"... So I decided to remove will power from the equation" Words to live by, Chef John. That's the kind of advice that I definitely needed and a great suggestion in general
After watching the second dunk in the garlic mixture, I found myself thinking "Okay this will be great as-is, but I bet shaving some parmesan on top would be perfect." 20 seconds later I was feeling pretty pleased with myself, my cooking intuition has grown so much from channels like this! Thanks Chef John!
I've made the more traditional version that was sweetened with honey and topped with panko and it's absolutely delightful and addictive. After fully making them, I carefully wrapped and froze a few. They reheated beautifully. They were so much more delicious than I even expected.
Yes, I was thinking some of those freezer rolls you can get where you have to take them out a few hours to rise, u could shape them to be more rounded like these ones!
i tried these from a cafe recently, and i was so shocked at the sweet flavor! it certainly wasnt bad, but im more excited to try the more savory version.
I’ve made the original recipe and it’s certainly delicious. I believe I cut out a lot of sugar from the original recipe as well. Being a savory lover I’ll certainly try this. Chef John has never let me down
I remember the first time seeing these on youtube(in Korea), I thought they looked AMAZING, but wasn't sure about the sweetness. This is a version I WILL try
Made these last night. I used round Chicago hard rolls from the bakery. They were amazeballs. So good! And super quick and easy. 10/10 will make again. They were still delicious this afternoon - and at room temp!
For the use of condensed milk, in Eastern to SE Asia, we really like the combination of sweet and savory. Which is obvious even in some of our viands here. The only variety you'll see in the flavor profile is how spicy it will be.
When I bake the rolls i like to add a head of garlic in foil to roast while baking and use that in my garlic butter. I also like to make this using mozzarella cheese on top for melty goodness.
When they do this at the street places, They have a HUGE barrel of the garlic stuff and they completely submerge the rolls, then open them up and use their gloved hands to pour it all over the cheese mixture. It's absolutely insane how much of that garlic mixture they use for each roll.
Bloomin onions ain't got nothing on these bloomin rolls. I'm drooling over here. My goodness they look awesome. I wonder how they'd work with Chef John's Crème Fraîche instead of cream cheese? I don't have any cream cheese but I do have a jar of that super delicious crème fraîche in the fridge.
I think you could replace the milk with the creme fraiche, just add small amounts of the creme to the cream cheese until you get to the consistency that Chef shows in the video. Otherwise, I think fraiche on it's own would be too liquid after baking.
Hot bread has to have butter it's mandatory for me! 🤗 Maybe some jalapeno and bacon bits in the filling too. I know, I'm weird. But I love cream cheese, bacon, and jalapenos and think that a combination of these in this bread would be melt in your mouth heavenly. I think I could make a meal just with the bread! 🍽
That's not strange at all! Bacon, cream cheese and jalapeños are a wonderful combination! I once tried one of those funky viral TikTok recipes that was cream cheese stuffed jalapeños with Takis brand chips jabbed into the cream cheese centre. VERY tasty. I had not been a jalapeño fan until that moment! ❤
@@AlottaBoulchit Jalapeno poppers aren't really anything new, was eating them as a teen in the 90's. But they are jalapenos stuffed with cream cheese (and maybe other stuff like bacon) breaded and fried. Not a big fan of Takis though in the case of whatever you picked up off of tiktok
@@SilvaDreams Hmm? 👂 I don't recall ever saying jalapeño poppers were new? Did you read "TikTok" and get in your feels thinking I was some vapid Zoomer who doesn't realize the world existed before TikTok so you felt the X/Millennial Urge to "educate" me? (: Because that's the vibe your comment gives off. ✨️
You gave me an idea with this delicious recipe Chef John! (Which my husband is begging me to make). I used to dip pretzels into pimento cheese spread. I am going to pipe pimento cheese into pretzel buns and proceede with some kind of egg/butter dip for the remainder of the recipe. And that was NOT an unreasonable amount of garlic in my household 😅
They absolutely do look awesome! The world definitely needs more savory and less sweet. I also remember one of the local Italian bakeries making those style of rolls (minus the filling, of course), and one of my fondest childhood memories was breaking off chunks of those rolls and dunking them in soups, stews and chilis. This is definitely a versatile recipe :).
