Stop Using Butter & Eggs to Soften your Bread Rolls, There’s a Better Way!
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- Опубліковано 6 чер 2024
- Using butter and eggs to make soft rolls has become trendy, but I’m going to show you how to make them by choosing the flour carefully, using milk, a touch of honey, a tiny amount of yeast, and a LONG fermentation.
The result? A mature and complex-tasting bread roll that’s super soft and tastes the way a bread roll should taste!
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Chapters:
0:00 The Plan
0:30 Pre-ferment
1:01 Mixing the dough
3:39 Quick knead
4:23 Lamination
4:57 Shaping the rolls
6:39 Bake time
7:37 The taste test!
#breadrolls
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great recipe, i love the use of rest time hydrated for the mix. as well as the lamination for building structure, it was super considerate to the ingredients. i do a very similar bread with cooked oatmeal and honey. the explanation of process was very clean as well as attainable for any level of baker. as always thanks for your work.
Ooh ..I can almost taste it 😋😋 Thanks for sharing Philip!
Can’t wait to make these. Thanks!
Man I am from Greece and was making your recipes when your channel was at 2k subs. So happy to see it growing that much. There was a reason why I did your tsoureki and my mother says it's the best she ever had, despite over the years she was following recipes from the most famous tv-pastrie chefs in Greece like Parliaros.
Amazing job man, you deserve it
Cheers buddy, that's really nice and thanks for the loyal following. It's good to know I've got a Greek mum's approval for my Tsoureki! I might try a sourdough version leading up to Easter
I can tell they’re massively soft and full of flavor. Will try them very soon. Thank you for the full and clear details
Awesome, let me know how you get on
Just a quick note to let you know that I'm enjoying your videos very much, thanks for this specifics and measurements. I look forward to more of your work. I would love to see your thoughts on dough conditioners and asian specialty rolls if you go in that direction
Just baked this morning, looking great, awaiting family judgement at lunchtime. I have already printed the recipe off from your blog as I have a feeling that its going to be a "keeper". I did find the dough a bit tricky to handle and shape as it appeared to be very sticky, however ..... after proving overnight it all looked to be fine to bake. I think that practice will improve my dough handling skills!
Family Verdict:......... Delicious.........!!!
Yum! These look absolutely amazing
Cheers Hattie
Sounds really good 😊❤👍🏼
I tried your sandwich loaf which uses whole milk with no butter.. it was okay but I must say that a loaf with butter just tastes that much more indulgent
name checks out
Can't wait to try this! I use ur recipe for the hands off sourdough cuz my life has been super busy n chaotic lately but still need my sourdough fix...anywho, it's SOOOO GOOOD and the only one I use now, I did have to make an adjustment with my flour but the rest is spot on and I get delicious, CONSISTANT results every time! Thank you!! Love to you and ur family from California 💕
Cheers MIzz, I'm pleased the hands-off sourdough approach is working out for you. Let me know what you think about these little rolls. Sending our love back to you over in California
@@CulinaryExploration 😊...will def report back on them!
Hello Phillip. Here in the US we just celebrated Thanksgiving. First the bread rolls I decided to make a brown bread dough that is a recipe created by a nation wide resturant, Cheesecake Factory. Yes they sell great cheesecake but they also have great food. When you are seated they serve you sourdough and the brown bread. I found the brown bread recipe online. I made brown bread rolls. They were amazing. Bread flour, whole wheat flour, yeast, molasses, honey, cocoa, expresso powder, eggs and butter. It was so good. Hope you are doing well
Wanted to say thanks for this recipe. I tried a modified version of this for a Thanksgiving dinner I was invited to this year: Sourdough for the pre-ferment (20 hours because well, sourdough in November), buttermilk for the enrichment, two day cold-ferment in the fridge because that best fit my schedule. Result was simply lovely and I absolutely have to try this recipe again. Was by far the gluten highlight of the dinner. Been a medium-long-time follower starting with your sourdough crumpets video and you are among one of my favorite creators for this category on UA-cam. Just wanted to say thanks and to share my appreciation for your recipes and what it has contributed to. :)
Cheers Mike. I think you hit the nail on the head, you schedule your bread to fit in with your day, not the other way around. I bet those rolls had bags flavour after such an extended fermentation.
