Hi Kerry I think John Kirkwood did some crusty rolls in the oven ages ago and I made them - they turned out well. I love that you share normal times in the kitchen which makes you so relatable and great to spend time with! Thank you for making it fun☘️🇬🇧🥰🥰
Hi Kerry, Firstly, don't ever change the format of your videos I love that you try things for the first time on here and then advise us how we can fix it, or what you would do differently next time. I have learned a lot from you since finding your channel a short while ago. I wouldn’t have learned so much from an edited video. It's great you keep it real and authentic. I wish I had found your channel earlier, before having my radio/chemotherapy and then I could have enjoyed some of your recipes. This is another one or my 'Kerry' playlist for when I'm back to 'normal'. I remember years ago, my maternal grandmother's favourite treat from the local bakers shop was what they called a 'Hard Bake', which were crusty and crunchy on the outside and pillowy soft on the inside. She used to just spread them with butter and they were totally delicious. I wonder if this recipe is for the same sort of thing 🤔. Thank you for all you do. 👍💖
Morning Kerry, I've sent you a whatsapp of a delicious "mortons" roll recipe, which was one of the first things i made in my air fryer oven. Practice makes perfect, and what I like is you are showing that you are human and you can't always get a recipe right first time round. At least they were edible, and you didn't waste your money, time & ingredients. See you on the next one xxx Jacs 💚❤️
I love your willingness to try the basics. Bread is something we all should in theory be able to make, but it does take some practice to get your own appliances and kitchen in synch. No matter, the achievement of having made the freshest bread is huge, and a real pleasure. (Some of the best bread I ever had was lemon and thyme from an island bakery in greece. )
I frequently make a loaf in my ninja 15 in 1 using the recipe from the book which came with it. It means that I can also prove it in there. I recently also tried a Brioche loaf from the same booklet and it was the best I've ever tasted and so big that I was able to make a bread and butter pudding with the leftovers. Dan Lepard's book of no knead bread is amazing by the way. Have tried lots of his recipes over the years.
Aw bless you for giving it a go Kerry . The only rolls ive made i got the recipe off Jenny can cooks channel. They were a no knead recipe really easy and lovely and crispy. Not sure how theyd work in the air fryer though i havent tried it but it might be worth you trying that recipe and seeing if it works better. Those rolls still looked tasty though :)
Ok here's the recipe I use in my Cosori duel blaze its a brioche style roll. I've never had a problem and its really easy. If you have a Kmix or a mixer with a dough hook all the better. Tip all the ingredients into the mixer... ingredients: 1 egg 2.5 tbp sugar 2 tsp instant yeast 1 cup of milk ¼ cup of melted butter ( not hot) - you can substitute with oil but its not as tasty 3 cup of strong white flour ( aprox. 405 g) ¼ tsp salt ---- Mix in mixer with dough hook till smooth and no longer sticking to sides. Put shower cap or plastic film over the mixer pan and leave to proof in a warm area till double the size ( about 1 hr) Tip out of pan and flatten to remove big bubbles don't add excessive amounts of flour the mixture shouldn't be sticky ( cut into 12 pieces about 60g each) form into balls by cupping hand (like a cage) over the top and rolling on worktop - fingers and heel of hand in contact with worktop - the dough forms a nice ball rolling around inside your hand cage. Put onto an oiled air frier crisper plate in pan ( I keep the crisper plate in but I have air frier greaseproof papers to fit on the plate that have holes already cut into them (cheap Amazon) - it helps with removing the rolls and allows bottoms to cook letting air to be in contact with bottom of the rolls. You can make your own with a hole punch 😵💫 - beats basket weaving !! ) the pan fits in about 9 pieces. Don't overcrowd. Cover pan with oiled cling-wrap loosely and leave in warm place - or just push the pan back into the air frier no cling wrap, ( - but leaving it in a controlled space you can keep an eye on the process) Proof for 20 minutes. The remaining rolls (that can't fit in the pan) can be stalled in their proofing by moving to a cooler place covered with oiled cling wrap or fridge taking them out to finish proofing when you've finished cooking the others. When rolls are proofed remove cling wrap - brush with milk or egg-wash and air fry on bake ( 160 or 150) for 10 minutes or until you like the colour. Remove and cool on wire rack.
