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    You are in: Home / Community Forums / Breads & Baking / Question on "notching" rolls?
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    Question on "notching" rolls?

    AKillian24
    Sun May 08, 2005 7:43 am
    Food.com Groupie
    Famous Cinnabon Rolls #27493
    The recipe says:

    Roll up very tightly.
    With knife, put a notch every 2".
    Cut with thread or knife.


    Can someone add any insight on what this is asking me to do? Yumm... It's rainy in Texas.. great day for cinnamon rolls!
    Zurie
    Sun May 08, 2005 8:02 am
    Forum Host
    icon_smile.gif She means (at that stage of the recipe) that you roll out the dough in a flat shape. Then (I don't have the recipe in front of me) you roll up the flat shape gently, so you have a long roll of dough. icon_lol.gif Pity I use the word "roll" so often!!

    Now you mark out the dough roll at 2" intervals because you want even-sized buns. If you cut it off at the marks with strong cotton thread, you won't push the layers of dough together too much: a knife might spoil the round shapes you're aiming for, and will also compress the dough layers.
    A thread does the job with a lighter touch.

    Then she says something like: flatten the rolls slightly with your hands. I assume she means you turn them over so you can see the layers. Then you leave them to rise once more, before baking.
    AKillian24
    Sun May 08, 2005 11:21 am
    Food.com Groupie
    icon_redface.gif Now, don't I feel sheepish.. that makes perfect sense the way you've explained it. Thank you very much!
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