Finally, here are the photos of my second (and successful) attempt at making cinnamon rolls! I made these last night, and there are only about three or four pieces left. These really were perfect. The bread was soft and tasty too.
The first step was to warm the milk, sugar and vegetable oil mixture. Last week, I think I overdid this part and there was some curdling going on so I made sure I watched it closely and transferred it to a bowl to cool:
Alfred was with me at that point, but he was already growing impatient and wouldn’t agree to wait 45mins to an hour for the mixture to cool down. Next step is to mix in the yeast, and then to add in flour after a minute or so. This is how the dough looked after leaving the dough to rise for about an hour:
Doesn’t look much does it? That’s because I only made half the original recipe .
Flash back to my attempt last week. Here’s how the dough looked after mixing, and after an hour:
At that point I’d already punched it down and mixed it a bit. But take a closer look and you’ll know that the dough overflowed!
Next was a bit of kneading and then rolling out the dough. This is a challenge because we don’t have a decent countertop for this purpose. This turned out to be my work area:
I used a cookie sheet. This turned out okay but I couldn’t roll the dough thin enough because the rolling pin handles would hit the sides of the pan. Which explains why my first try is quite thick:
I knew at this point that it was a success. First time I tried this, it didn’t look this way. It was too soggy then!
Here they are before going into the oven, having had about 30-45 minutes time to rise. There were two more trays after this batch.
Here they are, straight from the oven. I had already glazed these with the coffee flavored frosting leftover from last week’s attempt. I didn’t drown them with it though. Let’s take a closer look shall we?
If you can’t imagine how this tastes, imagine how heavenly the smell was in our kitchen. 🙂 I’d make these everyday if I could!