Cinnamon rolls
Formula
- 450 g flour
- 240 g milk
- 60 g sugar
- 7 g yeast
- 7 g salt
- 1 egg
- 70 g butter
- cinnamon filling
Method
- Start. Knead enriched dough and rise until doubled. Roll to 12×18 inches.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear. Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer.
- Then. Spread filling, roll, floss-cut 12 pieces, and arrange in a pan.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.
- Finish. Proof until rolls touch and feel marshmallowy; bake 24–30 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
The concept
The poke test reads gas pressure and dough elasticity together.