Well done you for giving it a go and showing we don’t always get it right first time but practice makes perfect. You always make me smile which isn’t a bad thing 😊
great effort this is a enriched dough you made. which you normally make soft dinner rolls with or sweetened buns . I make a lot of bread and crusty rolls in my casori with a stranded bread recipe, bake at 200 c for 8 mins then flip and 200c for 2 mins. with all air fryer bread it will go soft as it cools but just dampen the top and heat at the highest heat for 2 mins. Good luck with your next batch.
To be fair Kerry they looked really nice..reminded me of a scone so when you were trying it I was imagining jam and cream on it 😊. I’ve never made bread rolls but I think there were too many together in the basket so they couldn’t expand before cooking and were small , but they honestly did look good. I’m glad you don’t test the recipes before filming as it shows the true results when the recipe is completed.
Well done Kerry, for a first go you did well. I have made rolls a long time ago and they are not easy to get right in my view but it is possible. I think the oven style air fryer would be better, I bake my loaves in one of those, think you have a Cosori one? I would spread them out on a flour baking tray which fits your fryer cover and leave to rise to a " good " rise but not over risen. I would tend to bake on 180 or even 200 for around 10 minutes to avoid any drying out but crisping the tops. The baking tray they are on should be fine to cook the underside without flipping, it works for my loaves. I love the airy interior you achieved, you may not have been satisfied but anyone you gave to eat those would say they were fab! as would I !
I hate making bread, so I bought a bread maker a long time ago, and love it , i make granary loaves on the doe setting, but i bake them in the oven its a better result than baking in the bread maker. you should have lined the basket with baking paper or a silicone sheet.
The recipe seems fine, just the size and crowding is the problem but like you say, this is a test, and it's not easy trying to work out the cooking time converting from oven to air fryer. They do look tasty though, good enough for me.
I think about an inch apart is fine. As far as I know the rolls should end up stuck together and come out as a block. You just tear them apart when they're cool. A while ago I was watching French Sticks being made by Julia Childs. For crustiness I believe she used a pan of water whilst baking, but she was adamant you should also use a water sprayer and quickly open the oven door and mist the bread a couple of times as well. It should be easy when using an air fryer.
Hi kerry hope your christmas was good. And happy new year to all your family. Perhaps there were too many in air fryerxx but thet did look ok.Crusty rolls are my favourite
Hi Kerry John Kirkwood has a brilliant recipe for Sourdough dinner rolls I've made them a lot the best rolls I've ever eaten soft and wonderful though I leave the sugar out as I don't like sweetened bread and I can taste it if it's added lol you should try sourdough it's a learning curve but not too difficult when you get to grips with it and it's better for your gut health :)
I've done crusty rolls in a Tefal Optigrill+ using the cake tray 6 at a time, I've always found I have better bread/rolls if I've had a bad day at work kneading the dough really gets shot of the stress! Rolls do not work in a Tefal Actifry as the stirring paddle will mush them all together.
At least they’re still edible Kerry, love how you have a go, as someone said maybe too many at once. I’ll have a go when I’m mobile, had a bad fall into the dishwasher door I’d left open !! Idiot 😂 won’t do that again. Keep cooking ❤
i think the problem was the air could not reach underneath because the rolls spread out and blocked circulationm so you basically grilled the rolls instead of baking them
I'm not a baking expert by any means but from what i just watched i think you've nailed the recipe but just need to tweak the process. e.g. a) In the Cosori with its lower element i was surpised to see the underside the way they were, perhaps a setting you used in the Cosori had turned off the lower element? b) The spacing and size of the initial dough balls almost certainly had an effect on the outcome... almost looked like Jewish Challah bread when you were finished :) c) Maybe put the dough balls on parchment or baking paper so they don't stick to the basket. I for one love that you share your not so perfect attempts, highlights issues that people like me can avoid when i try to replicate your videos :)
Thanks a mil George I appreciate that very much😀👍💕 I was expecting the bottoms to be cooked so you might be right re the bottom element - will try and figure out if I inadvertently switched it off!
