I got your message, Christie. If your yeast "bloomed" as it should and you did not have your liquids too hot, your dough is probably fine. Sometimes it just takes a lot longer to rise, depending upon temperature. If it feels too cool in my house, I put it in the (unheated) oven to rise with the light on or sometimes set it on the sideboard in the sun.
Remember when you remove the dough from the fridge and shape your rolls, it will take a good while for them to rise because they started out cold.
Hi Sandra....and everybody who's been helping me...
I think my yeast was just bad. But I swear, I bloomed it with a little warm milk 106-108 temp and a tsp sugar. It Rose and got bubbly-yeasty.
I added to rest of ingredients and followed out the recipe. But when I put it to rise in a bowl for the first time.....Nothing....only rose about 1/5, yes 1/5 what I figure it should have. But it rose a little. I already got that far, and all filling, etc. was ready to go. So, I took a shot....I rolled it out, buttered it up, threw the cinnamon on, then rolled up and cut rolls. At that point, I wrapped the pans, and put them in the fridge.
This morning, after running my heater for a while because I was cold......I turned off the heat, and put the pans in front, on top of cardboard boxes. Hour and half later, now......Nothing.....they look the same size as when I set them out.
If my neighbor can find any yeast while she's out on morning walk to grocery store, I'll try again. I already have everything measured out and ready. You know....I got my Mise en place set up! lolololol Now if she would just return, or let me know there was none out there!
Have a good day!
Peace!
I see you wrote this 45 minutes ago. Just keep letting it rise and, like I said, try putting it in your oven with the light on. It will get nice and toasty.
Even if the rolls rise very little, they may not be up to a master baker's standards, but I bet they will still taste good!
Hi Sandra and Jean....
Thank you both for being my cheerleaders! And you too, lynne!
I would put them in the oven, but mine doesn't have a light. They are still sitting by the wall heater w/pilot on. I may just do as you've both said, and bake them off anyways...….I guess taking a chance is better than tossing them in the trash. lol
Now get this......I just got back from an 'excursion', hunting for yeast. It's official....There will be no more baking with yeast in California ever again!
FIVE stores...Nothing! Nada! Nyet! Who'd have thunk that 'the end of the world' would bring out the bread and roll bakers in the world! lol
I need to rest while oven heats up, and then I'll throw those puppies in!
Do you think I should try baking powder or soda, and a lil buttermilk to activate, would be worth another try? Seeing as I've got ALL the ingredients out already? And if so would I just switch out the Reg milk with 'buttermilk' and the same amt baking powder that was going to be yeast?
I can't fail! I Just Can't!!!!
Love you guys! Peace!
You could make like a cinnamon biscuit without yeast, just biscuit dough, rolled out and filled like the cinnamon roll and baked.
Me either, June! I still think it may just need a warmer enviornment in which to rise. I 100% agree with the sourdough starter. I love the stuff!
Sandra, june……
I'd love to do a sourdough starter, but have No idea how to go about it. On making a biscuit dough....would I then roll it up like cinnamon rolls? I'm a bit confused. And where would I get a reliable recipe?
I'm so glad you ladies are taking all this time for me. I just get tunnel vision when I get my mind set on something, and can't let things rest! Terrible trait!
And I really hope I'm not taking your time away from other things.
I think I'm gonna go ahead and throw in the ones from last night. It's either Bake....or Trash. Nothing to lose!
Love to you ladies...
Peace!
When I had my old fridge, with the coils at the back, I would put my bowl of dough to rise on top of the fridge. The warmth of the coils kept top of the fridge warm. Perfect environment for the dough to rise. If I didn’t have a oven light, I would turn my oven on to 200 for about 10 minutes. Then shut off. After mixing the dough, the oven should be warm, but not hot. I would also put a shallow of hot water in the rack under my bowl of dough. This helps with the rise.
Here is a straightforward sourdough starter. https://www.biggerbolderbaking.com/how-to-make-a-sourdough-starter-guide/
And for no yeast cinnamon rolls, I have several recipes, but here is the recipe that is my fav. Made this many times.
https://www.melskitchencafe.com/buttermilk-biscuit-cinnamon-rolls/
Enjoy...❤️
You're so smart, june.
and if....IF, I had room on top of my fridge, I might do that. I fired up the wall heater and have the rolls in front, in a cardboard box (on it's side on to of another one....like a lil cardboard oven...lol) and they 'look' like they might be filling out. I'll give them a little while longer, and when the real over comes up to temp., we'll Go for the Gold! lol (Can y'all tell I don't get out, or just plain Talk to people, very much? I go a bit nuts when I have an audience)
And I really love that you indulge me. :) <3
Peace!
Oh, june!
Look how quick you are!!!! I will check both out, in a bit. I really Must get to all my emails, and other things I should have done this morning...…..and now it's 4 pm! Oh My!
I'll be back later...….Can't wait to check those out!
Love You!
Not smart Christie Top of fridge is something I learned from my Mom. The warming up of the oven and shallow pan of hot water is a tip I learned over the years. Actually some of the best tips I learned about cooking/baking were from lovely older ladies I took care of when I was a psw (personal support worker). Those ladies were a wealth of information.
