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deletedDec 12, 2023Liked by Andrew Janjigian
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Dec 12, 2023Liked by Andrew Janjigian

Wondering if I could add some finely chopped pecans to the filling? Thoughts?

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I like the added cardamom here. Also, the portioning technique for symmetry, combining the end pieces for a roll, and misting the dough filling to help it adhere are great ideas. Will do a practice run on these for Christmas Day. Is it possible to double the size of the rolls?

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Love this collab!

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Hi, Andrew - interesting! Aside from the stated ease of making the tangzhong with mochi flour, are there additional reasons for your preference? Is the texture of the finished product different?

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I have questions please

1-I have an Anova combo oven. May I use steam when baking the cinnamon rolls? If yes, % & time?

2-I want to make these to give as gifts so I’ll be using aluminum pans. I generally line them with parchment and after about 5 minutes or less remove them from the pan to cool & not get soggy. Any comments about that? Thanks Andrew

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These look and sound fabulous. Cheers to both you and Anne. I've been making a sourdough cinnamon roll recipe for years, so long that I'm not exactly sure where the original came from anymore. But I love the sound and look of these and will give them a go for this Christmas. Two questions: once the buns are formed and arranged in the pan, could I freeze them before the final rise so that I can have most of the work done in advance? Second question: would icing be overkill? This is such a good collaboration ~ thanks!

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Hi Andrew! Currently making these! My dough turned out a bit stiffer, not sticky and webby. I’m in a dry climate (Denver) and would definitely add a touch more water next time I make it to get it to your description. I just totally spaced it yesterday when I was making the dough, but have tried to spritz water on top a few times since (which has helped a littttleee, but regretting that I didn’t take steps earlier). I’ve had a super slow rise and I think it maybe was because there wasn’t enough available water to dissolve/activate the yeast. I made sandwich buns yesterday with the same jar of yeast so I know it’s alive and healthy! Going to power on and see if I can add another spritz of water while rolling to get a good rise before baking—but just thought I’d offer my experience for anyone else seeing something similar!

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Dec 26, 2023Liked by Andrew Janjigian

Had to report on my wonderful success with this recipe! I’m housesitting in HI and the house didn’t have any kind of electric mixer so I mixed the dough by hand. No worries! Did two short (very sticky) kneads by hand with a 15 minute rest in between. Dough doubled in just over an hour. I did use 10 grams of fresh yeast instead of the two grams of rapid rise. Put dough in fridge for about seven hours, then shaped into nine rolls and put in a 9” square pan. Into the fridge overnight. Pulled out to finish proofing for about an hour. 35 minutes in oven. Perfect! Made a fresh lilikoi/powdered sugar icing. Best cinnamon rolls I’ve ever made. That mochiko tanzhong is fantastic.

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