bread, rolls Prep Time 10 minutes minutes Cook Time 8 minutes minutes Servings 8 rolls Ingredients 3 g dry active yeast 450 g strong white bread flour 3 g sugar 30 g softened butter 3 g salt 1 medium egg 250 ml water Instructions Combine together the flour, sugar, yeast and salt. Whisk the egg. Combine the egg, with water and softened butter. Combine together all of the wet and dry ingredients. Mix the dough in the bowl. Pour the dough onto a floured surface and knead for around 5 minutes, until you have a lovely smooth dough that is mixed thoroughly. Divide the dough into 8 rolls for a sandwich size. If you’re looking to serve with something else, perhaps a soup, or with a tasty dinner, then you can divide the dough into 12 or even 16. Place your rolls onto a greased baking sheet or your air fryer drawer. Allow to prove at 40C for 20-25 minutes. Once the rolls have doubled in size then they are ready. Air fry the rolls at 210C for 6-8 minutes. Check at 6 minutes and if they're not as brown as you want, then just give them another 1-2 minutes.
I always had trouble making rolls. Bread is easy as I use the bread maker but I never could get the baking part right for rolls. I prefer soft rolls but.... I followed baking on a budget milk rolls but I made the dough and 1st rise in the bread maker then divided into 8 and put into a floured tray into my hysapientia 24 ltr oven for 1 hour to rise. I baked them at 140C for 8 minutes and they were prefect - I have done the rise in the microwave (off) with a bowl of hot water so the steam adds a little heat which can speed up the rise a little. I think what went 'wrong' in your ones was you left the water in basket when you were baking them and you flipped them but upped the temp (if anything I'd have lowered the temp) also when you turned the dough out the bowl after the 1st rise you did not knock the air out enough and then cut it into too small portions I think brushing the top with milk will give a slight glaze, egg will make a slightly harder crust and dusting with flour gives a softer crust as I always go with when experimenting, if it's edible it's a win, just has room for improvement (if they go really wrong they get broken up and put in freezer for when we make bread pudding ;) )
oh and the good thing is, it's only a hop, skip and jump from rolls to hot cross buns (or fruit tea buns, same thing just not at easter LOL) those you can toast LOL.
Fantastic comment, we learn from our mistakes! Thanks so much for that - I've screenshot your comment for further ref when I go back to try again - I agree on all your points😀👍 your second comment is fab too - once I crack rolls, they'll be next!! 👋🤓💕💕
Do you still use the the cooker airvryer , . How do you find that compares . Maybe needed a bit longer as extra in there m they looked good . I as a rule just pop my rolls back in a warm oven for just a few mins to heat through . Maybe worth a try for you . It makes them really fresh again . I find ,
I confess I gave my Ninja air fryer away to my grandson who has just moved into his own flat. I couldn't get the results I've been used to. Now I batch bake cakes, bread and pies then freeze to try to cut down on the expense of using a regular oven. Sorry this recipe is a bit long, and it's in old measurements: 1lb bread flour. You can use all purpose plain flour but I prefer stronger gluten content. Generous tablespoon of yeast in some warm milk, two tablespoons oil, teaspoon salt, and then around seven ounces of cold potatoes mashed up. Whatever herbs you want. Half and half of milk and water to mix - add that gradually. You'll want the dough a bit sticky but not too much. You shouldn't need to use a lot of flour when you're kneading it because too much upsets the balance of the recipe. I use my mixer because I'm old - weak hands. :) Knead for ten minutes then leave to rest as per regular bread recipes. Hot oven 200c, for around 15-20 minutes. This bread is soft and very tasty. I even make regular loaves using this recipe because they will crust up on their longer baking time. Try heavily flouring the bottom of the drawers to prevent sticking, and, some brands of flour are more absorbent than others, so always add liquid gradually to end up with the right consistency. Finally, as long as it tastes good who cares about what it looks like. :)
They need to be bigger you can't get many sausages in one of those 😅 less in the oven also what about cinnamon and dried fruit buns not too different 😀👍🤣👍👍
Recipe 2 200g milk slightly warm 2 tsp instant yeast 280g strong white bread flour ½ tsp salt 45g melted butter ---- egg wash ---- melted butter to brush ----- In mixer with dough hook Add yeast to milk and stir. Put flour and salt into mixer bowl and mix with dough hook for a couple of minutes. Mix in the yeast and milk mixture and slowly increase the speed of the mixer ( with dough hook) and kneed for 3 minutes. Add more flour - only a sprinkle if needed. Mix till dough pulls away from sides of bowl and looks a little smoother. Turn down speed and add melted butter to incorporate then increase again to medium speed - kneed for 3 mins. Remove dough hook and cover bowl with shower cap or cling wrap. Leave to proof till double in size aprox 2 hrs depends on room temp.. Knock out large air bubbles. Don't overdo the flour on the worktop. Cut into 9 pieces, Roll into balls ( see below). Place on greased crisper plate inside air frier ( or if using greaseproof air frier papers with holes - it stops the dough from sagging through the larger holes in the crisper plate ) leave to proof again ( covered) 45 mins to 1 hr. When proofed - Brush with egg wash . Air fry on bake 150degrees 10 mins. When cooked brush with a little melted butter to glaze.
