Just finished up baking 10 batches of this recipe and I'm hear to tell you, it is by far the best dinner rolls I've ever made! They are sooo soft!! If I don't stop eating them, I'll have to bake another batch for the Thanksgiving dinner! LOL I did make this in double batches that made 30 rolls at a time. I found that you would get 32 if you portioned at 65grams and 30 rolls at 70 grams. I did make 3 batches today and found that you'll loose some of the boiled flour paste. I lost about 66g but didn't effect the out come of the rolls. I just portioned that batch out at 65grams and it came out just fine.
This is an update on the 150 rolls made (10 bags of 15 rolls) for the Parks Thanksgiving dinner yesterday. All the rolls are gone! All totaled I made 154 rolls. 4-5 got eaten right away, (proof sampling) ;) I held back one bag of rolls for my pantry and the rest to the dinner. There was about 90 people there and at the end 2 bags were left and I had it enounced that if anyone wanted to take some rolls home, they were welcome too...... Poof!!! they were gone! LOL Guess what I was asked to taking to the Christmas dinner??!!! Gotta love baking..... Cheaper hobby that woodworking EVER was!! Again thanks for posting this video!
I tried this recipe for Thanksgiving and the rolls turned out Beautiful!!! Best recipe I’ve tried! Thank you for sharing! I found your video on UA-cam. Blessings!!!
This is by far the best dinner roll recipe I have ever tried. And believe me....I have tried many. You have got to try his method. I was awestruck on how beautiful and delicious they turned out to be. Keep up the good work! Looking forward to more of your recipes.
Thank you for sharing this wonderful recipe. My rolls were super soft. I was looking for a tangzhong bread rolls recipe using AP flour ( that's what I usually have)and came across your video. I was skeptical about using so little yeast but others commented how much success they had so I tried it and loved the results. Your explanations were simple and clear. I will make these rolls for all my family gatherings. 😊
We've used the same recipe for years. We add garlic butter to the top of the rolls just after removing from the oven for more awesomeness!! Great video!!
Great recipe, a term we use in baking industry, for shaping rolls your hand is in a claw shape or cage around the dough in order to shape the dough, all the best from the Isle of Skye
Combine them! I made potato rolls today with this technique. I used 40 grams of the flour in the potato roll recipe and 200 grams of potato water to make the tangzhong. They turned out great.
Awesome, reminds me of the dinner rolls we used to get in the ships galley. Had to leave my Kitchen Aid back in the States when I went overseas again but I’m sure I can figure it out. Bought an 11 in 1 food prep machine and I think it has a dough hook. The aroma is already in my head. Thanks!
I wrote "large soft dinner rolls" in Google search and your recipe came up. I researched many recipes and decided your recipe is the one for me. This is a cool and easy technique to make beautiful rolls. I've been looking for a recipe to make homemade rolls for my sister. She buys frozen rolls that are really tasty, but, homemade would much much better. I'm going to surprise her when comes home next week from her job. Now, I can make her rolls that will rival the pop overs she makes for me! Thank so much and many blessings!
Great explanation on the tangzhong, Tim! It is also essential to shokupan (which isn't that much different than your dinner rolls, come to think of it!)
The one main difference I can think of off the top of my head is shokupan generally has three jellyroll shaped rolls next to one another, creating the loaf (you could do that here, too, but I don't see a need). There's a good reason for the jelly-rolling which I've totally forgotten, but Cook's Illustrated was the one place where I found an explanation.
Fantastic recipe Tim, I can’t wait to try it! Could you share what kind of kosher salt you used? Morton’s, Diamond Crystal, etc. (given that it could impact the measurement)? Also, how would you adjust your personal oven to account for the dark sides and bottom (e.g., heat, water bath, etc.)? Thanks again for the great content!
Thanks for this video! I am new to baking, and your recipe was my first (and second) attempt at rolls. Smashing success! The second time around I added a bit more flour and milk for mass, and 20% more butter because I'm from Wisconsin and that's what we do. Absolutely fantastic. I have a question about the Tangzhong... Is it technically a preferment? Just trying to get my terms straight. I haven't seen it on a list with poolish and biga, etc., but it seems nearly identical in practice. In any case, my family will be enjoying several dozen of these rolls at Thanksgiving : )
Hello, thanks in advance for your time, I’m excited to try this! Can I clarify, is medium setting about 7 on kitchen aid mixer and did you grease or butter your baking pan? Have you ever tried this for whole-wheat buns? I like the flavour occasionally but they always turn out dense lol. Thanks again.
