After many failed attempts of other recipes, I went back to this recipe again today. It has been a year since I’ve used this recipe. This has proven that this is the best recipe. Very much like Texas Roadhouse rolls!
Thank you so much Aimee, we did today and it came out great! I love that you told exactly how many minutes to knead dough. This is my first time making bread. Will try your baguette recipe tomorrow.
Thank you for another amazing bread recipe. ‘Best dinner roll ever” was the feedback from family. Thanks for the detailed instructions. The rolls came out fluffy, airy and yummy! 1st proof was done in IP for 1.5 hrs then 2nd proof in oven. Dough tripled in size. Looking forward to more recipes from you.
I have never made a dinner roll before and thought it was hard to make but following your easy step by step instruction and trying your coconut pandan dinner roll last night, I was amazed that my first time making the bread came out exactly shown in your video. You inspired me to make bread and dinner roll. I really thank you for your recipe and looking forward to learning more cooking from you. Thank you so much Aimee for your recipe!😇
Delicious and yes you are so right a recipe to keep going back on. I had to bake mine for an additional 5 minutes. Perhaps my oven isn’t as hot as yours. This recipe is a Keeper. Thank you for sharing.
Thank you Aimee for this detailed recipe. I followed it step by step first several times and then notice it’s very similar to the pandan coconut roll recipe. So I sub coconut milk instead of reg milk and add pandan in this one and it’s perfect! A few more attempts and I will actually memorize the recipe ☺️ hopefully your newer videos and descriptions is just as great as this one. Sometimes it’s easier to go back to the description text instead to searching for that particular part in the video. I also love that in the step by step instructions you included the measurements. A LOT of recipe does not do that and I had to scroll up to see the measurements and then scroll back down to see the instructions 🙄 it’s a lot of work if you don’t get a lot of to bake. Thank you and I look forward to making other dishes of your in the future. Xoxo
Yes, thank for that good advice about proofing the yeast! I've had instances where my yeast was not expired but for whatever reason it did not work and ended up wasting ingredients 😖
How do you store your yeast? I bought a whole pound of yeast so I can bake during quaratine, and I store it in a container and place it in the refrigerator. My yeast has been working just fine!
Hi Aimee….I’ve made your dinner roll recipe a dozen times. 99% to time it turns out perfect. Question, can I make a day early (after proofing twice) and out in the fridge for tomorrow. I would think you’ll need to proof another 1 1/2hrs before baking?
Hi Aimee. Was wondering if you have tried any of your bread recipes using the tangzhong method. It's supposed to extend the moistness of the bread much longer without using preservatives. This sounds great for those who may take more than 2-3 days to finish their bread. Any input would be greatly appreciated. By the way, your channel really deserves more sub. You're great at explaining your methods and ingredients.
Hi Aimee! Thanks so much for your wonderful recipes!! I just tried your dinner rolls/milk bread recipe, it tastes good but is denser and not as light & fluffy as yours. I followed all your steps, the only thing I can think of is that we used the Gold Medal Bread Flour instead of King Arthur. Can you please give me any tips? Thanks much!!
You're activating the instant yeast. I'm wondering should I still X 1.25 if I use the active dry yeast or should I use the same amount of yeast which is 10 grams?
Tehehe yay! Totally going to make these tomorrow! I made your baguettes and my husband who is Vietnamese was very impressed! Now I need to master that banh bo nuong!
@olivia rivas he’s very luck you are willing to make him these hard dishes 🙂. Banh bo Nuong is not too hard. Have you already tried my recipe? Enjoy the milk bread tomorrow. 😀
@may le hard to say depends a lot on the kitchen temp/humidity/environment. Anywhere between 1-2 hours but just let it rise as long as it takes. Don’t bake till it gets to that size. Otherwise it won’t be fluffy
Aimee, 1st time I made this recipe it was perfect! I made it again and the dough was sticky. I kneaded it for almost 20 minutes. Do you think it was too wet? I used an extra large egg instead of large. After baking the bread, it was very hole-y, very rough and not soft and smooth. What went wrong?
