Buttery sweet dinner rolls
HTML-код
- Опубликовано: 8 ноя 2023
- Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. P.S. - Helix will have some great holiday sales popping up throughout November, so keep an eye on their website to catch these special offers! #helixsleep
**RECIPE, MAKES A DOZEN LARGE ROLLS**
2 cups (473mL) milk
1/2 stick (75g) butter, melted (plus more for brushing, if wanted)
2 eggs (plus one more for egg wash, if wanted)
1/2 cup (100g) granulated sugar
1 tablespoon (15g) coarse salt
1 tablespoon (9g) dry yeast
all-purpose flour (about 5 cups, 600g, but I mix it by feel)
Measure out your milk. Put about 1/2 cup (60g) of your flour into a small saucepan and whisk in enough of your milk to make a paste. Bring to a simmer to make it thicken into a stiff paste. Kill the heat and gradually whisk in the rest of the milk.
Transfer the milk mixture to a large mixing bowl - it shouldn't be too hot to kill the yeast, but check. Stir in the yeast, sugar, salt, eggs and as much flour as you can stir in with a spoon. Cover and let sit for about 15 minutes, to let the flour hydrate and autolyse.
Pour the melted butter in with the dough and scatter heavily with flour, to help you "grip" it and get it kneaded into the dough, which you should do now with your hands. Knead in enough flour to get a reasonably smooth, satiny dough that dry enough to form into a roll, but still a little sticky.
Cover and let rise until about doubled, a couple hours on the counter or overnight in the fridge.
Punch down the dough and divide it into a dozen pieces. Flatten each piece out and then roll it up into a ball, per the video. Line a standard square baking pan with parchment paper or grease, put in all the balls (they should be just touching), cover and let proof on the counter for a half hour.
If you want to, score the tops of the rolls. Brush them with either melted butter or egg wash, and bake at 375ºF/190ºC until the turn brown and stop puffing up - mine took half an hour. 
Хобби
![[adult swim] - Smiling Friends Season 2 Episode 5 Promo](http://i.ytimg.com/vi/uStNEeR8LT4/mqdefault.jpg)
Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. P.S. - Helix will have some great holiday sales popping up throughout November, so keep an eye on their website to catch these special offers! #helixsleep
You're awesome adam😊😊😊😊❤❤❤❤
Yeah fucking right on Helix!
@@danielsantiagourtado3430😮
Does anyone know how you would best go about storing the rolls and reheating them if you do decide to make them the day before? I often have trouble with leftover baked goods
"only make these for special occasions." This is where I shine. A few good meals throughout the year is how I've fooled my family into thinking I can cook! Adam and Alton have taught me everything I know.
same!!!😂
This is so sad though! Cooking isn't hard, and it shouldn't be special. Adam especially encourages people to cook easy, flavorful meals often. The more you cook the more consistent you get, and the more cost effective and efficient it is.
@@prismglider5922 it's more of cooking/baking things in moderation. I am a fairly competent cook, but the best, richest, most delicious, things are saved for special occasions. Weekday, homework, baseball practice days are for.... "how good does this need to taste for these little shits to eat!"
@@prismglider5922 Cooking is hard as evidenced by how many people struggle with it. Anything seems easy once you've gotten good at it. Also, some of us are working with crappy rental apartment appliances and discount cookware. Part of cooking is also the prep and planning of cooking, and for anyone with mental health issues or serious time constraints, that's a huge stumbling block.
@@LordRaptor hyperbole.
My wife was in the process of removing her test Thanksgiving rolls from the oven the moment this dropped, many thanks for the added inspiration!
You know how serious us Americans take our Thanksgiving dinner is when we have to practice for it weeks in advance like a sports team.
Well it never hurts
@@devnullsrevenge oh I thot it was only me, 😝
@@devnullsrevenge Let me say if you're trying to put together a multicourse meal for 10+ people and DON'T have the recipes refined and well-rehearsed you're asking for a meal that's going to come out late or otherwise screwed up
Love how the heat from the rolls fogs the camera at 6:47. Really makes it feel more homemade.