Can I shape the roll differently than in a ball. What about rolling out the dough and using a biscuit cutter. One cut, fold the dough in half and bake. What do you think?
@@KitchenCraftFood Thank you for answering. I had the same question. On the same note, if I don't have time to let it rest overnight but would still like to give it some time in the fridge, what would be an "acceptable" time for the slow rise? I was given a specific timeline to follow for my family festivities. However, I have now "lost" a few hours, but I would still like to have these buns to have as much flavour as possible (or is it even worth the effort)? Thank you in advance.
Hi Chef , My oven has two modes Fan assisted and plain Convection mode. Please let me know the difference between the two modes from baking point of view . Normally I use Plain convection mode for puff pastry and biscuits . While the fan assisted for bread or for cooking chicken etc. Please comment on my above use .
My bread turned out great using your recipe . Recipe is perfect interns of measurements .. I used hand for kneading as I do not have a machine but the result was as expected ..
I've volunteered to bake 12 doz. rolls for the parks Thanksgiving dinner. Do you see any problems in doubling the recipe to speed things up? Also, I only have two 9x13 Pyrex dishes to bake in, should any changes be made to accommodate the choices made?
Nut , soy or oat milks might separate when making the tangzhong, but you can give it a try. Water would also work, but the rolls might not brown as much.
Hi from Australia - these look beautiful, just wondering is the all purpose flour you mention just plain flour (in Australia plain flour doesn't have any raising agent in it) most recipes I've seen for breads and rolls use bread flour which has a higher protein percentage. Thanks, Ally :)
I think as a general rule, when a bread recipe want you to use bread flour, it specifically states "bread flour" in the recipe. If it just says flour, I assume it's all purpose. Edit: likewise, if self-raising, it will state that, too, and most yeast breads I've seen do not use self-raising.
If your making bread You use bread flour, that's what it's for. I think most people putting out recipes just assume that people know this. I have seen videos where some breads can get away with using AP flour if they haven't got bread flour but I think results will be better with the bread flour.
Hi KC! You mentioned starch at the beginning? But you didn't add starch. Could you clarify? Also, some recipes include eggs. Can you explain what's the difference? Thank you!
I’ll put that info in the description box shorty. If you can, I always recommend using weight when baking, not volume. Provides better, and not consistent results.
Cups actually contain different amounts (or can) depending what cup you use, and I think even what country you got the cup from. Plus how you oack it, which is mentioned in this thread. Ounces and grams will always consistently have the exact same amount. (I didn't have a scale for a long time, so I do totally understand using cups. Just info for when you might be able to get one.)
Becomes a sourdough recipe, and they're usually handled just a little differently (longer rests/proofs, among other things). Not that you can't do it, just look at some sourdough recipes to see how to handle them. Plus the egg may mean you need a little more flour.
To be honest, I'm not sure. If you decide to try it, I'd recommend lowering the hydration some. I hear einkorn flour makes for a sticky dough. Good luck!
Hi I would love to cook these rolls for christmas.... but can you change the recipe into cups and tsps I don't know how much are oz or grams. Thank you
My dough does not rise as fast as yours; in both proofing sessions! My yeast is not expired, my home is warm. I've even tried the proof setting on my oven. They still come out delicious but they are taking twice as long! Any suggestions?
The culprit may be using non-room-temperature ingredient(s) during the initial dough mixing. Make sure your milk is Room temperature (or even slightly warm), and that the butter isn't cold and firm. Anything that cools down the dough could deactivate your yeast.
I don’t see why not. Sounds like a great idea. For the garlic, I’d recommend using a compound butter or brushing the buns with melted garlic butter after they bake. If minced garlic os touching the inside of the pan while in the oven, it could burn.
If your tangzhong is hot and your milk is cold, mixing them together before adding to the rest of the ingredients should get things to the right temperature sooner!
@@jennyhicks1116 sorry, but I don’t have those measurements. Best to buy a cheap digital scale from someplace like Amazon. It’s a much more accurate way to measure and speeds up the process.
@Queenshore The only benefit of milk is the calcium, other than that... The saturated fat and cholesterol alone as well as the amount of antibiotics used inside processing plants to keep the cows "healthy" (no thanks). No plant on Earth has ANY cholesterol 🌿😊 Being Vegetarian is the future.
