Baking question - cinnamon roll texture

"Nunya Bidnits" wrote in message
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Not in the least. Boiled and mashed potatoes have very little flavor. We
aren't talking the finihed dish of whaty we call mashed potatoes.


Just use plain boiled and mashed potatoes. And reserve the cooking water.
No salt in the water, either. You'll just have to try them. Not only does
it make an outstanding dinner roll but it is a perfect dough for cinnamon
bread and rolls.

Paul
 
"Paul M. Cook" wrote in message
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I had toasted potato bread for breakfast. Doesn't taste like potatoes at
all. When I made biscuits I often added instant potato flakes (just a
little) to the dough. Gives it a very nice texture.
 
"Nunya Bidnits" wrote in message
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Don't know. I coiped it from a web site because the original (copied some
years ago) is on my wife's computer and it was off at the moment. Someone
added those letters as a reference of some sort. , attribution lost
 
On Tue, 22 Mar 2011 22:28:53 -0400, "Ed Pawlowski" wrote:


I checked some of our old recipes, and it means the recipe is
tried n true. No idea what the D means, maybe the authors first letter of name.

btw I made some of the cinnamon buns and they turned out ok, they were light
and pulled apart easily. I'll post pics tomorrow.
 
On 2011-03-21, Nunya Bidnits wrote:


Sounds like your basic yeast-based cinnamon rolls. Check your local
library for The Bread Baker's Apprentice and copy its awesome cinnamon
roll recipe.

nb
 
On Mar 21, 3:29?pm, "Nunya Bidnits" wrote:

Try reducing the gluten in the dough by using cake flour for part of
the all purpose flour.
Start with 1/3 cake flour, 2/3 all purpose, and see what result that
gives you. Increase the cake flour as desired until you achieve the
texture you're looking for. Less gluten will give you a less bready,
dense texture.
 
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