I love the way John speaks. Reassuring, polite and calm. Even the often annoying self-promotionals (books, merchandise etc.) are well timed, informative rather than pushy and somehow add to the video. E.g., when John puts things in the oven, he uses that time for promotionals and that gives a sense of waiting for things to cook, thus making it feel as if we are in the kitchen with him. Very well done indeed.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
@@clifforddean232 That is a very lazy and unhelpful "comment," when you expect an emoji to fully express yourself. Are you "dead," from joy? Boredom? Wonderment? No one knows what they could be agreeing with when you don't properly use an emoji. They are meant to "accent" your posted emotions, not poorly attempt to express them for you. If you're too lazy to use words, go the extra bit, and don't bother at all.
Funny story...one night last week I fell asleep watching one of your videos. Your timer sounds exactly like my alarm clock. I got up thinking time for work, only to find it was 20 past 2a. Love your channel, thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
As a professional with over 30 years experience presenting and organizing information for consumption by large audiences, I can say, your concise delivery and arrangement of information is world class John. Thank you for this recipe, I will make it soon. Looks fantastic!
Thank you for your kind words my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I made these buns today and we had them for dinner. I have to say that these were the absolute best hamburger buns I’ve ever tasted. Thanks for the new recipe!
This is amazing. I happen to lack the passion sometimes to cook something with so much cure and care. Every time i watch your videos, everything seems to be so romantic about cooking and kitchen. Another wonderful video, never get tired of this.
😁👍Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I just adore the way he speaks he makes his video sound so comforting,almost like spending and listening to ur grandpa giving you a baking lesson love it.lotsa of love from south africa
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you! Another great use as you said for my crumpet rings I bought because of your crumpet video. Your videos have reminded me how to enjoy cooking again and homemade always taste better!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
If money is tight right now tuna tins opened both sides and washed thoroughly whack them in the oven and burn off any residue wash again and you have a great little crumpet/burger bun ring
@@JohnKirkwoodProFoodHomemade I also have to give my thanks John. I left the UK 15 years ago and we have no crumpets here. Your recipe worked a treat and I have introduced them to a large group of people who have never experienced the way of the crumpet.
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf, profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
Wonderful demonstration, John! Bun perfection. I could see this high-performing dough used in even smaller rings, to make individual egg salad sandwiches or small tea sandwiches with savory fillings. Thank you for the inspiration! 🇨🇦
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I made these burger buns yesterday and they came out fantastic, my best effort so far. I halved your recipe to make six 93g dough balls which I placed in a burger tray. I found that 13 minutes was needed to knead the dough in the kitchenaid mixer on speed 4 and the dough balls took longer to prove but that probably is down to my cold kitchen. Thank you for your time in making these videos and presenting them so clearly with a minimum of fuss unlike some chefs who feel that they need to prance around in front of the camera all the time.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/homemade-canned-corned-beef/
This is a cracking recipe. Even with my yeast, which is getting old & tired now, it turns out perfectly. Beautifully soft, beautifully risen (it just takes a bit longer to get going than John says). Thanks John, this is an absolute gem! Note to self: replace tired yeast...
I just did these- I have to say I have tried several recipes- all soft but mushy. This was the only bun that had any integrity! Thank you so much the amazing recipe.
I did them today too and they're top notch! Soft and perfect texture, but you're right, they don't just disintegrate the minute some burger juice gets on them. Great structure to them. Will be my go to.=
Thank you Lisa, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank u John i love to hear your voice i lived in London for over 50yrs so hearing you its nice as i live in Jamaica now so your voice bring a back memory also you are very good at your job. Keep up the good work.
Thank you, and thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
Thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/crispy-crust-white-loaf/
Another fantastic recipe thank you John I tried them and they were just delicious light moist and so tasty. The best part is I used the same recipe to make pizza bases using normal all purpose flour (not baking flour) and they turned out fantastic light, slightly elastic and a super taste much better than the biscuit pizza bases you buy in the supermarket. I’ve been searching for years for a good pizza base recipe and had many disappointments normally they turn out dry and too dense but now I’ve found the perfect recipe which I always use now for pizzas. One of the main reasons I think is the higher sugar content which the yeast converts to more carbon dioxide making the them lighter. Also the double proofing I learnt from you is essential the second one after you roll out the base and put it on the pan otherwise it deflates
OMG 😲 I have just made the most amazing buns. I can't thank you enough John. I've never been able to make bread before as it always turned out hard and tasted dreadful. My husband has eaten two hot with butter and gave me a 10/10 thank you once again. Im going to try the wholemeal bread next. ❤
Hi John, I have to say your hamburger buns/rolls look absolutely perfect! Although I don’t have hamburgers too often, I will definitely try your recipe, as these buns look irresistible! In addition, the way you present and describe your method and ingredients is surely the best I have seen on UA-cam! I have certainly liked and shared to family and friends! Thanks John, take care and best regards, Rob.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
We'll be having chicken salad on them tomorrow. I think they'd be perfect for lots of different sandwiches. We make pulled pork on the smoker and I'm excited to try them with that.
