20d โข ๐ฌ General Discussion
Sweet dough question ๐
I have a simple common yeast dough (4C bread flour, 3/4c whole milk, two large eggs, 1/4 stick butter, 1/4 c sugar, etc.). My question is, I finished mixing this around 2 am. Iโve had in refrigerator and itโs proofed nicely. Iโm about to take it out of fridge and do I wait to start rolling it out (because honestly, it will likely rise more) or do I roll out and shape? I have read where I will allow to proof before baking but the part from the fridge where sheโs done a nice puffy proof leaves me stumped where to go next! Pics are what she looked like around 2 am and I was trying to do one of those window pane tests!!!! ๐คฃ๐Thanks for any tips.
PS. I just want to make cinnamon rolls that arenโt heavy, yucky, but instead light and fluffy. Why is this so hard for me.
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Sweet dough question ๐
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