Just finished up baking 10 batches of this recipe and I'm hear to tell you, it is by far the best dinner rolls I've ever made! They are sooo soft!! If I don't stop eating them, I'll have to bake another batch for the Thanksgiving dinner! LOL I did make this in double batches that made 30 rolls at a time. I found that you would get 32 if you portioned at 65grams and 30 rolls at 70 grams. I did make 3 batches today and found that you'll loose some of the boiled flour paste. I lost about 66g but didn't effect the out come of the rolls. I just portioned that batch out at 65grams and it came out just fine.
Awesome! That’s a ton of rolls! Thanks for posting all the additional info. Very helpful.
This is an update on the 150 rolls made (10 bags of 15 rolls) for the Parks Thanksgiving dinner yesterday. All the rolls are gone! All totaled I made 154 rolls. 4-5 got eaten right away, (proof sampling) ;) I held back one bag of rolls for my pantry and the rest to the dinner. There was about 90 people there and at the end 2 bags were left and I had it enounced that if anyone wanted to take some rolls home, they were welcome too...... Poof!!! they were gone! LOL Guess what I was asked to taking to the Christmas dinner??!!! Gotta love baking..... Cheaper hobby that woodworking EVER was!! Again thanks for posting this video!
Popped up in my feed on UA-cam.
Where did you find the recipe?? I’d like to try it but I can’t weigh “grams”
@@jasperkensington2644 I am sure you know by now but if anyone else wonders … it is in the information posted in description below video.
Finally, relief. The joy in your eyes has convinced me to make this for my boyfriends family. Thank you Mr Kitchen & Craft.
I made these for Easter dinner and they did not disappoint! Thank you for sharing! Great recipe that will now be my favorite dinner roll recipe!
I tried this recipe for Thanksgiving and the rolls turned out Beautiful!!! Best recipe I’ve tried! Thank you for sharing! I found your video on UA-cam. Blessings!!!
This is by far the best dinner roll recipe I have ever tried. And believe me....I have tried many. You have got to try his method. I was awestruck on how beautiful and delicious they turned out to be. Keep up the good work! Looking forward to more of your recipes.
well done! very informative and delivered at a good pace. TY for recipe
Thank you for sharing this wonderful recipe. My rolls were super soft. I was looking for a tangzhong bread rolls recipe using AP flour ( that's what I usually have)and came across your video. I was skeptical about using so little yeast but others commented how much success they had so I tried it and loved the results. Your explanations were simple and clear. I will make these rolls for all my family gatherings. 😊
We've used the same recipe for years. We add garlic butter to the top of the rolls just after removing from the oven for more awesomeness!! Great video!!
Oh, that sounds marvelous. Nice touch!
Asian’s fave way of making bread. Love the explanation.
They look absolutely delicious Tim, spot on mate 👌🏻
Thanks Steve. Happy holidays man!
Great recipe, a term we use in baking industry, for shaping rolls your hand is in a claw shape or cage around the dough in order to shape the dough, all the best from the Isle of Skye
I made the potato rolls from your other video for Thanksgiving and they were hit. Maybe I'll try these for Christmas. Thanks. Love your channel.
Appreciated! I'd be interested to hear your preference between the two recipes.
Combine them! I made potato rolls today with this technique. I used 40 grams of the flour in the potato roll recipe and 200 grams of potato water to make the tangzhong. They turned out great.
Awesome, reminds me of the dinner rolls we used to get in the ships galley. Had to leave my Kitchen Aid back in the States when I went overseas again but I’m sure I can figure it out. Bought an 11 in 1 food prep machine and I think it has a dough hook. The aroma is already in my head. Thanks!
I'm becoming a big fan of the cold rise, much more tasty and fluffy!
How long did you do your cold rise?
@@kimclements961624 hours
I made the rolls and came out amazing!! I was wondering if it’s possible to freeze them? Thanks!
Well, I guess I'm going to have to make these to serve with Christmas Eve dinner this year!
Yeah man, they'll be on my table too! Great to hear from you Sterling.
I wrote "large soft dinner rolls" in Google search and your recipe came up. I researched many recipes and decided your recipe is the one for me. This is a cool and easy technique to make beautiful rolls. I've been looking for a recipe to make homemade rolls for my sister. She buys frozen rolls that are really tasty, but, homemade would much much better. I'm going to surprise her when comes home next week from her job. Now, I can make her rolls that will rival the pop overs she makes for me! Thank so much and many blessings!
Awesome. Glad you landed on my recipe. Thanks for watching and I. hope your sister enjoys them!
They look so good can't wait to make them I'll let you know when I do make them 😊
Thank you much Tim!
You're most welcome Max!
