I’ve baked them today following your recipe and steps exactly as you’ve done. Amazing rolls. Even the butter cinnamon spread taste so good with this bread rolls. Thank you so much.
I notice you have a grain mill on your counter. Did you use freshly milled flour for this recipe? If not, what is the correct substitution for FM flour? Thanks so much!
That will depend on what type of flour you are using. This recipe does not require freshly milled flour, but if you would like to experiment with it, I recommend going slowly with the hydration to make sure the flour absorbs it properly. You may need to adjust the total hydration depending on the flour.
You are a FANTASTIC teacher! I have been wanting to learn to make porridge breads and here it is, so well done. I have two questions if I may: 1) Can I use steel cut oats in the same way? Same ratio of water to grain? I also have a 7 grain cereal which is a mixture of 'cut' grains. I suppose I could use this as well in the same way? 2) I also watched your polenta bread video with great interest. There you add the polenta after the gluten is developed a bit. Is that something specific to corn or that is just another way of doing it? Thank you so much!
1. Yes, absolutely use steel cut oats or your mix, same ratio. 3 parts water to 1 part grain, pinch of salt. 2. With the oat porridge dinner rolls the dough is drier, and you are able to develop gluten a bit easier. For the polenta loaf, we want to develop long gluten chains for the style of bread it should be, and the best way to do that is just to have flour and water together. Polenta is incorporated afterward to not inhibit gluten development. This is not corn specific.
The egg wash keeps the crust moist at the beginning of the bake so you don't need steam. If you don't want to use an egg wash, then you could put the cover on at the beginning to keep the rolls from drying out too quickly.
I’ve baked them today following your recipe and steps exactly as you’ve done. Amazing rolls. Even the butter cinnamon spread taste so good with this bread rolls. Thank you so much.
We are soooo glad you made these! And loved them!!
It was easy to make and it came out delicious. Thank you
Thank you I love Rolls ❤️🙏🍀
Enjoy!
These look wonderful, soft and sweet.
They are soft and wonderful! We hope you get a chance to try them.
Wonderful.. thank you for creating this video before the holidays.. I will be making these Rolls.. !!!!!
We think you'll love them Rob -- let us know!
I notice you have a grain mill on your counter. Did you use freshly milled flour for this recipe? If not, what is the correct substitution for FM flour? Thanks so much!
That will depend on what type of flour you are using. This recipe does not require freshly milled flour, but if you would like to experiment with it, I recommend going slowly with the hydration to make sure the flour absorbs it properly. You may need to adjust the total hydration depending on the flour.
You are a FANTASTIC teacher! I have been wanting to learn to make porridge breads and here it is, so well done. I have two questions if I may: 1) Can I use steel cut oats in the same way? Same ratio of water to grain? I also have a 7 grain cereal which is a mixture of 'cut' grains. I suppose I could use this as well in the same way? 2) I also watched your polenta bread video with great interest. There you add the polenta after the gluten is developed a bit. Is that something specific to corn or that is just another way of doing it? Thank you so much!
1. Yes, absolutely use steel cut oats or your mix, same ratio. 3 parts water to 1 part grain, pinch of salt.
2. With the oat porridge dinner rolls the dough is drier, and you are able to develop gluten a bit easier. For the polenta loaf, we want to develop long gluten chains for the style of bread it should be, and the best way to do that is just to have flour and water together. Polenta is incorporated afterward to not inhibit gluten development. This is not corn specific.
If I already have an active sourdough starter for other bread making, can I substitute the starter for the preferment? Thank you
Yes, you could make these with sourdough rather than commercial yeast!
Just wondering why the butter is added at the beginning of the mix and not withheld until the gluten chains are long enough
Is the recipe written anywhere and can it be downloaded?
You can find the recipe on our website here: challengerbreadware.com/bread-recipes/dinner-rolls/
It looks as though these are baked with out the lid. Is there a reason for that, and would a short steam with the lid on help or be detrimental
The egg wash keeps the crust moist at the beginning of the bake so you don't need steam. If you don't want to use an egg wash, then you could put the cover on at the beginning to keep the rolls from drying out too quickly.
Can you please STOP SAYING AGGHHHH. AGGGHHHHH
Get more professional
Awwwwwww