How to shape small bread rolls with a bench knife
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- Опубліковано 4 лис 2020
- A quick video showing how I shape soft, sticky sourdough dinner roll dough. The dough was bulk fermented for 3.5 hours and then chilled in the refrigerator for about 20 minutes to make shaping a little easier.
The recipe for these super soft sourdough rolls can be found at:
www.theperfectloaf.com/super-... - Навчання та стиль
Maurizio thank you! I never quite got this until watching you make rolls. Now I can do it too.
So glad to hear this vid helped, Darryl!
I made these for Thanksgiving and they were a huge hit. My husband asked me to make this our holiday roll recipe going forward. Thank you!
That's wonderful to hear, Tonya! I'm making t hem *again* this week-my family just can't get enough. They're now a tradition here as well 🙂 Happy holidays!
I'm trying this out this weekend! May have a new roll recipe for Thanksgiving. Thank you!
Let me know how you like them and have fun 🙂
@@theperfectloaf so these are amazing and I'm positive they'll be a hit at this Thanksgiving. The rolls have such a great depth of flavor compared to any other roll recipe I've made to date.
Thank you for all your hard work!
@@latui7350 Super glad to hear you liked them! Enjoy :)
Any chance you would make a video of the entire process from start to finish.. I am trying these out today and am pretty sure I made a mistake.. would love to see them made from you from the beginning?
This is definitely something I'm going to start doing with my recipes very soon!
I made them and didn’t come out right. I weighed each lump up dough per the instructions, but ended up with 15 total not 18? Then they blew up during final rise on the counter, so when I baked it there was almost no definition of one role vs another in the pan. It was just 1 giant pan of bread, but the rolls were able to be pulled apart. They just looked like big squares not littel round spheres. Maybe overproofed?
It sounds to me like perhaps the opposite, they might have been under proofed. Usually, when I see an explosive rise in the oven it's because the dough needed longer in proof. They might have also been a bit crammed in the baking pan you were using if they sort of fused together, try to give them more room (or use a bigger pan) so they keep their shape a bit more!
Where do I get the recipe pls?
www.theperfectloaf.com/super-soft-sourdough-rolls/