Whole Wheat Hell

I should really call this the “never goes as planned” blog. When I got home from work last night I started in on my cinnamon buns. The yeast was bubbling, and I warmed the milk—everything going perfectly as planned. Then it came time to add the main ingredient, plain old all-purpose flour. Something I always have. Something anyone who bakes ALWAYS has.

As I tossed things about the pantry, I found two boxes of cake flour, a sack each of self-rising flour, bread flour, white corn flour, and wheat flour. Then, whooaa---a sigh of relief, a bag of all-purpose in the back. As I dug it out, it is not a full bag, nor a half bag. Just a measly quarter of the bag totaling two cups—Aghhhh. So my recipe had to be amended to include 4 cups of white whole wheat flour. Oh my, I guess I can consider these the healthier version (whole grains are the rage, right?). So go ahead and eat two:)

I did not make the original frosting I posted yesterday. It just seems too boring, like a runny glaze. Not exactly what I had in mind. So instead I made a white frosting consisting of 3 cup powdered sugar, 1/3 cup butter, 1 ½ tablespoon vanilla and enough milk to make a good frosting consistency. For the second batch I made a maple frosting consisting of 12 ounces powdered sugar, 1 tablespoon of maple extract, ¼ cup butter, ¼ cup brewed coffee and enough milk to make the right consistency.

So honestly, nothing went exactly as planned. I must admit that I do not like the whole wheat flour. Needless to say, I ended up eating two rolls this morning (of course, I had to try both flavors). They are good, just not as good as they could be with old-fashioned white flour. The wheat flour seemed to make them denser and I do not recommend this substitution! Oh well, next time I will try to be a more prepared baker. Promise.