I've been cooking baked potatoes in the microwave for years. Can't remember how log ago I used the oven. I also cannot believe you can cook with long sleeves, I would have batter all over me, you are a much neater baker than I will ever be.
Good afternoon @jerisharpe906 ! A pricked russet potato can be put in the microwave for about 12 minutes or in the oven at 400 for 60 minutes until it reaches 412 degrees. I cook with long sleeves because I’m a short women and one too many times have I burnt my arms reaching into ovens! I have learned the error of my ways!! A small women in a big kitchen has some serious disadvantages!! I hope you will let me know how the cinnamon rolls came out!!
They really are delicious! I have been tweaking cinnamon rolls so they wouldnt taste generic or like the yeast and the sourdough starter helps so much! I hope you will let me know if you bake them and what you think!@@RachelValle-d9s
How did you make the starter, and how many potatoes, and where did you buy the spatula for scraping the mixer bowl ,and what settings did you use? I have a gas stove . Thank you for sharing I can't wait to make thes😊❤
I have a video with how I made the starter which I will link for you. I bought the spatula on Amazon which I’ll link as well. They really are a hit!! I mix in high for 3 minutes once all the ingredients are combined. Gas stove if fine about 375degrees will work
@Avotts good morning! If you don’t have any starter you can just proceed with the recipe as shown. I encourage you to make your own and will put those instructions in the description now. Starter gives the cinnamon rolls another dimension of flavor, a little tang like sourdough. The rolls are just as delicious without it, my best friend doesn’t care for the tang so when she visits I make the rolls without it. Thank you so much for asking!
I always add sour cream, buttermilk or whipping cream for a softer dough - whatever I have in my fridge. Heated whipping cream is the secret ingredient suggested by a cinnamon bun restaurant owner. Mashed potatoes for donuts! You can also use heated whipping cream cinnamon sugar mixture poured over the top as well before baking for the gooey sticky glaze After they bake it will have a candied bottom so you will want to flip the freshly baked tray upside down onto a wax paper or a plastic tray. Putting the empty tray over top will help with a successful flip. This topping would be in lieu of the cream cheese icing or you could have both. Just another variation using whipping cream. Cream cheese is another ingredient that I don't usually have handy.
th-cam.com/video/2Trf-IjAmPY/w-d-xo.htmlsi=4LTvJWSKg1mp-gud @Avotts just dropped! Its step by step so you can see exactly how to make your very own starter. Enjoy!
It's less messy using the Kitchenaid if you mix at a slower speed. Also, I'd suggest getting someone to proofread your captions for misspellings. I, too, found the odd angles distracting. I'm intrigued by the addition of your first secret ingredient. May try it one of these days.
I know of one in the beginning it’s 1/2 tsp of salt not 12. It’s frustrating I didn’t catch it and right now there’s no way to fix it without taking down the video. Thank you for taking the time to respond. Do you know of any other errors?
@kholoudswais3942 No Starter no problem. The starter gives the cinnamon roll that tang you get from eating sourdough. If you don’t have starter you would just omit it. At 20 grams it doesn’t affect the rest of the ingredients and the rolls will still rise in the same fashion. I definitely encourage you to start your own starter today!! It’s really easy. You mix equal parts flour and water and sit out on your counter. When it starts bubbling take 20g of your new starter and mix with 20 g water 20 g flour and discard the remaining’new starter. When it starts bubbling depends on your home temp and your general climate. Starter will be your new secret weapon and it’s so easy to keep as long as you feed it and keep it in a place where no debris will fall in. Let me know if you have any questions!!
Sourdough starter is something that I have not tried yet! We buy sourdough bread and the bakery would not sell me some starter so I may be trying this. Thank you! I never could get onto the floss trick so I use an electric knife - it is very quick! @@heatheryeoman
I love the thought of using sourcream! I wonder what would happen if I used 1/2 cup milk 1/2 cup whipping cream. Might have a weekend project!@@Joycer2002
I have a Bosch mixer and a batch of dough makes five dozen buns and two loaves of bread so for a small batch you may find a half cup too much. It will make the dough very rich - so a half cup is a lot. I use about a third of sour cream or a half c. of buttermilk. So start small - maybe a tablespoon or two instead of a half cup. I also have a Nutrimill Flour mill and mill my own flour with fresh wheat - about a third fresh ground whole wheat flour and two thirds bread flour per batch. I change my recipe often - I like to add molasses and barley malt - it all adds a little stronger flavor but is a sweetener so adjust the other ingredients. I use raw honey from the farm - never white sugar... I also add eggs. You can use almost anything and it all works...lol! I use coconut oil a lot - I also brush the baked buns with coconut oil to soften the tops. Cool and slice before freezing (talking dinner buns here).
