Cajun French Quarter Rolls

by Heidi @ Food Doodles on March 2, 2011


I love to bake bread.  There’s something about kneading dough by hand and then watching it patiently to grow and come alive.  It amazes me every time.  I know so many people are afraid of yeast breads, but I’ve found there are a few things you can do to guarantee that your bread will turn out alright.  Of course there is a lot more to making good bread but these are just a few small tips that made a big difference for me, I hope they help you too. The first is, if you’re kneading by hand, keep kneading.  I’ve heard of over kneading bread, but I’ve never experienced it, and I kind of think it’s a product of machines kneading bread for us.   I doubt your arms will let you over knead.  You want to knead till you can look at the underside of your bread and not see little rips and tears in the gluten.  The underside should be really smooth. Second, is wait.  My kitchen seems to be a lot colder than the kitchens of most bread baking cookbook writers.  Don’t assume your bread is done rising at 2 hours because that’s what the book says.  You need to poke it about an inch into the dough and if it springs back just leave it be. The hole should very slowly fill in, or not fill in at all.  This means your bread has doubled(or for some recipes even tripled). Third, don’t rush your dough.  I made the mistake many times of putting my dough in a very warm place to rise to rush it along.  And it never tastes as good.  Patience leads to much better tasting bread.  I’m just a beginner and hopefully I’ll have more tips to share as I learn.  

Submitted to Yeastspotting

Leave a Comment

CommentLuv badge

{ 6 comments… read them below or add one }

1 Maryea @ Happy Healthy Mama March 2, 2011 at 7:04 pm

The Cajun spices make this so interesting! Thanks for the great tips. I’m new to the bread-making world and find it intimidating, but want to get better!


2 fooddoodles March 2, 2011 at 7:15 pm

It is very intimidating but the best way is to just jump in and learn as you go. I’ve made my fair share of mistakes and a lot of the time they still taste good even if they don’t look pretty 😀


3 Heather @ Get Healthy With Heather March 3, 2011 at 9:00 am

Wow those are beautiful! I love baking too, but haven’t made anything that pretty yet. I’m bookmarking this recipe, thanks for sharing!


4 fooddoodles March 3, 2011 at 9:07 am

Thank you! 😀


5 Lauren March 19, 2011 at 5:23 pm

These rolls are so pretty, I love the swirl of cajun spices! I’m taking baby steps with bread. I’ve been using the Artisan Bread in 5 Minutes a Day method. Soon I’ll launch off into other methods again! I’ll keep this recipe in mind.


6 Heidi @ Food Doodles March 20, 2011 at 8:45 am

I’ve been wanting to try that method actually 🙂 I’ve found the best way to learn especially with bread making is to just jump in. You’ll make mistakes but it gets easier fast 🙂


Previous post:

Next post: