The squishy rolls are my go to roll. I substitute 1/2 the milk with pineapple juice and everyone loves them! Thanks for always giving clear instructions.
I made the squishy milk bread rolls and they were awesome! Just a note -- in the description, the measurement listed for AP flour is 325g. In the video it is 350g. I followed the video measurement and it was correct. Perhaps you can edit the measurement in the description? Thank you for such a foolproof, delicious recipe, Brian!
Yep! We just did 325g and it would NOT come together. Came here and saw this comment so we added 25g and it came together immediately. B-man if you see this please change the description to 350g.
@@nathanpettijohn man I had to discover this myself, only after I incrementally added 5 Tbsp of flour did the dough release from the sides of the mixer and begin to ball up - and of course as I came back to the video during the 2nd proofing did I notice this comment thread lol
Man I wish I saw this before I started making these. My flour and milk mixture didn't come together anything like his either. I might have goofed on that, but I defined needed the 350 g of flour.
Made this following the description and they came out fine. I think a few of the liquid weight measurments are off when converted to cups. Not sure if that could be the cause of the issues you had but I used the scale for every ingredient.
OMG 😱 I don’t know how to thank you! Today (beginning yesterday) I made your crusty rolls.. besides my daily routine of work from home, I kneaded and folded and waited. And then, 15 minutes ago, they came out of the oven, perfectly 🥰😍😍😍 So crusty from the outside and soft on the inside 😌 I hope I can explain that correctly or imaginable so that you have an idea of what happened to me..I am from Germany, please forgive if I don’t use the right words…😁😄 I didn’t exactly know which flour to take and which amount but in the end it’s the BEST bread rolls I have EVER made and I am SO PROUD of myself 😂 because every time I tried to bake bread rolls they came out so hard, I could easily have thrown them through a closed window 🤣 Don’t get me wrong, I would estimate myself a good cook and mostly cakes come out delicious, too…. But bread or bread rolls….have NEVER been my friends…until NOW, when I found your video ❤️ THANK YOU SO MUCH. I love watching your videos!!! You and Lorn light my day 🥰 Greetings from Frankfurt, Germany 🙋🏻♀️
I wish more chefs cooks were more like you and your attitude. Serious about the food not yourself. Love it makes food fun and exciting. Not boring and serious. Not like THAT GUY yelling at people like that are so dumb and subservient to their mastery.
I've been craving some freshly baked buns or bread recently and I couldn't figure out what exactly I want. Now I have it figured out. Tomorrow I'm going to devour these babies.
I made the mistake of making your squishy rolls not long ago. They were so delicious that now I'm getting hounded to make them regularly! For real, they're amazing and addictive. So glad I discovered your channel. :D
Bruh, made the squishy milk rolls for Thanksgiving. Thank you they were a hit I doubled your recipe and made 82 gram rolls and sprinkled kosher salt on the egg wash and wow you're a great teacher thank you again. Only 5 of us eating and only 3 rolls left after dinner.
Sorry I’m late to the party here, but I’m catching up. Thanks so much for all your work. You are a natural teacher. I’ve been trying to make a worthy dinner roll for awhile. Now I have two!
Can't wait to try these. Baking 1 dough three loafs in two hours! As ever, clear, simple, encouraging instructions. Especially like you show finished product in the introduction. Too many videos you have to wait till the end!
Try adding a bit of cardamom to the squishy rolls, if used for a "sweet meal". We typically eat this kind of roll with quality butter during birthday parties.
I love the videos. Thanks for your hard work. I saw the comments about the Hokkaido paste not being as thick as yours, and I'm in the same boat. My dough was significantly more wet as well. I measured everything on a scale, which I'm now giving an accusatory glance. They're rolled and on their 2nd proof. Hoping they're as amazing as yours.
I've done the Milk Bread version entirely BY HAND - because I didn't have a stand mixer. While they turned out beautifully, I wouldn't recommend. My arms were sore for two days!
Mine have been rising for over 3hrs and are still barely touching each other. Yeast is good. Use it for my baguettes twice a week and go through a jar pretty quick.