I usually by the part baked crusty rolls Kerry so never tried to make them from scratch,they still look tasty even tho you weren't happy with them,I've tried a couple of other recipes on this channel with success so maybe this would be all right ua-cam.com/video/-MvQmSEInBs/v-deo.html
Near the end where the recipe usually is on the vlog, I had a text box saying I'm not leaving a detailed recipe here because I had messed up the method. I can leave an ingredients list in the comments section if you want me to, but the rest of it (ie method) I will omit for obvious reasons😄👍 I will try again thou💪😀💕
Hi Kerry I think John Kirkwood did some crusty rolls in the oven ages ago and I made them - they turned out well. I love that you share normal times in the kitchen which makes you so relatable and great to spend time with! Thank you for making it fun☘️🇬🇧🥰🥰
Hi Kerry, PLease don't be down about it. I've had fails that even the dog wouldn't eat, heeeeee. Thanks for giving it a go for us.
Hi Kerry, Firstly, don't ever change the format of your videos I love that you try things for the first time on here and then advise us how we can fix it, or what you would do differently next time. I have learned a lot from you since finding your channel a short while ago. I wouldn’t have learned so much from an edited video. It's great you keep it real and authentic. I wish I had found your channel earlier, before having my radio/chemotherapy and then I could have enjoyed some of your recipes. This is another one or my 'Kerry' playlist for when I'm back to 'normal'.
I remember years ago, my maternal grandmother's favourite treat from the local bakers shop was what they called a 'Hard Bake', which were crusty and crunchy on the outside and pillowy soft on the inside. She used to just spread them with butter and they were totally delicious. I wonder if this recipe is for the same sort of thing 🤔.
Thank you for all you do. 👍💖
Morning Kerry, I've sent you a whatsapp of a delicious "mortons" roll recipe, which was one of the first things i made in my air fryer oven. Practice makes perfect, and what I like is you are showing that you are human and you can't always get a recipe right first time round. At least they were edible, and you didn't waste your money, time & ingredients. See you on the next one xxx Jacs 💚❤️
Thank you Kerry
I love your willingness to try the basics. Bread is something we all should in theory be able to make, but it does take some practice to get your own appliances and kitchen in synch. No matter, the achievement of having made the freshest bread is huge, and a real pleasure.
(Some of the best bread I ever had was lemon and thyme from an island bakery in greece. )
I frequently make a loaf in my ninja 15 in 1 using the recipe from the book which came with it. It means that I can also prove it in there. I recently also tried a Brioche loaf from the same booklet and it was the best I've ever tasted and so big that I was able to make a bread and butter pudding with the leftovers.
Dan Lepard's book of no knead bread is amazing by the way. Have tried lots of his recipes over the years.
Aw bless you for giving it a go Kerry . The only rolls ive made i got the recipe off Jenny can cooks channel. They were a no knead recipe really easy and lovely and crispy. Not sure how theyd work in the air fryer though i havent tried it but it might be worth you trying that recipe and seeing if it works better. Those rolls still looked tasty though :)
Ok here's the recipe I use in my Cosori duel blaze its a brioche style roll. I've never had a problem and its really easy.
If you have a Kmix or a mixer with a dough hook all the better. Tip all the ingredients into the mixer...
ingredients:
1 egg
2.5 tbp sugar
2 tsp instant yeast
1 cup of milk
¼ cup of melted butter ( not hot) - you can substitute with oil but its not as tasty
3 cup of strong white flour ( aprox. 405 g)
¼ tsp salt
----
Mix in mixer with dough hook till smooth and no longer sticking to sides. Put shower cap or plastic film over the mixer pan and leave to proof in a warm area till double the size ( about 1 hr)
Tip out of pan and flatten to remove big bubbles don't add excessive amounts of flour the mixture shouldn't be sticky ( cut into 12 pieces about 60g each) form into balls by cupping hand (like a cage) over the top and rolling on worktop - fingers and heel of hand in contact with worktop - the dough forms a nice ball rolling around inside your hand cage.
