Sweet roll dough - tough and dry

[Miss Marple]

Sigh! I have had several batches come out perfectly recently, but the batch this morning is heavy, dry, and stiff. It's almost as if I added too much flour. I guess I might have done that...but is there a "save" for this dough?

 

Can I make something else out of it (it was going to be a batch of cinnamon rolls)? Is there a way to soften it up?

[Orthodox6]

Although it is not a pastry dough, perhaps you could try rolling the dough until it is thin. Cut into squares. Top each square with butter, cinnamon, sugar -- as if you still were making the intended cinnamon rolls. Fold each square into a triangle. Pinch together the edges. Bake.

 

My mother would do this with leftover pie crust and call it "sugar pies".

[dbmamaz]

try adding more liquid and beat it again and rise it again. it could be the weather, it could be a different brand of margarine, or something you measured wrong. are you sure you didnt miss the eggs, for example? or the oil/butter?

[Miss Marple]

try adding more liquid and beat it again and rise it again. it could be the weather, it could be a different brand of margarine, or something you measured wrong. are you sure you didnt miss the eggs, for example? or the oil/butter?

 

No, everything else was fine. I have eggshells in the sink, the end of a stick of butter, and a measuring cup with milk residue. If I were to bet on it, I'd bet I added an extra cup of flour.

 

I rolled a chunk of it as thin as possible - 1/4 inch was as thin as I could get - topped it with butter and added some lemon curd. It was quite good. So I know the dough *tastes* good, it just is a much heavier texture. I have another batch of dough in the bread machine which hopefully will work for cinnamon rolls :)