These past few years I've made a lot of bread and yeast-based desserts on this blog so I am familiar with the usual signs of good/bad yeast growth, dough quality, etc. While living abroad, however, I have to relearn how to cook in a sense and get familiar with different ingredients and tools. I'm in Lisbon this time around, and I decided to make cinnamon rolls for my two friends who have graciously allowed me to stay with them for two months!
|Happy, risen dough! You would never know that this dough had no life in it just a few hours ago. . .|
Before embarking on my trip to the grocery store, I asked one of my roommates, the one who cooks the most, if she had any yeast for bread, and she said yes. I was a bit leary of the leavening agent she had because it was for pizza dough, which doesn't require as much rising time as cinnamon roll/brioche dough, and with the added butter and eggs, I knew I needed something stronger.
I was about to throw away the dough, buy real yeast, and start all over again until I thought about resuscitating my dough. Was it possible? Could it be done? I searched on the all-knowing Google and found out that if you just kneaded in some fresh or activated yeast into your "dead" dough, you can bring it back to life!! As soon as I had read that, I bought more yeast and started taking photos of the process for my own records and for all the other people out there who have or will encounter unrisen dough.
|I wish I had taken a photo of the dough as I had discovered it the next morning. However, here it is rolled out a bit on the table. You can see that it is void of life and is a darker color than "living" dough.|
|I used yeast for all types of bread and submerged it into about 1/2 cup of warm milk before adding it to the dead dough. I didn't use any type of added sweetener because of the natural sweetness of the milk.|
|Before and after photos of the yeast activation step. Note the level of liquid and the spoon handle.|
|I added the activated yeast to the dead dough and once I saw the imminent mess, I carefully transferred the now wet dough to a mixing bowl, kneaded in the yeast mixture, and then transferred the "new" dough to a mat and continued to knead.|
|Once the dough started to rise, I placed it in the fridge overnight and was greeted by what you see in the bottom right photo! It's alive!!!!|
|The next morning, I rolled out half of the dough (froze the rest), and made cinnamon and strawberry rolls with a cream cheese glaze.|
|Rolls without the frosting: I sort of overbaked these rolls by only fewer than 4 minutes!! You want your rolls to be less brown than these. My roommates still loved them, though!|