I made these a couple of days ago... there is something I lately have found so satisfying about yeast breads! Here is one interesting product I use:
I swapped 1 cup of regular flour for whole grain, and whenever I use whole wheat flour I add this Vital Wheat Gluten (1 tsp per cup whole grain flour) which does seem to make a difference - I always get a nice fluffy rise! Here are my rolls after the second rising, and this is in a 10x15" pan, bigger than the suggested 9x13". I put 2 rolls in the smaller dish and thought, "there's no way these will fit!"
The finished product was quite tasty; the cream cheese icing perfect. Next time, I will try two alterations: I will probably roll the dough out thinner, to get more swirl in the rolls... I probably should have known to roll it thinner, but I'd never made them before! I also might bake at a higher temp next time, because they took quite a while to get slightly browned on top, and I think that they ended up a tad bit dry. But they were still delicious!
I cut them all apart, bagged half for the freezer here at home and the other half for Ben's freezer at work so he has a tasty treat that's better for him than a candy bar :) I know the icing will last a long while in the fridge, I've made it before for cupcakes.
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