Put onto an oiled air frier crisper plate in pan ( I keep the crisper plate in but I have air frier greaseproof papers to fit on the plate that have holes already cut into them (cheap Amazon) - it helps with removing the rolls and allows bottoms to cook letting air to be in contact with bottom of the rolls. You can make your own with a hole punch 😵💫 - beats basket weaving !! ) the pan fits in about 9 pieces. Don't overcrowd.
Cover pan with oiled cling-wrap loosely and leave in warm place - or just push the pan back into the air frier no cling wrap, ( - but leaving it in a controlled space you can keep an eye on the process) Proof for 20 minutes. The remaining rolls (that can't fit in the pan) can be stalled in their proofing by moving to a cooler place covered with oiled cling wrap or fridge taking them out to finish proofing when you've finished cooking the others.
When rolls are proofed remove cling wrap - brush with milk or egg-wash and air fry on bake ( 160 or 150) for 10 minutes or until you like the colour.
Remove and cool on wire rack.
We love over baked dark bread
Well done you for giving it a go and showing we don’t always get it right first time but practice makes perfect.
You always make me smile which isn’t a bad thing 😊
Mmm they look scrumptious, and very budget - friendly too. Great with a bowl of home- made soup.
Thank you😀💕 yes! Very good with soup, anything to soften the overdone bits 😜😄
Well done Kerry they did look lovely still just like you said a bit overcrowded, I love that you show things as they are though
Thank you Tina😀💕definitely need to crack rolls!😄
I am sure you will 😊
great effort this is a enriched dough you made. which you normally make soft dinner rolls with or sweetened buns . I make a lot of bread and crusty rolls in my casori with a stranded bread recipe, bake at 200 c for 8 mins then flip and 200c for 2 mins. with all air fryer bread it will go soft as it cools but just dampen the top and heat at the highest heat for 2 mins. Good luck with your next batch.
To be fair Kerry they looked really nice..reminded me of a scone so when you were trying it I was imagining jam and cream on it 😊.
I’ve never made bread rolls but I think there were too many together in the basket so they couldn’t expand before cooking and were small , but they honestly did look good. I’m glad you don’t test the recipes before filming as it shows the true results when the recipe is completed.
Well done Kerry, for a first go you did well. I have made rolls a long time ago and they are not easy to get right in my view but it is possible. I think the oven style air fryer would be better, I bake my loaves in one of those, think you have a Cosori one? I would spread them out on a flour baking tray which fits your fryer cover and leave to rise to a " good " rise but not over risen. I would tend to bake on 180 or even 200 for around 10 minutes to avoid any drying out but crisping the tops. The baking tray they are on should be fine to cook the underside without flipping, it works for my loaves. I love the airy interior you achieved, you may not have been satisfied but anyone you gave to eat those would say they were fab! as would I !
I hate making bread, so I bought a bread maker a long time ago, and love it , i make granary loaves on the doe setting, but i bake them in the oven its a better result than baking in the bread maker. you should have lined the basket with baking paper or a silicone sheet.
The recipe seems fine, just the size and crowding is the problem but like you say, this is a test, and it's not easy trying to work out the cooking time converting from oven to air fryer. They do look tasty though, good enough for me.
Aww thank you Eve😀💕 agree on all points😜 back to the drawing board as they say
I think about an inch apart is fine. As far as I know the rolls should end up stuck together and come out as a block. You just tear them apart when they're cool. A while ago I was watching French Sticks being made by Julia Childs. For crustiness I believe she used a pan of water whilst baking, but she was adamant you should also use a water sprayer and quickly open the oven door and mist the bread a couple of times as well. It should be easy when using an air fryer.
Hi kerry hope your christmas was good. And happy new year to all your family. Perhaps there were too many in air fryerxx but thet did look ok.Crusty rolls are my favourite
Put them on baking paper, space further apart, bake at 160°.
