NO-KNEAD GARLIC BUTTER BREAD ROLLS | Garlic Dinner Rolls / Buns
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- Опубліковано 29 вер 2024
- NO-KNEAD GARLIC BUTTER ROLLS
✔️Ingredients
1 cup lukewarm fresh milk [240 ml]
1 whole egg [large]
3 tbsp sugar [38 grams]
2 tsp instant yeast [6 grams]
3 cups all purpose flour [384 grams]
1/3 cup softened butter [75 grams]
1/2 tsp salt [3 grams]
1 tbsp minced garlic [9 grams]
1 tbsp chopped parsley [4 grams]
*for brushing top
1 eggwash (beaten egg) or milk instead [before baking]
1 tsp minced garlic
1 tsp parsley
1 tsp sugar
2 tbsp melted butter
⬇️Try this too⬇️
GARLIC PULL APART LOAF BREAD
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Ok so i made this cuz i was craving garlic bread and thou they came out good, the sugar you add to the butter/garlic mixture on top is NOT a good combination. It contradicts the garlic flavor you’re expecting. Just FIY skip the sugar if you want the garlic bread taste.
1like yummy always creative god give you health wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️👍
Lovely recipe..can we substitute egg
Can I substitute the milk for water?
Looks nice. I have to try it
Hi it looks so delicious will definitely make it yummy 😋
Спасибо за рецепт здоровья вам.
This looks delicious!
Lovely as usual - can't wait to make these. What size is the pan you used, please? Thanks.
hi, it’s 11x9 inch🥰
@@YeastMode Ahhh, thank you. Of course I don't have one exactly that size, but I have one that is close enough to do the trick ;-)
Delicious meal, perfect presentation, well done. 👍👍🥰🥰
Thank you for your recipe ❤️. Can you use a stand mixer for this?
Wow lovely recipe ...it must be delicious ...i just loved the way u make this recipe ❤❤
I need to try small batch then how much the ingredients!
Can sugar be left out
Hay sobrang stress ako :( bakit ganun nasunod ko naman ung tamang measurements by grams pero basa ung dough ..lagi nalang..kaya hirap aq pgdating sa pgawa ng bread..
Dinagdagan ko n ng almost 1cup flour di parn okay haaays
thank you for this delicious recipe, super moist and fluffy rolls!
for anyone making this: i used unsalted butter since it wasn't specified and the recipe includes salt, but i think it can use additional salt so i'm going to use salted butter next time.
i proofed for the minimum 90 mins first round and 60 mins the second round because i was a bit short on time, but if you want super fluffy rolls definitely proof to the max time. my dough doubled in size the first proof round but once you take it out of the bowl and roll it, it shrinks quite a bit so i didn't have an even 20 rolls.
definitely make a lot of the topping sauce (maybe 4x if you love buttery-garlicky goodness like me), makes this decadent roll all the better!
depending on your oven, roll size and baking pan, check the rolls around 15 mins so they don't dry out. mine were a bit smaller and uneven, baked about 18 mins though 15-16 would've been sufficient.
I did this just now and it was perfect! It was soft, delicious, and easy to do. Two thumbs up! This is now my go-to recipe. Thank you for sharing! 😋
I made some lasagne tonite for the first time in my life and it turned out just okay not as good as I wanted it. And I made these rolls to go with it. OMG!!! these rolls turned out more delish and tastier than the lasagne. Will definitely be making more often especially with Italian dishes. TFS sweetie 😋😋😋😍😍😍💕💕💕👌👌👌👍👍👍😘😘😘😘
This is so amazing. No mixer? I've finally gotten the recipe I've been looking for
I always bring a bread dish to Thanksgiving and Christmas dinner, I've decided this is the one I'll bring this year for Christmas. Thank you. Looks yummy 😋
What is considered “fresh” milk??
Wow looks so fluffy and delicious bread..
Great recipe my friend..
Thanks for sharing this..
The first time I made it I cut back to 2 tbsp sugar and they were perfect. Second time followed the recipe and it was far too much sugar.
Lovely. I make mine with thyme, basil, and oregano in them. Sometimes I add air dried shredded cheese.
Just made it today... They loved it...thank u...😍.. Nagrequest pa uli bukas.... 😊😁salamat po.😊😍
Nicely done sissy^^
So cute ng garlic bread^^
Congratulations and Happy Holidays^^
I have baked the garlic butter bread rolls 🍞 for the first time n have just eaten some for dinner with cream mushroom 🍄 soup and veggies this evening!
My husband enjoys the soft 🍞 textures of the bread rolls with nice fragrance of garlics n parsley! 👍
Thanks for your good receipe which is easy to follow ! 😀
Warm greetings from Singapore 🇸🇬 !
I'm glad you enjoyed it. You are very welcome:)
Thank so much for the recipe, I did it and it came put so well
Butter is expensive here. Can I use cooking oil instead ?
Looks superb. Any eggless alternative to this, pls?
