insufficient proofing may lead to dense rolls, while excessive proofing can lead to over-fermentation, which usually results in a sour taste or collapse, rather than a crumbly texture. Hence, the choice about flour type is crucial in determining the crumb structure of the rolls.