One of the things I've been doing recently is baking my own bread. I've always enjoyed baking bread, but I often am too lazy to take the time to do it. I do have a bread machine, but there's something cathartic about mixing, kneading, and shaping the dough. I take a basic bread recipe and then experiment with it--adding oatmeal, substituting wheat flour for white, adding herbs and spices. And really, is there any better smell than the scent of fresh bread?
Tonight, I'm making Wicked Cinnamon Rolls. I've been craving cinnamon rolls lately, but my favorite recipe, Pioneer Woman's cinnamon rolls, is quite decidedly not low fat. Not even close. I don't have the pastry flour called for in the Wicked recipe, so I just used regular flour. Right now, the dough is on the second rise. I'm hoping the flour substitution won't make too big of a difference.
Two hours later, I've just eaten the first roll. I adapted Pioneer Woman's maple frosting recipe instead of using Wicked's icing. Next time (if there is a next time), I'll use less cinnamon in the rolls. The recipe calls for two tablespoons, and I love cinnamon, so I used what it called for, even though I thought it sounded like a lot. I'm thinking one tablespoon would have been sufficient! Overall, the rolls are decent, but they aren't nearly as good as they would be with a little fat involved!
The flour I used for the rolls. I found it at Walmart--Wheat Montana is the place we got our amazing cinnamon rolls on our summer road trip!
Rising in the oven.
The finished product. Not as beautiful as I'd hoped!