22 September 2013

Cinnamon Rolls

I am awfully backlogged with posts. I still have a whole bunch of foods from IFT, Ithaca, Toronto, and the rest of the summer to discuss! Unfortunately, I am in the midst of projects, jobs applications, job interviews, and studying for the GREs (but actually not, because I still haven't gotten through one practice test yet).

For study break a few weeks ago, I made cinnamon rolls for the first time. Although the recipe gave a serving size of 12-15 rolls, I ended up with 16 (I mean, how do you cut 15 evenly-thick rolls?) in each batch, giving 32 rolls overall.

The residents devoured the rolls like vultures fighting over one chubby mouse.

I didn't make any icing because it would've just been messy, and there would've been fifty students strolling around making doorknobs sticky. For the two batches, I think I used around 21 g of active dry yeast, and twice the amount of sugar in the dough (since there was no icing). As it was over 80 degrees in my room, I let the butter soften at room temperature, and the buns rose pretty quickly.

This is my kitchen, work desk, dining table, closet, bookshelf, and bedside table. My goal is to keep it scrupulous and clean/sanitized all year.

The fun part! I pressed out the dough (no rolling pin) so that it was about 7mm thick.

The rolls rose a lot! I didn't grease the foil pan, yet the buns came out pretty easily, no doubt due to the butter in the rolls trickling out while baking.

Mmmm. All I got were some crumbs (and a loud marriage proposal, that, of course, was just a disguised compliment)...but that's perfectly acceptable, because I have the skill, so I can make 1024 more, if I really wanted to.

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