My dough is too sticky, no matter what I do, I tried adding flour and it still sticks to everything like glue, I've added 8 tablespoons in addition to the recipe and it didn't change anything please help.
-moronic anon trying to make cinnamon rolls
help, I'm retarded
I've been trying to do this dough for 4 hours now
8 tablespoons of flour if your dough is way too sticky is next to nothing, keep adding flour and it will eventually stop being sticky.
the recipe for the dough is as follows
Dough:
-1 cup (240ml) milk
-3/4 cup (164g) granulated sugar
-1 tablespoon (12g) instant yeast
-1/2 cup (112g) unsalted butter, softened
-2 large eggs
-1/2 teaspoon (5g) fine sea salt
-4 cups (600g) all-purpose flour
and on the video the guy has a dough ball with a cut (editing)
I don't want to overdo it, I don't know what happends if I add too much flour
The liquid to flour ratio was out too much if you dough is too sticky and its not meant to be, by adding more flour youre just bringing the ratio back into balance, its not going to make much difference. just remember next time not to add all the liquid at once, keep adding it a bit at a time until the desired consistency is reached.
okay man I'll try and share results
It's not some uber high hydration bread dough? That's like 32% hydration and it's loaded with oily fats.
git gud, OP. Dough is sticky, just accept it will stick to your hands and that you'll have to scrape it off with a dough scraper.
THE ORDER IN WHICH YOU MIXED THE INGREDIENTS
WHAT WAS IT?
cup
put warm milk in cup
add yeast
whisk it
add egg
whisk it
.
separate bowl
put flour,salt,sugar
whisk it
.
while whisking the milk mixture ad one tablespoon after another, untill smooth and doughey, then add butter and mix untill homogenous
then let it rest or whatever
uh, are you sure your recipe called for adding the butter after mixing the flour into the wet ingredients?
yeah? you need to make butter soft, by heating it up to room temp y'know? don't jsut stick a frozen butter in it
i have literally never seen a cinnamon bun recipe call for mixing softened butter into dough, that is absolutely not normal, you're definitely misreading something or pretending to be moronic. where did you source your recipe?
I made them, and they came out exactly like in the video
homie not only is that not at all what i asked, that's not being "added to the dough" it's being spread on it and rolled up
are you black? or super moronic
you use 300g of butter in this recipe
200g mixes with sugar and cinnamon to create the filling
the another 100g of butter you add tot he dough. how can you be this dense?
>untill smooth and doughey, then add butter and mix untill homogenous
did you actually mix it until smooth before adding the butter? lack of gluten + additional of fat will make a dough feel stickier, and the high sugar content and yolk didnt help either
the end justifies the means
are you sure your end was good enough?
you can literally see the end, I psoted the picture of the buns
Oil works too.
Too much water, and pour flour on your hands.
Flour on your hands before touching dough, repeat as needed
You must have added a frickton of water, keep adding flour and working it until it's manageable, no way around that. Give it some time between adding flour to absorb it though. Some mixing/kneading is necessary for it to combine it properly.
Is this your first time making dough? Just add more flour.
I've made dough two times before, it always is too stickly, like, everytime I do the exact proportions as in recipe, but it sticks like glue to everything
last time I got fed up and put glue dough onto parchment paper,then put a another layer of oiled up parchment paper on top of it and used hands to spread it. and into the oven, it came out looking good(but should've made two pizzas instead one)
Are you weighing the flour? If not the volume of your flour may be unusual and is throwing things off.
keep kneading it. noobs always add too much flour because they don't work the dough enough.
okay guys, it's proofing for 1 hour and then 20 minutes cooking and they will be ready 🙂
definitely looks a little dry and very fatty. you might have added a wee bit too much flour here and underworked it like
mentioned. don't fret though, absolute worst case scenario given the recipe you posted you'll just have slightly flakier cinnamon rolls, and any dryness in the dough will be irrelevant once you (presumably) smother it in icing/glaze
Git gud OP, you fricking suck
okie dookie
I'm too moronic to learn how to kneed dough properly, I just rolled it over 20 times in the flour
preety sure the icing will save it 🙂
it's cinnamon rolls dough, I'm not a baker.
I tossed it in a bowl a bunch of times untill I couldn't see flour, then I made this post, added 1 cup of flour and it fixed the dough, no more ecessive sticky, only a lil tacky
I started doing the heccking rolls at 10am and it's 16 now 🙁 how did I manage to turn a 2hour recipe into 6 hours? by being moronic wet dough hater,now I will always make my dough with a lot of flour so it doesn't stick
I don't know if this applies to that particular dough, but when kneading dough for white bread and it gets sticky, you just slam it on to your work surface ten times or so.
did you work it long enough? should take 10 to maybe 20 mins if you don’t know what you’re doing
>
the outside has a nice crust, and it's nice and kinda of gooey but cooked perfectly on the inside
Cook them in a baking dish with raised sides next time these are flat as hell
are u crazy that's clearly at least an inch deep the rolls aren't even reaching the top of the pan
probably didn't spring up much because it was low hydration dough and low humidity in the oven, dingus
But too dry. Thats why it's important to work it before adding more flour.
Not bad at all, how did it come out? Do you have a pic of a cross section?
uuh I can do a pic of a crossection if you like, but my kitty is on my lap right now so I can not act
Keep kneading the dough.
Even if it sticks to your hands like crazy, it'll eventually all become a neat ball.
All the suggestions of adding more water or flour is full of shit.
I do not know how to knead the dough, and the dough is so sticky is between all my fingers and won't come off them or the table, I much rather dehydrate my dough with flour and be done with it
Just keep kneading. Even if half the dough sticks to your fingers, eventually the other half that's being kneaded will get the sticky dough integrated into it.
Kneading is fairly straight forward. You just want to stretch the dough and smash it back into itself.
thanks,but no
it's better,faster and easier to do and there's no messy cleanup
What?
it can be frustrating working with dough when you don't understand what you're doing at first can be
i recall some pretty frustrating moments working with wetter doughs first starting to make bread because it was just uncomfortable and annoying to have palms gooped in dough and trying to wash it off. i mean i realized i was being a sissy homosexual and got over it and got better at baking but still
Oh my God! They look delicious! Not gonna lie, my nipples are getting hard just thinking about how good those will smell coming out of the oven. Post recipe for glaze please, or maybe I'll whip up and a basic cream cheese icing and put it on while the rolls are still hot.
200grams cream cheese
1 cup of powdered sugar
3 tablespoons of milk