I made both and they turned out incredible. The rustic ones weren’t as pretty though, and I think it has to do with this weird phenomenon that causes my doughs to be way wetter than they should be, so I add more flour to compensate and end up with a little more dough in the end. I think this caused them to be a little sad looking, but the taste and texture was exactly what I hoped. Thanks for the recipes!!
I have the same issue. My dough was so much wetter I thought I had mis-measured. I had to add a ton of flour just to get the dough to a workable state.
I made the squishy rolls for my wife’s work thanksgiving and they loved them. I did however substitute 1/2 the milk with pineapple juice trying to get that Hawaiian roll flavor. So good and thank you for a great recipe!
Now I know why I could not get 9 rolls @ 75g each. The recipe lists flour incorrectly. Should be 350g as stated in video. That is the weight difference I needed. Adding the 25g of flour also helps this dough come together and be less sticky.
I did the measurement in the listing and not the video. Hope it turns out. I think the measurements are off in the listed version. I love all of Brians videos and recipes! So hope to figure this one out!
Try the milk buns with a yudane instead of a tangzhong, less work, same result. A portion of the water is brought to a boil, then a portion of the flour is mixed with the boiling water. (you can chill this for up to 24 hours) Then finish the recipe as normal. (maybe try a little honey if you feel like it in the recipe)
These look great and I'm going to try both recipes for thanksgiving this year. Can you freeze the milk bread rolls too or should you make them the day of? Thank you for all your content, it's really helped me be better in the kitchen. My family thanks you too :)
Recipes are working for me so far, but could you tell me what room temperature is for your fermenting cycles? Our house is rather cold, so I think it is slowing my ferment and proof cycles.
I have made a lot of the recipes from your channel. This is the only one that gives me trouble. I feel like the dough is too wet. Are the measurements in the description accurate?
Hi Brian. Are you sure about that 79% hydratation on crusty rolls? I made it with 72-73% and dough was way more wet than yours, very hard to handle. I used caputo AP flour, 12% protein
Hey Bri, loving the vids, bud. Any plans for possibly doing a Japanese style milk bread recipe? Japan has been closed to foreigners since the pandemic started and I'm missin that rich, fluffy, milky boy bread. Haven't had a chance yet to try your milk bun recipe, so not super sure if or how the Japanese style would be much different from what you've got goin' on here.
7:10 at this point, could we do the second rise in the 'fridge over night (up to 24 hours)? If so, do we bake straight from out of the fridge or do we let them come to room temperature for an hour before baking?
Love your recipes, thanks so much for sharing. I have a question about your stand mixer because I want to buy one from that brand but people are telling me that it’s not strong enough for bread dough. Is it working well for you?
The squishy rolls are more or less the same as done for the Swiss Zopf (a breaded Sunday bread) which uses 1kg of flour. I have to try the Tangzhong with that bread to see if it makes a difference. My Zopf is not holding its shape when I bake it meaning it is flat and not that tall.
Thanks for watching. I’d say make sure it’s getting simmered. It will thicken dramatically after it’s cooked. If you have some commodity flour that can be an issue too. Some people have had issues with gold medal vs King Arthur which I use pretty exclusively for these vids. Thanks for giving it a try. The rolls will still work even with a looser paste. How do they loook at this point?
Hey bri, what's up with the text recipe saying 325g AP but in the motion pitcher you say 350? I'm conundrumed bro, but my 350g batch is proofing in the box 🤞
Made the milk rolls tonight. They taste great but are much more dense than yours. I used the gram measurements and active yeast. The dough or rolls didn't double while proofing. Lastly they came out pale with no color. Any thoughts on what could have gone wrong? Should I have used instant yeast?
That depends on how large you cut but it’s between 30 and 40 total carbs if I was guessing. I used to track calories for a while and I approximated my bread to be roughly that for a very thick slice of a 1 kilo loaf.