The casual double egg crack he did got me seasoning my pants and not my wife
Y’all nasty 😂
I wanted to make dinner rolls again after 1 failed attempt but i waited for you to make a recipe for them because you are the only recipe creator on RUclips who's recipes never seem to fail for me. Maybe its because you dont really create a recipe, instead you teach us to create it ourselves based on our circumstances. So thank you very much.
Also today I had to create an essay about a celebrity I would like to invite to my school and why, and I choose to write it about you.:)
This reminds me of a really popular dish in Austria called Buchteln. Its basically the same dough but we fill it with jam and serve it with a vanilla pudding. We also put egg whites that we beat to stiff peaks and then just cook them in the vanilla sauce and we call them "Wolken" or clouds. My grandma makes this a lot.
Ah, the good old Czech buchty, love them.
@@lordmuhehe4605Mehlspeis is best speis.
wos sogga
In French, les îles flottantes - floating islands.
Would you happen to know how to make the vanilla pudding, I’m interested in trying it the way you have it.
I made these yesterday! Made a half-batch with strong bread flour and skim milk powder (because that's what I had) and they turned out beautifully, just slightly too browned on top from my wack oven.
Don't worry if your dough barely rises, mine didn't, but it still puffed up in the oven.
It was my first time baking bread, too! Would roll again
Just a note for clarity - I was very confused when you put in "half the butter" that you had melted, I kept wondering when you were going to use the other half - I had to watch three times before I realised that "half that stick of butter" referred to the WHOLE jug (except whatever was reserved for topping)
Hey Adam, thanks for making all these videos! I just recently moved into my own apartment for the first time in my life and cooking my own food has been a bit of a worry of mine. Your “go for it” attitude towards cooking has really given me the confidence to just try making stuff and seeing how it turns out! I feel like I’m learning a lot and am staying well fed because of your videos, so thank you!
Made these for Thanksgiving. They were a massive hit; we had to triple the recipe, so we had about 19 cups of flour added by the time we were done. Worst part was stirring the tangzhong. The rest went smoothly, though we dropped back a bit on the salt. Real good.
I made these last night to test for thanksgiving. It’s a certified hit!
These are a spitting image of the rolls my grandmother makes. Moist, fluffy, and very rich. Normally when I have any kind of bread with a meal it's very bland mostly just to be a vehicle to deliver extra sauce into my mouth, but these kind of rolls taste amazing on their own with a little - or perhaps a lot of - butter.
These were great at Thanksgiving. Best "first time I've baked this" outcome I've had, even substituting vegan ingredients for guests. Will continue to make these. Thank you.
Why i season the comments, not the likes.
Excellent comment 😂
We're gonna scroll until like a dozen comments, that's what we're gonna do sweethearts, TALK TO ME HUDSON
Won't subscribe to any tuber that mandates commercials
@patticruz2609 I'd rather have in video sponsored ads than RUclips ads. Takes only a second if you just skip through a minute or two
Rather turn off volume when I do skip ad and turn back on when ready.
Just made it, I love these. It's a soft and tender texture, highly recommend a butter wash if you don't mind the cholesterol.
While I tend to think baking needs to be damned precise, I appreciate Adam's encouragement to learn to work dough by feel. I don't think that's great advice for a total beginner, but for anyone who has made a fair variety of breads before, it's probably a good idea to develop that "touch." In fact, a lot of what I've read about more advanced bread making intones that it's really hard to teach out of a book... there's just no substitute for hands on experience, and the hands-on experience is really what separates experts from amateurs.
I feel like cookies, quick breads, muffins, etc are pretty picky. But because of the sequential process of making bread dough, and because there's no such thing as overworking it (within reason), it's much more amenable to a guess & check style of ingredient handling.
If baking needs to be so precise, how did people bake before home scales and accurate measuring cups/spoons were widely available? I think modern baking is just too perfectionistic.
