Can You Smell 'Em? Homemade Cinnamon Rolls!!

[frigilux]

Matt--- I've seen only one recipe that uses six eggs, and when I made that recipe, I was expecting egg bake, but it made them moist and rich. So when I was compiling the Damn Good recipe, I included the six eggs.

The dough isn't supposed to be very wet. You did probably need a little more flour. Quite honestly, having made them a hundred times, I use 8-1/2 cups from the outset, and if the dough is too dry I add more buttermilk.

How does the proofing cycle on your oven work? Sounds intriguing. I generally heat my gas oven to about 150 degrees, shut if off, then put the covered bowl of dough inside.

 

[mattl]

It's default setting is 100 degrees, but you can vary it from 80-120. I basically is just a low temp option. The maker recommends a pan of boiling water on the lower rack. I like the option and usually use 95 degrees since i really don't want the dough to rise too fast.

Have to say I like the roll better today than yesterday. Texture seems to have changed slightly and they seem very moist still. Mine tend to dry out by the second day. I made them in 3 9" cake pans so I popped one in the freezer for later.

Thanks again for a good recipe!

 

[luxflairguy]

My batch is in the oven as I type. The aroma is great and they look so good I'm salivating profusely! Once I found the dough hook for my 5 qt. KA, I knew I had to make them. Something fun to do on a rainy Seattle day!
More recipes!
As a side note, our sister site Vacuumland is creating a cookbook. I'd be happy to help facilitate that happening here! What do you think?
Greg aka Luxflairguy

 

[gyrafoam]

Hey Eugene, just want to express my thanks to you for this excellent recipe. Made a batch today and everyone thought they were wonderful. Even an amature baker, such as myself, found the recipe easy to follow (although, of course, I am guilty of tweaking a few things here and there).

Best wishes!
-Steve

 

[appnut]

Slicing dough tube into rolls

I'm still not quite sure how ya'll went about doing this. I'm coordination-challenged and trying taught string to cut just wouldn't work for me and a sharpill squishes down the cut. Any other ideas? I've made another recipe of cinnamon rolls about 6 times though, so not a complete novice.

 

[circlew]

Those sure sound good!

But don't guess I'll get to make them anytime soon, with all that butter. I've been put on a low fat - low sodium diet because of heart problems. If I could eat just one it wouldn't be so bad, but if I made them I'd want several for sure. Maybe some type of butter substitute could be used, but who knows how they'd turn out - know not as good as with butter.

 

[gyrafoam]

Bob, just use a good sized cook's knife and slice down and forward firmly all the way through. Yeah, it will pinch that end a bit but when you go to place the dough in the pan you can re-shape it.

 

[mattl]

These are unique in that not only butter, but buttermilk is used. Heck I was in Kroger's the day before I made them and picked up some gourmet buttermilk that was real, not the low fat crap.....

I never have an issue cutting my rolls with a large wavy edged knife. It really does not matter that much if it flattens out, just reshape it a bit and when it rises the shape changes a bit due to placement too, every roll is unique.

 

[mixfinder]

Feed the Yeast

Enzymes in commercially prepared sour cream, yogurt and buttermilk put yeast on steroids, driving them into overdrive and yielding softer dough. Buttermilk has the most pronounced pertwang and it's flavor asserts itself meekly in bread. Buttermilk is naturally non fat since it is the liquid left when the butterfat clumps together forming butter. Cream churns into butter more readily when it is mature. Riding the fence between mature and ripe is an often lost battle and homemakers had a difficult making there own butter a consistent product with changes in season, cattle feed and maturity of the cream. Land o Lakes was the first butter company to market fresh cream butter finally providing the day to day consistency food manufacturers wanted. Fast forward 40 years and its nearly impossible to find a fully flavored butter reminiscent of the ones us farm boys grew up with. Any pertwangy flavor in yogurt, sour cream and buttermilk is artificially inspired, while the fat and enzymes do their work regardless.

 

[gyrafoam]

Ooooh Kelly----contrare-----there is a local dairy here up by Smith Mountain Lake in a township called Burnt Chimney. It is called the Homestead Creamery Dairy and they make real honest to goodness farm style butter with that fresh made twang. It is the bomb on some good crusty french bread.

The first of next week----- when I have a chance to prepare it for shipping, I'm going to send you some.

 

[mixfinder]

au Contraire

I am always delighted when niche dairies hang on to snippets of the past for those like me, old enough to remember.