What a great video. You are one heck of a great baker. I am going to try to emulate you thank you.
You'll nail it, happy baking :)
This confirms my strong beliefs about eggs in bread. I tested many recipes with eggs and I came to the conclusion that milk doughs are superior overall (for me) for a few reasons - a. One less ingredient to manage. Doesn't sound like a lot but it streamlines the process b. Much easier to knead. Egg doughs can be notoriously sticky (especially when adding other fats) unless it's really dry. c. Milk gives me a lighter and softer texture d. In my opinion milk doughs are more versatile. They can be used for anything from plain dinner rolls to sweet and savory breads.
I might get stoned for this but I'm not the biggest fan of brioche in savory food. If I wanted to eat what's essentially cake, I'd eat cake and I certainly wouldn't put a burger in it.
Masterful! They look delicious, Phil. 😋
Cheers bud, I hope all is good with you
Can’t wait to try this, our youngest son is allergic to eggs but loooooves fresh homemade bread. He already loves sourdough and our plain eggless pan de sal (local Filipino bread) but it would be nice to add more variety!
Let me know how you get on Diane, several people have mentioned pan de sal but I've never made it. I'll try and give it a go soon
Philip, I've tried this baking recipe/method and now I only bake this way! Thank you. The bread is marvelous! My pre-fermented jar is always busy!
I've found this dough is unique as well! Talk about well developed gluten!
Awesome, really pleased you are enjoying this method, I love it too
.... This recepi is awesome, never really succeeded in making soft bread rolls, with your recepi it was bullseye.... I made the best soft whole wheat bread rolls ever , thank you so much! ❤🎉 from the Netherlands Amsterdam 😎💖💫💯
Awesome!
Looks like another winner
I'm just about to get them into the oven. Thanks for all the work you put into the video/recipe
Awesome! Let me know how you get on
@@CulinaryExploration i found them to be lacking in the crust. The crum was delicious for breakfast purposes, but I think I want at least a bit of a crunch when biting the crust. I think I'll redo the recipe without soft flour and try if that's more towards what I wanted
@@canakaoglu7158 Don't dust them with flour before baking, or cover them with a cloth after baking if you want a crispy top! Happy baking :)
Thank you verry much
I got more idea how to make more delicious bread
Hi Phil love this amazing receipe. Wat is the fridge temperature for the long fermentation ? Tq.
Your videos are always informative and entertaining. Plus your results are achievable which is a bonus. I have a question, when you know you are gonig to blend flours, is there any advantage or difference if you bland your flours days or weeks in advance, knowing you will use this precise blend on several upcoming recipes?
Cheers! That sounds pretty organised to me. Just make sure you store the blender flour properly. I’m going to be testing keeping a piece of old dough in some flour. For this experiment I will make a 5 kilo flour blend in one go. Don’t sweat it
Excellent topic with the Holiday season upon us. Dinner rolls are one of my favorite. Add that small amount of wholemeal flour really does change the flavor profile. Speaking of wholemeal Phil, do you bake much with spelt. I have a couple of times however it was had to find during Covid. Hope you are well. Cheers!
Hey Blair, I've baked spelt, I like it very much. All good here buddy, hope you guys are well too
Wow ! Just baked these for Sunday breakfast bacon rolls. Divided recipe by 3 to give 6x85g rolls. Didn't have time to do Pre-ferment, so used 75g Sourdough discard instead. 2/3 Skimmed milk, 1/3 Oat milk to try get the fat content up. 3 types flour and everything else scaled as is. Best recipe I've ever found and can't wait (again) to try with ingredients listed ! Beautifully soft inside & springy tear apart rolls. I like mine with a crunch, which these delivered - seemed to take an extra 8 mins in my oven at that temp. Being Scottish, I think i will try to fire them under the grill to get that black char, that is so sought after here !!! My GoTo site, for anything bread related, as everything you teach seems to be faultless. Many Thanks, for the time and effort you take to share it all with us...👍
I'm really pleased you enjoyed the recipe, I had great fun experimenting with the formula to get this one right. You did well adjusting the baking time, every oven is different. Cheers bud.