Love it. Also this vid has probably the lowest percentage of dislikes on any video I’ve ever seen. Usually you can bet on about 3% dislikes, regardless of how awesome the video, and at the time of posting this one has 170:1, or a little over 0.5% 👊🏻
I made the squishy rolls on Thanksgiving and they turned out great! They were a big hit. I bought an Escali scale so now no more conversions when making your recipes! :-) How come you only used the poolish for the crusty rolls? I was going to ask you that on your Thanksgiving Q&A, but was busy making the rolls lol.
Thanks for giving them a try! I’m glad they worked out for you. Gram scales are the only way to play. I don’t usually put preferments in highly enriched doughs becuase it doesn’t affect the outcome much. The sugar and milk and all that step on the subtle yeastiness in my experience. Give it a try though and let me know how it works for you.
Im making your crusty rolls today because I’ve made lentil soup, my husband is complaining that everything tastes too good! No one forced him to eat ALL the chocolate chip cookies 🤣🤣🤣🤣🤣🤣🥰
Hey Bri. Are you sure about the AP flour measurement for the milk paste? When I did 15g of AP it was too watery even after cooking. I had to add about 22g. Also could be my scale.
So I had the same issue with the milk buns. The paste was too watery. Overall the buns were ok, but I tried the ATK version of these and it absolutely crushed them (that's the benefit of having a gigantic culinary testing team vs a one-man operation). Using the same Kitchenaid mixer, accurate digital scale, etc. Maybe the hitching point is flour, because I can't source King Arthur, but I don't think that's it. Bri-man isn't using enough flour for the paste - it should be 3tbps flour to 1/2 cup liquid. Microwave works better too (for me it was 40 sec total, whisking halfway through). Cross referencing the ATK recipe, there's also much more mixing time -- total of 10 min at medium-low (setting 4). I think this, combined with the thicker paste, are the two most critical differences. Some other differences too, with half a tsp more yeast, a little less flour and butter, etc. Total proofing/rising time is similar at about 2 hours. Baking time at 25-30 min at 375F is a better range than 20-20 (sic?, probably 25) at 350. I've made plenty of Brian's other recipes, though, and they're great. The two baked goods ones I tried were a miss, but the ATK versions were excellent, so I dunno.
For some reason, I can’t succeed at making my milk paste. I tried 2 times and it ends up like a cornstarch porridge. I am using whole milk, the right measurements, the pan is pre-heated and my flour has 14% of protein. HELP! 😩
Suggestion: don’t preheat the pan. Cold pan, cold milk & flour. Whisk to completely dissolve the flour. Then heat low/med while stirring constantly with a rubber spatula (not a wisk). It will turn to the smooth glue you need quickly.
The squishy rolls are my go to roll. I substitute 1/2 the milk with pineapple juice and everyone loves them! Thanks for always giving clear instructions.
Thanks!
Still using these in 2024. My family request every year for thanksgiving
Which ones?
I made the squishy milk bread rolls and they were awesome! Just a note -- in the description, the measurement listed for AP flour is 325g. In the video it is 350g. I followed the video measurement and it was correct. Perhaps you can edit the measurement in the description? Thank you for such a foolproof, delicious recipe, Brian!
Yep! We just did 325g and it would NOT come together. Came here and saw this comment so we added 25g and it came together immediately. B-man if you see this please change the description to 350g.
@@nathanpettijohn man I had to discover this myself, only after I incrementally added 5 Tbsp of flour did the dough release from the sides of the mixer and begin to ball up - and of course as I came back to the video during the 2nd proofing did I notice this comment thread lol
Man I wish I saw this before I started making these. My flour and milk mixture didn't come together anything like his either. I might have goofed on that, but I defined needed the 350 g of flour.
It's a shame he won't fix it, that's probably the recipe people watch this for.
Made this following the description and they came out fine. I think a few of the liquid weight measurments are off when converted to cups. Not sure if that could be the cause of the issues you had but I used the scale for every ingredient.
The squishy rolls are amazing! I put the dough in the fridge overnight to bake them early in the morning, that worked as well. Thanks for the video!
at which stage did you put them in the fridge? After the first rise already rolled into balls?
