I prepped these the night before, and it was late. I was nervous about adding too much flour, so I did not add any more… I did not wait 1 hour for the dough to rise, because I was tired and ready for bed. I was nervous a few times while preparing these… I added all 3 cups of flour (1/2 cup at a time), and the dough was still sticky and kind of hard to work with. And, I made them! Thank you for the easy recipe! I will probably never desire one from a bakery or wherever, because they could never be as good as these. Perfection! I just realized this is probably the only time in my life that I’ve eaten a fresh, right out of the oven cinnamon roll. It’s a great base recipe to have fun with! That gives them a deliciously zesty zing and my friends all strongly prefer the lemon version. It was fun to try and I personally prefer them this way.īy the way, I’ve made these several times since then, and this recipe can handle lots of experimentation, so just have fun with it! I’ve recently been topping these with a lemon glaze (using lemon juice with powdered sugar instead of the suggested milk). Delicious, but not the same traditional texture that some people may be going for. The steamed ones are way more fluffy and moist… way more soft and decadent in my opinion. The texture turns out different than the oven-baked rolls. It was an experiment with the extra rolls that didn’t fit into my oven-baking dish. Maybe 20-30 min? I don’t exactly remember (they won’t burn like they would in the oven, so it’s more forgiving of the timing). I put the uncooked rolls in cupcake papers so they wouldn’t stick to the pan, then I steamed them on the stovetop using a vegetable steamer. I got the idea from “steamed buns” that I had enjoyed in Asia.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |