Please forgive me here for a second. Cinnamon rolls are very easy to make and very tasty. Joe your recipe is excellent. I want to add a little if I may. Joe let me just say if I offend you then I apologize. As a professional baker for 27 years I can say the formula for the cinnamon rolls is perfect for the dough. Folks if you are using a dough hook on a good mixer then you can mix the dough out all the way. This is how you tell. Mix the dough until it has a sheen to it. test by pulling a piece of dough out of the mixer and gently pull it out until you can see through it with out tearing it. If it does tear the edge of the tear should be smooth not jagged. Now you can let it rest for 15 min and then roll out and form into a rectangle. The cinnamon filling is perfect. When sealing the edges I find that a little water brushed on the edge of the dough really helps and will not allow the roll to come undone. A cream cheese icing is so MMMMMMMMMM good. Here is something I like to do also. Mix equal parts of shortning and brown sugar in a bowl at a very high speed until it turns almost white. If you like add a little water while mixing. Now spread that mixture on the pan you are baking the rolls on and sprinkle peacans or walnuts on that then add the rolls. Bake until the rolls are done. Pull from the oven and place a pan over the top of the rolls and flip it. This now puts the bottom of the rolls on top. Remove the top pan (the one with the mixture in it) and let cool. Very gooey and good.
Once again Joe if I have in any way offend you please forgive me it was not my intention.
harleybob87,
No need to apologize, and no offense is taken. Your tips as a professional are well received, especially for those of us who only bake or cook or tie flies or build rods or do whatever for a hobby. We do it because it relaxes us (usually), and we get a sense of personal satisfaction from doing something that is not an ordinary part of our daily routine. Tips from good folks like you help me to improve and to turn out a better product to share with my friends. And yes, I even share some of my failures along the way (remember the hot dog and hamburger buns that the plastic wrap stuck to?). We learn from our mistakes, and I welcome any tips and tricks that can come my way. With cooking and baking, at least we can eat most of our mistakes.:p:p
If I get time this week, I want to make my first loaf of scali bread, and I’ll make it on my pizza stone. I got a nice recipe off the King Arthur website, and it I can almost taste it right now. http://www.kingarthurflour.com/blog/2008/03/26/for-the-love-of-scali-bread/#more-921
Joe
scali bread is good very good. Can’t eat bread anymore so I envey you. Baking on a pizza stone will bring out the best flavor and get a different type of crust on it that you will probably love. After you get it down pat then try a few variations like a pan of boiling water in the oven while it is baking will create a texture to the crust like a good french or italian bread. Another mixture would be to chop up three of your favorite cheezes, peppers grean red and yellow for color and flavor and a red yellow and white onion. Add all the above to the coompleted mixture hen roll into a ball and let rise. Bake until done and serve with spegatii and the likes. MMMMMMM good. As you can see I can bake but I can not spell LOL
OMG!!! Bring out the fat pants!!!
I already do the water trick. I have an old cookie sheet that I put on the bottom the oven while preheating. Just before putting in the bread, I put two cups of boiling water in the pan, pop in the bread, and close the door behind it. I also spray the bread with a mist of water before baking. We just love that crunchy, chewy, fat pants flavor and texture.
Another mixture would be to chop up three of your favorite cheezes, peppers grean red and yellow for color and flavor and a red yellow and white onion.
We went to the old world market on Saturday, and stocked up on some cheeses just for cooking and baking. I love the asiago cheese shredded on top of the bread, and a little sprinkle of Italian seasonings as well. Oh, I almost forgot. The chives are about 12" tall in the garden, and they are great as a topping as well.
So many options, so little time.
Joe
Joe you are making me so hungry for some good bread. Wish I could eat it again. It is so hard to get a good bread these days. Come to think of it it is hard to get anything baked good unless you do it yourself. I hate to say it but I am bringing out the old tools and thing next time I go camping freash made cheese danish, maybe some fresh scones. You know the real scones not a fried piece of bread but a light delicate pice of pastry with cream cheese and rasins or fresh rasberry preserves inside. Saw your lunch looks yummy. Don’t know hwat is going on lately but really craving the old foods we don’t get anymore. Blood sausage and real extra sharp cheese. The kind that bites back when you bite it. Kippers and eggs for breakfast. I don’t know people just don’t know how to eat anymore. always worried about their weight. Oh wait a minute that is me LOL.
Now I want cinnamon rolls… And I can’t cook!!! It’s like seeing the perfect stream with huge fish jumping and biting everything, and being 200 miles from the nearest fly rod…
There you go, starting with the ethnic foods of my youth; Pickled and jellied pig parts, tripe stew with polenta, rice sausage (Hurka), potica, strudel, liver & onions, kidney stew, chicken livers, stuffed veal pocket, salted cod at Christmas time made into a salad, not to mention the myriad breads and pastries from the local Slovenian, Polish & Italian bakeries. You’re correct about the best food coming from the home cooks, it don’t get any better than Grandmas cooking, and the younger folks better pay attention to their parents and grandparents recipes, or they’ll be gone before they know what happened to them. I have my mother’s Slovenian Women’s Union cookbook from 1953, and would not part with it for any amount of money. It goes to my kids in the will… they can fight over it.
This thread got me inspired to make some pastries this past week end.
Now if you guys want cinnamon rolls from a bakery and you are in the U.P. checkout the Hilltop Bakery in L’anse. They also do mail order.
Here’s the web site. I just love the picture at the top of the page. And yes the rolls are that big.
www.sweetrolls.com
Harley…Baker as well, not NEARLY as long as you…scratch baking is an art…I don’t do it but still play a baker on TV.