Thread: Who bakes bread?

My wonderful wife’s first attempt at cinnamon rolls. Yum.

Cinnamon rolls was one of the first things I tried and they came out OK. But, I got it in my head that they were hard and have not tried them since. I may be inspired to try again this weekend.

If you don't mind, though. It looks like she should have spread them out more in the pan for the last rise so that they would have tried to grow together and fill the pan.

When I do them, I leave less space between them so that they grow together during the final rise before the bake. Makes them more tender and keeps the cinnamon/sugar in.

Crusty bread

Originally Posted by planeden

Cinnamon rolls was one of the first things I tried and they came out OK. But, I got it in my head that they were hard and have not tried them since. I may be inspired to try again this weekend.

If you don't mind, though. It looks like she should have spread them out more in the pan for the last rise so that they would have tried to grow together and fill the pan.

My aunt (now deceased) used to live with us when I was young. She was a wonderful baker and every Sunday would roll out a batch of the softest, yummiest nad most aromatic cinnamon-raisin rolls. Her secret was using sour cream as a large part of her liquid ingredients. I have had success using plain yogurt as well.

The only way for me to limit how much bread I eat is to make small amounts. I started with 75 grams of flour for these rolls.

Smaller ratios are a challenge.. get to the point of too small to bake.
clever solution Charlie, although why anyone would want to have less of something that looks so tasty,,,,,,,

Originally Posted by spazola

The only way for me to limit how much bread I eat is to make small amounts. I started with 75 grams of flour for these rolls.

A neighbor is learning bread "when he had time". I told him to start with dinner rolls because they can be quicker and you get more practice shaping per bake. Besides, no one judges of you eat a batch of rolls in one sitting like they do if you eat a whole loaf of bread.

I “tasted” a total of 5 cinnamon rolls last night.


Sugar coma.

Originally Posted by slim6596

When I do them, I leave less space between them so that they grow together during the final rise before the bake. Makes them more tender and keeps the cinnamon/sugar in.

Sorry, I must be missing something. Is the first picture not the set up for the second rise? Is your pan very big?

Here's what I was thinking. When I make buns or rolls in a 9x13 pan, I spread them out about 1" apart so when they rise they grow out and touch each other and the sides of the pan.