Thank you all for your contributions
With that dough formulation, is the yeast percentage for fresh Cake, ADY, or IDY?
I'm using IDY since getting fresh yeast in this area is iffy at best
Now I have a reason to pull that big heavy dough sheeter out of storage that I've been hanging onto.
My plan is to make some monstrous cinnamon rolls for a dessert item here, and if they do not sell that day, they will get turned into bread pudding.
There was a bakery in Milwaukee that used to bake cinnamon rolls in muffin tins, and call them "Morning Buns" maybe I'll give that a shot to see how the come out, and do a regular pan too and see which I like better
I'm thinking I want a lower protein content for a more tender roll, The batch that I made with my blown out pizza dough were just barely okay as a roll, but not the spectacular product that I would want to sell as a cinnamon roll. It made a great bread pudding though
I've been doing some dessert pizzas here too, so I think I might need to try the sweet dough for those to see if I can bake them at the same temps I have been using without too much browning.