What are you Baking the Week of March 14, 2021?

[BakerAunt]

If it tastes blah, Italian Cook, sprinkle cinnamon on top of it--maybe mixed with the Splenda.

[Italiancook]

BakerAunt, it didn't taste as blah as I expected. I had forgotten that the peaches are in heavy syrup. There was plenty of sugar to give some taste. I know from having made this before that it tastes better with the cinnamon.

[Italiancook]

I baked 2 boules Cuban Bread. Recipe in The Tightwad Gazette. I experimented by brushing with water before placing in the oven. Never again. Made pale bread even though it's fully baked.

[chocomouse]

Today I made the Fan rolls (or Pull-Apart rolls) again, but a sweet version. I brushed maple syrup on the rolled out dough and sprinkled on a cinnamon-sugar mix instead of savory herbs. I think they could have used quite a bit more cinnamon. I took them out of the oven after 20 minutes, and they registered 195*. Next time I will reduce the baking temperature to 325. These are a little crisp on the outside, but very good.

[Mike Nolan]

Maybe it's just that I buy the cheap cinnamon, but I find doubling the amount of cinnamon a recipe calls for is usually the first thing I change.

And even then, my wife's comment on something is often: needs more cinnamon.

Maybe it is just our taste buds getting old?

I ran across this YouTube video yesterday, both of us thought it looked tempting; fan tan rolls would not be quite as peelable, but might be easier to make:
Pastry Butter Bread

[RiversideLen]

Vietnamese cinnamon is my go to, I think it makes a big difference.

[BakerAunt]

I baked my adaptation of the KAF Dutch Oven Dinner Rolls again. These are so good.

[chocomouse]

Yes, Mike, the fan tan rolls are easier to make. And the butter rolls are really croissants! Both are just shaped a little differently. Interesting to watch video.

[Joan Simpson]

I enjoyed watching the video Mike.I agree Chocomouse the fantail rolls are easier.

[Mike Nolan]

Has anyone tried making fan tan rolls up, putting them in the pan, then refrigerating them overnight? I'd like to make some of the maple-and-sugar ones for breakfast, but I really want something I can just take out of the fridge and put in the oven after it preheats.

I'm also wondering if they can be cut, frozen, then taken out of the freezer and put in the pans to defrost overnight.

[Author]

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