How do I triple a recipe for cinnamon rolls, especially when it involves yeast? I want to use the right amount of yeast.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.