Almost three years ago, Speedy and I went on a bread-baking spree. We wanted so much to be able to bake bread everyday and not have to buy any more from the grocery but, alas, the spree didn’t last more than a couple of months. We’re on another bread-baking spree. This time, I’m hoping that we can keep it up.
It started with an attempt to re-create Cinnabon’s cinnamon rolls. I’ve made cinnamon rolls before and it had always been a breeze whether I baked them in a shallow baking pan or in a muffin pan. But I’ve never ever frosted cinnamon rolls. There are at least three Cinnabon copycat recipes on the web, I chose one and tweaked. And tweaked again. And again.
The repetitious exercise gave birth to a new basic bread recipe. The kneading time, the proofing time, the baking temperature and a few other things will vary from bread to bread but the basic recipe is good whether for making dinner rolls, sweet breads and sandwich breads. I will update the basic bread recipe soon but, meanwhile, I’m learning bread-shaping skills. A couple of days ago, I made crescent rolls. It was easier than I thought.
Make the dough, let rise, dump onto the floured work surface and roll the rough to a circle. Then, cut the circle intro triangles, pizza-style.
Roll each triangle, starting from the wide end, tucking in the pointed end underneath.
Let the rolled dough rise a second time and bake.
And, voila! Crescent rolls.
But I did one mistake. Some rolls were larger than others. Two things caused the issue. First, the uneven thickness of the rolled dough. Second, the not-so-uniform sizes of the triangles. I’ll have to practice on the uniformity some more.