Shoutout to my grandma for telling me to chill out on the dough

Last month I was making a big batch of cinnamon rolls for a church fundraiser, about 40 of them. I was getting frustrated because the dough felt super sticky and wouldn't hold shape, so I kept adding more flour. My grandma was watching me and said 'you're working it too much, just let it rest 10 minutes.' I ignored her at first because I thought I knew better. After about 3 more minutes of fighting with it, I finally stepped back and let it sit. Came back and it was perfect, rolled out smooth without any extra flour. She was right, I was just impatient and made a mess for no reason. Has anyone else had a relative give you a tip that felt too simple but actually worked?

2 comments

2 Comments

gray_schmidt81mo ago

Let the dough rest 10 minutes? That's just an excuse for bad technique and poor planning.

sam_wood601mo ago

Man that's harsh... I've had plenty of times where letting the dough rest actually saved my bake. Sometimes it's not about bad technique at all, it's just how the dough behaves that day. Room temp, humidity, even the flour brand can change things. We've all been there where the gluten just needs a minute to relax.