Salt Dough Recipe
This is the basic Salt Dough Recipe and can be used to make any of your Salt Dough creations. You can purchase these cheap supplies from Family Dollar, Wal-Mart, and other stores. Make fun shapes with Foose's Cookie Cutters, best I've found on the net. Look for their link in the "Where To Get Crafting Supplies" page. They have just about any kind of cutter you can imagine and sell kits to make your own. I've always had fast friendly service and shipping. I am not affiliated with them but highly recommend their cutters.
Here are the supplies you'll need to make the Mini Cinni Bun:
2 cups All Purpose Flour
1 cup regular Table Salt
1 cup water
Ground Cinnamon
Wax Paper
Aluminum Foil
Measuring Cup
Large Mixing Bowl
Cookie Sheet
Gloves (if desired)
This recipe will make 40 to 50 - 1" mini cinni buns. Cut recipe in half if smaller amount is desired. Working with salt dough dries your hands, so either keep hands rinsed frequently or wear gloves. Start by mixing flour and salt together in large mixing bowl, slowly adding water and stirring well. After mix is blended, knead dough with hands for 2-3 minutes and form into a ball. Spread 2 - 18" pieces of wax paper on your work area, over lapping them about 2" lengthwise. Sprinkle lightly with the ground cinnamon in one area of the paper. Keep cinnamon handy as you will sprinkle more later. Next, start pinching off enough dough to make a 1" ball. Roll in palm of hands to form a nice ball and set aside on a clean area of your wax paper. Work with your dough making the balls quickly so the dough doesn't start to dry. Taking a ball in the palms of your hands, start rolling forward and backwards to form a long strip of dough. The dough strips should be about 1/2" in diameter and at least the length of the width of your palm. I like to make mine a little longer, about 4" to 5" long. Set the strip aside in another clear area of your wax paper. After all strips are formed, line your cookie sheet with the foil. Preheat oven to 250 degree. Take a strip of dough and gently roll it in the sprinkled cinnamon on your wax paper. Make sure it keeps it's rounded shape. Starting with larger end of salt dough strip, roll strip into a mini cinni bun. Press the smaller end slightly into the strip so that it stays closed. Place the mini cinni bun on the cookie sheet. When all mini cinni buns are rolled place cookie sheet in oven leaving door ajar. Dough drying times vary depending on ovens and altitudes, but should be dry in about an hour. Turn buns every 2-3 minutes for the first 30 minutes, then every 3-5 till dry. When buns are dry they will be very hard and will turn a lighter color. You can also air dry your buns for 2-3 days. If using this method turn them every 15 minutes for the first 2 hours. Then turn twice a day for the remaining drying time. Always make sure your salt dough creations are dry before before doing any wax dipping or painting, else they can grow mold! If ever in doubt, give more drying time in your over or more air drying time. It's faster to dry your creations in the oven but if they try to curl or bubble, lower heat and turn more frequently, but ALWAYS leave the door ajar! The thicker your creation the more drying time it will require with either method. A good example would be Christmas ornaments or figurine What-nots, oh, but that's another e-Class! Use this recipe with the online e-Class.
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