So glad you made this your way!! I saw a few of these viral videos and though exactly the same, no thanks too sweet but if they weren’t….so now I must try yours
Love the idea of adding spinach, but you got me thinking... Is the flavor of parsley strong enough to be offensive enough for someone to not like it 🤔. Of course it's possible, but have you met people who dislike parsley? Not criticizing, genuinely asking a question. For the record, I live in the USA, where we mostly use parsley as a lazy garnish.
I was just thinking of adding spinach to it. Give it a ~mediteranean razzle dazzle~. The flavor would probably remember spanakopita or even spinach sfihas.
Green onion is often used lots in korean cuisine, so i think it was a fine addition to this recipe! looks delicious - i wish i could reach through the screen and eat it.
wow wow wow. I made a 4x’s batch for Easter and used jalapeños in some. And I made some with no onion or jalapeño (kids). 1. They look gorgeous because this is really a great recipe. 2. They taste better than even I imagined. 3. Biggest shocker is the bread is delicious. The kids ate a whole batch so I tested it alone = so good. This is a definite all-star winner. I will be making these as a great snack for teens after ice skating or football games, etc.
I just made these and they turned out GREAT, despite a few mishaps. I don't have a stand mixer, so I mixed the dough with my hands and that worked fine. I was out of cream, so I substituted half & half plus a little butter. I discovered I was out of eggs after I'd already baked the rolls, so I put everything away overnight and finished the recipe the next day. This required reheating the butter sauce but it was totally fine. Despite multiple mistakes and substitutions, these rolls turned out tasting and looking great first try! With 3 hours for the dough to rise, make sure you have a good book or show to enjoy while you wait, and set timers so you don't forget
While I reckon the home made buns would be delicious, I just couldn't be shagged waiting so long for them to prove and cook so I bought some lovely fresh ones from our local Volare bakery instead. Followed all the other steps for the cream cheese filling and the garlic/egg butter and the end result was too meke!! Doubled everything as well...no wonder I'm the size of a small third world nation! Watching from Aotearoa New Zealand.
Thank you for this recipe. I was honestly very put off by the original because I really don't like sweet savoury food. This looks exactly like something I will DEVOUR. Love you Chef John
Koreans like adding sugar to dishes that Westerners would normally consider savory. It's common, in Korea, to get what Koreans call "garlic bread" (마늘 빵, maneul-bbang) that's covered in a sugary glaze. A lot of Westerners find this to be a confusing, or even off-putting, taste combination because we have a pretty specific idea of what garlic bread ought to be. As a half-Korean who's lived in Korea for 18 years, I've gotten used to sugary garlic bread, but I can't eat it in large quantities, whereas I could eat whole loaves of more traditional, Western-style garlic bread.
Oh thank god I already ate dinner and I'm not watching this on an empty stomach. YUM! There are so many people out there in the West who have NO IDEA how much most Korean people love melted cheese. On everything.
As a cheese lover (and lactose intolerant rebel) I have been SO enthralled watching many Korean Street food videos. The only thing that ever trips me up is the seemingly random abundance of sugar. LOL
@@AlottaBoulchit Oh yes! That's another one. I'm so used to 'The Weirdness' that I didn't think to mention it in my comment, but you're so right!! :D You're making me think of street toast now and I'm suddenly craving it. Sunday, yes, I will make it on Sunday now. Thanks Garnet! :)
"Korean cream cheese" Decent cheese, including cream cheese wasn't widely available until the early 2000's . Had to buy from the black market at about 10X US prices. I learned how to make cream cheese.
Well, I made six of these using leftover brioche rolls (I won't tell if you don't). Only my wife and I were home, so I put four in the fridge and we ate the other two. We ate the four "extras" in under an hour.
