Once you incorporate the warm milk mixture with the dry ingredients, it will feel sticky until the starches hydrate. As the dough mixes, gluten formation rapidly occurs with constant kneading, creating an elastic texture. This process makes it easy to roll out and hold its shape.
I prefer to let my stand mixer knead using the dough hook attachment. But you can also use your hands to knead the dough on a floured surface
Rolling out and shaping
Cover the large bowl with plastic wrap and let the dough rest for 10 minutes before rolling. The dough will be warm from the heated liquids, around 90ºF (32ºC), which rapidly starts yeast fermentation and gas formation. This also allows the proteins to relax, so it’s easier to work with. Shape the dough into a square on a well-floured surface. Use a rolling pin to create a rectangle shape about 16 by 19-inch.
The dough should be even in thickness, about ¼-inch. Carefully roll from the longest edge into a tight cigar shape. Trim off the edges, as it’s mostly just dough, and then cut 12 even-sized pieces.
Make the filling
These are eaten and I get a crumb; they never survive a minute out of the oven.
Chopped Chicken Bacon Ranch Sub
I thought my aunts’ recipe was gone forever, but guess what? I found it and it tastes even better than I remembered!
When these balls came out of the oven, the whole family scarfed down 3 trays!
NO MORE ANTS AROUND THE HOUSE, WITH THE SUGAR METHOD THEY WILL DISAPPEAR IMMEDIATELY
Basic Loaf Pan Cheesecake
STRAWBERRY CRUNCH CHEESECAKE CONES
This is my first time eating it and it’s so good! I’ll definitely eat it again tomorrow!
