Left the last batch of cinnamon rolls out overnight, in the same room as the wood stove but across the way a bit. I’d say these rose the best out of all 4 attempts. So I think at least as far as ‘overnight’ baking goes, I’d prefer to leave the dough out all night- covered (with a little crisco on top just in case)- so they’re ready to go in the morning. Rather than take them out of the fridge and hope I have enough time to get the results I want. Continue reading
I’ve never used active yeast before, so I had to put my reservations aside. The myths behind it are enough to deter even the most enthusiastic amateur baker, or so I’m told. “Don’t let the warm liquids get too hot! You’ll kill the yeast!” “If the liquids are too cold, you’ll kill it!” “Knead it before you let it rise!” “Don’t knead it too much, it’ll get tough!” Oh, the warnings are endless.
I’ll add this recipe shortly.
Somehow, I managed to keep the yeast alive and I watched it rise successfully over the course of 2 hours. Though the recipe called for 1.5 hours, I felt as though the first half hour or so the bowl was too cold. A little extra time by the wood stove and bam, twice the size I started with. Continue reading