It can, depends on how hard you can knead. Hard to say exactly how long. I do it. Takes about the same for me. I go real hard at first and when it starts to combine I go easy on it. Give it a try. Add a little more flour if you need too. 😉
Hi Aimee, if I use all purpose flour, do I also measure 2 3/4 cup? I looked up grams to cup and it shows that 400g is about 3 1/4 cup of the flour. Could it be because bread flour is heavier?
Aimee, thank for all the work you do for us new bakers. I just have a question for you. My new KitchenAid 5 pro does not allow me to knead dough past position #2. I want to be able to make your dinner Rolls Recipe. In your recipe you move the KitchenAid speed to 6. KitchenAid does not allow me to knead dough past position #2. Can I use longer kneading time to accomplish your goal? Help... and thanks
Did it and was very fluffy and nice with my coffee :) . My kids love sweeter bread, can I just add more sugar to this recipe or it will change the result? Thanks in advance!
Hi Aimee! I unfortunately do not own a stand mixer and had to knead by hand. I kneaded it for about 25ish minutes and the dough began stretching a bit but teared and bounced back. I'm wondering if I should have kneaded it longer or if I kneaded it too much (I'm also a small person with not a lot of strength so I didn't use a lot of power to knead it)? My dough wasn't as silky and smooth as shown in your video. It bounced back and stretched only a little bit before it tore.
Yes, add yeast directly to flour if it’s the instant form. However, I activate all of mine, even instant, to make sure they are all good. It’s a safety net. Good yeast is crucial. You don’t want to spend all the ingredients and time to find out that the yeast was bad and dough didn’t rise. 🙂
Aimee's Cooking thanks for the reminder 👍🏻 better be safe than sorry 😅 no pain no gain. Btw, is this the recipe that you mentioned it’s good for cinnamon rolls too?
Hello Aimee’s for activating the yeast do you think it’s better to keep outside at room temperature or leave on the oven with light on? If I kept on the oven with light around 10min to more that may cause a problem to fermented the dough or not?
Chi, my dough looked and felt liked the way yours did straight out of the kitchen aid. Very smooth, elastic, and did not stick to fingers. I covered it and let it set as instructed. It nearly quadrupled in size after 1 hr. I took it out and it the appearance changed. It was very rough looking, sticky, and not elastic. I figured it was left too long so I reshaped and put it back for 30 minutes. Once it was about double, I portioned and wait again. The dough is still very sticky, ugly looking - rough, and not as elastic as before. Do you know what went wrong?
Sounds like it’s over proofed. Your kitchen must be really warm or did you use some method to help proof? You can still try to shape it as best as you can. Oil your hand if that helps. Once shaped, let it rise and bake. It won’t be as good but better than throwing it away. Next time keep an eye on the dough and deflate when it gets to about a little more than double. 🙂
@@AimeesCooking I placed it in the over with the light on to proof, but did not pre-heat. And it proofed over 5 minutes as I was preparing other steps. I didn't know over proofing will change it that much. I went ahead and baked it, but it looks more like a chibata bread than a sweet roll haha
@loida dela vega hmmm, wonder why. It turns out fine for me. Please add more flour, a little at a time till you get to the consistency in the video. It’s a little bit of a wet dough.
They looks so good and beutiful. Thanks for sharing.
@ivy thank you!!!
They looked really good, soft and fluffy! Thanks for sharing 👍🙏
You’re so welcome 🙂
I made these...sooo good. Thank you the recipe!
Yay!!! Awesome. It’s very addicting lol 😂. Very happy to hear you guys like it 👍🏻
After many failed attempts of other recipes, I went back to this recipe again today. It has been a year since I’ve used this recipe. This has proven that this is the best recipe. Very much like Texas Roadhouse rolls!
❤️
Omg! Thank you for the details in your video and I made the milk bread rolls! It is soft, fluffy and tastes sooo good! Thank you!
You’re welcome 😉. We love this recipe a lot. I make it for my family very often. Glad you like it. Enjoy 🤗
Thank you so much Aimee, we did today and it came out great! I love that you told exactly how many minutes to knead dough. This is my first time making bread. Will try your baguette recipe tomorrow.
