Made up some cinnamon rolls, the other day
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Made up some cinnamon rolls, the other day
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Yummy.
Love me a fresh cinnamon bun.
:tu
Looks great Mike!
For those that like a little nip....
BSB 103
(Brown sugar bourbon - 103 proof)
A little sweet ~ just like drinking a fresh cinnamon roll.
I gotta be a little careful with this.... it's too good.
Pete <:-}
Me too! However when I was younger, cinnamon rolls didn't have the white frosting. They were baked in a pan of brown sugar, butter and sometimes a bit of cream and then once done they were turned out with a caramel topping. Today they seem to be referred to as 'Sticky Buns'.
It probably wasn't until the late 70's or later that I started seeing the frosted version.
Now my buddy Carl prefers his like his mom made them and that's without any caramel or frosting.
Different Strokes for Different Folks----
Trying my hand at baking my own bread for my lunches. Did this recipe last night...
https://www.kingarthurflour.com/reci...y-bread-recipe
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Bread needed to have more proofing time, but I ran out of time. Not terrible, just a bit small for a sandwich and a bit denser. Still quite delicious considering I also didn't have the cinnamon either.
Recipe makes enough for 2 loaves, so I froze one half after initial proof and will bake that Sunday or next week sometime. For that one, I'll proof in the oven with a pan of boiling water.
Sour Cream can be used in many baked goods. It gives the product a certain consistency and texture more than a taste.
I have a few King Arthur cookbooks and I've found their recipes are very inexact and require adjustment to get the correct result.
When you add all those ingredients in a bread recipe it tends to make a heavy dense dough and rise times can be quite lengthy. I usually add add vital wheat gluten and use a bit more yeast than it calls for.