These look so good and I really enjoyed the no fuss, clear instructions with everything you need from safety to allergy advice. Makes me proud to be a Northerner.👍
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Just made these and they really are the best buns I’ve ever made, as always your recipes and instructions are excellent and they work! I can say that they work just as well without the rings and just formed into a ball on the baking tray.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
I made 12 buns with various toppings - poppy seed, everything mix, maldon sea salt, sesame seeds. My daughter hovered over them, debated, then proceeded to INHALE one of each to see which one she wanted with her teriyaki chicken burger. When I returned to the kitchen to tidy up, I found there were only 5 buns left. She ate SEVEN buns. SEVEN!
Thank you Lee, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
OMG! This is perfect! We eat hamburgers quite a bit in my family. I also use them for other sandwiches so I always have to buy more than just for one meal. So if I can make my own, it would be so helpful.
Thank God for you John with your proper Burger buns , none of that Brioche cake type buns so beloved of hipster burger restaurants and even pubs . Leave that to our overseas cousins , and if I want cake will have it with custard .
Thank you, David and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Yes! I've been trying to buy a bun that doesn't just disintegrate the second a drop of liquid touches it. It can't be done, or at least none I've found where I live. THESE will be my go to from here out. I can't quit raving about them today lol I finally found the perfect burger bun, just had to make it myself. Honestly, I think it's just all the corn syrup and other crap they put in the store ones...just like you said, like cake that just disappears with any liquid.
Fantastic Vivian! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I love this recipe/technique so much and will be sharing with my daughter whose boyfriend is just opening up a burger truck and wants to use brioche type buns and these will be perfect. I love the divide that happens with the ring so you can easily cut them in half. So very pretty too! Thank you so much. I love watching your skill and expertise in such a calm and unrushed way of baking ❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you so much for your incredibly kind "$ SUPER THANKS" Ann. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
John thank you so much for sharing this recipe. Made them tonight and they are fantastic. They take a bit of time but well worth the effort 👌 Your friend from across the pond as they say 🇺🇸
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Looks amazing! Am in the mist of blizzard conditions right now in Michigan, USA and drooling over this recipe! Definitely going to make these! Thank you, sir!
John in my early teenage years (1960's) I worked in the family bakehouse and we made flat hamburger buns by placing the dough on a baking tray and then placing another upturned tray on top of them to bake. What we got was a 30mm flat hamburger bun which I came to enjoy greatly. Do you think I could do the same with this recipe?
I've never tried that. Give it a try my friend and let me know how they turn out. Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I just discovered your channel thanks to UA-cam suggestions and I'm subscribing. These buns and your English muffins sound great so far. Thank you from Ohio in the USA.
Despite being wedded to the U.S. usage of the traditional British volume, distance, and weight measurements, I find baking much easier if I use weight rather than volumetric measurements. Metric also makes reduced or increased quantities so much easier. However, you can pry Fahrenheit and and miles out of my cold dead hands. I suspect we’re seeing a slow-motion conversion to the metric system. Interesting to see where the market takes us. Most yshade-tree mechanics like myself keep a set of metric and sae tools on hand as Cars sold in the American market uses a mix of metric and traditional fasteners. My woodworking however is still in feet and inches with the smallest fractional measurements in 32nds, occasionally 64ths of an inch. Machinists work in metric or more often decimal fractions of an inch-tolerances into the 10,000ths of an inch.
I'm a nurse, and all of our measurements are metric so it's given me some exposure. The thing I learned today in making these is that I LOVE measuring by weight instead of cups. It was honestly so much easier! I really think it made a difference in how perfectly they turned out, too. Definitely a convert here.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you for making this. I will try to make some 5” buns or 6” buns soon. I am in Texas so my community necessitates that I make everything a tad larger :P
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I know what you mean. I'm from south Texas myself but now live in North Carolina where you cannot find a burger or buns the "right" size. They're all tiny! Been a couple years since I made any type of bread but I have some 4" rings now and will be giving this a go!
