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Almost used butter straight from the fridge in my grandma's cinnamon roll recipe, and that one call saved the whole batch
I had two sticks sitting out for maybe 20 minutes and they still felt cold, so I had a choice: chunk them in cold or wait another half hour. My grandma Lucille always said the dough has to feel like a baby's cheek, so I waited, and those rolls came out perfect at 350 for 22 minutes. Last time I rushed it the butter stayed in hard little pockets and the centers were dry. Anyone else time their butter by feel instead of the clock?
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miam754d ago
Oh man, my friend Dana had the same thing happen with her mom's biscuit recipe. She got impatient and cut the butter in while it was still cold from the fridge, and those biscuits came out flat and tough. Her mom took one bite and just shook her head. Dana said the butter never really mixed in, it just sat there in little cold lumps. Now she pokes the butter with her finger every few minutes like she's checking a steak.
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