@@pendlera2959 well yeah, they probably baked just fine, but I don't think their baked goods tasted as good or had the same texture modern ones have. I guess you could say it's more perfectionist
I think it's good to get a feel for making doughs by touch. Scales don't account for different protein content, size of grind, etc of flour, so the same weight of one flour to another could vary a lot in the amount of liquid it's able to absorb. Feeling the dough is the one true way to know what's happening in there, and even if you use a scale you should always be prepared to make adjustments. Especially for doughs, the ingredient amounts listed aren't always set in stone.
Thank you again for putting the recipe in the description. 🙏
You're the best!
Made these for thanksgiving and the family's been asking for them at every holiday since then lol. Thanks Adam!
From just reading the title I could practically taste it.
You are first! Have brownie points :)
A refreshing old school episode. Tasty.
These were fantastic! So thick and soft. So easy to make! Love them
I have to say Adam, as a devout follower since the release of your original new york style pizza video, i want to say that you truly are in your prime. And by that i mean its really awesome to see all the things you've learned AND SHARED being on display in a recent video like this one. You're awesome, keep doing and sharing what you love, i really like seeing it.
I've made 6 batches of these since TGing. All great. The more proofing, the better they got. I boiled too much of the flour in milk several times, never a problem. I made 2 batches and froze 1 dough ball... then defrosted it.. then put it back in the fridge ... then finally left it all all afternoon and made the rolls and they were the best yet. I also much prefer 1 c. whole wheat flour for better flavor. Finally, I forgot the parchment paper on a batch... baked in a ceramic pan. While I had to spatula them out they developed a wonderful brown crust on the bottom.
yummy, just made them tonight, the family loved it
Thank you, Adam. This recipe is a simplified version of my own, and i will be giving it a try, just to see if the results are very much different, and it's the recipe I will be sending to beginners.
Man they look awesome!
I appreciate you and thank you for making content.
Thank you for the recipe. I'm tempted to tweak it by filling it with jam in order to make a dessert that would be very similar to a traditional Hungarian pastry, jam-filled bread rolls (lekváros bukta).
Thanks For this! Love your sweet recipes🎉🎉🎉🎉❤❤❤
Oh, those look great. I really like your dough recipes in general, so I'll definitely try this one too
You can make the milk roux in the microwave with all the milk, add all the flour afterwards and touch it. Depending on the temp, the flour cools the milk enough for it to not be an issue for the yeast.
I appreciate the tonjong recipe. I've been wanting to try that technique.
So glad to see u make a vid with the tangzhong method!
my great aunt made some rolls a long time ago, we make them every holiday. they are so amazing, we can freeze them and they last for months.
Those rolls look really yummy
Nice spin transition
I love that all of Adams sponsor transitions are smooth. This one was so deceptive though, I expected a fun dough reveal but got mattress instead 😂
Wish me luck, this dough is currently proofing in my kitchen!
I tried your sugar cookies last year and were amazing, I'm thinking on trying these rolls this year
I really like the tone of narration that's been used in this video. recent video have been kind of weird and this one is really good.
Absolutely testing this in the next few days. I need a good prime time quality rolls recipe.
Made it as presented once and it's close to what I was looking for. Wanted it fluffier so I added 1/4 cup sugar to sweeten it and give the yeast more to eat.
That's perfect. Made them today to reheat right before dinner.
The sponsor transitions truly never are predictable
love it when adam posts
I enjoy your channel because you cook the way that I learned - by feel and taste. Reactions vary when people ask for a recipe. They either think that you don't want to surrender the recipe or look at you like you have 3 heads.
I will absolutely be making these for Turkey Day, but I’m gonna make a test batch first!!
LOVE IT!
you make me happy < 3
We have basically the same roll recipe! Great recipe.
2 thing
1: a bit of brushed butter after baking and a little sprinkle of salt makes for great contrast. Flaky salt would be ideal, but I use either crushed rock salt or kosher salt.
2 freezing rolls and then baking them to revive them makes make ahead trivial.
Can someone explain 'kosher salt'? I only know rock salt - from the ground. And sea salt - from erm, the sea.
