What does "stir in enough flour to make a soft dough" mean?
Hey guys well I have been cooking/baking for years now but I usually always use my mixer to knead and so far I haven't been confused..
I am making some cinnamon rolls,http://www.cutco.com/recipes/recipeDe... and after having mixed in 1.5 cups with wooden spoon i am at the kneading by hand stage (i am going to do it by hand this time, not by mixer) !
i don't know what a soft dough would mean... I used the recommended 1.5 cups of flour they asked for, the dough does not leave an indentation when i press finger (this is PRE kneading), it is sticky and some comes off when i touch with finger!!
Should I add more flour? I am not sure what I am aiming for here, thanks!
It's hard to tell from here, but generally a dough designated as "soft" is will be sticky before it is kneaded.
I would put it on a floured board and start kneading it with floured hands. A soft (yeast) dough should have just enough flour so you can knead it.
ok thanks guys they came out amazing! don't know if it was simply because the recipe was good anyway or what..
during the kneading process the dough had a little more flour added to it, it ended up not being too sticky . . still a bit confused as to what constitutes a soft dough however i will keep trying to figure this one out :)