Cinnamon rolls being sort of a yeasty kind of thing, I had to start them before the ballgame yesterday. And Mam helped. She watched the mixer very carefully and offered to taste the dough at just about every stage.
We'd already planned a meal of waffles with strawberries and whipped cream, but Smuch announced a few days ago that we had to have "those swirly things". Um, right. Of course. We hardly ever have those swirly things and I think I've only tried to make them once in Smunch's lifetime. They didn't turn out great. But these? Awesome!
Oh yeah, and the waffles were kinda good too.
2 comments:
Yeast baking? And a stand mixer? OK, that's officially Foodie. and my goodness wow -- cinnamon rolls!!! But you gotta tell us what made them great this time and only good the first time.
(an un-foodie)
I'm not particularly reticent to work with yeast. I don't find it's a big deal. It's a lot like work in a lab. You just have to make sure it fits your schedule!
And I've learned how to make it more flexible. One 1-2 hour rise is roughly equal to overnight in the fridge with an hour warming up on the counter the next morning.
Anyway, the key to why these were so good can be summed up in two words: Cooks Illustrated.
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