Bon Appetit magazine always has gorgeous photos that accompany recipes I'd love to have time and energy to make. This being one of them. The simple photo they ran alongside this Yukon Gold Cinnamon Roll recipe inspired me with its easygoing charm. I was led astray.
The puddled dough, oozing filling, just before baking.
This dough was horribly wet and unwieldy, unrollable, even with the addition of a vast amount of flour. Then the filling squished out as the wet dough fell together, and I scooped them to the tray, where they slopped down, short and misshapen. I felt depressed that I couldn't make the rolls turn out like the picture, since mine were flatter — the yeast spread them wide rather than reaching for heights. Either the amount of water leftover after the potatoes are boiled varies based on climates and adversely affects the recipe, or the universe conspired against me this week. Don't get me wrong, the finished rolls are deliciously light, with just the right amount of chew. We definitely ate them. I'm just not confidant where things went awry.
They baked up light, but spread horizontally instead of rising.
1 comment:
Maybe you should contact the test kitchen via the email at the end of the recipe. I never thought of potatoes being in cinnamon rolls.
-Wanda
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