Cinnamon Rolls: Can I substitute margarine for shortening in the dough?!


Question: I was going to bake cinn rolls today, but as always I find my shortening isn't very fresh. I don't use shortening very often, so then if I go to use it for baking it is usually old. I want it to be fresh, as it will make the dough and rolls end up tasting weird. So, can I substitute margarine for the shortening in the dough?


Answers: I was going to bake cinn rolls today, but as always I find my shortening isn't very fresh. I don't use shortening very often, so then if I go to use it for baking it is usually old. I want it to be fresh, as it will make the dough and rolls end up tasting weird. So, can I substitute margarine for the shortening in the dough?

You can,but margerine is made of water and oil,it will change the consistancy of the dough.The shortening is used to "shorten"protien strands in the dough.Use cooking oil like corn oil.Has the same effect.

yes stick butter

I agree with Christopher, really cold unsalted stick butter

When I have used margarine in the past it tended to cause darkening or even burning on the bottom.

what makes you think your shortening won't work..!!?
BUT YES margarine will do just fine ( it has some color)
next time get some lard much better 'no refigeration needed'..
It is the original shortning..

Shortening doesn't go bad that quick. I don't think i would use margarine though. the melting points of the two things are different. Margarine stays suspended longer without melting or burning. So unless your shortening has a really fowl smell it is good to use.





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