Great job!!! Hope to hear more good news. 🤗🤗
I loved this bread! My family loved the coconut Pandan bread now this bread they loved it so much with coffee and tea! Please make more bread recipes!
Thank you for trying them!!! Yes, promise to deliver more for sure.. please share video. ❤️❤️
Thank you for another amazing bread recipe. ‘Best dinner roll ever” was the feedback from family. Thanks for the detailed instructions. The rolls came out fluffy, airy and yummy! 1st proof was done in IP for 1.5 hrs then 2nd proof in oven. Dough tripled in size. Looking forward to more recipes from you.
👏👏👏. Love hearing successful stories. Thank you for trying 😉🤗💕❤️
I made this a couple weeks ago and my family loved it so much!!
Fantastic!!! Glad you guys enjoyed it!! 👏👏
I have never made a dinner roll before and thought it was hard to make but following your easy step by step instruction and trying your coconut pandan dinner roll last night, I was amazed that my first time making the bread came out exactly shown in your video. You inspired me to make bread and dinner roll. I really thank you for your recipe and looking forward to learning more cooking from you. Thank you so much Aimee for your recipe!😇
Thank you!! 🙏🙏❤️
Delicious and yes you are so right a recipe to keep going back on. I had to bake mine for an additional 5 minutes. Perhaps my oven isn’t as hot as yours. This recipe is a Keeper. Thank you for sharing.
@ David Latif
Super excited that you gave the recipe a try. I am glad you liked it. Enjoy 😉😉😉
One of the best dinner rolls I have ever made ,thanks a lot for the recipe .i have shared this link with a lot of my friends ..
@dhanya nambirajan thank you so much!! Greatly appreciate your support. I am glad you enjoyed it 🤗🤗🤗❤️
Thank you Aimee for this detailed recipe. I followed it step by step first several times and then notice it’s very similar to the pandan coconut roll recipe. So I sub coconut milk instead of reg milk and add pandan in this one and it’s perfect! A few more attempts and I will actually memorize the recipe ☺️ hopefully your newer videos and descriptions is just as great as this one. Sometimes it’s easier to go back to the description text instead to searching for that particular part in the video. I also love that in the step by step instructions you included the measurements. A LOT of recipe does not do that and I had to scroll up to see the measurements and then scroll back down to see the instructions 🙄 it’s a lot of work if you don’t get a lot of to bake. Thank you and I look forward to making other dishes of your in the future. Xoxo
Thank you love!! ❤️
Okay first the delicious cream puffs I find on Subtle Asian Eats... now this... 😍😍 thank you so much!!
@ david Reyes LOL enjoy!! I am working on more delicious recipes 😉😉😉
Making these again.....so easy, so yummy. Highly recommend
Appreciate your recommendation!!! Thank you and enjoy. 😀
This bread & the coconut panda milk bread turned out perfect! Wondering if you have a recipe for brioche bread?
@marynguyennn thank you for trying the recipe!! Yes, I am working on one but need to perfect it first. Will post soon. 😉😉
Yes, thank for that good advice about proofing the yeast! I've had instances where my yeast was not expired but for whatever reason it did not work and ended up wasting ingredients 😖
Yes, it happens to me too. Sometimes the percentage of alive yeast is so little even though it’s not expired 🙂
How do you store your yeast? I bought a whole pound of yeast so I can bake during quaratine, and I store it in a container and place it in the refrigerator. My yeast has been working just fine!
Omg thanx so much for this recipe❤️very easy to make and it was very delicious,it didn't last long in the pan lol..it's now my go to dinner rolls..
Yay!! ❤️
The bread looks so delicious! I have to make it. By the way, how big is your glass baking pan? Thanks.
@ada li I believe it’s 9x13
Hi Aimee….I’ve made your dinner roll recipe a dozen times. 99% to time it turns out perfect. Question, can I make a day early (after proofing twice) and out in the fridge for tomorrow. I would think you’ll need to proof another 1 1/2hrs before baking?