Hi Kerry John Kirkwood has a brilliant recipe for Sourdough dinner rolls I've made them a lot the best rolls I've ever eaten soft and wonderful though I leave the sugar out as I don't like sweetened bread and I can taste it if it's added lol you should try sourdough it's a learning curve but not too difficult when you get to grips with it and it's better for your gut health :)
I've done crusty rolls in a Tefal Optigrill+ using the cake tray 6 at a time, I've always found I have better bread/rolls if I've had a bad day at work kneading the dough really gets shot of the stress! Rolls do not work in a Tefal Actifry as the stirring paddle will mush them all together.
If I freeze t
Rolls I cut them In half from frozen toast lightly one side then turn over add cheese and the grill perfect I. Our opinion haha
At least they’re still edible Kerry, love how you have a go, as someone said maybe too many at once. I’ll have a go when I’m mobile, had a bad fall into the dishwasher door I’d left open !! Idiot 😂 won’t do that again. Keep cooking ❤
i think the problem was the air could not reach underneath because the rolls spread out and blocked circulationm so you basically grilled the rolls instead of baking them
Good point, inside was good but overall too overcrowded 🤓👍💕
Totally agree, need to put less rolls into the air fryer.
I'm not a baking expert by any means but from what i just watched i think you've nailed the recipe but just need to tweak the process.
e.g.
a) In the Cosori with its lower element i was surpised to see the underside the way they were, perhaps a setting you used in the Cosori had turned off the lower element?
b) The spacing and size of the initial dough balls almost certainly had an effect on the outcome... almost looked like Jewish Challah bread when you were finished :)
c) Maybe put the dough balls on parchment or baking paper so they don't stick to the basket.
I for one love that you share your not so perfect attempts, highlights issues that people like me can avoid when i try to replicate your videos :)
Thanks a mil George I appreciate that very much😀👍💕 I was expecting the bottoms to be cooked so you might be right re the bottom element - will try and figure out if I inadvertently switched it off!
Brilliant
Thank you☺️💕
bread, rolls
Prep Time 10 minutes minutes
Cook Time 8 minutes minutes
Servings 8 rolls
Ingredients
3 g dry active yeast
450 g strong white bread flour
3 g sugar
30 g softened butter
3 g salt
1 medium egg
250 ml water
Instructions
Combine together the flour, sugar, yeast and salt.
Whisk the egg.
Combine the egg, with water and softened butter.
Combine together all of the wet and dry ingredients.
Mix the dough in the bowl.
Pour the dough onto a floured surface and knead for around 5 minutes, until you have a lovely smooth dough that is mixed thoroughly.
Divide the dough into 8 rolls for a sandwich size.
If you’re looking to serve with something else, perhaps a soup, or with a tasty dinner, then you can divide the dough into 12 or even 16.
Place your rolls onto a greased baking sheet or your air fryer drawer.
Allow to prove at 40C for 20-25 minutes.
Once the rolls have doubled in size then they are ready.
Air fry the rolls at 210C for 6-8 minutes. Check at 6 minutes and if they're not as brown as you want, then just give them another 1-2 minutes.
Hi Kerry they look ok Cheryl from What's for Tea channel has a crusty roll recipe 🌹🐈Xxxx
Looks promising, just needs some fine tuning 👍
Definitely thanks Mark😀👍will have another go soon👌
I always had trouble making rolls. Bread is easy as I use the bread maker but I never could get the baking part right for rolls. I prefer soft rolls but.... I followed baking on a budget milk rolls but I made the dough and 1st rise in the bread maker then divided into 8 and put into a floured tray into my hysapientia 24 ltr oven for 1 hour to rise. I baked them at 140C for 8 minutes and they were prefect - I have done the rise in the microwave (off) with a bowl of hot water so the steam adds a little heat which can speed up the rise a little.
I think what went 'wrong' in your ones was you left the water in basket when you were baking them and you flipped them but upped the temp (if anything I'd have lowered the temp)
also when you turned the dough out the bowl after the 1st rise you did not knock the air out enough and then cut it into too small portions
I think brushing the top with milk will give a slight glaze, egg will make a slightly harder crust and dusting with flour gives a softer crust
as I always go with when experimenting, if it's edible it's a win, just has room for improvement (if they go really wrong they get broken up and put in freezer for when we make bread pudding ;) )
oh and the good thing is, it's only a hop, skip and jump from rolls to hot cross buns (or fruit tea buns, same thing just not at easter LOL)
those you can toast LOL.
