So after making myAlmond CherryCouronne I've been bitten by the bread making bug and wanted to have ago at some rolls. I've been trying to use my JowheatleyPassion for Baking book more, so I was flicking through it looking at all the lovely pics...as i often do whenthese Orange Spiced rolls caught my eye.
I started making these quite early in the day which is necessary because of the time which you need to dedicate to themprovingtwice. It was relatively straight forward and rather similar to the Couronne. I still think I need to work on my kneading methods but I think what I was doing got the job done. This time after the firstprovingthe dough diddoubleinsize which didn't happen with theCouronne.Unfortunately for some reason this time,when I was rolling it out the dough was really tough and I struggled to get it the rectangle shape which was required. I'm not sure why it was so tough...should I have kneaded more to get it soft and stretchy before rolling it out?! I was quite thrown by this as it didn't happen the last time. Anyway I soldiered on and rolled it out sprinkled the Cinnamon,Demerara Sugar, Pecans, Orange zest and Mixed Spiced over the dough and started rolling up.
After I rolled and cut them up I had to leave it prove for a second time for 40minsor until doubled in size. Then you can whack them in the oven. The smells coming from the oven where gorgeous! BeautifullyCinnamon+Citrusy scents,I left the kitchen door open so it could go all around the house! I was quite apprehensive about tasting these I was worried about the dough being so tough...it wasn't normal....and sadly I was proven right, these rolls were tough and chewy. They tasted of all thelovelyflavours which were in them but they were so tough we had to dip them in our tea for 30 seconds to help soften thembeforeeating them. Seriously.
I sodisappointedabout it...the whole processwas goingrelativelywell. I was wondering if any of you bread experts know why the dough ended up so tough? Please let me know, or any ideas of what can do to avoid it happening again I'm baffled. Maybe Iunder kneaded? Or maybe thisrecipecalled for differentingredients so it was going to be different to the Couronne.Mayberolls like these are meant to be a chewy? I don’tknow!! Some advice please for this bread novice.