March 10, 2009 - 11:47am
Cinnamon Roll Recipe Using Potato Please!!
I am looking for a very tender cinnamon roll recipe containing mashed pototoes that has been converted to weights..I used the search function here at TFL and found Zolablue's cinnamon roll recipe, but it is all volumetric measures, not weights..Has anyone here converted her recipe to weights..Or perhaps, has a similar recipe that is already worked out for weight measurements..Either grams or ounces is fine with me..My scale, and my mind, will handle both grams / kilograms, and ounces / pounds..
Thanks, Bruce
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There are a number of conversion charts on the web. --Pamela
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Goodhousekeeping
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they are the bomb! It is tempting to go and make a batch and measure it out on the scale just for you. They are that good. I did them and posted just down under her on the post and they came out just right the first time and every time there after. I haven't made them in about a month. I could make the sacrifice and weigh out a batch ...just because you need it right!!! ;)) ! They are very tender and soft as pillows and just really over the top. I am her biggest cinnamon roll fan- can you tell?! Bite the bullet and get in that kitchen! You won't regret it.
They remind me of the ones I used to have in college in the cafeteria. OMG they were good. I love it when food takes you back and those do. I can fix those rolls and I am 20 years old again. Then the kids scream and reality comes back to me. But its good while it lasts.
The cinnamon roll recipe I posted here, although sourdough, uses mashed potato and is in weights and baker's %. You could easily convert it to a commercially yeasted recipe by adding the flour and water for the levain into the final dough and adding about 0.01% instant yeast. The potato and the buttermilk provide a very tender, rich, and flaky crumb.
Thanks for the link..I actually found this recipe first while searching TFL..Although I am a chef, I have never tried converting a sourdough recipe into a yeasted one, so I was concerned about attempting to do so..I am already writing out the recipe to try in the next several days..I do not have buttermilk on hand so I thought I would substitute some sour cream for a part of the milk in the recipe..While this will not completely compensate for the acid in the buttermilk and the sourdough in your original recipe, I am thinking that it will improve the texture over just using plain milk..Any thoughts??..
Bruce
I would think sour cream and milk would work fine as a sub for buttermilk. I actually use the Baker's buttermilk powder with water myself rather then fresh buttermilk, it has worked and tasted great in waffles and other recipes as well, and is easy to keep on hand.
I'm also glad to see that Debra Wink found weight conversions for Zolablue's recipe below, all of ZB's recipes and posts on this site are terrific and I highly recommend them - (I miss her, wish she was still posting here!)
Is she just posting somewhere else, or is something wrong. I miss the comments of a lot of the people who were here a year or so ago. I see them post occasionally. You came back. jmonkey too, a little. Tattooedtonka, browndog, sourdolady, just to name a few. They are missed where ever they are. I thought I was getting too sentimental about this and so I just messaged you...
Bruce, thank you for bringing this up. Zolablue's cinnamon rolls with potato sweet dough look amazing---I may have to try them very soon! Had it not been for this thread, I might not have gone searching for the recipe. And in that search, I came across Eli's weight conversion. So, in the spirit of giving back...
Zolablue's Cinnamon Rolls « Eli's Food Blog
Thanks again,
Debbie