I'm on a bread making kick and I want to make tender, light, stay fresh longer bread. Arming with that along with a new cinnamon roll post about sugar being hydroscopic, I tweaked this recipe to make the roll. My husband loves them. They are tender, stays tender for days, even after being refrigerated. Here is what I did. I mixed 100g of each flour and water with 15g of instant yeast to make a sponge. I leave it in the frig or on the counter, depending on when I plan to make the dough, to let it do its thing, rise baby rise. :) I skipped the potato flour, the rest of the yeast amount and I traded the grape seed flour with a teaspoon of lecithin. My friend taught me this trick and seems to make sense. Eggs have lecithin and egg breads are always so tender. When I'm ready to make the rolls, I put the sponge in the mixing bowl, add all the dry ingredients, add the last bit of wet ingredients and follow the recipe. I brushed the rolled out dough with milk follow by sprinkling a cinnamon mixed with toasted pecans and some shredded coconut as filling. I like the toasted pecans texture and flavor. When I get the rolls into the pan, I put them into the frig overnight for the 2nd rising. I bake them in the morning, no need to bring it to room temperature, and everyone gets a treat. I do this starting Friday morning (sponge) to evening (1st rising and roll making) to bake on Saturday morning. Really nice to have a weekend treat.

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