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Will someone please look at this dough and tell me WHY for the love of fat molecules it dries out

Veteran Member
15712 posts
Joined: Dec 12, 2005


Posted to Thread #30413 at 10:34 pm on Jul 26, 2018

the second day when I use it for cinnamon rolls??? It's absolutely perfect the first day.

It has whole milk (contains FAT)
butter (FAT)
sour cream (FAT)
eggs (contains FAT)
additional yolks (FAT).

WHY is this baked pastry drying out? I should qualify that it's not bad the second day. I'm just expect something with this quantity of fat to stay....not moist, not damp...but whatever is the opposite of dry in baked goods.

I love this dough and it is perfect for nut rolls and so easy since I use the dough cycle on my bread machine. But for some reason, cinnamon rolls (which have even more fat in the way of butter spread on the dough to hold the cinnamon/sugar/nut sprinkling) are only perfect the first day. I actually have to zap them in the microwave for 15 seconds at Day 2 on to get back that original softness.

Boy, stuff like this bugs me.

Is there such a thing as too much fat? Have I gone so far around the circle that I'm reversing the effect?


Jesus saves. Buddha recycles.

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