OMG 😱 I don’t know how to thank you! Today (beginning yesterday) I made your crusty rolls.. besides my daily routine of work from home, I kneaded and folded and waited. And then, 15 minutes ago, they came out of the oven, perfectly 🥰😍😍😍 So crusty from the outside and soft on the inside 😌 I hope I can explain that correctly or imaginable so that you have an idea of what happened to me..I am from Germany, please forgive if I don’t use the right words…😁😄
I didn’t exactly know which flour to take and which amount but in the end it’s the BEST bread rolls I have EVER made and I am SO PROUD of myself 😂 because every time I tried to bake bread rolls they came out so hard, I could easily have thrown them through a closed window 🤣 Don’t get me wrong, I would estimate myself a good cook and mostly cakes come out delicious, too…. But bread or bread rolls….have NEVER been my friends…until NOW, when I found your video ❤️ THANK YOU SO MUCH. I love watching your videos!!! You and Lorn light my day 🥰 Greetings from Frankfurt, Germany 🙋🏻♀️
You write better English than most native English-speakers do. :)
Besides the incredible rolls...ugh. “Dent me daddy...had us rolling!!” Great video my friend!
Haha I try to get a few jokes in there I’m glad you liked. Thanks for watching!
@@BrianLagerstrom love you ! keep coming back to your vids. You’re doing something so right. Not only the foods great but you’re loveable
I wish more chefs cooks were more like you and your attitude. Serious about the food not yourself. Love it makes food fun and exciting. Not boring and serious.
Not like THAT GUY yelling at people like that are so dumb and subservient to their mastery.
Thanks. I never got why people like to watch other people get yelled at while they cook, cooking is fun
Squishy Milk Bread Rolls are fantaistic; my roommates ate so many they skipped dinner. Much Appriciated
Dziękujemy.
How can anyone give a thumbs down to this video? My mouth is still watering.
Haha I guess they don’t like the bman
I make this now for all the holidays.
I've been craving some freshly baked buns or bread recently and I couldn't figure out what exactly I want. Now I have it figured out.
Tomorrow I'm going to devour these babies.
I made the mistake of making your squishy rolls not long ago. They were so delicious that now I'm getting hounded to make them regularly! For real, they're amazing and addictive. So glad I discovered your channel. :D
Last night made the soft rolls and potato salad. Everyone at the dinner party stated that they were the best they every had!! Both were fantastic!
I love hearing that, Barry. Glad they were a success.
Dude, I love your channel!
Thanks so much!
Brian I spend a lot of time on UA-cam. You are the Best by Far. You are very thorough and explain the process very well. Keep up the Great Work Brian.
LOVED this recipe- end product I think would have been B-Boy Approved!
Slick hair color matey.
Respect from australia!
Thanks for watching and taking the time to comment! I live for the squish.
@@BrianLagerstrom AMEN!
Bruh, made the squishy milk rolls for Thanksgiving. Thank you they were a hit I doubled your recipe and made 82 gram rolls and sprinkled kosher salt on the egg wash and wow you're a great teacher thank you again.
Only 5 of us eating and only 3 rolls left after dinner.
These rolls! The holiday rolls...OMG! Just beautiful! I’m amazed. Thank you!!
Glad you like them!
I also love the way the full recipe is included.
this production quality is so awesome!
Thank you!
Best mop for your gravy ever!
It really is
Brian’s got the hands of a pro-level orbital mixer.
🤙🏻🤙🏻🤙🏻🤙🏻
Muito bom, adorei as receitas!🇧🇷
Thank you for being the one person other than me to pronounce Ko-Fi correctly.
Fantastic recipes- thanks! Btw, reusable silicone lids ( via Amazon, Ikea, etc) can replace that expensive, single use plastic wrap. 😊
Making both of these this week for Thanksgiving!
👌 dope rolls
When the day comes that I inevitably get a stand mixer, those milk buns will be one of the first things I'll make.