Kosher salt - from the jews
@@rogink Salt designed for Koshering meats. Many use it for its flaky texture and ease of portioning by hand. It also has no added iodine (which is important for health but you get enough elsewhere)
@@whitdodge Bu 'koshering' do you mean preserving? Pre refrigeration I know salt was used to preserve meat and especially fish.
I made these for Thanksgiving Giving and my family *loved* them! I substituted heavy cream because I don't keep milk and floured my hands a bit to shape the buns (my dough was still very sticky).
Unbelievable how many Helix mattresses Adam has ordered and unboxed over the years. 🙃
Mayhaps I will makes these for my Thanksgiving.
I've a little "mental competition" with Adam so that if I don't catch him on the ad transition then I have to sit through it.
Man, I sit through a lot of ads.
I would love to see Adam's take on burger buns or maybe even sandwich rolls
best sponsor transition ever, you got me
I can't wait to watch this again in 11 months for Canuck Thanksgiving
Used your knife the otherday butchering up some picannah. It worked very well!
this is beaitiful
Dang bro got the TRANSITIONS
I made these, they are good
I'm so making this
I really like the Feelings shirt lol
Da king is back baby he neva miss
Would love to see some experiments on how the incorporation of different amounts of Tangzhong affects the quality of the bread, kind of like how you tried to identify the perfect combination in your brownie video a while ago. I can't seem to find a general consensus on whether it works, how much it affects the final product, or if there is a "best" ratio of how much flour to use in the tangzhong.
There are a number of write-ups on the web about tangzhong. What percentage of the total flour to use to make the tangzhong (generally 4% - 10%), dependent on the flour type in use, the target hydration level of the dough and the kind if bread/pastry being made. There are also articles on how much liquid to use in the making of the tangzhong. 3 parts water to 1 part flour, 4:1 water to flour, maybe 5:1? You can really get in the weeds with this.
I wonder if the Tangzhong process is analogous to the instant pudding cake recipe you did a while back. Seems like in both cases the pre-gelatinized starch leads to a more moist product that stays good longer
Exactly what I needed! Was searching yesterday on Serious Eats because Stella Parks had mentioned pre-cooking flour and water for bread in the past, and I wanted to review it. (Couldn't find it there.)
King Arthur flour has an article on it and tips for retrofitting existing recipes.
bakers also sift powdered sugar on top, I think when it's hot, so it melts on top.
Love me a good sweet dinner roll like Hawaiian rolls and these seem perfect and easy, no kneading, no mixer.
an interesting thing about the tangzhang is that while there really isn't a cognate traditional technique in _western_ European derived breads, at least to my knowledge, there is for rye breads in eastern Europe, where a portion of the rye flour is often mixed with hot water to partially gelatinise the flour which results in a less sticky dough that can be formed into a ball for baking. Otherwise certain stuff in the rye makes it extremely sticky.
I would LOVE to see Adam tackle some gluten free dough. I‘m a celiac and cant eat these amazing things - and figuring out an actually GOOD gluten free recipe is almost as difficult as rocket science 😢
Maybe try rice bread? It's leavened with yeast. Haven't tried it myself but it looks very fluffy. (talking about a Chefsteps video)
Mary's Test Kitchen has done some celiac-safe breads before. Might be worth checking her channel out.
He’s not gonna make a recipe that 99% of his audience won’t eat or make.
@@jdavis37378 He has literally already done that multiple times for his own amusement, lol
@@jdavis37378he makes vegan recipes all the time
Ohh crispies in burrito is genius
I find myself saying "Oh, man" a lot while watching this channel. I gotta try these.
0:53 Mehlkochstück is what we call this kind of starter over in the old country. Traditional baking technique, goes back at least as long as roux. These are basically Buchtln (Austrian) or Rohrnudeln (Bavarian), same difference. If you want to zhuzh them up Bavarian style, butter the pan and dust with a solid layer of brown sugar.
It's not a starter, it's just a method.
Mannnn, you’re giving up my thangzong milk bread recipes that I’ve been wooing people for years with haha
Hi Adam. I recently revisited your easy bread recipe. I'm wondering if, in addition to poolish, adding some tangzhong would improve the final product?
