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Old 11-23-2004, 05:54 PM   #1
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Carbquik Yeast Cinnamon Twists & Pic

I used the CQ Yeast rolls recipe, with a 1/2 t of liquid splenda to sweeten up the dough. Made twists, let rise, painted with melted butter and sprinkled with cinammon and powdered splenda. mmm!
[IMG][/IMG]

Carbquik Yeast Rolls
Ingredients: 1 cup warm water
2 tablespoons sugar
1 package active dry yeast
3 1/2 cups Carbquik
How To Prepare: -Dissolve yeast in warm water with sugar, let sit 10 minutes till very bubbly.
-Mix starting with 3 cups Carbquik and form a stiff dough; add remaining carbquik as needed.
-Knead with dough hook 7 minutes on low speed. Shape into rolls about 1 ounce and allow to rise 15-20 minutes.
-Bake at 300 degrees 12-15 minutes or until golden brown.
Number of Servings: 36
Carbs per serving (including complete nutritional information if known): 1 gram
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Easy
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Old 11-23-2004, 06:53 PM   #2
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YUMMY!!! Thanks!
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Old 11-23-2004, 09:15 PM   #3
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er -- you do mean splenda not sugar right?

those look soooooo good
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Old 11-24-2004, 05:04 AM   #4
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Re: Carbquik Yeast Cinnamon Twists & Pic

Quote:
Originally posted by Jaideyes
[B]I used the CQ Yeast rolls recipe, with a 1/2 t of liquid splenda to sweeten up the dough. Made twists, let rise, painted with melted butter and sprinkled with cinammon and powdered splenda. mmm!
Oh My Goodness! What a perfect Thanksgiving morning treat! THANKS!
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Old 11-24-2004, 05:15 AM   #5
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Matt, the real sugar is needed to feed the yeast. Splenda won't work.
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Old 11-24-2004, 07:36 AM   #6
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Just yeast, water and QC....no egg? is that right?

36 rolls is a lot for me to have around so I'll half this recipe. They look soooo good.
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Old 11-24-2004, 11:28 AM   #7
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What did you put on top? It looks delicious.
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Old 11-24-2004, 03:46 PM   #8
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Re: Carbquik Yeast Cinnamon Twists & Pic

[QUOTE]Originally posted by Jaideyes
[B]I used the CQ Yeast rolls recipe, with a 1/2 t of liquid splenda to sweeten up the dough. Made twists, let rise, painted with melted butter and sprinkled with cinammon and powdered splenda. mmm!
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Old 11-24-2004, 04:05 PM   #9
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I have a half batch in the oven right now. I'll let you guys know how they turn out! I only got 8 out of the half batch though. Still a pretty low carb count. I used liquid Splends in mine.
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Old 11-24-2004, 04:38 PM   #10
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I would like to tinker with this dough (this is the basic CQ Yeast Roll recipe found on their site and in our recipe room) to get more of a rich sweet roll type of texture and flavor, but still yeasty, not cakey.
Maybe adding egg, butter, vital wheat gluten.... Linda and all...any suggestions? Should I just try to adapt a standard sweet roll dough recipe?
I think these will be even better rolled out and prepared into cinammon rolls with the butter and cinnamon/sweetener rolled inside, I might even chop up a little bit of raisins too and put em on, darn the few extra carbs! LOL I want to fry some as donuts too, when I remember to buy some more oil.
Chef Greg mentioned that he would post a yeast donut type dough, but has not yet, with his busy schedule. Understandable!
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Old 11-24-2004, 05:30 PM   #11
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I let them rise about 20 minutes, didn't really do anything though. Mine are much less puffy than your picture. It's a pretty good dough. How long did you let them rest Jade?

I think they would make excellent cinnamon rolls! I'll try that next!
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Old 11-24-2004, 06:07 PM   #12
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This is what mine looked like, very flat compaired to yours Jade. Mine didn't puff up much at all, since they didn't really rise.


Last edited by Oregon Transplant; 11-24-2004 at 06:10 PM..
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Old 11-24-2004, 06:18 PM   #13
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Yours look good too, how was the texture, more like a soft pretzel? After twisting, I placed 'em on a cookie sheet lined with non stick foil, covered with another upside-down pan on top, and put them in a slightly warmed oven to rise for about 20-30 mins. Maybe they needed the warmth to puff up?
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Old 11-24-2004, 06:23 PM   #14
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One more question Otis, I notice your post above said you used liquid splenda...did you also add the sugar to feed the yeast? It gets consumed they say, so is allowable to use. If not added in, that would explain the lack of rise.
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Old 11-25-2004, 05:45 PM   #15
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I am making these for sure,, but when you say you sweetened them up with 1/2 tsp liquid splenda, what kind did you use? 1/2 of the kind i use could be very sweet. thanks
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Old 11-26-2004, 01:18 PM   #16
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I used about a 1/2 t of the "zero carb base" from trishz. I still think the dough needs something more for flavor, let me know what you come up with!
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Old 11-26-2004, 09:34 PM   #17
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Yes, I used real sugar disolved in the water. I preheated my oven and put a baking rack above the burner that has the oven vent where the heat comes out (whatever those are called LOL). Maybe I'll try a warm oven instead. Sounds like these just require a little more heat. Definately a great recipe to tinker with. I'll try cinnamon rolls tomorrow. Have you tried any recipes for a glaze or frosting for the cinnamon rolls?


The texture was about that of a soft pretzel, like you said. I found I prefer these cold, as opposed to right out of the oven. The flavor of the Carbquik was less pronounced when cold.

Last edited by Oregon Transplant; 11-26-2004 at 09:41 PM..
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Old 11-28-2004, 04:21 PM   #18
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Jaideyes: Mine didn't puff up that much...I'm not too good with
yeast, but did proof it..

I do agree that the dough does need something..maybe some
cream cheese it in to replace some of the water (my favorite ingredient) or cinnamon in the dough..

Keep us posted..

I think these would make great savory breadsticks with herbs
and cheese or small pieces of pepperoni...
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Old 11-29-2004, 12:03 PM   #19
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Bump. Has anyone else tried these or made breadsticks?
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Old 12-08-2007, 08:57 AM   #20
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Bump- has anyone experimented further with these?
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Old 03-20-2014, 03:38 PM   #21
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These look amazing!
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Old 03-20-2014, 05:19 PM   #22
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This a 10 year old post. Someone needs to re-try this!!!
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Old 03-20-2014, 05:58 PM   #23
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I might try this. I have a box of CQ but I can't stand the taste of it. I have made great Cinnamon rolls out of LC Food Corp's white bread flour. Seems like I can get that flour to work for so many things other than bread. LOL.
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Old 05-05-2014, 12:18 AM   #24
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Could you use anything other than Carbquick? Maybe almond flour? I am no baker, so I have no idea.

Thank you,
Mindy
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Old 05-05-2014, 12:58 PM   #25
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You would best the wheat/gluten content of CARB quick for the yeast to work on...almond flour is gluten free so no additional rise from yeast, at least that is what I have learned.
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