Cookaholics Bulletin Board

This recipe came in my email yesterday and it looked easy enough. The dough was made in my bread machine on the dough cycle. The dough looked great coming out of the machine and it rose beautifully in the machine. I rolled out the dough and made the rolls. I goofed on the cutting and had to make 13 rolls instead of 12. I heated a bowl of water in my microwave for 10 minutes and then proofed the rolls again. Even with this warm moist environment, it took almost an hour for the rolls to double in size. I think that rolling the dough out on my Granite table cooled it off so much that it took the extra proofing time.

They look great Todd! Have you ever had the cinnamon rolls from the Hilltop?

Todd,

Looks good.

I've found that even a 5F difference in room temperature can add a lot to proofing time of baked goods. Bread in our apartment (65F) regularly takes twice the time to rise as it does at our in-laws (74F).

For sweet doughs you may want to switch to a different yeast:
http://www.kingarthurflour.com/shop/items/saf-gold-instant-yeast-16-oz

(From King Arthur Flour) Sweet breads can be agonizingly slow risers. Why? Because sugar attracts water, and when it's in bread dough, it pulls water away from yeast - leaving the yeast thirsty and unable to grow. The special strain of yeast in SAF Gold is "osmotolerant" – it requires less water. So it's able to grow happily despite sugar's attempts to leave it "high and dry."

I'm have not tried the Hilltop version.