Dayum son, you got roll game.
Ok, that sponsor transition was good enough to earn you a watch through instead of a skip ahead.😂
can you please share a perfect recipe of American butter cream and swiss merung buttercream?
The idea of putting the buns in so they grow _up_ is the same logic Mum always applied making scones.
Thank you Adam for including grams I can’t cope with cups or by eye in baking it always comes out wrong
That seems like tsoureki. It’s a type of sweet bread that we have in Greece!
Your sponsor transitions never fail to amaze me
You can also microwave the "mixture until it reaches 140°"(Dan from ATK)
I'd be very curious to hear if Adam's experience on next-day freshness with Tangzhong doughs comes from personal experience, or from hearing it mentioned online. My personal experience has been that enriched dough breads, including ones with a Tangzhong base, seem to dry out and lose flavor fairly quickly.
Had one for breakfast this morning! Like a week old!
I did side to side comparison because I add water roux to some bread recipes to see if they benefit. Without adjusting rations, water roux version was always softer, moister and fluffier than the non-water roux. I have tried them over the counter covered on a tea towel for 2 days, in the fridge wrapped in plastic wrap for about 2 weeks and in the fridge a month after, always side to side different recipes.
They included KAF pain de mie, KAF white bread, Joshua Weissman's Burger buns and hotdog buns, KAFs challah, tasty's Cinnamon rolls, and Alex the french guy's brioche.bEverytime, the water/milk roux version is softer and lasts longer softer, although softer is not always better. Rolls like what Adam is showing here are perfect for softness, but things like challah, I preferred without the roux.
@@aragusea great to know!
Have you tried to use Udane instead of Tangzong?
I've heard it's easier to do (basically combine boiling water with the flour) and gives you the same result.
You should try putting the sugar in when making the rue
Babe wake up, the new Adam Ragusea has dropped.❤
Heu dudes and dudetes, lets up the like counter! Great video! As always.
I see Adam's hands working on food, i click
Okay, I'm making these now. I messed up a bit because I wound up boiling all the milk with the full 1/2 c. flour. I got out the lumps, but wonder about the final texture. I also over added flour and would up with a too dry dough so I used a little hot cream to soften it enough. I'm also planning to do a butter and then egg wash. We'll see. When are we getting a thirst trap?
Well, these were easy. My family loved them. They were a little dense for my taste... and way under-salted but a little salt sprinkled on made um just fine.
One of the best sponsor transitions you’ve done also thanks for showing me that baking dosent have to be super precise
Adam, look up "yudane" - same thing as tangzhong, just the Japanese equivalent. It's superior because you add boiling water (or liquid) instead of cooking a paste. This means fewer dishes to clean up after :)
I think Yudane has roughly the same result as Tangzhong and is much simpler! Worth looking into. ChainBaker has a video on it.
how long should it haven taken for the tongzhong? i felt like mine got pasty after about 15-20~ seconds, also my dough just about doubled in size when in the video you mentioned that it likely wouldnt, is this fine? (i did a cold rise in the fridge for nearly 24hours)
When/how do you serve them?
To welcome your guests before the meal with some butter?
Or this is this served with the soup?
I'm still having trouble with these. 1st ones were in a too-small glass baking dish and were soggy inside. Today's were in a 9"x9" square metal pan, and the 2 in the center were still gooey when the edge ones were completely done. Any ideas or tips? Gonna try a smaller batch next time.
if you increase the rising time (about 1-2 hours depending on temp) and use osmotolerant yeast (given sugar and salt content) you can get lighter fluffier rolls. The cakey quality often comes from the additional flour used in the kneading process so minimizing the addition will prevent the cakey quality if you prefer that.
I like the double one handed egg crack
This is like an ideal bun to add mashed potato to for some extra fluffy moist feel. A little more proofing as well wouldn't hurt and with higher (measured) hydration they would not need scoring and get a better rise and texture. Just saying.
are these similar to morning bread thingy bought from grocers