@ can you do me favor? I’m trying to perfect a Filipino staple bread roll called Pandesal. I make my tangzhong paste and everything. I just want to know the exact recipe and which flour is the best to use. I’ve done white wheat flour, bread flour, and AP flour. The wheat flour is the best so far, but it’s expensive. The AP flour is good too, but doesn’t contain much protein. The bread flour tends to make the perfect consistency, but I need to add more sugar because it leaves a somewhat bitter aftertaste. It’s basically a milk bread burger bun.
Looks delicious! With your wonderful recipe and instructions I believe I will be able to make my own hamburger buns! Thanks, John, once again for your fantastic tutorial videos!❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/hamburger-buns/
Ah Chef John, these look delicious! Gotta say tho, you crazy Brit’s calling a chicken sandwich a burger ✌️😂🤣 definition of a burger in the USA is beef only ✌️ love you and cheers my brother
That was the most thorough and Indepth recipe on making buns. Thoroughly enjoyed it, can't wait to try it out.....thank you for this and have a great day
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/ Also, with Christmas approaching, check out my Christmas play list for some great culinary ideas. Here is a link. ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you. Going to try these. Everything else I have baked from your videos has been a huge success. I believe it is because the ingredients are weighed.
Thank you Rene, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
My hands can feel the dough rolling & shaping technique as I watch this video. Its been a long time since I last made buns but it is like riding a bicycle once learned the muscle memory returns very quickly.
Thank you Heather, and thanks for watching my friend. All the best for 2025. Here is my latest video recipe. profoodhomemade.com/4-minced-ground-beef-pies/
Wow, these burger buns look absolutely mouthwatering! John Kirkwood, thank you for sharing your recipe for the tastiest burger buns ever. The step-by-step instructions make it easy for anyone to recreate these delicious buns from start to finish. There's something special about homemade burger buns that adds an extra level of satisfaction to any burger creation. The soft and fluffy texture, combined with the enticing aroma, is sure to elevate any burger to a whole new level. I can't wait to try making them myself and experience the fantastic taste firsthand. Keep up the great work, John, and thank you for inspiring us to create our own culinary delights!
Great recipe. Thank you for showing the details. I like showing the details and how things progress too. It causes less confusion when our viewers follow our way ok cooking and baking. 😊Thanks again.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
I tried making these as a bit of a bread amatuer and they were absolutely perfect, first time! Very impressed, best burger buns ive ever had. Thanks John for another great recipe! 👌
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching. Here is my latest bread video recipe, Corner buns. profoodhomemade.com/corner-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I've been making the pizza dough receipt you provided for a few years now. And today I will make these. Thanks John, I hope you are well and in good health.
Thank you Dean, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thanks for the suggestion and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Hi John, Thank you so much for sharing your recipes with the world. I have been using some of your recipes for my family and found that I truly love to bake. I make your white sandwich bread often and crumpets most weekends. Today I made your hamburger buns and I have to say they have turned out excellent. Thank you again.
John, I follow you since the beginning and love your way of teaching us and you nice and warm voice and way of speaking. Thanks for all the time, dedication, love and patience teaching us all. I am from Brazil...see how far you reach ! Now, a tip I got the other day : When using the domestic kitchen Aid (like Artisan), stop in the middle of mixing time, let the dough out of the hook, with a scraper catch the whole thing (specially the very bottom) and turn it up side down, them mix for the rest of the time. This was "discovered!" by Helen Rennie that - the thing is that a domestic mixer does not mix the very bottom of the dough as well it does with the other parts, which does make a big, big difference in the end result. So, here I share what I learned and , for my experience, it is so true. BTW, Helen got a Pro Kitchen Aid, which I intend to do someday.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Wow, you are an absolute wizard with dough. I went to culinary school some 20 years ago, but you really are an amazing teacher and I learned so much more in such a short time about handling doughs from you. I will absolutely do these for my breaking fasting xD
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you so much for your incredibly kind "$ SUPER THANKS" Will. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Once again you made a simple product into a work of art. I will definitely try this recipe soon. Will be nice to use my crumpet rings for a 2nd recipe. Well done. And thank you for the easy and clear instruction.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Fantastic Matt! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. Savoury Cheese Scones profoodhomemade.com/savoury-cheese-scones/
That is beautiful dough. I need that mixer. I’ll be making these. I’m glad to see that someone else realizes what great buns come out of those rings. They’re more versatile than the pans as you can use them in a steamer Chinese style. BTW A ten minute toasting in the oven after the buns are steamed makes a bun that can hold up to the sloppiest sandwich. The thin , pretzel like skin that forms is nearly liquid proof.
