I live in Mexico, at 5200 feet above sea level. The sweet rolls here are fairly tasteless and finding this recipe was a godsend! I made two adjustments for the high altitude suggested in the Joy of Cooking. #1 added fake buttermilk (3 Tablespoons of unflavored yogurt to 1 C of milk). I re-measured the 1 Cup of milk but the dough was still too wet. No problem, I just continued adding flour until the dough didn't stick to the bowl. #2 high altitude trick - don't let the dough rise to double it's size; punch the dough down when it has only risen half of it's size, but, let is rise twice before punching it down and rolling out. The brown sugar here is very grainy so I wasn't sure how the cinnamon rolls would turn out but everyone raved about the end product.
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I live in Mexico, at 5200 feet above sea level. The sweet rolls here are fairly tasteless and...