Tuesday, 21 December 2010

Root Beer, Ginger Ale and Eggnog Sweet Rolls

Root Beer & Cinnamon Sweet Rolls - Trial 1 (all purpose flour and whole wheat/rye blend)

So, soda! I've been experimenting with soda pop in my sweet rolls. I love it. Add a little bit of yeast to soda and it really bubbles up... fast!

First I tried Root Beer. I made them twice in a week. The first time I made them dark - with a whole wheat/rye blended flour and with molasses. The second time I kept them simple with all-purpose flour. I liked them better the second time. My husband like them better the first. But both times we said - we taste the cinnamon more than the Root Beer. So, I'm still in experimental stage with that one. I think I will order some Root Beer extract because I want that sasssafrass flavor to really stand out.

Today I popped open a can of ginger beer. This was not your standard Canada Dry Ginger Ale... this was ginger beer from Jamaica. And you can really taste the ginger in this soda brand. So I didn't add too much ginger in the filling - and in the end, it was a sweet roll with not a lot of flavor. So, I still want to experiment with that as well. I'm thinking I'll combine it with pineapple. It needs something fruity I think... because just ginger is kind of boring... maybe. I could try it a few more times with some changes... we'll see.

Root Beer & Cinnamon Sweet Rolls - Trial 2 (all-purpose flour)

I'm excited about baking with soda. The texture and elasticity of the dough is just spot on! I'm going to try some other flavors out, too - not this month - probably in January. I'm thinking Wild Cherry Pepsi - and leaning towards my favorite European soda: Cassis! Yum.

I've also been working on a Holiday Eggnog Sweet Roll with a Struesel Topping... that one also turned out a bit bland. Needs more rum flavoring and perhaps some raisins and nuts to give it something more. We loved the struesel topping though - definitely keeping that!

Holiday Eggnog Sweet Rolls with Struesel Topping - Trial 1
Lots of baking going on over here... and trying to decide what kind of roll to bake for Christmas (or rather 2e Kerstdag).

Mark's vote is something orange-y. So, I'll probably try those orange-sticky cinnabuns recommended by 17&Baking.

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