Gonna give this a try for Christmas dinner. Good video!!
Fantastic. Hope you enjoy them.
I'm a subscriber and these rolls look amazing. Thanks for sharing!
Thank you!!!
Can you please advise how long to proof the dough after it has been formed into a large ball as at the 3:38 mark in the video. Thanks!
For me, bulk fermentation takes about 3 hours resting in my oven with the light on.
For me, bulk fermentation takes about 3 hours resting in my oven with the light on.
@@KitchenCraftFood Thanks! Glad I asked! As an OONI guy, follow you closely. Cheers
I had the same question! Thanks for replying!!!
you the man love it
Appreciated!
@@KitchenCraftFood Yeah everything you do Is never let down love your pizza dough Can’t wait to try this keep it up brother
@@jimitremonte9655 doing my best. Thanks for the support man!
You always do a good job so keep it up and thank you so much for all you do.
You are so welcome!
Great video boss :) thank you
Very welcome. Happy holidays!
I’ll be making these tomorrow. Soft rolls are wonderful. Thanks for the video. Nicely done.
Thanks so much. Cheers!
Great explanation on the tangzhong, Tim! It is also essential to shokupan (which isn't that much different than your dinner rolls, come to think of it!)
The one main difference I can think of off the top of my head is shokupan generally has three jellyroll shaped rolls next to one another, creating the loaf (you could do that here, too, but I don't see a need). There's a good reason for the jelly-rolling which I've totally forgotten, but Cook's Illustrated was the one place where I found an explanation.
@@jvallas Thanks for the reference, Judy!
Fantastic recipe Tim, I can’t wait to try it! Could you share what kind of kosher salt you used? Morton’s, Diamond Crystal, etc. (given that it could impact the measurement)? Also, how would you adjust your personal oven to account for the dark sides and bottom (e.g., heat, water bath, etc.)? Thanks again for the great content!
Thanks for this video! I am new to baking, and your recipe was my first (and second) attempt at rolls. Smashing success! The second time around I added a bit more flour and milk for mass, and 20% more butter because I'm from Wisconsin and that's what we do. Absolutely fantastic. I have a question about the Tangzhong... Is it technically a preferment? Just trying to get my terms straight. I haven't seen it on a list with poolish and biga, etc., but it seems nearly identical in practice. In any case, my family will be enjoying several dozen of these rolls at Thanksgiving : )
Can’t wait to make these. I can’t eat gluten but I know my family will love them. Any suggestions for a similar gluten free recipe? 😊
Use gluten free flour. Widely available
I need to try this for buns for smashburgers.
Perfect application.
You use sweet buns for burgers???
Hello, thanks in advance for your time, I’m excited to try this! Can I clarify, is medium setting about 7 on kitchen aid mixer and did you grease or butter your baking pan? Have you ever tried this for whole-wheat buns? I like the flavour occasionally but they always turn out dense lol. Thanks again.
Thank you.
Looks great, thx!
You’re very welcome!
These looks so good. One cuestion, can i do it without the kitchen helper?
This recipe looks great! How should i proceed if i only have active dry yeast available? Mix it with the milk and sugar?
Dissolve the yeast with a little bit of tepid milk, and a pinch of sugar. That'll do it.
Thanks! Also Tangzhong is Chinese. Yu-dane is Japanese.
Hard to believe there’s no eggs in this bread!! Does this result in a lighter bun? Can’t wait to try this
Do you know where to get the cover for the bowl? I like the one that you have
Where do I find the recipe?
I love them 😍
Thanks!
Can I shape the roll differently than in a ball. What about rolling out the dough and using a biscuit cutter. One cut, fold the dough in half and bake. What do you think?
Roughly how many hours should you proof in the fridge?
Can strong bread flour be used for this?
This came up on my google feed as well and so glad it did. Thank you for the recipe. Have now subscribed to your channel 😀
Awesome! Thank you!
Can someone tell what tempt to bake at? And, do you butter the bottom of the pan when baking?
If I want to double this, do I keep the yeast the same amount?
Do you need to let the dough rest after taking out from the refrigerator? If yes, how long pls. Thank you
I'd go straight to portioning the dough. The second proof will take longer though since the dough has been chilled. Hope that helps!
@@KitchenCraftFood Thank you for answering. I had the same question. On the same note, if I don't have time to let it rest overnight but would still like to give it some time in the fridge, what would be an "acceptable" time for the slow rise? I was given a specific timeline to follow for my family festivities. However, I have now "lost" a few hours, but I would still like to have these buns to have as much flavour as possible (or is it even worth the effort)? Thank you in advance.