I have tried your recipe because i was really curious...sourdough make lovely bread pastries, has a bread /pastry for not less than over 40 years i know its TRUE but REAL SOURDOUGH...I mean by that that it take NOT LESS THAN 28 days to make REAL GOOD SOURDOUGH QUALITY... And its a YOUNG SOURDOUGH...IT WILL NOT BRING A LOTS OF TASTE FOR NOW , but after 6 months it should give a lot's of taste and good rise to your dough......under that that its not sourdough and you best use bread flour .....Sourdough give wonderful bread/pastry/pancakes and cakes because of the TASTE THAT HAS FERMENT ....SO IT GIVE A SPECIAL TASTE AND RISE!!! So much POEPLES think they have sourdough but they don't....anyways....!!! Its really not the best cinnamon rolls recipe....sorry dear ....the best recipe its with the same ingredients and quantity of the french brioche and take 2 days, make it the days before, out in the fridge the morning and form and bake ...THE BEST WITH A LOTS OF BUTTER AND EGGS ...THE SECRET.....SAME WITH HOT CROSS BUNS...
The male voice in the backgroung was distracting and the music comes on very strong in parts..can't hear you. And why the weird camera angle? Sorry..wont be back.
@kathyvelasquez3682 Thank you so much for taking the time to leave the comment. I take all feedback seriously and have adjusted the audio in the forthcoming videos. If you watch my most recent video of the rolling pin review I have omitted music altogether. I hope you will stick around for future videos and keep the feedback coming. The weird camera angle is my husband videoing me taking the potato out of the skin. I wanted there to be different vantage points. At times my brother is in the background as it is the holidays and we are all together. I am working on filming alone, but alas that is few and far between. Again, thank you for your feedback. Happy New Year!
Hi there, i think your video was very refreshing with the voices in the background and the aukward cameraangles… Most of the you-tube video’s seem so perfect and professional, this is much more fun! Keep up filming the way you think right and enjoy yourselve (and me!) happy New Year from the netherlands!
@pimar11 thank you so much for saying so! Being so new at this channel I’m learning everyday and do want to bring a fresh perspective on cooking baking from our little family in central Oregon. So glad to hear people in the Netherlands are enjoying!!! ❤
Very intrigued to try this version ofyours,,,butwhydont u quote your measurements in lbs and ounces,etc. instead of grams and stuff. U can state measurements in pounds, cups, etc, and convert. It will be very hard to cook with u this way. Very confusing for we Americans. I wish u would.
I will convert the measurements in the description. Thank you for taking the time to let me know; I would love for you to follow along and try the recipes we love to cook and bake with!
@@heatheryeoman yes I will. I want to help your channel grow,,,just try to watch back and tweak all the little stuff that will make your work look professional. It's going to take u a few fumbles, but don't be deterred, this TH-cam thing is not for the weary, so have patience, rehearse well, and keep going. You said grams(for the flour) when u wear pouring the flour into the mixer, which was a bit weird and unexpected from an American, becos that not how we say measurements, then u proceeded to say the rest of the ingredients in cups, and ounces, etc. Stick to American measurements from beginning to end, then convert in print. Thanks for taking my notes, we have to help each other out. Good luck!
@nancyann2456 tThank you for taking the time to comment. What part in the video are you referring to? Is it when my husband was filming from above when I'm taking the potato out? I really do appreciate the feedback and if you could be more specific that will really help me with future videos. Thanks again.
I've been cooking baked potatoes in the microwave for years. Can't remember how log ago I used the oven. I also cannot believe you can cook with long sleeves, I would have batter all over me, you are a much neater baker than I will ever be.
Good afternoon @jerisharpe906
Good afternoon @jerisharpe906 ! A pricked russet potato can be put in the microwave for about 12 minutes or in the oven at 400 for 60 minutes until it reaches 412 degrees.
I cook with long sleeves because I’m a short women and one too many times have I burnt my arms reaching into ovens! I have learned the error of my ways!! A small women in a big kitchen has some serious disadvantages!! I hope you will let me know how the cinnamon rolls came out!!
Thanks for sharing they sure look delicious ❤🎉
They really are delicious! I have been tweaking cinnamon rolls so they wouldnt taste generic or like the yeast and the sourdough starter helps so much! I hope you will let me know if you bake them and what you think!@@RachelValle-d9s
Winners recipe🤩 🏆!!!
