Any Home Bakers Here?

LOL You know why? I stalked for so long before posting I didn't feel new!

Tonight I am starting refrigerator cinnamon rolls for breakfast tomorrow and garlic parmesan knots to go with dinner. ;)

Would you mind sharing the garlic parmesan knots recipe (or a link to it)? I've tried various recipes for them but can't find just the "right" one.

(And thanks for coming out of lurker mode, lol!)
 
note to self: DON'T read this thread when hungry! It was sooo hot all day--too hot to eat, but now I need some bread! thanks---it really looks great

Hope things cool off for you!
Yeah, this is a bad one to read when you're hungry (or trying to drop a few pounds).
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Yes, Welcome and it is great having you here!

I started making a 6 loaf or so batch of bread a week when I was 12. We usually ate the first loaf out of the oven.

Last night my youngest Daughter asked me to make peanut butter cookies. They were great!

I might make overnight rolls this weekend. I have all the stuff for them--they are a converted caramel roll recipe.

Thanks for the recipe Ron...I think both versions (caramel or cinnamon) sound great!
 
LOL You know why? I stalked for so long before posting I didn't feel new!

Tonight I am starting refrigerator cinnamon rolls for breakfast tomorrow and garlic parmesan knots to go with dinner. ;)
@thekuligs I love cinnamon rolls but have never done refrigerator ones ---- have always just made to bake the same day. Do you get them all ready except place in the fridge instead of letting them go thru the last rise and pull out of fridge to warm and rise before baking?
 
@thekuligs I love cinnamon rolls but have never done refrigerator ones ---- have always just made to bake the same day. Do you get them all ready except place in the fridge instead of letting them go thru the last rise and pull out of fridge to warm and rise before baking?
Yes!

The over night time allows enzymes to work on the dough--it converts starch to sugar and makes the flavor pop.
 
ronott1 is right. In college I worked at a bakery and all the sweet rolls, Danish and doughnut doughs were prepared and let sit overnight. When the opening crew arrived at 5, they took dough trays out of walkin fridge to get room temp, rise and then got baked.
 
Doughnuts...did someone say doughnuts?
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@cheepteach did you like working in the bakery?
 
yes I loved it! I worked the front counter, but we had to icing all the Danish, ice the black and white cookies, and fill and coat the doughnuts. I learned how to use a pastry bag and other stuff---but the best was the warm bread and rolls!
 
yes I loved it! I worked the front counter, but we had to icing all the Danish, ice the black and white cookies, and fill and coat the doughnuts. I learned how to use a pastry bag and other stuff---but the best was the warm bread and rolls!

Cool! I worked in the bakery department of a grocery store long time ago, but all the stuff was delivered to us. The only thing I had to learn was how to figure up the cost of things like 7 doughnuts that were priced by the dozen...this was all pre-computer/pre-calculator so can't say I learned any baking skills but it did improve my math skills!
 
My sister had a summer job working at a artisan bakery one summer and learned to kneed 2 loaves of bread at a time - one with each hand. She got some pretty big arm muscles that summer. I cheat and use the Kitchen Aid mixer, lol.
 
Now y'all have me itching to bake cinnamon rolls
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I can be kinda dense at times, and do cheat using the bread machine thru the first rise.

So, I would get the dough mixed and first rise in tha machine, take it out, punch it down, roll out, add all that wonderful stuff, roll it up…slice and place those on a cookie sheet or plate, cover with plastic wrap in fridge…next day set it out to warm and rise….and then bake?

Anyone got an orange icing recipe for cinnamon rolls, those are my favorites.
 

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