3 questions: - when u chucked the water in was it onto the tray or onto the base of the oven? - can u replace the wholemeal/spelt flour with just more plain flour? - would this work with a store bought gluten free flour?
Oh lord when you said “crispyness” the captions read “crisp penis”. I nearly fell off my chair. Awesome video, great tips, thank you once again, just bought your ebook bundle and can’t wait to start cooking some amazing food with my new TM6. Cheers from Australia.
trying out a mash-up of this plus your sourdough loaf recipe. hoping for a magical finding during the shelter-in-place order. craving some fresh rolls!!
Made these today (at the strong recommendation of my MIL) with my 4yo and they’re divine! We used 250g strong white flour and 250g wholemeal spelt flour as that’s, randomly, what we had to hand, and they’re lovely.
Hi I made these bread rolls this afternoon using 500g 00 flour as I didn’t have any white spelt flour. They were a bit heavy but were edible, would that have been because I used all 00 plain flour?
Can I ask why this recipe is not on your blog? ;) There must be a good reason but I find it hard to find it since I call them bread buns 😜 I wish all your recipes would be in the blog after all we always come back here on RUclips to watch your videos.
I baked mine today for the first time and they are lovely but didn’t grow as much as yours...I tried to cut them well, maybe I need to cut deeper next time. I don’t know how they taste, still too hot now but I’ll definitely make them again.
Rising height might have something to so with the freshness of your yeast/ quality of your flour / temp in your house. When you cut them it’s best to use a fresh razor blade :)
I guess I should expand on that a bit: you just buy the grains that you want in your flour. You want grains that contain gluten to make flour for bread making so wheat and spelt are the most used. No oats or rye if you're after fluffy results. You can add the grains as such to your dough to make wholegrain (as opposed to wholemeal) breads. Those are breads where you might want to use low to no gluten grains as an addition, but still not as the main flour component for your dough.
3 questions:
- when u chucked the water in was it onto the tray or onto the base of the oven?
- can u replace the wholemeal/spelt flour with just more plain flour?
- would this work with a store bought gluten free flour?
I'm looking at these for my traveling in a caravan YUM. As I bake bread at home I want to in the van. I'm looking at the Theromix. Thank you.
Just tried this, such a keeper! Thanks!
Thank you! I'm inspired to try these rolls!
Your bowls are wonderful. Use them for everything since I got them from you. ❣️
The rolls look wonderful.
WONDERFUL! I prefer bread made with whole wheat berries. Do you have recipe for soaked wheat berries in a blender? Thank you.
Oh lord when you said “crispyness” the captions read “crisp penis”. I nearly fell off my chair. Awesome video, great tips, thank you once again, just bought your ebook bundle and can’t wait to start cooking some amazing food with my new TM6. Cheers from Australia.
Super love it!! 😍
trying out a mash-up of this plus your sourdough loaf recipe. hoping for a magical finding during the shelter-in-place order. craving some fresh rolls!!
Made these today (at the strong recommendation of my MIL) with my 4yo and they’re divine! We used 250g strong white flour and 250g wholemeal spelt flour as that’s, randomly, what we had to hand, and they’re lovely.
So glad!
PL l St
Lovely
Hi I made these bread rolls this afternoon using 500g 00 flour as I didn’t have any white spelt flour. They were a bit heavy but were edible, would that have been because I used all 00 plain flour?
Yum 😋 thanks 🙏
We can't wheat grains or whole weat flour in Singapore anymore. Can I substitute with quinoa? If yes, does it matter what color quinoa?
I needed this last saturday😩
Hello!! Would they be ok for freezing them? So for example i could eat one a day?
I froze them for a week or so and they were super good.
I always have a hard time shaping my bread without getting all the seams. Any tips?
Cup you’re hand around the ball dough. The trick is to catch the dough on the edge of the palm. This will stretch the skin
Sophia's favourite word is 'essentially'
Can I ask why this recipe is not on your blog? ;) There must be a good reason but I find it hard to find it since I call them bread buns 😜 I wish all your recipes would be in the blog after all we always come back here on RUclips to watch your videos.
Mine were a bit wet at the bottom even though I cooked for slightly longer than 15 minutes. Any ideas why?
So what exactly did the thermomix do?
I baked mine today for the first time and they are lovely but didn’t grow as much as yours...I tried to cut them well, maybe I need to cut deeper next time. I don’t know how they taste, still too hot now but I’ll definitely make them again.
Rising height might have something to so with the freshness of your yeast/ quality of your flour / temp in your house. When you cut them it’s best to use a fresh razor blade :)
How many grams of yeast are in a tsp? 5g o 10g?
5
Top tip, if you want crispy rolls use a pizza stone.
Hi Sophia , so are you happpy with Termonix TM6?
Definitely! Love the scales!
May I know what grains can I use to make wholemeal flour?
Just buy the actual whole wheat grain and mill it in your thermie :)
I guess I should expand on that a bit: you just buy the grains that you want in your flour. You want grains that contain gluten to make flour for bread making so wheat and spelt are the most used. No oats or rye if you're after fluffy results. You can add the grains as such to your dough to make wholegrain (as opposed to wholemeal) breads. Those are breads where you might want to use low to no gluten grains as an addition, but still not as the main flour component for your dough.
Next time cut this
your recipes are not really good ifyou dont have this machine