Thank you for sharing your recipe.. I tried this and it's perfect.. You are so generous for sharing the complete recipe and procedures.. 😘😘
I’ve made these before but have since lost the recipe. They are absolutely & perfectly delicious yum
Isn't it easier to knead from the beginning? It made me so nervous
Has anyone tried a milk alternative as my son is allergic to milk.😢
Hi Ate, yung bread ko hindi nag turn ng brown after doing the egg wash, tapos sobrang sticky nya kahit may oil na kamay ko, hindi ko sya ma form masyado 😭😭😭😭😭😭😭😭😭😭😭
Tried it, it's good, but a little too sweet for my taste
So yummy 😋great job👍dear sis may Allah bless you Amern
Can i use any neutral oil instead of butter?
Did you put yellow color in the butter?
Almost ready to go in the oven......smells so good....thank you.
What if I don't have no yeast
Hi I'm interested to try your garlic bread . Can I used homemade garlic powder instead of fresh garlic. Do I need to fry the bardic powder before used. Pls reply soon. Wanted to try asap. Thanks.
Yes you can use garlic powder and no need to fry :)
Did this recipe today,it came out properly... thank you so much for sharing this recipe 👌👌
Can you use a stand mixer too?
2:00
I am making these rolls again today. But I gotta use margarine because I am out of butter. Hope they come out just as good and tasty. Will post my results
Saan po mabibili ung softened butter?
hi, its any regular butter lang po na pinalambot😊
May i ask ano po btand butter ginanmit at salted po b or unsalted
Hi, for breads po its always better to use unsalted butter para po mas controlled ang flavor.
Estou vendo seu vídeo de São Paulo/ Brasil. O terceiro país entre os quinze mais bonitos do mundo. As Filipinas também são um país maravilhoso.
Hi, your rolls look amazing! Can I use almond milk instead of regular milk? Thanks!
hi, yes sure🥰
Very nice i will try this
Pwede po bang imbis na gawing buns eh i-form as pull-apart bread?
RATED G
I know fresh is better but can I use dried herbs? Thanx for your help
Hi i just want to ask why my dough is too soft ? I use full milk but why is it my dough become too soft ?
hi, i tried this but my dough didnt rise ☹️☹️ i tried asking google and it says raw garlic may kill yeast ☹️
Fácil y delicioso, muchas gracias y reciba un afectuoso saludo desde el Ajusco México
Hi po thank you so much ginawa ko po ito kanina... Nasarapan pp mga kids ko ubos lipad... Later bake po ako ulit. Marami salamat. Ayaw ko tlga mag bake ng bread ksi dahil sa kneading. Malaki help po ito recipe nyo ❤️❤️❤️💯
Hi, you're are welcome po. Enjoy baking:)
😋😋😋
My rolls came out so good using margarine. YAY!!!
Can u back it one day later (overnight) after mixing all ingredients?
Hi yeast mode can I use Deri Cream buttermilk?thanks
Which rod should be on in otg for baking bread, pizza or bread rolls?
Can you do cheese stuffed garlic buns?
Wow! the extra butter basting.. sarap!
Do u add that last bit after its cool or while it's hot ?
Hi, i had made this for my inlaws & family dinner. It was super hit! I have been practising with your recipes to get my best breads and i got a huge chance to show it off now that I am in birth country. So Ty!💙
Quick question, can i make this a night before and do cold fermentation in fridge for the second rise? Also when i bake this, how long it should be resting in room temperature when taking out of fridge?
Hi, I'm glad that your family enjoyed it. Yes you can cold-proof your dough overnight in the fridge, just keep it in an airtight container. Shape it the next morning then let it rise. Time may depend on your environment weather/ temperature but normally it takes 40-60 mins. or just let it rise at least until its puffy.
Can i bake it using airfryer and how long?
I love it..
Hi may i used cake flour for garlic bread
Can I use margarine instead of butter?
Can you freeze these rolls or will it ruin them?
Can wheat flour be used instead of all purpose flour?
Hi! I'd really love to try out this recipe but i don't have an oven, can i bake this in an air fryer though? Is it gonna be the same temp and time as your air fried bread recipe? TIA! 🥰
hi, yes it's possible to bake it in air fryer. Since air fryer is smaller than oven, you may need to reduce the temp. Please watch here my version of sir fried bread for your guide ua-cam.com/video/LU6z4GOcl8s/v-deo.html :)
Proof at room temperature or in refrigerator? 🤐
Pls suggest substitute of an egg .
Brao svaka cast❤
Please suggest eggless options
Any substitute for egg again 😂??
Plsss reply ASAP need to try it
Hi, you can omit the egg or add up butter / oil to match the dough consistency :)
Can you use coconut milk.
Thank u i tried it mine came perfect.