LVE how you put the ingredients list right on the screen AND in the very beginning! I can tell immediately if I have the ingredients on hand or need to shop them and if I have the skills & tools to make said recipe!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Anyone else get to the end where he is assembling that burger and thought, Wow that thing is beautiful
I love the way John speaks. Reassuring, polite and calm. Even the often annoying self-promotionals (books, merchandise etc.) are well timed, informative rather than pushy and somehow add to the video. E.g., when John puts things in the oven, he uses that time for promotionals and that gives a sense of waiting for things to cook, thus making it feel as if we are in the kitchen with him. Very well done indeed.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
💀
Very well said, absolute description ❤❤❤
@@clifforddean232 That is a very lazy and unhelpful "comment," when you expect an emoji to fully express yourself.
Are you "dead," from joy? Boredom? Wonderment? No one knows what they could be agreeing with when you don't properly use an emoji. They are meant to "accent" your posted emotions, not poorly attempt to express them for you.
If you're too lazy to use words, go the extra bit, and don't bother at all.
@@mozempire5096 🤣
Funny story...one night last week I fell asleep watching one of your videos. Your timer sounds exactly like my alarm clock. I got up thinking time for work, only to find it was 20 past 2a. Love your channel, thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I hope you realise that your voice is so precious. Incredible soothing.
Thank you, and thanks for watching my friend. Here is my latest video recipe. Mini Toad in the Hole
profoodhomemade.com/toad-in-the-hole/
As a professional with over 30 years experience presenting and organizing information for consumption by large audiences, I can say, your concise delivery and arrangement of information is world class John. Thank you for this recipe, I will make it soon. Looks fantastic!
Thank you for your kind words my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
@@JohnKirkwoodProFoodHomemade Your great timing goes beyond your videos, I just sat down to test my new food mixer and you've sent me this link. 😊
I made these buns today and we had them for dinner. I have to say that these were the absolute best hamburger buns I’ve ever tasted. Thanks for the new recipe!
Has anyone ever told you that your voice sounds EXACTLY like Winnie the Pooh??? Love it!
Oh bother... ^-^
Yeah I've seen those comments before lol. He's lovely ❤
On every single video he gets that.
Too funny 😂😂😂
Every comment on every video
This is amazing. I happen to lack the passion sometimes to cook something with so much cure and care. Every time i watch your videos, everything seems to be so romantic about cooking and kitchen. Another wonderful video, never get tired of this.
Cooking is about deliberate confidence.
I’ve tried many burger buns recipes and this was by far the best. This is the only one I’ll be making from now on. The search is over!
😁👍Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I just adore the way he speaks he makes his video sound so comforting,almost like spending and listening to ur grandpa giving you a baking lesson love it.lotsa of love from south africa
Thank you, and thanks for watching my friend. Here is my latest video recipe. Fish n Chips profoodhomemade.com/fish-and-chips/
As I watch your hands knead & form the dough I see experience and love. Lots of love makes the perfect cook!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you! Another great use as you said for my crumpet rings I bought because of your crumpet video. Your videos have reminded me how to enjoy cooking again and homemade always taste better!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
If money is tight right now tuna tins opened both sides and washed thoroughly whack them in the oven and burn off any residue wash again and you have a great little crumpet/burger bun ring
@@JohnKirkwoodProFoodHomemade I also have to give my thanks John. I left the UK 15 years ago and we have no crumpets here. Your recipe worked a treat and I have introduced them to a large group of people who have never experienced the way of the crumpet.
I find so much comfort in his videos. Thank you for continuing to give us great recipes and inspiration for our meals. ❤
Thank you, and thanks for watching my friend. Here is my latest video recipe. wholemeal multigrain seeded loaf,
profoodhomemade.com/wholemeal-multigrain-seeded-loaf/
This man is a humble master chef.