I am gratified you didn't show yourself actually eating these things. It was torture enough without that. I will make these as soon as I get a package of cream cheese. Thanks!
@@Meatball2022 YES! (Though I did once accidentally find my personal Maximum Garlic Level? I don't recall the exact amount, more garlic shouldn't burn like that.)
There is a French cream cheese we can buy in the UK under the brand name Boursin. They do garlic and herb as well as black pepper. I think this would prove great to use in this recipe.
I tried them once just exactly as you your recipe talked me through and they were excellent but I decided one night on the boat with some friends that since I had to make the appetizers primarily a seafood dinner I took a can of crab meat and I stirred that into the cream cheese mix which I then put into the center of all six of them and made it into a great crab garlic cream cheese green onion parsley filled in amazement I was just gilding the lily but your recipe was the thing !
I'm so excited to see you do this recipe! I love your style of cooking and your videos and have been wanting to make this for so long. Just Perfect! Now I can follow your awesome recipe/ video, thanks 😊
I've been watching your channel for awhile, and today I'm gonna try this recipe even though dough intimidates me and I don't have a stand mixer. You make it look fun and the results achieveable.
honestly the only thing a stand mixer really saves you from is having to knead so much. without it you gotta knead like 20 mins nonstop. but besides that you got it!
These savoury buns/rolls look so delicious. Cream cheese and the savoury filling is absolutely delicious!! A bit time consuming but so worth it, bough buns have no substance they just implode when you cut them. Thank you for showing and sharing. Take care kind regards.
Thanks Chef John. You are right, there is so much going on here and I'm here for it. I will use this recipe with some yeast rolls that I froze already.
"... So I decided to remove will power from the equation"
Words to live by, Chef John. That's the kind of advice that I definitely needed and a great suggestion in general
Atomic Habits by James Clear. Structure for discipline is good because you don't need to tap onto your will power.
After watching the second dunk in the garlic mixture, I found myself thinking "Okay this will be great as-is, but I bet shaving some parmesan on top would be perfect." 20 seconds later I was feeling pretty pleased with myself, my cooking intuition has grown so much from channels like this! Thanks Chef John!
I was thinking the same and then it happened. lol
Everything is better with cheese on top!
To be fair, there's not very many situations where adding parmesan on top is not an improvement.
@@lpsoldin3162 very true, just pointing out how unbelievably basic my cooking skills were before the assistance of channels like this one.
same here, i guess some things are meant to happen
As Korean, it's really glad that chef John introduce this wonderful, fantastic and delicious garlic bread recipe on his channel!
Do you mean "I'm really glad"? [Just kidding]
To quote Aaron from Aaron and Claire (great Korean cooking channel): More green onion, more delicious.
I love those videos….Claire🎵
Claire has the best life ever, am I right? 🤣
Have just subscribed to them. Thanks for the tip.
YES!!!
I LOVE Aaron and Claire!!!
I've made the more traditional version that was sweetened with honey and topped with panko and it's absolutely delightful and addictive. After fully making them, I carefully wrapped and froze a few. They reheated beautifully. They were so much more delicious than I even expected.
I think some "take and bake" rolls from the market will work for this. Looks absolutely delicious. Thanks chef John!
Yes, I can see that working! They might be a little smaller, but would definitely work, I am glad you thought of that!
Yes, I was thinking some of those freezer rolls you can get where you have to take them out a few hours to rise, u could shape them to be more rounded like these ones!
“You are in fact the Roy Choi of how much you deploy” is one of the best ones yet!
i tried these from a cafe recently, and i was so shocked at the sweet flavor! it certainly wasnt bad, but im more excited to try the more savory version.
I’ve made the original recipe and it’s certainly delicious. I believe I cut out a lot of sugar from the original recipe as well. Being a savory lover I’ll certainly try this. Chef John has never let me down
Crap-I’ve figured out how to double this recipe because I can’t stop making it and I always need more than six. Thank you once again Chef John!