Hi Aimee. Was wondering if you have tried any of your bread recipes using the tangzhong method. It's supposed to extend the moistness of the bread much longer without using preservatives. This sounds great for those who may take more than 2-3 days to finish their bread. Any input would be greatly appreciated. By the way, your channel really deserves more sub. You're great at explaining your methods and ingredients.
I have not, but this will stay soft and moist for days as well. Thank you 🙏❤️
Making for the 2nd time. I have a proofing option on my oven, could I use that?
Yes, it will help speed up the proofing time
Hi Aimee!
Thanks so much for your wonderful recipes!! I just tried your dinner rolls/milk bread recipe, it tastes good but is denser and not as light & fluffy as yours. I followed all your steps, the only thing I can think of is that we used the Gold Medal Bread Flour instead of King Arthur. Can you please give me any tips? Thanks much!!
Let the rolls rise longer before baking
Is there a reason for covering the yeast mixture with food wrap? I want to try making these thanks for the recipe
Just a preference 🙂
If I don’t have RapidRise Instant Fast Acting Yeast, can I use Active Dry Yeast since we are proving anyway?
Yes, that’s fine.
You're activating the instant yeast. I'm wondering should I still X 1.25 if I use the active dry yeast or should I use the same amount of yeast which is 10 grams?
@kirsty tran 10 gr is fine. I want to make sure people don’t miss that step in case they are not using instant yeast.
Best dinner rolls ever. Thanks for the recipe. Can I double the recipe?
Thank you and yes 😉
Are these the same rolls you just posted in the VCG on fb? Omg so yummy!
@olivia Rivas yes, this is the recipe 😉. Thank you!!
Tehehe yay! Totally going to make these tomorrow! I made your baguettes and my husband who is Vietnamese was very impressed! Now I need to master that banh bo nuong!
@olivia rivas he’s very luck you are willing to make him these hard dishes 🙂. Banh bo Nuong is not too hard. Have you already tried my recipe? Enjoy the milk bread tomorrow. 😀
Once formed into desired shape, how long did it take for the dough to double in size prior to baking?
@may le hard to say depends a lot on the kitchen temp/humidity/environment. Anywhere between 1-2 hours but just let it rise as long as it takes. Don’t bake till it gets to that size. Otherwise it won’t be fluffy
Hello! How much will it be in gm for butter? Im new in baking. 4tbsp melted butter? I’m going to try to be these for my iftar.
It’s 1/2 a stick or around 56 gr
Hi, I am new to baking. All I have is All purpose flour and instant yeast. Would that work?
@cynluvs bunnies texture might be a little different but yes will work 😉
Aimee, 1st time I made this recipe it was perfect! I made it again and the dough was sticky. I kneaded it for almost 20 minutes. Do you think it was too wet? I used an extra large egg instead of large. After baking the bread, it was very hole-y, very rough and not soft and smooth. What went wrong?
Sound like it is a little wet.
If I’m kneading by hand will it take longer to get elastic and stretchy?
It can, depends on how hard you can knead. Hard to say exactly how long. I do it. Takes about the same for me. I go real hard at first and when it starts to combine I go easy on it. Give it a try. Add a little more flour if you need too. 😉
Hi Aimee, if I use all purpose flour, do I also measure 2 3/4 cup? I looked up grams to cup and it shows that 400g is about 3 1/4 cup of the flour. Could it be because bread flour is heavier?
Start with 2 3/4. See how the dough looks, then continue adding more if needed. Compare to the video.
Aimee, thank for all the work you do for us new bakers. I just have a question for you. My new KitchenAid 5 pro does not allow me to knead dough past position #2. I want to be able to make your dinner Rolls Recipe. In your recipe you move the KitchenAid speed to 6. KitchenAid does not allow me to knead dough past position #2. Can I use longer kneading time to accomplish your goal? Help... and thanks
Yes, you can knead longer on speed #2 😁
@@AimeesCooking thank you so much. I appreciate your help.
Did it and was very fluffy and nice with my coffee :) . My kids love sweeter bread, can I just add more sugar to this recipe or it will change the result? Thanks in advance!
Good to hear. You can add another 20 gr of sugar. Should be fine.