I’m glad you liked it!!!
Anyone or everyone can always improvise the original recipe... creating a new recipe or flavour...
Thank you ...
Thank you for saying so! Getting in the kitchen and adding and subtracting to a basic recipe has always been my passion.
Hello I have a recipe that uses mashed potatoes in my cinnamon rolls They do come out very delicious 😊from Barbara
How did you make the starter, and how many potatoes, and where did you buy the spatula for scraping the mixer bowl ,and what settings did you use? I have a gas stove . Thank you for sharing I can't wait to make thes😊❤
I have a video with how I made the starter which I will link for you. I bought the spatula on Amazon which I’ll link as well. They really are a hit!! I mix in high for 3 minutes once all the ingredients are combined. Gas stove if fine about 375degrees will work
th-cam.com/video/2Trf-IjAmPY/w-d-xo.htmlsi=nOOoIKhgtsSZE0s6
Also about 3 potatoes makes a solid 1 cup
What do you use if you dont have siurdough starter
@Avotts good morning! If you don’t have any starter you can just proceed with the recipe as shown. I encourage you to make your own and will put those instructions in the description now. Starter gives the cinnamon rolls another dimension of flavor, a little tang like sourdough. The rolls are just as delicious without it, my best friend doesn’t care for the tang so when she visits I make the rolls without it. Thank you so much for asking!
I always add sour cream, buttermilk or whipping cream for a softer dough - whatever I have in my fridge. Heated whipping cream is the secret ingredient suggested by a cinnamon bun restaurant owner. Mashed potatoes for donuts! You can also use heated whipping cream cinnamon sugar mixture poured over the top as well before baking for the gooey sticky glaze After they bake it will have a candied bottom so you will want to flip the freshly baked tray upside down onto a wax paper or a plastic tray. Putting the empty tray over top will help with a successful flip. This topping would be in lieu of the cream cheese icing or you could have both. Just another variation using whipping cream. Cream cheese is another ingredient that I don't usually have handy.
th-cam.com/video/2Trf-IjAmPY/w-d-xo.htmlsi=4LTvJWSKg1mp-gud @Avotts just dropped! Its step by step so you can see exactly how to make your very own starter. Enjoy!
can confirm these cinnamon rolls are elite
Best ever
Thank you!
You're welcome! I'm so glad you are subscribing and on this journey with me! Let me know how the cinnamon rolls turned out!
Making tomorrow
Wawooo super and beautiful video and interesting my dear friend 🥀🌹🌸🪷💐🌻🌼🌷🌺
Ah thank you so much!! Baking with love that’s for sure!!
It's less messy using the Kitchenaid if you mix at a slower speed.
Also, I'd suggest getting someone to proofread your captions for misspellings.
I, too, found the odd angles distracting.
I'm intrigued by the addition of your first secret ingredient. May try it one of these days.
I know of one in the beginning it’s 1/2 tsp of salt not 12. It’s frustrating I didn’t catch it and right now there’s no way to fix it without taking down the video. Thank you for taking the time to respond. Do you know of any other errors?
Scarp instead of scrape
Thank you for catching this! @@catswambo9706
You really need to mix on a slower speed for longer. It will burn your mixer up
What if I don’t have sourdough starter? Can I substitute it with anything else?
@kholoudswais3942 No Starter no problem. The starter gives the cinnamon roll that tang you get from eating sourdough. If you don’t have starter you would just omit it. At 20 grams it doesn’t affect the rest of the ingredients and the rolls will still rise in the same fashion. I definitely encourage you to start your own starter today!! It’s really easy. You mix equal parts flour and water and sit out on your counter. When it starts bubbling take 20g of your new starter and mix with 20 g water 20 g flour and discard the remaining’new starter. When it starts bubbling depends on your home temp and your general climate. Starter will be your new secret weapon and it’s so easy to keep as long as you feed it and keep it in a place where no debris will fall in. Let me know if you have any questions!!
I use sour cream, buttermilk or whipping cream... they all give you a softer dough. Mashed potatoes for doughnuts.