I think you’re gonna like them
I'm on my 3rd stand mixer and I want to make these!
I made the milk bread rolls yesterday. Everybody says that’s the recipe I need to follow from now on!
Sorry I’m late to the party here, but I’m catching up. Thanks so much for all your work. You are a natural teacher. I’ve been trying to make a worthy dinner roll for awhile. Now I have two!
Can't wait to try these. Baking 1 dough three loafs in two hours! As ever, clear, simple, encouraging instructions. Especially like you show finished product in the introduction. Too many videos you have to wait till the end!
Try adding a bit of cardamom to the squishy rolls, if used for a "sweet meal". We typically eat this kind of roll with quality butter during birthday parties.
I love the videos. Thanks for your hard work. I saw the comments about the Hokkaido paste not being as thick as yours, and I'm in the same boat. My dough was significantly more wet as well. I measured everything on a scale, which I'm now giving an accusatory glance. They're rolled and on their 2nd proof. Hoping they're as amazing as yours.
They would be too wet if you followed the incorrect written recipe in the description.
I've done the Milk Bread version entirely BY HAND - because I didn't have a stand mixer. While they turned out beautifully, I wouldn't recommend. My arms were sore for two days!
Awesome video and recipes, I love me some dinner rolls. Definitely on the to do list. Great job you guys!!!
Thanks daddio.
Mine have been rising for over 3hrs and are still barely touching each other. Yeast is good. Use it for my baguettes twice a week and go through a jar pretty quick.
Lemmy try this... Making the Squishy Milk ones today.
I made both and they turned out incredible. The rustic ones weren’t as pretty though, and I think it has to do with this weird phenomenon that causes my doughs to be way wetter than they should be, so I add more flour to compensate and end up with a little more dough in the end. I think this caused them to be a little sad looking, but the taste and texture was exactly what I hoped. Thanks for the recipes!!
I have the same issue. My dough was so much wetter I thought I had mis-measured. I had to add a ton of flour just to get the dough to a workable state.
I’m trying this with sourdough starter to try to make sourdough rolls. I’ll keep you posted
Did the rustic today! They are awesome 👌 thanks for the recipe! Btw: what do I do with the 110g leftover dough? 😂
Love your videos! Could you do an episode on white/sandwich loaf bread?
I think I will!
I made the squishy rolls for my wife’s work thanksgiving and they loved them. I did however substitute 1/2 the milk with pineapple juice trying to get that Hawaiian roll flavor. So good and thank you for a great recipe!
The soft rolls are amazing. They’d be good to eat on their own.
Thank you so much for the milk bread rolls recipe. It's so soft and fluffy.
Now I know why I could not get 9 rolls @ 75g each. The recipe lists flour incorrectly. Should be 350g as stated in video. That is the weight difference I needed. Adding the 25g of flour also helps this dough come together and be less sticky.
I did the measurement in the listing and not the video. Hope it turns out. I think the measurements are off in the listed version. I love all of Brians videos and recipes! So hope to figure this one out!
Happy Christmas Brian. Made many of your breads this year and making these rolls now - it’s 7 in the a.m. on Christmas morning here in Scotland!
Try the milk buns with a yudane instead of a tangzhong, less work, same result. A portion of the water is brought to a boil, then a portion of the flour is mixed with the boiling water. (you can chill this for up to 24 hours) Then finish the recipe as normal. (maybe try a little honey if you feel like it in the recipe)
I can’t wait to make these for Thanksgiving 2021, thank you Brian!
Hey quick can I put active dry directly into mix with other ingredients??..thx really appreciate all of your posts thx
Yeast? Active Dry or Instant?
These look great and I'm going to try both recipes for thanksgiving this year. Can you freeze the milk bread rolls too or should you make them the day of?
Thank you for all your content, it's really helped me be better in the kitchen. My family thanks you too :)
Recipes are working for me so far, but could you tell me what room temperature is for your fermenting cycles? Our house is rather cold, so I think it is slowing my ferment and proof cycles.