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
True Master 👍
Wonderful demonstration, John! Bun perfection. I could see this high-performing dough used in even smaller rings, to make individual egg salad sandwiches or small tea sandwiches with savory fillings. Thank you for the inspiration! 🇨🇦
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I made these burger buns yesterday and they came out fantastic, my best effort so far. I halved your recipe to make six 93g dough balls which I placed in a burger tray. I found that 13 minutes was needed to knead the dough in the kitchenaid mixer on speed 4 and the dough balls took longer to prove but that probably is down to my cold kitchen. Thank you for your time in making these videos and presenting them so clearly with a minimum of fuss unlike some chefs who feel that they need to prance around in front of the camera all the time.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/homemade-canned-corned-beef/
This is a cracking recipe. Even with my yeast, which is getting old & tired now, it turns out perfectly. Beautifully soft, beautifully risen (it just takes a bit longer to get going than John says). Thanks John, this is an absolute gem!
Note to self: replace tired yeast...
Look delicious! thanks chef and cheers from Mexico 🙂
I just did these- I have to say I have tried several recipes- all soft but mushy. This was the only bun that had any integrity! Thank you so much the amazing recipe.
Glad you like them! GS. Much appreciated ❤️.
I did them today too and they're top notch! Soft and perfect texture, but you're right, they don't just disintegrate the minute some burger juice gets on them. Great structure to them. Will be my go to.=
Your voice is so calming, i love cooking so watching your videos is a relief for me!
Thank you Lisa, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Those burgers buns look fabulous, I love your easy recipes. Thank you for being so thorough with your instructions.
Thank u John i love to hear your voice i lived in London for over 50yrs so hearing you its nice as i live in Jamaica now so your voice bring a back memory also you are very good at your job. Keep up the good work.
Thank you, and thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
This is like watching Planet Earth only with hamburger buns. Simply fantastic!
Thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/crispy-crust-white-loaf/
Another fantastic recipe thank you John I tried them and they were just delicious light moist and so tasty. The best part is I used the same recipe to make pizza bases using normal all purpose flour (not baking flour) and they turned out fantastic light, slightly elastic and a super taste much better than the biscuit pizza bases you buy in the supermarket. I’ve been searching for years for a good pizza base recipe and had many disappointments normally they turn out dry and too dense but now I’ve found the perfect recipe which I always use now for pizzas. One of the main reasons I think is the higher sugar content which the yeast converts to more carbon dioxide making the them lighter. Also the double proofing I learnt from you is essential the second one after you roll out the base and put it on the pan otherwise it deflates
OMG 😲 I have just made the most amazing buns. I can't thank you enough John. I've never been able to make bread before as it always turned out hard and tasted dreadful. My husband has eaten two hot with butter and gave me a 10/10 thank you once again. Im going to try the wholemeal bread next. ❤
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
John, I cut your recipe by 2/3 as I only needed 4 buns and they were FANTASTIC!!!! I'm never buying store bought buns again! Thanks Much!!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Hi John, I have to say your hamburger buns/rolls look absolutely perfect!
Although I don’t have hamburgers too often, I will definitely try your recipe, as these buns look irresistible!
In addition, the way you present and describe your method and ingredients is surely the best I have seen on UA-cam! I have certainly liked and shared to family and friends!
Thanks John, take care and best regards,
Rob.
Remember the buns will be wonderful with all kinds of sandwiches.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
We'll be having chicken salad on them tomorrow. I think they'd be perfect for lots of different sandwiches. We make pulled pork on the smoker and I'm excited to try them with that.
These look so good and I really enjoyed the no fuss, clear instructions with everything you need from safety to allergy advice. Makes me proud to be a Northerner.👍
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Looks absolutely FABULOUS!!! I'm going to give your rolls a try!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Just made these and they really are the best buns I’ve ever made, as always your recipes and instructions are excellent and they work!
I can say that they work just as well without the rings and just formed into a ball on the baking tray.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. profoodhomemade.com/cheese-onion-potato-pie/
I made 12 buns with various toppings - poppy seed, everything mix, maldon sea salt, sesame seeds. My daughter hovered over them, debated, then proceeded to INHALE one of each to see which one she wanted with her teriyaki chicken burger. When I returned to the kitchen to tidy up, I found there were only 5 buns left. She ate SEVEN buns. SEVEN!
😂👍Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Ummm, maybe they just rolled away!? :) You can not get a better compliment than this as a baker.
You're the best chef on UA-cam.
Thank you Lee, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Those buns should be displayed in an art gallery! :)
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I made these today. Best burger buns I've done. I wish I'd ordered more rings from you. Thanks.
Thank you so much, It really helps keep the channel going. I'm pleased you gave them a try my friend and they turned out well.
Thanks John.