Sourdough starter is something that I have not tried yet! We buy sourdough bread and the bakery would not sell me some starter so I may be trying this. Thank you! I never could get onto the floss trick so I use an electric knife - it is very quick! @@heatheryeoman
I love the thought of using sourcream! I wonder what would happen if I used 1/2 cup milk 1/2 cup whipping cream. Might have a weekend project!@@Joycer2002
I have a Bosch mixer and a batch of dough makes five dozen buns and two loaves of bread so for a small batch you may find a half cup too much. It will make the dough very rich - so a half cup is a lot. I use about a third of sour cream or a half c. of buttermilk. So start small - maybe a tablespoon or two instead of a half cup. I also have a Nutrimill Flour mill and mill my own flour with fresh wheat - about a third fresh ground whole wheat flour and two thirds bread flour per batch. I change my recipe often - I like to add molasses and barley malt - it all adds a little stronger flavor but is a sweetener so adjust the other ingredients. I use raw honey from the farm - never white sugar... I also add eggs. You can use almost anything and it all works...lol! I use coconut oil a lot - I also brush the baked buns with coconut oil to soften the tops. Cool and slice before freezing (talking dinner buns here).
😊
Let me know how they come out!! Welcome!
Girl they burnt😮
I have tried your recipe because i was really curious...sourdough make lovely bread pastries, has a bread /pastry for not less than over 40 years i know its TRUE but REAL SOURDOUGH...I mean by that that it take NOT LESS THAN 28 days to make REAL GOOD SOURDOUGH QUALITY... And its a YOUNG SOURDOUGH...IT WILL NOT BRING A LOTS OF TASTE FOR NOW , but after 6 months it should give a lot's of taste and good rise to your dough......under that that its not sourdough and you best use bread flour .....Sourdough give wonderful bread/pastry/pancakes and cakes because of the TASTE THAT HAS FERMENT ....SO IT GIVE A SPECIAL TASTE AND RISE!!! So much POEPLES think they have sourdough but they don't....anyways....!!! Its really not the best cinnamon rolls recipe....sorry dear ....the best recipe its with the same ingredients and quantity of the french brioche and take 2 days, make it the days before, out in the fridge the morning and form and bake ...THE BEST WITH A LOTS OF BUTTER AND EGGS ...THE SECRET.....SAME WITH HOT CROSS BUNS...
Thank you for the detailed response! I’m sorry you didn’t find these cinnamon rolls as amazing as we do. I will definitely try your technique out!
The male voice in the backgroung was distracting and the music comes on very strong in parts..can't hear you. And why the weird camera angle? Sorry..wont be back.
@kathyvelasquez3682 Thank you so much for taking the time to leave the comment. I take all feedback seriously and have adjusted the audio in the forthcoming videos. If you watch my most recent video of the rolling pin review I have omitted music altogether. I hope you will stick around for future videos and keep the feedback coming. The weird camera angle is my husband videoing me taking the potato out of the skin. I wanted there to be different vantage points. At times my brother is in the background as it is the holidays and we are all together. I am working on filming alone, but alas that is few and far between. Again, thank you for your feedback. Happy New Year!
Hi there, i think your video was very refreshing with the voices in the background and the aukward cameraangles…
Most of the you-tube video’s seem so perfect and professional, this is much more fun! Keep up filming the way you think right and enjoy yourselve (and me!) happy New Year from the netherlands!
@pimar11 thank you so much for saying so! Being so new at this channel I’m learning everyday and do want to bring a fresh perspective on cooking baking from our little family in central Oregon. So glad to hear people in the Netherlands are enjoying!!! ❤
Very intrigued to try this version ofyours,,,butwhydont u quote your measurements in lbs and ounces,etc. instead of grams and stuff. U can state measurements in pounds, cups, etc, and
convert. It will be very hard to cook with u this way. Very confusing for we Americans. I wish u would.
I will convert the measurements in the description. Thank you for taking the time to let me know; I would love for you to follow along and try the recipes we love to cook and bake with!
@@heatheryeoman yes I will. I want to help your channel grow,,,just try to watch back and tweak all the little stuff that will make your work look professional. It's going to take u a few fumbles, but don't be deterred, this TH-cam thing is not for the weary, so have patience, rehearse well, and keep going. You said grams(for the flour) when u wear pouring the flour into the mixer, which was a bit weird and unexpected from an American, becos that not how we say measurements, then u proceeded to say the rest of the ingredients in cups, and ounces, etc. Stick to American measurements from beginning to end, then convert in print. Thanks for taking my notes, we have to help each other out. Good luck!
“BEST” and “FAMOUS” is relative and a personal preference 🙄
Your camera work is annoying.
@nancyann2456 tThank you for taking the time to comment. What part in the video are you referring to? Is it when my husband was filming from above when I'm taking the potato out? I really do appreciate the feedback and if you could be more specific that will really help me with future videos. Thanks again.
How rude! I think it looks fine and even so couldn’t it be phrased in a nicer way