Ok, I know it's not cake, BUT we're all bakers to some degree so I hope someone can answer my questions!
I'm trying to make overnight cinnamon rolls. Not just any, cause I've done regular ones. I'm doing gluten-free because the client requested it. I use the GFJules blend flour for all my GF orders. The ones chosen were my maple-bacon-pecan rolls.
So question 1: I've checked out other recipes to see what I might like to go with and I find some that say it's absolutely imperative to proof your dry yeast, but then I find recipes by acclaimed chef's (like Alton Brown's Overnight Cinnamon Rolls on foodnetwork.com) that put the dry yeast straight into the batter. Is there some special reason to proof or not proof the yeast?
Question 2: Since these are overnight I find some recipes say 8hrs, 12hrs, and some say 24hrs. I have either 8hrs or 36hrs. I would prefer the 36 because that works with my schedule, but can my rolls sit in the fridge for that long before their final rise and bake?
Last question: I would like to try a sticky topping on these ones and I read that it's achieved by putting a butter/sugar mixture on the bottom of the pan before putting your rolls in, so then when baked and inverted it becomes the delicious top. Will that sticky topping effect my GF rolls' rise?
Thanks so much everyone!
1. Yeast that needs proofing is called active dry yeast. In the last couple decades, with the advent of bread machines, they developed a new yeast called Instant active dry yeast and it can be mixed directly into the dry ingredients without any proofing.
2. Every recipe is different, so you would need to do some R&D to find the answers. However, I think 36 hours is a very long time for unbaked yeasted cinnamon roll dough to stay in the fridge.
3. A sticky topping will have no adverse affect on your rolls. Before and during baking, it acts more like a pan grease. After baking and inverting, it drips down onto the rolls and acts like a glaze.
Thank you so much for the reply! That's all super helpful :)
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