Adding butter to dough

amother

OP ↓

Yesterday at 12:12 pm

supposed to add it last to let the dough form gluten first.

but when adding it should the dough be properly combined and smooth?

I find it so hard to get ti to absorb into the dough and I think I end up overmixing/kneading?

Amarante ↓

Yesterday at 1:00 pm

What kind of dough because different baked products have different instructions in terms of when and how butter is incorporated.

amother

↑ OP ↓

Yesterday at 1:09 pm

Amarante wrote:

What kind of dough because different baked products have different instructions in terms of when and how butter is incorporated.

yeast dough - for cinnamon rolls.

instructions are mixing till dough till it combines. then adding butter and kneading till smooth.

its smooth when mixed till combined.

what the diff between mixing till combined and kneading till smooth?

I dont see a diff.

↑ Amarante ↓

Yesterday at 1:16 pm

Maybe try another recipe because that one seems odd.

Generally a puff pastry like for a croissant has butter added to dough so that the butter isn’t fully incorporated but creates a flaky product as it melts while being baked but it is done in a very specific way.

Take a look at this recipe as the ones I have used either incorporate butter at the mixing stage or even use melted butter.

https://sallysbakingaddiction......olls/

amother

↑ OP ↓

Yesterday at 1:39 pm

Amarante wrote:

my recipe is with melted butter.

amother

↑ OP ↓

Yesterday at 1:40 pm

mix yeast, eggs, sugar then add flour with salt on top.
mix till combined
add butter and knead till smooth.

↑ Amarante ↓

Yesterday at 1:41 pm

amother OP wrote:

my recipe is with melted butter.

That is really a odd recipe as the ones I am familiar with that use melted butter essentially add with other liquid ingredients. For example melting butter with the milk and using it early on. 🤷‍♀️

Where dd you get it and did you ever have the finished product

amother

↑ OP ↓

Yesterday at 1:44 pm

Amarante wrote:

its made with einkorn flour.
have to mix by hand and then stretch and fold not to overwork the gluten

do you ever use it?

https://jovialfoods.com/recipe.....olls/

this is a similar recipe.
I tried this but it was even harder to incorporate butter.

doesnt butter need to be added last as it can prevent gluten forming?

↑ Amarante

Yesterday at 1:47 pm

amother OP wrote:

its made with einkorn flour.
have to mix by hand and then stretch and fold not to overwork the gluten

do you ever use it?

I use King Arthur flour 🤷‍♀️

Are recipes modified for this flour because of gluten content?

I use bread flour, pastry flour or AP flour based on recipe because of different gluten levels.

amother

↑ OP

Yesterday at 1:47 pm

butter can prevent gluten from forming by coating the proteins in flour that are responsible for gluten development. This coating prevents the gluten proteins from sticking together, which slows down the gluten-forming process and results in shorter gluten chains.
For this reason, fats like butter are often added later in the mixing process for rich breads like brioche, so that the gluten network has time to develop and ensure the final product's structure.