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polly

butter question: soft v. melted

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I recently made some cinnamon and cardamom rolls from Tessa Kiros' book 'Falling cloudberries' and they were fabulous.

The recipe called for soft butter to be beaten with sugar but i melted my butter instead.

The rolls were really tender and i was very happy with them but I am wondering what likely difference in texture would there be using soft butter in a sweet bread dough and melted butter.

Much?, any?

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Why don't you cut the batch in half, make them both ways, and find out?

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I recently made some cinnamon and cardamom rolls from Tessa Kiros' book 'Falling cloudberries' and they were fabulous.

The recipe called for soft butter to be beaten with sugar but i melted my butter instead.

The rolls were really tender and i was very happy with them but I am wondering what likely difference in texture would there be using soft butter in a sweet bread dough and melted butter.

Much?, any?

if these are yeasted or have the addition of a chemical leavener, the difference in the butter won't be as noticeable as if you were relying on air beaten into the butter during creaming with the sugar (like in a classic pound cake that relies on mechanical leavening)

the difference might just be lighter rolls had you used the softened butter rather than melted.

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Thanks for that answer alanamoana.

They are yeasted rolls and maybe that's why they worked so well even though i melted the butter.

nibor, your suggestion is of course an eminently practical and rational one.

Seeing as i have already made them with melted butter though, I will make the next batch with softened butter and compare (bit less fiddling than splitting the dough)

Thanks again all

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It also makes a difference when the butter is being added. Do we think that cold, soft or melted butter can make a difference in brioche?

So I would have to ask the percentage of butter in the recipe and when its added. If you are adding it at the beginning with the water I would reccomend melting it, if you add it at the end and there is a high percent I would reccomend that you keep it homogenized.

but then you are whipping it wiith sugar, so that doesn't really make much sense to me.

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