If you're a novice (like me) or looking for a compilation of most useful reviews, I'm listing the tips I found most helpful for these HEAVENLY rolls. I'd never used active yeast or made 'real' bread before, so I spent some time researching to figure out what to do and when. Here are my tips! 1)Once milk mixture cooled, added yeast & sugar then let sit 10 min to ensure yeast activated, then added salt, eggs, flour. 2)Added extra 1/2 C. flour to manage stickiness of the dough. After all flour was mixed, I let dough sit ~10 min (autolyse method). 3)After kneading, placed dough in greased bowl & placed wet towel over top to let rise ~2 hrs. 4)Divided dough, then used 9x12 sheet pan to gently press dough into rectangle 5)doubled cinnamon (4 tsp) for "filling" 6)Rolled dough from long edge, wrapped in plastic & put in fridge to cool (easier for slicing). I later sliced, put in pans (two 9x13 and one pie plate) and put back in fridge overnight. 7)Spacing - I did 9 rolls in each 9x13 pan, spaced about 1.5" apart. They rose enough during baking that they ended up covering entire pan, edges touching 8)In the AM, preheated oven and let pans sit on warm stove for 1 hr to let rise a bit more. Added leftover butter and sugar/cinnamon to tops & baked ~22 mins. 9) doubled cream cheese for frosting (6oz) which hydrated frosting enough that I didn't add milk, but definintely got a thicker frosting. If you want "drizzling" consistency, add a little milk.
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If you're a novice (like me) or looking for a compilation of most useful reviews, I'm listing...