Man, try again but execute the pre-ferment step... it is awesome!
Thanks for sharing 🙏 if I use sourdough starter instead, should I change the timetable, and how? 💛💙
Excellent video, when you say soft flour, is that plain flour or is plain flour a suitable substitute ?
Thank you & again I think your videos, with clear dialogue and extra hints & tips added in, are excellent
Hey Paul. Yep, plain flour / all-purpose flour. Appreciate the feedback mate
Must admit they look fantastic
They are pretty good Carol :)
I'll certainly try these. Interesting mix/proportion of flours. Have you ever tried rice flour in baking breads?
Also, what temp is the fridge where you are doing the overnight prove? My sourdoughs seem to overprove even while in the fridge, but I never have enough space in the top section of the fridge so maybe the temp isn't low enough.
I haven't tried rice flour in the mix, but I may do now... The readout on my fridge says 3C but I don't often probe it properly. I'm guessing it's around 4C. Maybe you could try reducing or skipping the ambient proof and go straight to the fridge. Cheers Al
I made these a couple months ago and they turned out almost perfect. I don’t think I let them rise long enough so they weren’t as fluffy on the inside as I would have liked. Any tips you can provide would be greatly appreciated. I live in Arizona and right now our daily temps in the house or around 73 to 74°. I want to make these for Thanksgiving and want to know, if they can be made a day in advance or should I make them even earlier and freeze them? I won’t have enough room in my fridge to bake them on the day of Thanksgiving.
Ideally you’d bake them in thanksgiving morning but if you don’t have the space you could bake them the evening before. Or you could part bake them, freeze, defrost and then finish the bake. But you may have lots planned for your oven. Maybe bake them the night before 👍
These look awesome!
I know what I'll be bringing to family brunch next week Sunday! :D
Question: why the whole wheat? I'd imagine these typically would be made as white as possible...
Hey bud, the wholewheat adds a bunch of flavours and I think it contributes to the soft crumb. Try and see what you think I don't think you'll be disappointed :)
Hey Philip, that DJI mic has massively improved your audio, and I love the new set backdrop too.
I need to try this recipe, I assume the rolls freeze well?
Hey bud, I've got about 140 sitting in my freezer lol - they defrost and eat well, I'm using them for my little one's packed lunch. I like the DJI mic, it's easy to keep the audio as close to a match as I'm capable of doing. I've bought a couple of sound blankets which have helped reduce the echo. I'm not quite done with that backdrop but appreciate the feedback mate
@@CulinaryExploration Movers blankets off Amazon are way cheaper and nearly as effective as proper acoustic blankets.
I have never done bread like this, I want to give it a try.
Birdy
It's a nice alternative to sourdough Birdy
Thanks. Must try this. I'm assuming they freeze well too after baking
After testing this recipe, I've got about 140 in the freezer ;) - they freeze well
Phil Thank you kindly for the information you have provided me hi 👋 from 🇨🇦 #YSW more videos please
They'll keep coming buddy
@@CulinaryExploration phil Thank you kindly Domenico Monteleone
Philip, Will Robinhood cake and pastry flour 10% protein content be OK for the soft flour? Will definitely make this one to see whether we love it as much as your Tangzong Japanese Milk bread (bun).
