My friend in Milwaukee said my cinnamon rolls were too dense because I was over-kneading the dough by hand for like 10 minutes.

I switched to mixing just until the dough pulls away from the bowl, maybe 4 minutes with my stand mixer, and the texture is way lighter and fluffier now, anyone else have a kneading time they swear by?

3 comments

3 Comments

jesse_green551mo ago

Honestly, I was a firm believer in the "more kneading equals better gluten" rule. I'd go at it by hand for a solid 15 minutes, convinced I was building strength. My rolls were always kind of tough, like little bread bricks. Your post made me try the shorter mix, just until it comes together, and wow. The difference is night and day. They're actually soft and pull apart now. Totally changed my method.

uma_martinez1mo ago

My first few loaves could have doubled as doorstops, I mean seriously. I had the same exact brick problem until I saw a video where they barely touched the dough. Now I mix for maybe three minutes tops and it's like a whole different food.

grantmartinez1mo ago

Yeah, the "little bread bricks" thing... I was totally in that camp too.

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