@@AimeesCooking Thank you! I've been baking this bread every 2-3 days since, I look like a bun now! hahahahaha
it’s good right? I try to not make it often because I can eat 3 at a time 😂
@@AimeesCooking totally LOL
Hi Aimee! I unfortunately do not own a stand mixer and had to knead by hand. I kneaded it for about 25ish minutes and the dough began stretching a bit but teared and bounced back. I'm wondering if I should have kneaded it longer or if I kneaded it too much (I'm also a small person with not a lot of strength so I didn't use a lot of power to knead it)? My dough wasn't as silky and smooth as shown in your video. It bounced back and stretched only a little bit before it tore.
Sounds like more kneading is needed.
@@AimeesCooking Thank you! Approximately how long do you think I should knead by hand for?
Hard to say. Depends on how hard you knead. Go for another 5 minutes or so and see.
@@AimeesCooking Thank you again!! I'll try next time and see how it goes!
Hi Aimee, can I skip step no. 1 if I’m using instant dry yeast? Thanks
Yes, add yeast directly to flour if it’s the instant form. However, I activate all of mine, even instant, to make sure they are all good. It’s a safety net. Good yeast is crucial. You don’t want to spend all the ingredients and time to find out that the yeast was bad and dough didn’t rise. 🙂
Aimee's Cooking thanks for the reminder 👍🏻 better be safe than sorry 😅 no pain no gain. Btw, is this the recipe that you mentioned it’s good for cinnamon rolls too?
Yes
Good morning Amy; I m going to bake honey butter milk bread today just wonder IS THIS OK IF I BAKE under convection mode instead of regular bake.?
I use regular bake but can’t see why you couldn’t use convection.
Thank you Aimee’s, it came out very good, taste good, bread fluffy, chewy
Yay!! 🥰
Hello Aimee’s for activating the yeast do you think it’s better to keep outside at room temperature or leave on the oven with light on?
If I kept on the oven with light around 10min to more that may cause a problem to fermented the dough or not?
I leave outside
If I don’t have honey can I replace it with maple syrup?
Should probably work 😉
DO NOT MAKE ONLY A SINGLE BATCH!! I made this last year for thanksgiving and my family has been taking about it since!
Can I use all purposes flour ?
Bread flour preferred but all purpose will do 😉
Chi, my dough looked and felt liked the way yours did straight out of the kitchen aid. Very smooth, elastic, and did not stick to fingers. I covered it and let it set as instructed. It nearly quadrupled in size after 1 hr. I took it out and it the appearance changed. It was very rough looking, sticky, and not elastic. I figured it was left too long so I reshaped and put it back for 30 minutes. Once it was about double, I portioned and wait again. The dough is still very sticky, ugly looking - rough, and not as elastic as before. Do you know what went wrong?
Sounds like it’s over proofed. Your kitchen must be really warm or did you use some method to help proof? You can still try to shape it as best as you can. Oil your hand if that helps. Once shaped, let it rise and bake. It won’t be as good but better than throwing it away. Next time keep an eye on the dough and deflate when it gets to about a little more than double. 🙂
@@AimeesCooking I placed it in the over with the light on to proof, but did not pre-heat. And it proofed over 5 minutes as I was preparing other steps. I didn't know over proofing will change it that much. I went ahead and baked it, but it looks more like a chibata bread than a sweet roll haha
Yeah, first rise should only be about double. You want to save all that yeast and sugar in the flour for the final rise 😉
Can you do a wheat version? Hehe
Will add to my list 🙂
Do I need to add egg due to allergy?
Leave out the egg, might have to add a little more milk if the dough is dry 🙂
what happens if i accidentally put too much butter? will it affect the softness of the bread?
More moist and if anything softer.
Aimee's Cooking thanks for replying so quickly!
You’re welcome 😉
Can you double this recipe?
Yes, for sure 😉
There was way too much milk for this. I measured 3/4 cup. It was way too watery. I don't have a cup with ml measurement.
@loida dela vega hmmm, wonder why. It turns out fine for me. Please add more flour, a little at a time till you get to the consistency in the video. It’s a little bit of a wet dough.