And fyi here is a good recipe for no yeast pizza dough. https://houseofyumm.com/no-yeast-pizza-dough/
❤️
My go-to for anything bread is King Arthur Flour. I love that they have blogs that explain everything in detail and I've never tried one of their recipes that was not good. The have detailed instructions for making sourdough starter and a bunch of awesome recipes using sourdough.
https://www.kingarthurflour.com/
I am happy to hear that your rolls are starting to rise, Christie! Yeast breads are tricky and frustrating, but well worth the hassle, lol. They will probably rise more when they hit the hot oven. It is called "oven spring".
Okay Ladies......Sandra, June, Lynne.....
Thank you for sticking by me these last 2 days. I baked off the rolls, and this, or that is what we got!
Thanks again for all your words of advice, encouragement, and answers to so many questions.
I'm not defeated, but more Challenged to get a Big Cinnamon Roll. And when I can get my hands on some yeast, or mine starts acting like I 'need' it to, those rolls will appear!
Peace!
Christie
Thanks Lynne!
I wish I could send you one. They were delicious. And I was able to make several neighbors very happy. Which, in turn, made me happy.
I hope you have a good night and sleep well. I'm pretty sure I'm having a major sugar crash myself. That, in addition to the little fervor I got myself into today has got me exhausted. I'm just waiting for one last show to finish so that I can go crawl into my bed and sleep.
Wish me luck!
Peace!
Hey again, Ladies...….
Got a funny story to share..... dealing with a tenant in the apartments here, 'my guy'. I took three rolls over tonight...one each for him and his girlfriend, and one for his mother. I should say that He is 55, and has an awful lot of 'friends' visiting often, and yet none stay for very long. Not sure what goes on, and as long as it doesn't harm me, more power to him, I know that if I ever find myself in need of anything....from tools to toilet paper, he can get it. Maybe not the toilet paper right now, but almost anything else.
So, he tells me that they had thought I took the rolls out of a package of 'store/bakery' rolls, and almost didn't believe I had made them. He said they 'were Really good'. I thanked him, nd told him they were from a 'Bad batch'. He said "man, if those were the bad ones, I'd Love to see what the Good ones are like'. And I had to tell him the whole saga of Yeast being Nowhere to be found. He paused, and eventually said, 'I have a friend that works in a store, and I know they make almost everything from scratch. I will ask him if he has any, for if he can tell me where to get some'.
Point of this story.....'I got a guy...who knows a guy'...………. lololol
So...We'll see!
When I saw these pictures, I wanted to laugh out loud, Christie! Just look at you! And you thought they were rubbish and were going to toss them out! They look absolutely fabulous. I don't think there is anything wrong with your yeast. You just need a warmer place to let your bread proof. Do you have a window that allows the sun to shine through? Sitting in the sun is good. As June suggested, I have turned my oven to its lowest temperature for just a couple of minutes, then turned it off and let the bread rise in the warm oven. Another thing that may have delayed the rise, 115 to 120 degrees (temp for liquid) sounds pretty cool, but when you stick your hand in it, it is really pretty hot. Not hot enough to burn you, but warmer than like luke warm. You might want try making the liquid slightly warmer.
Hi Sandra and June…..
Sorry this is late in getting out....I've been exhausted today and was napping this afternoon. You see, all that running around and then going ahead and making those rolls took a Huge toll on my body. (the mind came through fine)
Your comments made my day! I'm so glad I took the advice to give the 'flat' rolls a try. Lots of happy faces around here.
June....I don't think my 'guy' (lol) sells questionable products, but the manner in which he sells them might be. lol It's actually a fun bit of drama for me to observe with several other tenants complaining about him. They just don't like Him at all! Me, I get a kick out of him. He's like the younger brother I never had, complete with silly jokes and criticisms that a brother would provide. And besides, he comes in very handy when there's any heavy lifting I need help with. (and me having to use a walker all the time....he helps quite a bit) And he's a great Guinea Pig for all my kitchen antics.
Sandra...Thank you for your help, and encouragement, all the time, both here, and as a Sounding Board in email form. I really don't know what I would do without you. I laughed at Your comments. I guess I'm just very insecure regarding my creative skills. I think I need a kitchen aide....(get it? KitchenAide? lololol)
Well, I've lost track of my thoughts again. I guess I will say Thank You again, and then let you resume your days/evenings!
Love to all of you!
Peace!
Christie
Hi June.....
I guess I never brought that up before. Thank you for the nice words.
I use the walker for Outside of my apartment, which is small, thank goodness, and depend on a tall-ish counter/bar stool)? when doing anything that takes more than 4-5 minutes in the kitchen. So, Yes, some things are a bit more challenging for me. But you guys are challenged only by your imagination.
I don't' know what took me so long to speak up in here. I've been a fly on the wall for Many years! And never disappointed! What does amaze me is the speed at which my inquiries are answered...day or night. It's especially exciting to see what has arrived in the morning! Like Christmas, or more fittingly today, Easter, every morning!
Thanks again!
Peace!
I am sorry to hear you are using a walker, Christie. When the stupid bursitis acts ugly, I feel like I need one!
I try to check in several times a day to see if anyone has any questions or if I can be of help. I've done my share of asking too. June and Betty were mentors when I very first started cake decorating. Invaluable!
By the way, you really should cut yourself some slack! Not everyone can make a cinnamon roll that looks like that! Read the blogs on King Arthur Flour and they will teach you just about anything you want to know about bread baking. You can also ask us. I am not a pro by any means, but I have been baking yeast bread all of my adult life.
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