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Looking for a cinnamon Roll Recipe

post #1 of 7
Thread Starter 

I am looking for a cinnamon roll recipe where you add the yeast to the flour not to the milk, than you mix everything up than you add the milk sager and butter after you heat them up.

 

Will the dough raise by doing it this way?

 

I did see a recipe like this and cannot find it now.

 

So if you have a recipe on Cinnamon Rolls could you pass it along. 

post #2 of 7

It should rise, provided that the liquid is the right temperature when you add it--which would be difficult to gauge doing it the way you describe. Too hot and it will kill your yeast. Too cold and the dough will take forever and ever to rise. Adding warm milk to a pile of flour will cool off the milk. Doing it the way you describe would make judging how long the rise would take pretty difficult, I think. 

post #3 of 7
Thread Starter 

I had a recipe that did it that way and thought that someone may of seen it.

 

Do you have arecipe that you would like to share with us that you feel is a 5 star recipe on Cinnamon Rolls?

 

I am going to try both ways to see how things go.  

post #4 of 7
Thread Starter 

Can someone tell me the difference between bread flour and regular flour?

 

We are not using a bread machine  and the recipe calls for NO bread machine.

 

Will it come out OK if you do not use bread flour?

post #5 of 7

ChicagoTerry is correct.  Any bread recipe can be adapted to put the yeast into the dry ingredients rather than proofing the yeast in warm wet ingredients, and that works with any yeast, not just "instant", although the yeast manufacturers say it works better with instant yeast.  The important variable is dough temp after kneading and the room temp.  If either is too low and it will take a long time to rise.  Too high a dough temp and the yeast will be killed.  It is easier, as a matter of fact, to kill the yeast using the old proofing method if the liquids are too hot.  On the other hand, if the yeast is in the dry ingredients and the liquids are too hot, that will average out the temp and the chance of yeast survival is a lot higher.  It is important to note that the kneading method has a significant affect on the temp of the kneaded dough.  Kneading by hand results in a dough of lower temp than kneading with a stand mixer, which yields a lower temp dough than kneading with a food processor.  Balancing the dough temp and yeast content (amount) with the resulting rise time is what you need to do.  After enough trial and error I'm sure you can come up with a repeatable "formula".  The reason recipes are often very specific about methods is that they, in theory, have worked out all of these variables and providing an ingredient list with methods/times that will work.  Altering any of those can be done but then it is necessary to do the experimentation to make it into a repeatable process.

post #6 of 7

p.s.  Look a this recipe and video.  Instead of the old-fashioned "proofing method" this recipe mixes the yeast with the dry ingredients.  I have not make this recipe myself, but have used enough of the recipes from this site to feel confident that they all work and will be yummy.

 

http://www.joyofbaking.com/breakfast/CinnamonRollsBuns.html

post #7 of 7
Quote:
Originally Posted by nhoj View Post
 

Can someone tell me the difference between bread flour and regular flour?

 

Bread flour has a higher gluten content than all purpose flour, as a consequence you can use slightly less flour which makes for a lighter roll. You can make them just fine with either flour though.

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