I only made half of this recipe and taste wise-it turned out awesome. "roll" wise-not so much. Having never worked with dough before I ran into some serious problems making the "log"-my dough was unbelievably sticky, warm, and loose. That being said, I recommend googling how to work with dough before getting to the rolling out and rolling up part. Next time I would let dough sit in cool pan with flour at bottom or straight up in the fridge for those 20-30 minutes. If your log is out of control--just stick the whole thing in the fridge and let it cool down before cutting out the rolls.
I doubled the cinnamon because I love it.
I had to google how much water to use when "proofing the yeast." Apparently, the trick is dissolving the yeast (.25 oz) in 1/2 cup warm water and waiting for it to rise to the 1 cup level (if it doesnt rise it's not good yeast)--this will take upwards of 20 minutes!
I also left these puppies in the fridge for 8 hours, and let them sit for 1 hour before baking-that 8 hours really makes a difference, the rolled dough will practically double in size.
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I only made half of this recipe and taste wise-it turned out awesome. "roll" wise-not so much....