I don't do bread. I used to do bread - long, long ago in a kitchen far, far away, I made honey-wheat dinner rolls and loaves on occasion. The rolls turned out fine, every time, but the loaves were a little hit-or-miss. More miss than hit, really. I never really got the hang of the yeasty beasties.
Today, I once more venture into the world of cooking with live critters. I am making cinnamon rolls. Attempting cinnamon rolls. Whatever. I found a recipe I like. I imagine many cooks wouldn't like it, because it doesn't have a lot of measurements. As I haven't posted recipes here, you wouldn't know that most of the things I cook have approximations more than exact measures. And the word "some" appears a lot. I am also fond of the dash, the pinch, and the scosh. I only jigger on special occasions, and never in public places.
Until today, the only cinnamon rolls I've made came in a tube, with a little plastic tub of icing at the bottom to help make them festive. This is most unsatisfactory. Don't get me wrong, the Doughboy does a fine job, and his rolls are lovely when I want baked goodness NOW. Also, he makes those orange sweet rolls that are so popular in this house. Still. They aren't home made, are they? It doesn't count as home made if you just heated it up. And there are things in those rolls that no one in this house can pronounce. Call me picky, but I don't think you should eat it if you can't say it.
What I have learned so far about these rolls:
I am sure there are more lessons from the cinnamon rolls, but just now I am waiting for the next step - baking them. If you've made this sort of thing before, tell me - can you let them do their second rising overnight so they get nice and fluffy and can bake fresh in the morning, or will you end up with a sort of uber-roll that won't fit in the oven and menaces you when you get too close?
Mmm, cinnamony goodness...
Rolling, Rolling, Rolling
Things I did during various stages of waiting to bake cinnamon rolls from scratch:
Played solitaire. A LOT of solitaire.
Dishes. Two loads in the dishwasher and several hand washed.
Wiped flour off the mixer, counter, floor, dishwasher, oven, stove, ceiling fan, walls, cats, son, ceiling, Yule tree, table, chairs, cupboards, and internal workings of the heat pump.
Made lunch for T, myself, and Bird.
Put away two loads of dishes and started a third.
One and a half loads of laundry.
Cleaned off the vanity at the foot of my bed that was stacked several feet high with assorted stuff and nonsense.
Showered, taking special care to remove now cement-like dough, cinnamon, and brown sugar from under nails and out of hair - have to look nice for T's work party tonight. Maybe they'd like some cinnamon rolls?
Fielded several phone calls from various folks wanting various information about various other folks.
Assembled party clothes for self and T, which I will be happy to wear but he won't, but too bad because nothing else is clean or the right size.
Make icing for the rolls that are now filling the house with a lovely scent. If they taste horrible, I don't care - they smell fantastic! I can always use them for doorstops...
They smell good. They look good.
Now I'm waiting for T to get home and try one - I'm afraid to. What if they're awful? What if they're little cinnamon scented hockey pucks??
I used two cake pans, there were so many. I frosted half. If they're any good, I'll put the unfrosted lot away and re-heat the tomorrow, see how they do with that. If they work out OK, then I know I can bake them on Xmas eve and have them Xmas morning.
Now where the hell is T?? I want to know how they taste. I am having a flashback to my childhood and those Life Cereal ads - give it to Mikey, he'll try anything...
Aww, hell...cover me, I'm going in!!
Caramelized sugar in the pan...mmm...
Hey, not bad! I may use less brown sugar next time, and even more cinnamon (with safety goggles and plastic gloves for safety), and make half with raisins in (because I LOVE raisins, and T really, emphatically doesn't) and I wonder how they'd taste with less of an icing and more of a light citrus glaze? Ooh, or a sort of almond paste filling and a citrus glaze!
Woo-hoo, I did it!!
Dontcha want one??
The ones I made Xmas morning turned out fine. I made them the night before, but baked them Xmas morning, and made a light glaze for folks to drizzle over 'em. The ones in these pictures are from that morning, since I didn't have my wits enough about me to photograph the flour, the dough, or the chaos of the first lot.
'K, toodles, y'all...for some reason I want some dinner...