Another Go at Cinnamon Rolls

The perfect cinnamon roll – sweet dough, soft crumb, adequate amounts of butter, brown sugar and that special cinnamon

No bread making for the past 3 days because I was working. I was frustrated by this because I was anxious to get back into my kitchen to experiment some more! Baking my way through this cookbook has turned into a passion for me, but I am not sure if my physician will agree with my choice of extracurricular activities.

I know I have the bread baking bug because I went to the King Arthur Flour Website and ordered more flour, yeast, storage bags, a Harvest Grain Seed mixture and some Vietnamese cinnamon. All of this arrived yesterday evening, so this morning I set about making my second batch of cinnamon rolls. I followed the Tassajara cinnamon roll instructions but was heavy-handed with the new cinnamon I just received. I was determined that this effort would be successful, not slightly overcooked like the first batch. I lowered the oven temperature to 350 degrees instead of the book recommended 375 and baked them for only 15 minutes. I checked them at 15 minutes and decided they were ready so I yanked them from the ovens thinking they would probably continue to cook a little once removed. I was right!!! This batch is melt in your mouth scrumptious. I know this because of course I had to taste test one, then two, then, just for good measure, three. I will give some of these away to friends and take a few to Burton tomorrow when I head out to visit my sister again.


While the cinnamon roll dough was proofing and rising, I started another batch of Tassajara yeast bread. To this batch I added one cup of the King Arthur Harvest Grain mixture and used more whole wheat flour.

First step:

  • 3 cups water
  • 1 1/2+ Tbsp yeast
  • 1/4 cup honey
  • 1/2 cup instant potato flakes
  • 3/4 cup King Arthur Harvest Grain Mixture
  • 2 cups whole wheat flour
  • 1 1/4 cup unbleached all-purpose flour – Mix together and let rise for 50-60 minutes

Second step:

  • 4 teaspoons sea salt
  • 1/3 cup canola oil
  • 1 cup stone ground cornmeal
  • 1 1/2 cups whole wheat flour
  • 2 cups unbleached all-purpose flour
  • Fold ingredients into Sponge mixture, Dough will be stiff and heavy. Turn out of bowl onto floured surface and begin kneading the dough ball. The dough will eventually be smooth and somewhat shiny. Place into lightly oiled bowl and allow to rise for 50-60 minutes. It will double in size. Punch down with fist about 20 times, cover and allow to rise again for 40-50 minutes.
  • Preheat oven while shaping dough into loaves. Let rise for 20 minutes or so and then bake.

The first finishing yielded a very nice springy interesting dough chock full of different grains throughout. I also added 1 cup of stone ground cornmeal in place of one of the cups of flour. Hope springs eternal that this batch will rise appropriately and give me a couple of loaves to share with family and friends.


These loaves of bread turned out spectacular. Great rise, excellent crust and a nice chewy, moist inner crumb. OMG bread baking is sooooo satisfying!!!


I am ready to move on to another recipe in the Tassajara Bread book now. And…that bread pudding is still waiting to be made! And Pizza crust!!!

Happy Baking!!!



Beautiful loaves of bread at Central Market. I only wish I could produce such beauties!

When I first began gathering the ingredients for my first foray into bread making 101, I just visited my usual HEB and the flour choices were limited. I knew that the protein content of the flour should be around 13% so using my label reading skills, I thought I could determine which flour was the best. So many choices…stone ground, bleached, unbleached, all-purpose, whole wheat, white whole wheat (what????) and then a slew of other types of flours, oat flour, rice flour. Frustrated by my inability to figure out the protein content, I noticed a 1-800 number on the back of the King Arthur flour package for calling the “baker hotline” so I whipped out my cell phone and right there in the baking aisle of the grocery store I punched up the number and was immediately connected to a very friendly, knowledgable lady who was able to answer all of my questions about the King Arthur flour. How cool was that! I just love this high-tech world we live in! I envisioned a little old lady (much like myself) sipping tea in her kitchen with yummy aromas emanating from her oven as she fields questions from novice bakers across the United States.

Well today, I switched to the Tassajara Bread Book by Edward Espe Brown and made another run to the grocery store to get more ingredients but this time I went to Central Market. Oh my! I struck pay dirt there….Millet meal, Barley flour, Buckwheat flour and in the bulk section a nine grain mixture that will be perfect for my first loaf from the Tassajara cookbook.

With the basic yeast bread recipe from this book, there was a whole lot more mixing, kneading, pushing, pulling and punching. I did alter the recipe a little but this book encourages experimentation. I have to say that I very much enjoyed the more prolonged sequence of mixing, waiting for a rise, punching down, another rise and finally a shaping into loaves and popped into the oven. It was relaxing and invigorating!

The first loaf is out and I am super happy with it. Great rise, pretty appearance and I am waiting for it to cool so I can give it the ultimate taste test.


The old saying goes that you have to kiss a lot of frogs before you find your prince. Holds true for a nice complete loaf of bread and the Tassajara Bread Book has delivered . Great outside crust, tremendous soft moist inner crumb, satisfying taste with interesting crunches from the 9 grains incorporated within the dough. With these loaves I definitely got the “oven spring” that was lacking with the whole wheat flour breads.

Nice to have a success story. Both loaves were well risen and I am ready to bake my way through the Tassajara Bread Book. Yum, Yum!!!

Happy baking!!!