Er. Help? Anyone with kitchen experience? I want to make cinnamon rolls, but all the recipes I find require yeast. Can I just substitute that with self-rising flour?
Any pointers/help welcome.
Current Mood:Mmmcooking
Current Music:The sound of a veggie casserole in the oven.
Yeast is kinda necessary... at least the way I make them. Cinnamon rolls are basically bread dough with filling, rather than a cake-type thing. 'Cause of all the rolling out and rolling up, a wetter, baking-powder leavened batter wouldn't work...
Leavened? That so doesn't look right...
You could probably get a similar taste (though not texture) with a basic plain batter with a layer of cinammon/brown sugar in the center - ie. pour in half the batter, put in the cinammon-sugar, pour the other half on top.
If and when yeast becomes an option - I am the expert on making those kind! (Well... I worked in a bakery that wholesaled ONLY cinammon rolls for awhile. Ugh. Couldn't eat them for almost a year after. :)
Some baker's still sell the stuff or you can ask them and they'll supply you with a little bit of it from their own supply for making bread. And they're usually open on Sundays.
*nods* I've noticed that. Got any good old-fashioned easy-to-make recipes for cookies?
And an all-important question regarding cookies : real butter or margarine? My brother uses real butter ; I use margarine. (his taste like old bread, dipped in butter and then left on the table for four days) Mine taste like cookies.
Basic cookies: mix together butter and sugar, add some eggs, vanilla, whatever flavourings you want (peanut butter, chocolate chips, etc.), a leeetle bit of baking powder, flour to consistency and you're off to the races!
You can do just a pie crust, roll it out, and put butter, cinnamon, and some brown sugar on it. They won't puff up as much, but they'll still be cinnamony.
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Leavened? That so doesn't look right...
You could probably get a similar taste (though not texture) with a basic plain batter with a layer of cinammon/brown sugar in the center - ie. pour in half the batter, put in the cinammon-sugar, pour the other half on top.
If and when yeast becomes an option - I am the expert on making those kind! (Well... I worked in a bakery that wholesaled ONLY cinammon rolls for awhile. Ugh. Couldn't eat them for almost a year after. :)
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Mmmmmmmmmm. Can I live with you?
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*eee* *starts packing Star Wars books*
I just love to cook, man
*nods* I've noticed that. Got any good old-fashioned easy-to-make recipes for cookies?
And an all-important question regarding cookies : real butter or margarine? My brother uses real butter ; I use margarine. (his taste like old bread, dipped in butter and then left on the table for four days) Mine taste like cookies.
From:
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Basic cookies: mix together butter and sugar, add some eggs, vanilla, whatever flavourings you want (peanut butter, chocolate chips, etc.), a leeetle bit of baking powder, flour to consistency and you're off to the races!
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