I made both versions n they came out so good! The fams love the milk rolls best! Thanks so much 😍
I have made a lot of the recipes from your channel. This is the only one that gives me trouble. I feel like the dough is too wet. Are the measurements in the description accurate?
Is the poolish necessary?
Hi Brian. Are you sure about that 79% hydratation on crusty rolls? I made it with 72-73% and dough was way more wet than yours, very hard to handle. I used caputo AP flour, 12% protein
Do the milk rolls stand up well to freezing as well?
they really do.
Can we make this eggless?
awesome vid
you use the scale to measure out dope?
Are you using salted or unsalted butter?
Could you do the milk buns and let them proof overnight and cook day of?
Can you use bread flour instead of Ap flour?
How would you change up this recipe to make it closer to those Kings Hawaiian Sweet Rolls?
Hey Bri, loving the vids, bud. Any plans for possibly doing a Japanese style milk bread recipe? Japan has been closed to foreigners since the pandemic started and I'm missin that rich, fluffy, milky boy bread. Haven't had a chance yet to try your milk bun recipe, so not super sure if or how the Japanese style would be much different from what you've got goin' on here.
just saw the chicago dog vid. niiiiice.
7:10 at this point, could we do the second rise in the 'fridge over night (up to 24 hours)? If so, do we bake straight from out of the fridge or do we let them come to room temperature for an hour before baking?
Does 5 grams of dry yeast equate to 15 grams of fresh yeast
Hi Brian, I am a big fan in Hong Kong. I made those rustic rolls over the weekend and they were great! Will try the other one soon. Thanks!
Hey Brian! Can i replace the poolish with sourdough starter or discarded starter? Will it give the same (sort of) end product?
Tips for freezing the milk rolls? Can i freeze uncooked and let come to room temp for a few hours before cooking the following day?
Love your recipes, thanks so much for sharing.
I have a question about your stand mixer because I want to buy one from that brand but people are telling me that it’s not strong enough for bread dough. Is it working well for you?
The squishy rolls are more or less the same as done for the Swiss Zopf (a breaded Sunday bread) which uses 1kg of flour. I have to try the Tangzhong with that bread to see if it makes a difference.
My Zopf is not holding its shape when I bake it meaning it is flat and not that tall.
Brian! Loving the videos! My milk paste was much more wet than yours in the vid. Pretty confident in my measurements. Any insight?
Thanks for watching. I’d say make sure it’s getting simmered. It will thicken dramatically after it’s cooked. If you have some commodity flour that can be an issue too. Some people have had issues with gold medal vs King Arthur which I use pretty exclusively for these vids. Thanks for giving it a try. The rolls will still work even with a looser paste. How do they loook at this point?
If i wanted to make the rolls into 2 or 3 small mini loaves how would i adjust the cooking time or temperature?
Man I need to get me one of those mixers! Soon! Then I can make these rolls which look soooooo good!
Thanks man!
You got me bro
Bt thank you.
Can the milk buns be made with lactaid? Or 2%? Or do i need to use whole milk?
do I really need the whole what flour?
Hey bri, what's up with the text recipe saying 325g AP but in the motion pitcher you say 350? I'm conundrumed bro, but my 350g batch is proofing in the box 🤞
👍👍👍👍👍
great video, even though the milk bun recipe reminded me very much of joshua weissmanns burger bun video ;)
Thanks! We both used King Arthurs Milk Bun recipe as a starting point, Or at least Im pretty sure about that. Its a classic recipe.
@@BrianLagerstrom nice to see sometimes what the common sources / inspirations might be :)
I mix the final butter topping with pure orange blossom honey and a pinch of fresh cracked salt. soo good
Made the milk rolls tonight. They taste great but are much more dense than yours. I used the gram measurements and active yeast. The dough or rolls didn't double while proofing. Lastly they came out pale with no color. Any thoughts on what could have gone wrong? Should I have used instant yeast?
Hi ! How many carbs in slice sourdough bread bread please?
That depends on how large you cut but it’s between 30 and 40 total carbs if I was guessing. I used to track calories for a while and I approximated my bread to be roughly that for a very thick slice of a 1 kilo loaf.