Your calculator is very useful, I used it to adjust the discard pizza recipe to fit my pan. The pizza came out perfect today, everybody like the cheesy crispy edges.😋
Hey Becky, I'm pleased you are finding the calculator useful, it makes tweaking recipes easy and quick. That should be fine for the soft flour. I don't think you'll be disappointed with these rolls and I think they've got a bunch more flavour than the Japanese Milk Bread (although I love that too). I'm making that pizza tonight :)
@@CulinaryExploration Congratulation Philip, you have another winner! 🤩Just made both yeast and sourdough version, brush butter on sourdough right out from the oven. They are so-oo-oo good. Its my husband’s new favorite now over the Tangzong milk bread.
Used same amount levain as preferment. They practically taste the same. The SD version did not rise as high as the yeast, but texture is slightly fluffier than the yeast.
@@BTs-he1lg That's awesome Becky, several people had asked about using levain. Thank you!
Would plant based milk work you think? This looks really good!
Hey Loke, I've used almond milk in quite a few recipes with very good success.
Looks sooo good. Do you think these can be baked with plant based milk? Oatmilk, f.eks. Some people have issues with milk protein, you know.
I've baked quite a few loaves using almond milk, I haven't tried it in this specific recipe but it should be fine. There is a section on the blog about substitutions. Cheers Mayya
@@CulinaryExploration, it would be so kind of you to make an experiment and see. Use oatmilk in this particular recipe. I think people who are lactose intolerant or/and have milk protein allergie and those who are vegans, will really appreciate it.
Do you think this recipe/technique would also make good burger buns? I have yet to make a homemade burger bun that I am satisfied with. I think using bread flour was my main issue.
As usual, you make a very delicious looking bread. I am wondering though, whether you can substitute a non-dairy milk (vegan here) instead of the cow's milk in this recipe? Would something like Almond Milk work? And could you use maple syrup instead of honey?🙂
That would work well Erin :)
how cold is your fridge
What amount would you use for sourdough?
I haven't tested it but you could swap the pre-ferment for active sourdough levain, see how that goes
Is it possible to replace the pre-ferment with sourdough starter?
Yep, for sure
Question: after they come out of the fridge from the overnight ferment. how quickly do they go into the oven? Or how long can you wait before they should go into the oven?
Hi Sonny. Straight out of the fridge, quick dust with flour and straight into the oven.
@@CulinaryExploration thank you.
Could you use plant based milks? Providing they have a similar fat/protein content?
That should be fine Adam. I've used almond milk in quite a few bread recipes (not this specific one)
Hi. Can you tell what soft flour is? Here in Norway we have only 2 types. White flour and whole grain flour😆😆😆 If it is wheat we talking about. TIA
Philip, pro tip - weigh your empty bowls and scratch the weight onto the base of the bowl with an etching pen.
I’m wondering if this would work with using dairy free milk for a vegan?
For sure Lorraine, the texture and flavour may not be exactly the same, but it will work out well
@@CulinaryExploration thank you for your reply. I will give it a go and let you know how I get on. Thank you once again
@@lorrainemanning3809 Cheers Lorraine
Can you make a loaf out of this recipe?
Yes, you could, no problem :)
We need smell a vision. Hey Phil is this soft roll like what the Brits call a bread cake?
Don't know about the butter, I would like to put chips in them.
They would be perfect for a chip butty Peter! (is it bad that I'm a Brit and haven't got a clue what bread cake is lol?)
Oh. Head to Barnsley to the local chippy. It's like what Aussies call a big hamburger roll.🍔
@@peterbrooks562 I'll have to give that a whirl :)
Softness in the bread isn't an issue, shelf-life is. If I made even 12 rolls they would be stale before I got through them all.
freeze them (double bag) and thaw as needed. bread freezes really well. ❤️
❤
I'm sure your sourdough rolls taste good, and the texture looks nice, but I would rather make quick soft rolls with butter- and steam them during the cooking process. This could be good for a special occasion, though.
❤🥰👍👋
We don’t use milk and honey in our bread or rolls. No need whatsoever
Hard to follow when you start talking gross and net.
What the heck is Koula? I can't find it on Google!