Comments on: I’m just saying

By: lizziejank

lizziejank — Thu, 10 Apr 2008 21:54:53 +0000

Jen-
Hi! I think it has been ages since I saw you! You all seem to be flourishing away - and I saw that you have a Titus too. What good taste in names you have. Anyways, it was fun to hear from you, and I’m glad the old cinnamon rolls were a hit.

By: Jen Welch

Jen Welch — Wed, 09 Apr 2008 23:25:18 +0000

Rachel~
Wow! These puppies were a doozy! I didn’t expect them to be so BIG, or to disappear in one day! I made them the night before a Bible study, and my children were all asking to have one before bed, and Scott snatched one to eat that evening (did I mention that my hubby doesn’t like cinnamon?). They were all a hit with the ladies as well, and I did get the big eyed, You made these?! Yes, the mother of 5 children does have time to make these (super easy) cinnamon rolls. Bravo, Rachel! Keep the nummy recipes coming!
Blessings~
Jen Welch
PS Your babies are soooooo cute!

By: Sandy Spencer

Sandy Spencer — Tue, 01 Apr 2008 18:51:33 +0000

Rachel, I know you’ve received lots of praise for this recipe, but we Spencers must add ours to the list! They are indeed triumphant. I made a batch for Easter morning and as soon as they were gone another batch was requested immediately…by Jeremy no less! Thanks for taking the time to share your baking talents with us!

By: Megan Lindsay

Megan Lindsay — Tue, 25 Mar 2008 21:07:43 +0000

Definitely. Like, next week

By: lizziejank

lizziejank — Tue, 25 Mar 2008 20:43:43 +0000

Hi Megan-
Here’s what I would say. Probably your dough was just too soft and that caused both your problems (messiness and the yeast cake texture). I would describe a soft dough as one that is workable, but not stiff. You want to be able to roll it out on a light dusting of flour and be able to pick it up again. However, you don’t want a dough that cannot be stuck to anything. When I get mine out of rising it is pretty sticky, but only a little bit of flour makes it easily workable. You may have also let it rise a smudge too long, which can make the dough overly airy. Hope you liked them enough to try again!

By: Megan Lindsay

Megan Lindsay — Tue, 25 Mar 2008 17:35:25 +0000

Thank you, Rachel! The rolls turned out waaay better than any of my other attempts. What a fitting thing to make for Easter morning!

I have a few questions, though. My main one is that the consistency of my dough when baked was more like a yeast cake than a traditional roll. Any ideas what I might be doing wrong?

Second, when you freeze them do you recommend icing them first, or reheating them and then icing them before serving?

Third, you mention that the dough should be “soft”, but in my ignorance that doesn’t mean much. I guessed, and I think mine was too soft (not enough flour). By soft do you mean that it shouldn’t stick to everything it touches? I ended up kneading more flour into the dough once I realized I couldn’t work with it. But even after rising the dough didn’t roll very easily. In fact, my “rolls” looked more like cinnamon blobs because the dough stuck to my J.A. Henckels when I cut them.

By: Heather

Heather — Wed, 19 Mar 2008 08:07:37 +0000

Comment on wheat flour: Bob’s Red Mill produces a good whole wheat pastry flour. I figure that the finer mill evens out the addition of the wheat bran, making it about equal to AP flour. I’ve had success with my scones. But then scones aren’t supposed to melt in your mouth.
(And while we are on a food-purist streak, scones should be fairly unsweet, not cakey but not so dry that you have to dunk them in your coffee and end up drinking the crumbs. And no icing.)

By: Megan Okimoto

Megan Okimoto — Tue, 18 Mar 2008 15:46:16 +0000

Oh! Erin! (My cover is blown.)

Congratulations are your newest addition. :^) You are absolutely brilliant to be baking before a baby. I’m too much of a lazy pants most of the time…maybe baby 5 will turn me around.

By: Natalie

Natalie — Tue, 18 Mar 2008 04:23:30 +0000

I found this recipe on your blog this morning, and then made them this afternoon. They turned out great! I could barely keep my sisters from eating all of them up right away. I’m freezing some to take to our church’s Easter breakfast on Sunday.

Normally when I make cinnamon rolls the dough doesn’t rise that much, but with this recipe the rolls turned out huge. Thanks for sharing the recipe. It’ll be one I use every time I want to make cinnamon rolls.

By: Erin

Erin — Fri, 14 Mar 2008 18:52:25 +0000

Thanks, ladies!

I know Megan from my days in VA — not bad at all… and a great cook! So I’ll stick with white
This recipe looks great for breakfast this weekend… and to freeze since I’m due with this little babe any day now.