Ok, seriously. I have issues. I cannot make anything with dough. It does not work well for me, so I try to avoid it. I rarely ever make bread from scratch. I hate making sugar cookies that you have to roll out the dough. I never make pie crusts from scratch.There is just something about me that dough doesn't like.
I came across a recipe from buttermilk rolls the other day and decided I would go for it. Well, the recipe called for an intial 3 cups of flour, and then another 5 cups later. I think I ended up adding at least 7 cups, so two extra cups and the dough was still sticky.In the end I managed to make them, and they turned out fine, but it was a mess.
So, I came across another recipe that sounded good to try, and thought I would make them for Tony's seminary class. Cinnamon Rolls. Dough s a requirement in these as well. I must be feeling brave. I am in the process of making them this afternoon, and lo and behold...sticky dough AGAIN! And I think I added almost another 2 cups of flour as well. It is currently rising, so I will see what happens when I go to roll it out. Yikes.
I need help. Any tips? Suggestions? It can't be that hard...is it?
Thursday, September 18, 2008
I am dough challenged
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9 comments:
I would check on the elevation of where you live. Is it high or low? That could effect it.
If it's humid, it's okay to add a bit more flour. (You just have to practice with how much.) But often the dough will 'dry' as it rises. Adding too much extra flour makes whatever you're making too dry. You just have to work with dough enough and practice the recipes enough to get a 'feel' for dough.
Good luck!
just use rhodes and forget trying the whole homemade stuff! fun to see how you guys are doing. (btw, this is lindsay aldous)
You can leave the dough a little sticky, just be generous with the flour when you are rolling it out or forming the rolls.
Sorry about the allergies. As a sufferer myself, I can understand. And know that as easily as they can show up, they can go away. Mine change all the time.
hey, i think the trick to greattttt dough is a kitchen aid or Bosch mixer. I have Bosch and get PERFECT dough, every time. My other trick is when rolling it out DON'T flour the counter...instead use PAM spray. IT is freaking genius! So anyways, if you use the Bosch mixer to knead your dough, it's great b/c you just let it spin and add enough flour until the dough forms its own ball and pulls away from the side. Good luck!
Wow! You are all smarty pants's aren't you? I have to agree with Lindsay though...I do usually go the Rhodes rolls way. But I am trying to cultivate my domestic abilities, you see.In fact, the other day after slaving laboriously over the rolls, Tony thought they were store bought. I was totally insulted!I guess it doesn't matter my efforts.
That's a good sign if he thought they were store bought isn't it? They must have turned out good.
I too have been thinking about getting more domestic and making my own bread so reading all the comments and your stickiness issues is helping. Unfortunately I don't have any way to help because I'm not great with dough either. Good luck!
I have a really good roll recipe that also leaves the dough sticky. I think it's suppose to be that way. I just spray my hands with pam and work with it. Good luck!
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