Cinnamon roll dough? - Page 3 - ChefTalk Cooking Forums

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#31

06-22-2003, 12:14 PM

thebighat Offline

Registered User

Join Date: Feb 2001

Location: eastern MA

Posts: 836

Butter would ooze out of the baking dough after only three turns. I think it is encapsulated better after 4.

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