One thought came to mind in regards to “dough too soft” or “wet dough” is the yeast that is used. Proofing Active Dry Yeast adds a certain amount of liquid which may need to be subtracted from the water in the recipe. I recently made the cinnamon rolls for 150 people and I used “Instant Yeast” purchased in a 1 lb. package. This yeast requires no…[Read more]
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