I took a stab at making a non-artisan-bread-in-five-minutes dough today. We were going to have chili for dinner, and apparently in the midwest it is blasphemous to not have cinnamon rolls with chili, and I did not want to anger the chili gods.
I’ve posted about my grandmother’s recipe before, and how it involved a lot of stirring at the beginning. Well, I’m pleased to report that I did stir the dough a fair amount, but not the seven minutes that impart love to the dough. I let it sit a little longer to rise and called it good.
They turned out all right. I tried rolling short end to short end, but next time I’d roll long end to long end like my instincts said I should. The roll turned out very fat so the pieces had to be sliced thinner.
Notes to me for next time:
* More cinnamon (Oh, buy more cinnamon.)
* More butter
* 22 minutes instead of 24 if they are this thin.