Lovely watching you prep quality goodness with such heart warming charisma.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thanks John definitely going to give these a go next week
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
@@JohnKirkwoodProFoodHomemade from one chef to another John you're very welcome I enjoy you're video alot sorry it not more
OMG! This is perfect! We eat hamburgers quite a bit in my family. I also use them for other sandwiches so I always have to buy more than just for one meal. So if I can make my own, it would be so helpful.
I know right those are awesome looking bunch I just love this guy
Thank God for you John with your proper Burger buns , none of that Brioche cake type buns so beloved of hipster burger restaurants and even pubs . Leave that to our overseas cousins , and if I want cake will have it with custard .
Thank you, David and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Yes! I've been trying to buy a bun that doesn't just disintegrate the second a drop of liquid touches it. It can't be done, or at least none I've found where I live. THESE will be my go to from here out. I can't quit raving about them today lol I finally found the perfect burger bun, just had to make it myself. Honestly, I think it's just all the corn syrup and other crap they put in the store ones...just like you said, like cake that just disappears with any liquid.
Looking great!
Thank you again my friend. 😁👍
Good work done! You're super amazing at what you do!! Looks so yummy ❤❤
Thank you so much 🤗
Very good John, ❤
I made these yesterday and they were perfection!!! I sent pics to all my family and told them to check out my buns! Great recipe!
Fantastic Vivian! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching my friend. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I love this recipe/technique so much and will be sharing with my daughter whose boyfriend is just opening up a burger truck and wants to use brioche type buns and these will be perfect. I love the divide that happens with the ring so you can easily cut them in half. So very pretty too! Thank you so much. I love watching your skill and expertise in such a calm and unrushed way of baking ❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thanks!
Thank you so much for your incredibly kind "$ SUPER THANKS" Ann. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
John thank you so much for sharing this recipe. Made them tonight and they are fantastic. They take a bit of time but well worth the effort 👌 Your friend from across the pond as they say 🇺🇸
Thus recipe never gets old, I have used it over 20 times and if followed is perfect every Time
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Hi John, your burger buns look incredible, I’m learning so much from you, thank you very much…..can’t wait to make these xx❤xx
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Definitely going to try these, thank you so much!! Watching from Tennessee in America!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thanks John I always love your videos you make it look so easy have a great day cheers from Australia. 😋😋👍🏻👍🏻
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Looks amazing! Am in the mist of blizzard conditions right now in Michigan, USA and drooling over this recipe! Definitely going to make these! Thank you, sir!
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well.
John in my early teenage years (1960's) I worked in the family bakehouse and we made flat hamburger buns by placing the dough on a baking tray and then placing another upturned tray on top of them to bake. What we got was a 30mm flat hamburger bun which I came to enjoy greatly. Do you think I could do the same with this recipe?
I've never tried that. Give it a try my friend and let me know how they turn out. Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I just discovered your channel thanks to UA-cam suggestions and I'm subscribing. These buns and your English muffins sound great so far. Thank you from Ohio in the USA.
Despite being wedded to the U.S. usage of the traditional British volume, distance, and weight measurements, I find baking much easier if I use weight rather than volumetric measurements. Metric also makes reduced or increased quantities so much easier. However, you can pry Fahrenheit and and miles out of my cold dead hands. I suspect we’re seeing a slow-motion conversion to the metric system. Interesting to see where the market takes us. Most yshade-tree mechanics like myself keep a set of metric and sae tools on hand as Cars sold in the American market uses a mix of metric and traditional fasteners. My woodworking however is still in feet and inches with the smallest fractional measurements in 32nds, occasionally 64ths of an inch. Machinists work in metric or more often decimal fractions of an inch-tolerances into the 10,000ths of an inch.
I had to have metric tools in the 80s to work on my car.
I'm a nurse, and all of our measurements are metric so it's given me some exposure. The thing I learned today in making these is that I LOVE measuring by weight instead of cups. It was honestly so much easier! I really think it made a difference in how perfectly they turned out, too. Definitely a convert here.
Amazing recipe!Topped half with sesame seeds and half with homemade everything bagel seasoning. Thank-you John!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you for making this. I will try to make some 5” buns or 6” buns soon. I am in Texas so my community necessitates that I make everything a tad larger :P
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I know what you mean. I'm from south Texas myself but now live in North Carolina where you cannot find a burger or buns the "right" size. They're all tiny! Been a couple years since I made any type of bread but I have some 4" rings now and will be giving this a go!
