I’ve been slacking. SO lazy to rewrite my slop of recipes on random pieces of scratch paper. Probably because none of them turned out extraordinary. Anyhow, I should catch-up and make note of my failures somewhere…so the same mistakes can be later avoided!
Buttermilk Cinnamon Rolls (8 rolls)
- 225 ml. low-fat buttermilk
- 18 g. butter
- 1 T. granulated sugar
- 260-280 g. unbleached all-purpose flour (also for dusting work surface/rolling pin)
- 3 g. dry active yeast
- 85 g. brown sugar (too much, 50 g. should work)
- 2 t. ground cinnamon
- 25 g. butter, softened (too much, 15 g. should work)
- Heat the buttermilk in the microwave for 1-1 1/2 minutes. Add the butter to melt and sugar to dissolve. Leave aside to cool slightly.
- In a mixing bowl, whisk together flour and yeast, and then stir in the cooled liquids.
- Knead until dough is soft and slightly sticky.
- Cover the dough and let it rise in a warm place for 30 minutes.
- Roll the dough out into a rectangle. Spread the butter onto the dough and sprinkle with cinnamon-sugar.
- Form a log by rolling the dough lengthwise, and then slice into 4-6 pieces by halving and then halving the halves.
- Arrange the rolls into a greased baking disk and cover and let it rest for 60 more minutes.
- Preheat the oven to 350F, and bake the rolls in the hot oven for 20-25 minutes.