That helps me a lot – thanks for writing back. Knowing your challah turned out helps me eliminate the too-hot oven option, and the fact it didn’t rise to your specs freshly made eliminates the fridge issue. Looks like this particular recipe isn’t the one for you – I do think you’ll love the cinnabon clone – it’s VERY fluffy and yummy. Here is a link (with pics) to someone’s version of our recipe, so you can see the fluffiness!

Thanks so much for your reply. I made another batch today and the same result. I will try the cinnabon receipe next.

The yeast is brand new and I made the challah bread last week and it turned out great.

I’ll keep trying. Thank you!

Carol

a few thoughts:
1) the whole ‘warm oven’ thing always freaks me out – 9 times out of 10 the oven’s ‘warm’ is hot enough to kill the yeast. I tell people to do what Nicole Hunn of Gluten Free on A Shoestring taught me – either use the microwave and a wet towel as a proofing oven (see her blog for details) or get a bread proofer (the expensive way to go) for consistent results. Otherwise, let rise on the counter. The oven usually just kills the yeast in my experience.

2) If I’m going to do an overnight thingy, I usually let the dough rise and then put in the fridge. Then I bring to room temperature and bake the next day. This would probably do well for you, too.

3) This particular recipe doesn’t rise much – it’s based on the old fashioned pillsburty pop-em cans which produce very small doughy cinnamon rolls that my husband just loved – not the new versions pillsbury puts out that get all huge and puffy. This might be the difference. Even in my gluteny days, those rolls didn’t rise much when baked (I’m talking the pop-em cans). I would try Poe Boys Cinnamon Rolls or the Cinnabon Clone instead, or use your own cinnamon roll recipe and increase the liquid by 50%.

I made these last night and refrigerated them before allowing them to rise. This morning I took them out of the refrigerator and allowed them to get to room temperature, then put them in a warm oven to rise. They didn’t rise. The batter tasted delicious but what did I do wrong? Love your flour. Thanks!

Carol

Naomi

We’re going to try the Pillsbury Sweet Rolls this weekend, and I have a question: can part of the recipe be frozen? If so, at what point in the process would we do that for best results later. This is for one little girl. She certainly can’t eat that many sweet rolls! We will help her with some, but I’d like to hav a stock of them for other times.