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Yep, she used floss. I use a serrated bread knife and gently saw down through the dough log. Sounds like it wouldn’t work but it does (for me-her, not so much).

Sorry. Two different pans. She did a total of 5 trays using 2 recipes. I already know how, she wanted to learn. I pointed out that in the future she should pinch the seams shut.

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


Sugar coma.

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Crusty bread

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.

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

I haven’t baked bread for a while.


I knead to bake a loaf soon. ��

I tried making pretzels a while ago. Yeast was wrong type or expired, though. I had to throw out the dough and I've never tried again. Maybe soon...

Nice. I've never had the patience for sourdough starter. I've stuck to making cinnamon rolls, French bread, and dinner rolls.

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Here's how it looked about an hour before

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I use a stand mixer for the initial mixing of ingredients, but hand knead the dough. I've made cinnamon rolls, french bread, and dinner rolls on many occasions. If the weather is cold, I always warm...

What temperature is the area where you're letting the dough rise? Needs to be warm.

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I put mine in the oven a few minutes after I turn it off from a temp of 150F (I only leave it on for a...

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Before icing

Interesting

Doing this tomorrow. The recipe I use takes 3hrs start to finish, but it's worth it.