Wow ..just awesome
Hello yeast mode..if I’m going to knead this...ok Lang ba no difference Tnks...😘
May difference po, mas smooth po kapag kneaded😊 Ok na ok po mag knead as long as manageable yung dough🥰
@@YeastMode thanks..🥰
Can't wait to try this recipe
Going try this
How to store this
مشاء الله
Yammy
Thanks for the recipe
Masaallah
Pwd po ung dried parsley? Tnx po
pwede po:)
Looks good will try it
❤ wow
Hi. Can I use bread flour? Thank you
yes, but in case your dough turned too wet just add up some flour👍
😋😋😋
Hello..can use bread flour instead of all purpose flour?thank you
yes👍☺️
Is the bread flour in same qty as All purpose flour
😋♥️
I just made these and they came out OK, not great. don't bake more than 20 min or they'll be too dry. I baked for 20 min. I used the same type pan he did and let them proof in the pan to close the gaps between the balls.
I used all purpose flour which gives too much fluff and not enough chew. in the future I think i'll use bread flour for half bread flour/half all purpose flour for rolls.
I've done three recipes from this channel so far:
cinnamon rolls: C-
Garlic Dinner Rolls: C
chinese stuffed savory rolls: C+ (would be better if steamed like classic version)
I'm a very inexperienced yeast baker so maybe my results need more practice or understanding of ingredients. I get this feeling the channel tries to simplify everything for viewers like many channels to avoid odd ingredients or equipment people may not have.
these rolls are certainly not something you'd get at a michelin star restaurant! i don't think i'd even serve them to guests. when I bite into something I want to get that "wow, that's good" feeling or I won't make the recipe again.
Hi, as you’ve said you are an inexperienced baker but you judge my works like you are Gordon Ramsay😁✌️But Yes you got one point, i’m simplifying the ingredients to not make the recipe complicated. Seems you have a very high “Michelin-like” expectation from something with simple ingredients.
Anyway, thanks for your opinions, i appreciate it. 🥰
@@YeastMode
Peace.
Hey Yeast Mode: Like the cinnamon rolls, these garlic bread rolls turned out dry and quickly hardened after baking them. I made 20 from your recipe. I baked them for 23 min at 350 F. Too dry. Too small 2.5 x 2 x 1 in Height. I left the dough overnight in frig prior to baking them the next morning. I didn't add the toppings, because I wanted to taste them without the butter toppings. I even steamed and toasted them afterward. Still too dry. Would waiting too long before baking them affect the texture and taste of the dough?
For this no-knead bread even if you let it rise for too long, it should end up with a good bread. One thing I need to know from you if your dough had a good rise, did it rise much? If not, there could be a culprit that’s why you always ended up the bread on being dry. Factors could be the yeast (if it is old or most of its cells are dead/inactive) over kneading and excessive sugar and absorption quality of flour (if it’s not so absorbent then makes the dough dense).
@@YeastMode Thanks for the reply. My dough had the expected rise after mixing the recipe. I used a recently bought Fleischmann active yeast packet (2 1/4 teaspoons / 7 gm) and Gold Medal premium quality APF (enriched, bleached, and presifted) for both cinnamon roll and garlic bread rolls. After I kneaded the dough for about 10 min and shaped the dough into a small ball shape dough and covered / proofed them for 1.5 hours, both dough grew 2 to 3 times the original ball size. After I made the rolls and proofed them for 20 min or more, they grew horizontally in size. Not much on the vertical size. On the cinnamon rolls, I flattened the dough several times with the rolling pin to make the required rectangular shaped dough for 20 cinnamon buns. On the garlic bread roll, I rolled the dough into a log and split the dough into 20 rolls. I don't believe I over kneaded the dough, bc the dough grew 2 to 3x the original ball-shaped dough. I had a similar issue with the pandesal. Too dry and they quickly hardened after baking them. Should I try bread flour? These pastries at the local grocery stores - normal, soft and they remain soft for more than one day. Your dough recipes become too dry and hard after baking them. Other tips?
@@nephidelacruz4941 Question: are you weighing your flour or using cups? If using cups, depending how you fill those cups it can make a difference of up to 100g of extra flour. This would make your dough dry as you could be using too much flour for the amount of liquid in this and other recipes. I use bread flour to make most of YeastMode's breads and they always turn out really well and stay fresh and soft. Her recipes generally use 128g = 1 cup flour. If you are already weighing your flour, it might be the APF you are using being too low in protein for breads. A lot of the brands available here are very low in protein - fine for cakes, etc - but not for breads. If I use that type of flour, my breads go hard and stale very quickly too. Just my two cents.
@@josephinebloggs5771 Hi. Lately, I've been using bread flour. It does make a difference. Bread flour doesn't harden like the APF. For the siopao buns, the veg oil mix with the APF makes the dough stay soft for a while. I think you're right about bread flour. Thanks for the reply. Let's keep baking. It's fun!
@@josephinebloggs5771 About the cups, I usually measure the flour by the cup. I didn't weigh one cup of flour, but I don't pack the flour in the cup. I just top it off. I'll check the weight next time if it does weigh like yours at 128 g per one cup flour.
Can I use bread flour..TIA
yes👍