[Mike Nolan]

Yes, I use the HCB recipe in the whole grains book. The dough is on the stiff side and takes a long time to come together. Once I add the raisins it is more easily shaped.

[Mike Nolan]

We ordered takeout pizza and lasagna for supper tonight.

[Mike Nolan]

Anise can easily overwhelm other flavors in bread.

[Mike Nolan]

I had similar concerns about the longevity of netting. I doubt deer would eat it, I'm less sure about smaller creatures. It might be something you'd have to replace regularly or possibly take down over the winter, either of which would be a major issue.

The last few fences I've seen installed in our neighborhood used metal posts instead of wooden ones, in large part because of termites and carpenter ants.

I've seen deer jump a 6 foot fence handily.

I doubt you'll find a good way to keep the bucks from rubbing the velvet off their antlers.

[Mike Nolan]

We had burgers on the grill with a slice of tomato and some green pepper slices that I grilled.

[Mike Nolan]

I wound up doing some plumbing work and deeper cleaning than I had planned because we had some water back up onto the kitchen floor. Green Gobbler seems to have worked its magic on the drain line, but I'm going to put it down the kitchen drains again later tonight. (I really ought to do that every few months.) I'm still working on sanitizing that part of the kitchen floor.

So we both wound up having just salads for supper.

[Mike Nolan]

I made a pizza and we had that for supper.

[Mike Nolan]

We have decided that the icing is better today than it was yesterday. I think it just needs time for the flavors to meld together. (And I did make it on Wednesday so it had aged for a day.)

[Mike Nolan]

We had steak and mushrooms, and a cinnamon roll for dessert in lieu of birthday cake. (I turned 76 today.)

[Mike Nolan]

It took me several edits, but I got all 6 photos into this post.

Here's my first try at a Hani's Bakery Malted Cinnamon Roll copycat recipe

Here's the dough rolled out with the cinnamon schmear on top

Here's the dough rolled up and ready to go in the freezer

Here's one that has been cut after removing the dough from the freezer. (That technique works very well!)

Here are the rolls ready to rise

Here's one baked roll, ready for icing

Here's two rolls with some icing on them

The dough is great, the schmear is a bit too heavy and quite a bit of it sunk to the bottom of the baking cup. The icing is a bit of a disappointment, doesn't taste like a cream cheese icing.

Would I make it again? Possibly, but with some changes, especially to the icing. I really liked the idea of freezing the dough before slicing it, that technique I will almost certainly use again. I might use a combination of light brown sugar and granulated sugar in the schmear instead of mostly dark brown sugar.

I'm running tests to see how well they freeze, since a dozen cinnamon rolls is like a week's worth or more for us.

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[Mike Nolan]

I went with the brioche dough recipe in The Bread Baker's Apprentice for my cinnamon rolls, I used the 'middle class brioche' recipe with a little extra flour and butter. It's resting in the fridge and I'll shape it later this morning after I make the schmear and bake it later this afternoon.

I also made the icing on top so it's ready to go, too.

[Mike Nolan]

Diane picked up a sandwich on the way home from her PT appointment, mostly to get out of the 5PM traffic for a while.

I had a sandwich using up some bread and a tomato I picked. I probably need to go pick more but I think I'll wait until tomorrow.

[Mike Nolan]

What I did was search for terms like Hani's bakery NYC cinnamon roll. I came up with a recipe, possibly AI generated, that used a tangzhong dough (rather than a brioche dough) with a lot more ingredients in it than the ones shown in the Hani's video on Youtube. Similarly, the schmear recipe had cream in it, and the cream cheese glaze was missing the nutmeg shown in the video.

When I printed it, some stuff apparently was in the top and borrom margins (printing tools for net content have gotten worse over the last few years, IMHO, probably because the net sites put stuff in so you need to use their print option, which usually gets you several pages of ads and other useless stuff), so the printed copy was missing the butter and flour ingredients and amounts from the schmear.

I'm going to make the glaze and dough later today, and maybe the schmear as well, hopefully I can make the rolls tomorrow.

[Mike Nolan]

I'm going to try making a small batch of those cinnamon rolls this week, I found a recipe that comes close but apparently I mis-printed it and two ingredients in the shmear were missing plus one in the icing (nutmeg), and now I can't find that link online. Plus it was using a tangzhong dough rather than a brioche, so I'm doing a mash-up of several recipes and will wing parts of it. If it works, I'll post the recipe later on.

[Mike Nolan]

With a picture of a pepper featured on the label, I would have expected it to have some kick to it.

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