Day One: Mixing and Rising
The recipe also called for 17 ounces of lukewarm whole or low-fat milk, which I also weighed out and microwaved on high for 1:40 to get it to that warm-but-not-hot temperature. The milk I used was what we had on hand: skim milk. I hoped to offset the fat-free quality of the milk by using melted butter rather than the preferred vegetable oil; time will have to tell when it comes to tasting. After measuring the yeast with teaspoons and whisking it into the milk to dissolve it, I added the mixture, plus the melted butter, into the flour and mixed it with the paddle attachment at the slowest speed for a minute.
As it turned out, I didn't have to worry about the dough not rising. By 4:30, it was already touching the top of the plastic wrap.
Day Two: Shaping and Baking
I let the dough rise overnight, and it didn't press beyond touching the very top of the plastic wrap. At 2:00 PM I took the dough out of the fridge and began the shaping process.
|Rolls Before Proofing|
|Rolls After Proofing Two Hours|
This gave me enough time to made the white fondant drizzle that would go over the top. It was a standard recipe: confectioner's sugar, milk, vanilla. The author suggested also adding corn syrup, so I added that, also. I've made this white fondant drizzle before for many other recipes, but I made the error of going only on the author's recipe rather than my personal judgment. While the drizzle was good, it was looser than I typically like; I prefer it to harden solid as it dries, and this version became almost like a glaze. That's fine; I added more sugar to the mix to stiffen it a bit.
After eight minutes, when I opened the oven to turn the baking sheet around and ensure even heat was getting to the rolls, I was greeted with an unpleasant surprise: the depressions in the rolls had almost completely puffed up and out, and the filling had become a topping. What had I done wrong? Was it the skim milk? The butter instead of oil? Too much yeast in the dough for my altitude? Unfortunately, I won't know this time around.
My initial disappointment with their appearance was significantly ameliorated by the taste of a finished roll. The dough was tender and sweet but not too sweet, and the icing and fruit filling/topping was delicious. Overall, I really quite like them. When baking at home, you always want to have things turn out just like the picture. This time, they didn't. But the end product turned out well in taste and quality.
I'll have to make the recipe again some time, but will put in less yeast. Again, I'm not sure why they over-rose in the oven, but the experimentation will be fun.