The Thread Cutting Method: Rahul's Genius Solution to Squashed Buns

Rahul's insight—"I always use a thread so I'm hoping that will give me a nice sharp clean cut. It doesn't squash them down, which can happen when you use a knife"—reveals a simple but brilliant technique for slicing delicate yeasted doughs. After the second rise, Chelsea bun dough is soft, puffy, and full of air. A knife blade, no matter how sharp, compresses the dough as it cuts through, squashing the spiral and creating uneven buns. Unflavored dental floss or strong thread solves this completely. Slide the thread under the log, cross the ends over the top, and pull firmly in opposite directions. The thread slices cleanly through without any downward pressure, maintaining the round shape and preserving the beautiful spiral pattern. This technique works for any soft rolled dough—cinnamon rolls, rugelach, or savory pinwheels. The result is professional-looking buns with intact spirals and even rises. It's the kind of technique that seems obvious once you know it but makes an enormous difference in final presentation.