Happy Monday! I have exciting stuff for you today!

Red Star Yeast recently released their newest product: PLATINUM Superior Baking Yeast!

And I am here to tell you that it is fantastic! It’s easy, easy, easy to use and has dough strengtheners in it which increases the oven spring. The oven spring is what sold me on it. This altitude I’m at is so tricky sometimes and lately all my yeast projects have risen fine but then collapsed in once I put them in the oven – I am happy to report that these cinnamon rolls sprung up like they’re supposed to! Yay!

The other thing that caught my attention about Platinum is that it’s particularly effective in making whole grain recipes light and larger in volume. If you’ve ever made a whole grain recipe at home you know that they can be a bit heavy but not with Platinum! Check out this video for more info on Platinum!

These cinnamon rolls, which also come from Red Star Yeast, are gooey and delicious and made a great weekend breakfast. I made a quick icing with some powdered sugar, heavy cream, and vanilla bean paste because cinnamon rolls just aren’t cinnamon rolls without an icing on top.

And the giveaway?!

Red Star Yeast wants to give one of you an opportunity to try out new Platinum! Enter below to win their VIP package. The winner will also be entered into a drawing with the winners from other participating blogs to win a Platinum Kitchenaid mixer! Get excited!

(Giveaway only open to US. Ends on September 27 at midnight.)

a Rafflecopter giveaway

One year ago: Rosemary Ranch Chicken Kabobs
Two years ago: Roasted Spaghetti Squash

Cinnamon Rolls
For the dough:
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter or shortening
  • 1 egg
  • 3 1/4 - 3 3/4 cups bread flour
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 1/4 teaspoon Red Star Platinum Superior Baking Yeast
For the filling:
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter softened
To make the dough:
  1. In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar and salt; mix well.
  2. In saucepan, heat milk, water and butter (or shortening) until warm. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
To prepare filling:
  1. Combine brown sugar, granulated sugar, and cinnamon; set aside.
  2. Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Spread with softened butter. Sprinkle Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching. Bake at 375F for 20 to 25 minutes until golden brown. Remove from pan; cool.

I was sent samples of Red Star Yeast Platinum for this post. 



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