June 15, 2009 - 11:18am
Shrinking Dough
Hi,
I have a problem and hope that someone out there can help me. The last time I made cinnamon rolls I doubled the recipe. I let it rise twice and after the 2nd rise I punched it down and let it rest for 15 minutes. I cut it into 4 sections and kept it covered wiith a cloth. I rolled out the first and second section and they were beautiful but when I got to the 3rd and 4th, every time I rolled it out it kept shrinking back onto its self, consequently the rolls were much too thick . What did I do wrong and how can I avoid this in the future? Thanks for any help you can give me. Mary T
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I would expect that problem with the first two sections (on the theory that you have not given them sufficient rest), not the 3rd and 4th (which, in theory, should be sufficiently relaxed). And you did give everything at least a 15 minute rest.
Still, when this happens to me, I walk away from the dough for a few minutes (it's suprisingly hard to do!) and then try again. Maybe you somehow handled the 3rd and 4th sections more than the first two????
partially? Since they were covered with a cloth, rather than plastic wrap or other vapor barrier, the third and fourth pieces may have lost just enough moisture to make them a bit stiffer. Idea #1: next time, try covering the pieces with plastic wrap while working the first piece, etc. Idea #2: next time try covering the pieces with a non-terrycloth dish towel or tea towel that has been wet and then wrung out. It may provide enough moisture to prevent the dough from stiffening.
As Janknitz notes, its hard to imagine that the gluten wouldn't be relaxed after a 15 minute rest, plus the time to work the first two pieces.
But wait, there's more . . . Idea #3: if you have enough counter space, roll out the entire batch of dough in a single sheet instead than 4 pieces, one at a time. That could improve your work flow and there would never be Piece 3 and Piece 4 to cause a mystery!
Paul