Hi Chef , My oven has two modes Fan assisted and plain Convection mode. Please let me know the difference between the two modes from baking point of view . Normally I use Plain convection mode for puff pastry and biscuits . While the fan assisted for bread or for cooking chicken etc. Please comment on my above use .
My bread turned out great using your recipe . Recipe is perfect interns of measurements .. I used hand for kneading as I do not have a machine but the result was as expected ..
Awesome! Glad to hear the recipe was a hit. Sorry, I couldn't get to you earlier. What oven setting did you end up using?
180 deg on fan assisted convection mode for 20 mins .
I've volunteered to bake 12 doz. rolls for the parks Thanksgiving dinner. Do you see any problems in doubling the recipe to speed things up? Also, I only have two 9x13 Pyrex dishes to bake in, should any changes be made to accommodate the choices made?
Can you give us the brand of flour that you use, and/or the amount of protein in the flour that you use?
I used KA All-Purpose flour for this recipe. I believe the protein content is 11.7%
Could it be that your use of a darker pan is why they are a little browner than you'd prefer?
Can I knead the dough without a machine
Do you know what would be a good alternative to milk for people with dairy intolerances?
Nut , soy or oat milks might separate when making the tangzhong, but you can give it a try. Water would also work, but the rolls might not brown as much.
Hi from Australia - these look beautiful, just wondering is the all purpose flour you mention just plain flour (in Australia plain flour doesn't have any raising agent in it) most recipes I've seen for breads and rolls use bread flour which has a higher protein percentage. Thanks, Ally :)
I think as a general rule, when a bread recipe want you to use bread flour, it specifically states "bread flour" in the recipe. If it just says flour, I assume it's all purpose. Edit: likewise, if self-raising, it will state that, too, and most yeast breads I've seen do not use self-raising.
If your making bread You use bread flour, that's what it's for. I think most people putting out recipes just assume that people know this. I have seen videos where some breads can get away with using AP flour if they haven't got bread flour but I think results will be better with the bread flour.
TangZhong :汤中（中文）mandarin
Yudane:汤田（日语）Japanese
For anyone who wanted to know,I search it for you 😘
Hi KC! You mentioned starch at the beginning? But you didn't add starch. Could you clarify?
Also, some recipes include eggs. Can you explain what's the difference? Thank you!
Is this a recipe that is easily doubled or tripled?
Can you knead the dough as I don’t have a Kitchen Aid with a bread hook?
Absolutely.
YUMMMMMMMM 😋
Hi would adding an egg hurt the recipe?
68% of views for this video are from an external source, not UA-cam. Where did you find my video? This info would be extremely helpful to me. Thanks!
Thank you for introducing us to this method.
Quick question if you don’t have a mixer can you still knead by hand ?
Quick question if you don’t have a mixer can you still knead by hand ?
Can you knead these by hand? No mixer over here but I have gotten pretty strong forearms lol
@@95cv95 do you have a food processor? That would work too.
Pretty
Do you have to use whole milk or can you use 2%?
2% is good 👍
Can I use evaporated milk?
I’ve never tried that so I can’t comment on the results.
these dinner rolls look so good. now I need to figure out all of these ounces to cups and teaspoons lol
I’ll put that info in the description box shorty. If you can, I always recommend using weight when baking, not volume. Provides better, and not consistent results.
Weight is far more accurate. Never know how "compacted" your flour might be in storage or when you scoop it. Baking is a science and accuracy matters.
A simple kitchen scale is still under $20 on Amazon, even after three years of Bidenflation
Cups actually contain different amounts (or can) depending what cup you use, and I think even what country you got the cup from. Plus how you oack it, which is mentioned in this thread. Ounces and grams will always consistently have the exact same amount. (I didn't have a scale for a long time, so I do totally understand using cups. Just info for when you might be able to get one.)
Could I sub in a natural levain (sourdough starter) instead of dry yeast?
Only one way to find out!
Becomes a sourdough recipe, and they're usually handled just a little differently (longer rests/proofs, among other things). Not that you can't do it, just look at some sourdough recipes to see how to handle them. Plus the egg may mean you need a little more flour.
Just a quick question. Can 2% milk or buttermilk be substituted for whole milk?
2% yes, but buttermilk will curdle if you heat it up for the tangzhong so keep that in mind.
How do you think einkorn flour would behave in this recipe?
To be honest, I'm not sure. If you decide to try it, I'd recommend lowering the hydration some. I hear einkorn flour makes for a sticky dough. Good luck!