I love your voice! You’re my new favorite cooking channel! Reminds me of my grandpa from my dad’s side. Thank you for the recipe!😊
Welcome aboard my friend, and thank you for supporting the channel. Here is my latest video recipe. profoodhomemade.com/french-boule-or-crusty-loaf/
@ can you do me favor? I’m trying to perfect a Filipino staple bread roll called Pandesal. I make my tangzhong paste and everything. I just want to know the exact recipe and which flour is the best to use. I’ve done white wheat flour, bread flour, and AP flour. The wheat flour is the best so far, but it’s expensive. The AP flour is good too, but doesn’t contain much protein. The bread flour tends to make the perfect consistency, but I need to add more sugar because it leaves a somewhat bitter aftertaste. It’s basically a milk bread burger bun.
Looks delicious! With your wonderful recipe and instructions I believe I will be able to make my own hamburger buns! Thanks, John, once again for your fantastic tutorial videos!❤
Hope you enjoy
I have been looking for a recipe that provides this texture. Thank you very much. …..and may I add that you have the perfect voice for this……..
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channel's webpage. profoodhomemade.com/hamburger-buns/
Ah Chef John, these look delicious! Gotta say tho, you crazy Brit’s calling a chicken sandwich a burger ✌️😂🤣 definition of a burger in the USA is beef only ✌️ love you and cheers my brother
That was the most thorough and Indepth recipe on making buns. Thoroughly enjoyed it, can't wait to try it out.....thank you for this and have a great day
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Your finished product looks 1000% better than any McDonald's or other fast food or pub restaurant!!!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Also, with Christmas approaching, check out my Christmas play list for some great culinary ideas.
Here is a link. ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thank you. Going to try these. Everything else I have baked from your videos has been a huge success. I believe it is because the ingredients are weighed.
Thank you Rene, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I've made these twice and they are the best ever!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
My hands can feel the dough rolling & shaping technique as I watch this video. Its been a long time since I last made buns but it is like riding a bicycle once learned the muscle memory returns very quickly.
Thanks for watching my friend. Here is my latest video recipe. Air Fryer Pizza profoodhomemade.com/air-fryer-pepperoni-pizza/
Another top notch video from John. Every recipe that I have had a go at has ALWAYS come out right first go !
🍔 made these yesterday and they are perfect 👌 ❤ my whole family loved them!! Best bun recipe I've tried ! Thank you!!
Thank you Heather, and thanks for watching my friend. All the best for 2025.
Here is my latest video recipe. profoodhomemade.com/4-minced-ground-beef-pies/
Wow, these burger buns look absolutely mouthwatering! John Kirkwood, thank you for sharing your recipe for the tastiest burger buns ever. The step-by-step instructions make it easy for anyone to recreate these delicious buns from start to finish. There's something special about homemade burger buns that adds an extra level of satisfaction to any burger creation. The soft and fluffy texture, combined with the enticing aroma, is sure to elevate any burger to a whole new level. I can't wait to try making them myself and experience the fantastic taste firsthand. Keep up the great work, John, and thank you for inspiring us to create our own culinary delights!
Thank you for your kind words my friend. I'm pleased you gave them a try my friend and they turned out well.
Great recipe. Thank you for showing the details. I like showing the details and how things progress too. It causes less confusion when our viewers follow our way ok cooking and baking. 😊Thanks again.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
@@JohnKirkwoodProFoodHomemade great. Thank you as well.
I made these today and they are fantastic! Big, pillowy, delicious and will be great for burgers and any sandwiches. Thanks so much!
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thank you. I'm going to attempt this with fresh ground wheat berries.
This is one concise well explained video ever. Thank you for this recipe and tutorial
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Thank you Mr. Kirkwood as with everything you make it looks fantastic can't wait to make them, hope all is well with you and yours, God bless.
God bless you and yours too, Jim. Thanks for watching ❤️ much appreciated.
Love the voice and the pronounciation. Greetings from Münster.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
They turned out just amazing ❤ large beautiful buns
I just made this burger 🍔 buns and your recipe for homemade mayonnaise, my children are very happy 😊, it tastes so good 👍 😋 thanks 👍 😊
These look amazing 🎉🎉
Thank you, and thanks for watching my friend. Here is my latest video recipe, 12 Inch Cast Iron Pan Pizza. You can find the ingredients list and full written method on my website, 12 Inch Cast Iron Pan Pizza profoodhomemade.com/12-pan-pizza/
I tried making these as a bit of a bread amatuer and they were absolutely perfect, first time! Very impressed, best burger buns ive ever had. Thanks John for another great recipe! 👌
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Thanks for watching. Here is my latest bread video recipe, Corner buns. profoodhomemade.com/corner-buns/
The Best Burger Buns Ever!! Thank you, John!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
I've been making the pizza dough receipt you provided for a few years now. And today I will make these. Thanks John, I hope you are well and in good health.