@@BrianLagerstrom that’s mean sourdough is not healthy because it’s high in carbs?
I don’t think there is anything inherently unhealthy about carbohydrates, as long as they aren’t paired with lots of sugar and fat all the time.
One thing I miss from the Chicago area I miss is atomic cake if you are looking for any more ideas. ALSO PORTILLOS CAKE. TIA
Good ideas
Can anyone tell me what type of yeast is used? Instant or Active?
Also was looking for this xD I'm trying active rn
It worked! :D best milk bread ever!
The only thing missing from those squishy rolls is a blanket and pillow.
Love it. Also this vid has probably the lowest percentage of dislikes on any video I’ve ever seen. Usually you can bet on about 3% dislikes, regardless of how awesome the video, and at the time of posting this one has 170:1, or a little over 0.5% 👊🏻
Pretty sweet. Didnt realize that. Cheers!
Can you make this with sourdough starter?
Surely
why grams for liquids?
I made the squishy rolls on Thanksgiving and they turned out great! They were a big hit. I bought an Escali scale so now no more conversions when making your recipes! :-) How come you only used the poolish for the crusty rolls? I was going to ask you that on your Thanksgiving Q&A, but was busy making the rolls lol.
Thanks for giving them a try! I’m glad they worked out for you. Gram scales are the only way to play.
I don’t usually put preferments in highly enriched doughs becuase it doesn’t affect the outcome much. The sugar and milk and all that step on the subtle yeastiness in my experience. Give it a try though and let me know how it works for you.
Your hand kneading imitates the orbital mixer but what did the mixer try to imitate - a baker's hands? :)
woah.
gram is not a liquid measurement - SO how much water and milk for the milk paste
Buy a scale they're worth their weight in gold for baking.
Im making your crusty rolls today because I’ve made lentil soup, my husband is complaining that everything tastes too good! No one forced him to eat ALL the chocolate chip cookies 🤣🤣🤣🤣🤣🤣🥰
yeah, you tell him, Linda!
Hey Bri. Are you sure about the AP flour measurement for the milk paste? When I did 15g of AP it was too watery even after cooking. I had to add about 22g. Also could be my scale.
Hmm. Pretty sure. I might need to revisit.
Me too, or at least it didn't look like Brian's in the video.
Mine didn’t look right either!
So I had the same issue with the milk buns. The paste was too watery. Overall the buns were ok, but I tried the ATK version of these and it absolutely crushed them (that's the benefit of having a gigantic culinary testing team vs a one-man operation).
Using the same Kitchenaid mixer, accurate digital scale, etc. Maybe the hitching point is flour, because I can't source King Arthur, but I don't think that's it.
Bri-man isn't using enough flour for the paste - it should be 3tbps flour to 1/2 cup liquid. Microwave works better too (for me it was 40 sec total, whisking halfway through).
Cross referencing the ATK recipe, there's also much more mixing time -- total of 10 min at medium-low (setting 4). I think this, combined with the thicker paste, are the two most critical differences. Some other differences too, with half a tsp more yeast, a little less flour and butter, etc.
Total proofing/rising time is similar at about 2 hours. Baking time at 25-30 min at 375F is a better range than 20-20 (sic?, probably 25) at 350.
I've made plenty of Brian's other recipes, though, and they're great. The two baked goods ones I tried were a miss, but the ATK versions were excellent, so I dunno.
Does milkfat % matter?
I usually go with whole as a general rule but no, it doesn’t matter much.
Thanks!
For some reason, I can’t succeed at making my milk paste. I tried 2 times and it ends up like a cornstarch porridge. I am using whole milk, the right measurements, the pan is pre-heated and my flour has 14% of protein. HELP! 😩
Suggestion: don’t preheat the pan. Cold pan, cold milk & flour. Whisk to completely dissolve the flour.
Then heat low/med while stirring constantly with a rubber spatula (not a wisk). It will turn to the smooth glue you need quickly.