I didn’t exactly grow up as Julia Child in the kitchen and when it came to cooking, I was happy not burning my toast or make a grilled cheese where one side would be charcoal, the other soggy with melted butter and the cheese still cold. Also, how does it happen that dried spaghetti from the box is put into boiling water and it comes out stuck together in one blob? And baking? The only baking I did was usually from a box. Biscuits came from those tubes where the paper comes off like a spiral and pops which always sent me through the roof every single time I did it. Jiffy box muffins were always stocked up in the cupboard. Birthday cakes were ordered and cookies came in a re-sealable package for later picking.
Fast forwarding to the present, I make almost everything from scratch especially baking which is my passion and obsession. A few years ago I decided to make some chocolate cupcakes from scratch which came out amazing and as they say, the rest is history. I love watching it cook then watching everyone enjoy what I make. I bake cupcakes, breads, cookies, truffles, pies, brownies and frostings for birthdays, friends, holidays, family and for fun. The cupboard now had bins full of baking ingredients, fun baking gadgets and pans. However, there was one thing that I was afraid of. The one baked recipe that I would scroll by not even giving it a second thought…. the yeast bread!
The first time I ever tried making yeast dough was about 7 years ago in a nutrition class that was a complete fail and never made it again. I figured Baking soda and Baking powder was good enough. But, I have advanced in my baking and learned so much that it was time to try yeast dough again. I turned to you tube, google and my aunts advice and tips to figure it out. I tried some simple pretzels (recipe here) then got a little fancier and made cinnamon rolls. They were a huge hit and didn’t stick around very long.
Here are some tips I learned that are important:
Once I made the dough, I let it rise for about an hour. To anyone who knows me patience in not one of my better qualities. I looked at the clock 1000 times, I ran upstairs opened the closet door to peak at my dough trying not to disturb it like a sleeping child. I closed the door and ran back downstairs. Finally, it was ready, running back upstairs to anxiously see if it had all work out. I slowly pulled the towel and plastic wrap off and out loud I said, YES! It worked, I made dough, this was so easy. Now I can make soft salted pretzels with my granddaughter who was over to help out. Of course I couldn’t stop there, sense my pretzels came out great I made these amazing cinnamon buns.
Yields: 12-13 rolls
Time: 15 min dough prep
1 hour for dough to rise
45 min to prep rolls and bake