How do I triple a recipe for cinnamon rolls, especially when it involves yeast? I want to use the right amount of yeast.
Just triple the amount of each ingredient, including the yeast. If you're doing a really long rise (like overnight or longer), you might not want to use as much yeast, but for a sweet dough, using 3x the original should be just fine.
Weight based measurements will be far more accurate than volume based measurements particularly wrt salt. So I would weigh all the ingredients of my original recipe and then triple them based on weight rather than volume.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I agree with the above answers. All I might add is this: when proofing dough, use a container that is more like 4X the size of a regular batch. You want to give more dough more room.
Please enter a valid email address.
Well played. You deserve a cookie.
Consider them debunked
10 Grilling Myths That Must Go Away
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)