Thread Number: 73454
/ Tag: Recipes, Cooking Accessories
Frigilux - Damn Good Cinnamon Rolls in the Bosch Universal Plus Mixer? |
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Post# 969991 , Reply# 5   11/25/2017 at 22:03 (2,314 days old) by Petek (Ontari ari ari O )   |   | |
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Post# 970031 , Reply# 6   11/26/2017 at 06:18 (2,314 days old) by Frigilux (The Minnesota Prairie)   |   | |
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Hi Bryan-- Most current dough recipes using yeast as the rising agent employ a 'single rise method' (cover kneaded dough in greased bowl; let rise 'til nearly double in bulk; deflate; form into rolls/loaves; cover and let rise in baking pan). The 'pan rise' is usually much quicker--15-20 minutes.
Many older recipes call for a double rise (cover kneaded dough in greased bowl; let rise; deflate; let rise; deflate; form into rolls/loaves; cover and let rise in baking pan). The terminology can be confusing because the single-rise method requires a bowl rise and an in-the-pan rise, while the double-rise method calls for two rises in the bowl and one in the pan. Rising (again, when the recipe calls for yeast) helps develop flavor and makes the finished product lighter. I've never tried just rolling out the kneaded dough and skipping the 'bowl rise.' Skipping the bowl rise would most likely result in heavy, rubbery, chewy rolls. You can speed up the process, as was mentioned above, by placing the covered bowl of kneaded dough in a warm oven. Be careful, though; I've let the bowl get too warm and the dough has begun to 'cook' on top. Cook's Illustrated has a recipe for Quick Cinnamon Rolls that uses baking powder rather than yeast. The rising process is eliminated entirely: Roll out the very briefly kneaded dough; form them into rolls; place in pan; bake. I've never tried that method, but an America's Test Kitchen/Cook's Illustrated recipe has never let me down, so I trust that the results would be tasty but perhaps more biscuit-like in texture. I've provided a link to a site that printed the quick-version CI/ATK recipe. CLICK HERE TO GO TO Frigilux's LINK This post was last edited 11/26/2017 at 06:43 |
Post# 970117 , Reply# 7   11/26/2017 at 16:06 (2,314 days old) by LordKenmore (The Laundry Room)   |   | |
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Many older recipes call for a double rise (cover kneaded dough in greased bowl; let rise; deflate; let rise; deflate; form into rolls/loaves; cover and let rise in baking pan).
Dumb question...but was a double rise in the bowl common for sweet/cinnamon rolls? I have a vague haunting memory that maybe that was how my grandmother did it...
With regular bread, it seems like almost every recipe I've seen is one rise in the bowl. Although, admittedly, I haven't made a vast study. But I once baked regularly, and did a variety of recipes from a variety of sources.
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Post# 970123 , Reply# 10   11/26/2017 at 16:46 (2,314 days old) by LordKenmore (The Laundry Room)   |   | |
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One of the best reasons to do more than one rise on yeast breads is that it changes the texture of the finished loaf
Plus it's been argued by some that the rising process also improves overall flavor. IIRC, one Julia Child's "secrets" to French bread was how the rises were done. She had 2 bowl rises, and they were slow to give time for maximum flavor.
Although flavor of the bread portion is probably not a huge consideration when making many sweet rolls. There is so much else in the finished roll that adds taste that the bread taste itself seems likely to be unnoticeable...
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Post# 970126 , Reply# 11   11/26/2017 at 16:57 (2,314 days old) by LordKenmore (The Laundry Room)   |   | |
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Thanks, Paulo for your post! Interesting information. One thing I now consciously realized...my knowledge base is probably pretty ancient. I started baking with a recipe from a 1960s Fannie Farmer. Newest bread book I've seriously read/used is the 1970s Beard on Bread. All this is at least 40+ years old now (and who knows what Fannie Farmer edition first had that recipe I started with...). |