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I'm Laura. I am female, 31, a gamer, a bookworm, a knitter, a spinner, a tatter, pierced, tattooed, musical, vehemently geeky and occasionally ineptly artistic.

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Baking experiments


Posted at 11 Dec 2008 10:58:21 AM

So I experimented with my new bread machine's recipe for cinnamon buns this weekend. It -says- that 2lbs of dough makes 24 rolls... I beg to differ ;) If they're bitesize, maybe you'd get 24 out of it. I got about 16 with my first attempt of 1.5lbs, and overbaked them by a good 5 minutes. I blame the recipe for that one.

So I stripped out the best 8 and brought them to bbqdaffid's bbq.

This morning, I got up and made a second batch. 2 lbs of dough, didn't divide the dough into halves but just rolled it all out in one big piece, and rolled it up into one GIANT log. I got 13 buns counting the two end pieces, baked them for 20 minutes, and got some darned tasty cinnamon buns :D





Half were a housewarming present for , half are munchies for the coming days. A successful experiment, I think!

One of my tomato plants has its first blossom. With any luck (and I can't believe I'm hoping for this) some bees will wander through and do its job, and we will have tomatoes! I'm still not sure that I'm not carefully cultivating some weeds in the form of faux-pepper plants, but time will tell.




On 23 Jun 2008 09:42:05 AM, Laura said...

Absolutely! It's ganked almost straight from the Cuisinart book that came with my bread machine, with a few minor adjustments:

For 24 12 cinnamon rolls:

DOUGH:
2/3 cup lowfat milk, warmed to 80-90*F
3 large eggs, at room temperature
6 tbsp unsalted butter, at room temperature, in 1 tbsp pieces
1/2 cup granulated sugar
1 tsp salt
1 1/2 tsp vanilla extract
4 cups bread flour
2/3 cup cornstarch
2 1/4 tsp yeast (active dry, instant, or bread machine)

FILLING:
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 1/2 tbsp good cinnamon
4 tbsp butter, melted -- do NOT combine this with the other filling ingredients, regardless of what the instructions seem to say

FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, at room temperature
1 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 tbsp lowfat milk


DIRECTIONS
[ For a bread machine, the order matters. If you're doing this with old-fashioned elbow grease, proceed as if for normal bread. ]

Place the milk, eggs, unslated butter, granulated sugar, salt, vanilla, flour, cornstarch in the bread pan fitted with the kneading paddle. Make a small hollow in the middle of the flour and pour the yeast into it. Place the bread pan in the [Insert Advertisement for Bread Machine Here]. Select Dough/Pizza Dough. Select dough size (2lbs). Press Start to mix, knead and rise (approx. 1 hour 4 minutes). When cycle is complete remove dough and punch* to deflate. For large and medium recipes, divide into 2 equal portions. Cover with plastic wrap and let rest 10 minutes. Place the filling ingredients into small bowl and whisk to combine; reserve. Lightly coat 2 ten-inch round (or square, or rectangular, or trapezoidal) cake pans with cooking spray and set aside.

Roll the dough out into a rectangle ~12 inches wide and 1/2 inch thick. Brush with melted butter to within one inch of one long side and to the ends of the 3 other sides, and sprinkle evenly with the sugar/cinnamon mixture. Roll as for a jelly roll**, ending with the unbuttered side. Pinch along long side to seal. Cut with a serrated knife into 1 1/2" portions. Arrange*** in prepared pans, cover with plastic wrap, and let rise 35 to 40 minutes.

Preheat oven to 350*F.

Bake for 25 to 30 20 minutes, until puffed with golden tops, and hollow sounding when tapped.

Combine frosting ingredients and stir with a whisk until smooth (this may also be done in a food processor, or with a hand mixer).

Let cool 20 to 25 minutes before frosting. Spread or drizzle cream cheese frosting to taste.


* My thoughts on punching down dough are this: don't. Flatten the dough slightly, because yes, you do want to pop some of the larger gas bubbles. Then fold each end in toward the middle as though you were making a paper airplane. Turn it 90 degrees, and fold it again, each end in toward the middle. Turn it over so the folded end is on the bottom. Cover with plastic wrap, and let it rise.

** Don't roll too tightly. Just .. sort of go with the flow. If you do it too tightly, the middle of the rolls will pop put and you'll have rolls which look sort of like this. (Although don't get me wrong, they'll still taste good!) Also while cutting, it helps if you have the roll lying on the counter with the loose edge on the bottom.

*** By 'arrange', I decided after the first experiment that the best way to prevent unrolling while rising/baking was to face all the rolls so that their loose end abutted something - anything - the pan wall, another roll, whatever. Also - the little mini rolls that you get thanks to the end of the inevitably-not-quite-rectangular sheet of dough will look a whole lot prettier if you put them upside-down (that is, cut side up) in the pan to bake. They burn less that way, too.