Beginner question - is the baking pan lightly greased?
Yes. Definitely grease the pan.
Hi I would love to cook these rolls for christmas.... but can you change the recipe into cups and tsps I don't know how much are oz or grams. Thank you
Happy to. Give me a few days and I’ve that those measurements in the description box.
Congratulations
Could you use oat milk instead of whole milk?
Only one way to find out!
You ever tried to recreate Subway "Buns" with this recipe? Looks like a perfect opportunity...
Now that's a great idea!
@@KitchenCraftFood Works perfectly
Can you write the recipe in bakers percentage. The way it is written takes awhile to figure out.
Room temp butter?
Yes. That’s correct.
Thanks but why my bread is not soft undernearh? N my bread is little heavy too.
My dough does not rise as fast as yours; in both proofing sessions! My yeast is not expired, my home is warm. I've even tried the proof setting on my oven. They still come out delicious but they are taking twice as long! Any suggestions?
The culprit may be using non-room-temperature ingredient(s) during the initial dough mixing. Make sure your milk is Room temperature (or even slightly warm), and that the butter isn't cold and firm. Anything that cools down the dough could deactivate your yeast.
Is it 3/4 teaspoon of yeast or 3/4 TABLESPOON? That’s not much yeast.
3/4 tsp, and yes, that plenty of yeast. I’ve made bread with as little as 1/4 tsp. It’s all about time and temp.
Maybe I should try this to make burger buns
Yeah, I think they would rock. I also have a potato rolls recipe on the channel.
Can I use brown sugar? I’m only asking because I want to make them this week and I only have brown sugar. Don’t want to go back to the store…
The recipe is peeeerfeeeeeeect
Glad to hear it!
What to replace eggwash with to make the rolls vegetarian?
Melted butter
Can you add herbs or garlic to this recipe?
I don’t see why not. Sounds like a great idea. For the garlic, I’d recommend using a compound butter or brushing the buns with melted garlic butter after they bake. If minced garlic os touching the inside of the pan while in the oven, it could burn.
can you list the recipe? please
I only see recipe not directions written down? Tried finding it on site no luck!
There are no written instructions. Sorry. The video shows you every step.
If your tangzhong is hot and your milk is cold, mixing them together before adding to the rest of the ingredients should get things to the right temperature sooner!
You could totally do that.
I'm going to try this but I wish your measurements were cups instead of weight but they look great!
Weight is far more accurate. Never know how "compacted" your flour might be in storage or when you scoop it. Baking is a science and accuracy matters.
Not as accurate.
Can you make chicken rgigies and vodka riggies please so we know both recipes? Who agrees?
Sorry, not sure what you're asking here. Would you mind explaining in further detail? Thanks.
It be possible that you could give this recipe in cups, teaspoons and tabkspoons please. Im old school and dont know how to do the weight. Sorry
@@jennyhicks1116 sorry, but I don’t have those measurements. Best to buy a cheap digital scale from someplace like Amazon. It’s a much more accurate way to measure and speeds up the process.
My math is off...how long did it take you from start to finish to eat a roll????
Not following, sorry.
About 6 hours:
getting setup/preparing TangZhong - 20 minutes
making dough - 30 minutes
adding butter and making ball - 10 minutes
double in size - 3 hours
prepare rolls - 30 minutes
second proof - 1 hour
baking/cool - 30 minutes
Do you really add 1 Tablespoon of salt in this recipe?
Yes, to both of your questions.
I can't believe you have stairs in front of your refrigerator!
I live dangerously 🤣
👍👍👍👍👍👍👍👍👍👍😊
You have 3/4 teaspoon of yeast. In the video it looks more like 3/4 Tablespoons. 3/4 teaspoon does not sound like a lot for over 4 cups of flour.
FWIW, I followed the recipe exactly. I used 2.4 grams of yeast and they came out PERFECT!
These do look a little burnt
Why on earth would you add sugar to bread
@@Expatkeys because some breads are meant to have a slight sweetness in flavor. Very common.
Whole milk? No thanks, I'd rather not have all that bacteria. Can this be done using oat milk?
Sure
Sure
@Queenshore
The only benefit of milk is the calcium, other than that...
The saturated fat and cholesterol alone as well as the amount of antibiotics used inside processing plants to keep the cows "healthy" (no thanks).
No plant on Earth has ANY cholesterol 🌿😊
Being Vegetarian is the future.
@@KitchenCraftFood Thank you.