Fantastic comment, we learn from our mistakes! Thanks so much for that - I've screenshot your comment for further ref when I go back to try again - I agree on all your points😀👍 your second comment is fab too - once I crack rolls, they'll be next!! 👋🤓💕💕
Cut in half add cheese and grill yummy
Nice
Cheers!😀👍
Do you still use the the cooker airvryer , . How do you find that compares . Maybe needed a bit longer as extra in there m they looked good . I as a rule just pop my rolls back in a warm oven for just a few mins to heat through . Maybe worth a try for you . It makes them really fresh again . I find ,
Dough loves to make friends with it's neighbours and you need to maybe chill it first
I love this, thank you Mike 😀👍💕
I confess I gave my Ninja air fryer away to my grandson who has just moved into his own flat. I couldn't get the results I've been used to. Now I batch bake cakes, bread and pies then freeze to try to
cut down on the expense of using a regular oven.
Sorry this recipe is a bit long, and it's in old measurements:
1lb bread flour. You can use all purpose plain flour but I prefer stronger gluten content. Generous tablespoon of yeast in some warm milk, two tablespoons oil, teaspoon salt, and then around seven ounces of cold potatoes mashed up. Whatever herbs you want. Half and half of milk and water to mix - add that gradually.
You'll want the dough a bit sticky but not too much. You shouldn't need to use a lot of flour when you're kneading it because too much upsets the balance of the recipe.
I use my mixer because I'm old - weak hands. :) Knead for ten minutes then leave to rest as per regular bread recipes. Hot oven 200c, for around 15-20 minutes. This bread is soft and very tasty. I even make regular loaves using this recipe because they will crust up on their longer baking time.
Try heavily flouring the bottom of the drawers to prevent sticking, and, some brands of flour are more absorbent than others, so always add liquid gradually to end up with the right consistency.
Finally, as long as it tastes good who cares about what it looks like. :)
They need to be bigger you can't get many sausages in one of those 😅 less in the oven also what about cinnamon and dried fruit buns not too different 😀👍🤣👍👍
Recipe 2
200g milk slightly warm
2 tsp instant yeast
280g strong white bread flour
½ tsp salt
45g melted butter
----
egg wash
----
melted butter to brush
-----
In mixer with dough hook
Add yeast to milk and stir.
Put flour and salt into mixer bowl and mix with dough hook for a couple of minutes.
Mix in the yeast and milk mixture and slowly increase the speed of the mixer ( with dough hook) and kneed for 3 minutes. Add more flour - only a sprinkle if needed. Mix till dough pulls away from sides of bowl and looks a little smoother.
Turn down speed and add melted butter to incorporate then increase again to medium speed - kneed for 3 mins. Remove dough hook and cover bowl with shower cap or cling wrap. Leave to proof till double in size aprox 2 hrs depends on room temp.. Knock out large air bubbles. Don't overdo the flour on the worktop. Cut into 9 pieces,
Roll into balls ( see below). Place on greased crisper plate inside air frier ( or if using greaseproof air frier papers with holes - it stops the dough from sagging through the larger holes in the crisper plate ) leave to proof again ( covered) 45 mins to 1 hr. When proofed - Brush with egg wash . Air fry on bake 150degrees 10 mins.
When cooked brush with a little melted butter to glaze.
I usually by the part baked crusty rolls Kerry so never tried to make them from scratch,they still look tasty even tho you weren't happy with them,I've tried a couple of other recipes on this channel with success so maybe this would be all right ua-cam.com/video/-MvQmSEInBs/v-deo.html
You didn't put the water back in after the flip!
You're right but I don't think that would have helped!😄👍
Appreciate you trying these in an air fryer for us!
Here's a recipe I'm going to try soon.
ua-cam.com/video/fORQFn79ZQc/v-deo.htmlsi=lHimAgWqlLMCz7Ss
use bread recipe t make read rolls using bread flour
Maybe if you had put on the underheat element you didn't need to flip. I'm new so what do I know 😀🤗
I'm not sure how I turned it off but i think I did lol🙈😄👍💕
Why writing what you put in, when you don't write how much you put in??? Come on...
I like your channel, but. 🙏👍
Near the end where the recipe usually is on the vlog, I had a text box saying I'm not leaving a detailed recipe here because I had messed up the method. I can leave an ingredients list in the comments section if you want me to, but the rest of it (ie method) I will omit for obvious reasons😄👍 I will try again thou💪😀💕