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well.
Amazing tutorial....i love all your videos and used them afew times, especially the lasagne tutorial, which was beautiful btw
Thank you Dean, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
You are a master at bread and I commend you ! Cheers!!
Thank you, and thanks for watching my friend. Here is my latest homemade quiche video recipe, profoodhomemade.com/5-mini-quiche-2/
This one has got to be a definite for the next book.
Thanks for the suggestion and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Hi John,
Thank you so much for sharing your recipes with the world. I have been using some of your recipes for my family and found that I truly love to bake. I make your white sandwich bread often and crumpets most weekends. Today I made your hamburger buns and I have to say they have turned out excellent. Thank you again.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
John, I follow you since the beginning and love your way of teaching us and you nice and warm voice and way of speaking. Thanks for all the time, dedication, love and patience teaching us all. I am from Brazil...see how far you reach ! Now, a tip I got the other day : When using the domestic kitchen Aid (like Artisan), stop in the middle of mixing time, let the dough out of the hook, with a scraper catch the whole thing (specially the very bottom) and turn it up side down, them mix for the rest of the time. This was "discovered!" by Helen Rennie that - the thing is that a domestic mixer does not mix the very bottom of the dough as well it does with the other parts, which does make a big, big difference in the end result. So, here I share what I learned and , for my experience, it is so true. BTW, Helen got a Pro Kitchen Aid, which I intend to do someday.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
@@JohnKirkwoodProFoodHomemade , thank you !
Wow, you are an absolute wizard with dough. I went to culinary school some 20 years ago, but you really are an amazing teacher and I learned so much more in such a short time about handling doughs from you. I will absolutely do these for my breaking fasting xD
Fantastic! I'm pleased you will give them a try my friend and I hope they turn out well.
These videos absolutely make me happy 😊
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Top notch burger buns John. Your recipes are always so precise and give perfect results every time. 👌⭐️⭐️⭐️⭐️⭐️
Thank you so much 👍
Finally a recipe for perfect burger buns!! Thank you Chef 😊
Chef, that burger is exactly how an original and delicious burger should look! 😃
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Another great recipe just in time for grilling out! Thanks John.
Thank you so much for your incredibly kind "$ SUPER THANKS" Will. Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
Once again you made a simple product into a work of art. I will definitely try this recipe soon. Will be nice to use my crumpet rings for a 2nd recipe. Well done. And thank you for the easy and clear instruction.
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
OMG! They look soooo neat in those rings! I never thought of using the rings for this. I need to try! ❤❤❤
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Fantastic, you have done it again Mr John, I will be onto these later today. Thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
These are amazing! Mine actually came out looking like yours…….and they tasted great. I’ll be making these on a regular basis.
Fantastic! I'm pleased you gave it a try my friend and it turned out well. Thanks for watching. Here is my latest video recipe. Air Fryer Chips/Fries. profoodhomemade.com/air-fryer-chips-fries/
Those buns are Pure Perfection! Gorgeous!💜
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
Just made these, best recipe for burger or sandwich buns I’ve tried. Thank you for your recipe!
Fantastic Matt! I'm pleased you gave them a try my friend and they turned out well. Here is my latest video recipe. Savoury Cheese Scones profoodhomemade.com/savoury-cheese-scones/
Thanks for your recipe. I like so much.
That is beautiful dough. I need that mixer. I’ll be making these.
I’m glad to see that someone else realizes what great buns come out of those rings. They’re more versatile than the pans as you can use them in a steamer Chinese style.
BTW A ten minute toasting in the oven after the buns are steamed makes a bun that can hold up to the sloppiest sandwich. The thin , pretzel like skin that forms is nearly liquid proof.
LVE how you put the ingredients list right on the screen AND in the very beginning! I can tell immediately if I have the ingredients on hand or need to shop them and if I have the skills & tools to make said recipe!
Magnificent, John. From Australia. New use for my crumpet rings, just as you said. Thank you!
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels webpage. profoodhomemade.com/hamburger-buns/
You sounds David Attenborough sooo calm❤😊