I have to remind myself that making cinnamon rolls is a huge accomplishment even if it seems like I didn't get anything else done today.
I reduced the recipe by about half. I dissolved the yeast in warm water with a bit of sugar added. Next, I put my thick sourdough in a bowl. Man, it smells great! I added scalded milk, sugar, salt, eggs, shortening, and soda. I mixed it all together and added the yeast. It did the nice fizz thing. I added a ton of flour until the dough got to the consistency where I didn't grimace every time I had to touch it with my hands. Then I kneaded for eight minutes. I put the kneaded dough in a greased bowl and tried to find a warm place to put it for 90 minutes, not an easy task since it's cold today.
While I waited hopefully for it to rise, I made the glaze. I mixed melted butter, brown sugar, corn syrup and pecans and spread this in the bottom of a baking pan.
I checked on the dough an hour and a half later and wasn't sure if it had risen or not. But when I punched it down, it was obvious that it had. I rolled it out into an oblong shape and brushed it with butter, then sprinkled with cinnamon and sugar.
Now the fun part - roll it the long way into a tube shape. I was methodical, and it was easy. Then I cut the tube into one-inch pieces. I put each piece in the glaze-filled baking pan. At this point, I was tickled because they looked like cinnamon rolls! I covered the pan of unbaked rolls and left them to rise for 45 minutes. Buy now the sun is shining, so finding a warm place is easy.
Again, I couldn't tell if they had risen after 45 minutes, but I assumed they had and were ready to bake. I put the pan in at 375 degrees for 30 minutes. What a wonderful aroma! They were beautiful when baked, and delicious to eat. The pecan glaze is wonderful.
The glaze on the bottom of the pan hardened as the rolls cooled, so I put everything back in the oven to melt the glaze. When the rolls were loosened from the glaze, I transfered them right-side-up to another dish, and then poured the melted glaze and pecans over the top. Now they are ready for seconds, and thirds, and ....
I reduced the recipe by about half. I dissolved the yeast in warm water with a bit of sugar added. Next, I put my thick sourdough in a bowl. Man, it smells great! I added scalded milk, sugar, salt, eggs, shortening, and soda. I mixed it all together and added the yeast. It did the nice fizz thing. I added a ton of flour until the dough got to the consistency where I didn't grimace every time I had to touch it with my hands. Then I kneaded for eight minutes. I put the kneaded dough in a greased bowl and tried to find a warm place to put it for 90 minutes, not an easy task since it's cold today.
While I waited hopefully for it to rise, I made the glaze. I mixed melted butter, brown sugar, corn syrup and pecans and spread this in the bottom of a baking pan.
I checked on the dough an hour and a half later and wasn't sure if it had risen or not. But when I punched it down, it was obvious that it had. I rolled it out into an oblong shape and brushed it with butter, then sprinkled with cinnamon and sugar.
Now the fun part - roll it the long way into a tube shape. I was methodical, and it was easy. Then I cut the tube into one-inch pieces. I put each piece in the glaze-filled baking pan. At this point, I was tickled because they looked like cinnamon rolls! I covered the pan of unbaked rolls and left them to rise for 45 minutes. Buy now the sun is shining, so finding a warm place is easy.
Again, I couldn't tell if they had risen after 45 minutes, but I assumed they had and were ready to bake. I put the pan in at 375 degrees for 30 minutes. What a wonderful aroma! They were beautiful when baked, and delicious to eat. The pecan glaze is wonderful.
The glaze on the bottom of the pan hardened as the rolls cooled, so I put everything back in the oven to melt the glaze. When the rolls were loosened from the glaze, I transfered them right-side-up to another dish, and then poured the melted glaze and pecans over the top. Now they are ready for seconds, and thirds, and ....
1 comment:
My mouth is watering! Congratulations on mastering sourdough!
Post a Comment