I remember the first time seeing these on youtube(in Korea), I thought they looked AMAZING, but wasn't sure about the sweetness. This is a version I WILL try
Made these last night. I used round Chicago hard rolls from the bakery. They were amazeballs. So good! And super quick and easy.
10/10 will make again.
They were still delicious this afternoon - and at room temp!
I love this guy's videos, but the cadence in his voice and how he goes up at the end of each sentence is what truly keeps me coming back for more! 😄
For the use of condensed milk, in Eastern to SE Asia, we really like the combination of sweet and savory. Which is obvious even in some of our viands here. The only variety you'll see in the flavor profile is how spicy it will be.
This channel and John never fails to impress me!!! I always learn something new!!! I praise God for that! Have a great weekend guys and great Easter!
How does it feel knowing god is still withholding the best recipes
@@ikurasake So true it feels great!
having never made any bread myself before this I gotta say, your pacing and instructions are perfect. these are incredible.
When I bake the rolls i like to add a head of garlic in foil to roast while baking and use that in my garlic butter. I also like to make this using mozzarella cheese on top for melty goodness.
Not too long till you hit 1 billion views John... It's going to be spectacular.
These are even more delicious than they look!! If you're thinking about making them, do it!!!
this looks like one of the best things i've ever seen on this channel. gotta try this.
I recommend some celery salt in the butter garlic mixture! Its just so good yall gotta try it!
When they do this at the street places, They have a HUGE barrel of the garlic stuff and they completely submerge the rolls, then open them up and use their gloved hands to pour it all over the cheese mixture. It's absolutely insane how much of that garlic mixture they use for each roll.
Bloomin onions ain't got nothing on these bloomin rolls. I'm drooling over here. My goodness they look awesome.
I wonder how they'd work with Chef John's Crème Fraîche instead of cream cheese? I don't have any cream cheese but I do have a jar of that super delicious crème fraîche in the fridge.
I think you could replace the milk with the creme fraiche, just add small amounts of the creme to the cream cheese until you get to the consistency that Chef shows in the video. Otherwise, I think fraiche on it's own would be too liquid after baking.
oh my god, I tried the original recipe once and it was freaking unedible. SOOO sweet for such savoury flavours...
Looks absolutely amazing. Will definitely try this in a week or two.
Hot bread has to have butter it's mandatory for me! 🤗 Maybe some jalapeno and bacon bits in the filling too. I know, I'm weird. But I love cream cheese, bacon, and jalapenos and think that a combination of these in this bread would be melt in your mouth heavenly. I think I could make a meal just with the bread! 🍽
That's not strange at all! Bacon, cream cheese and jalapeños are a wonderful combination!
I once tried one of those funky viral TikTok recipes that was cream cheese stuffed jalapeños with Takis brand chips jabbed into the cream cheese centre. VERY tasty. I had not been a jalapeño fan until that moment! ❤
@@AlottaBoulchit Jalapeno poppers aren't really anything new, was eating them as a teen in the 90's. But they are jalapenos stuffed with cream cheese (and maybe other stuff like bacon) breaded and fried.
Not a big fan of Takis though in the case of whatever you picked up off of tiktok
@@SilvaDreams Hmm? 👂 I don't recall ever saying jalapeño poppers were new? Did you read "TikTok" and get in your feels thinking I was some vapid Zoomer who doesn't realize the world existed before TikTok so you felt the X/Millennial Urge to "educate" me? (: Because that's the vibe your comment gives off. ✨️
just made these to serve in my friends cafe. they turned out insane ❤️ now of course we are plotting variations.
crazy chefs? Thanks chef. great video
Now these look like the best buns that I have ever seen. Great job, John. Thanks!
This recipe gives me smiles and excitement to try it out
I would love you to do some boudin related dishes! It's so hard to find anything like it on youtube!
I will second this. Love from Nebraska Chef John.
I like the way you ate the whole thing. Will definitely make these. Thank you!
You gave me an idea with this delicious recipe Chef John! (Which my husband is begging me to make). I used to dip pretzels into pimento cheese spread. I am going to pipe pimento cheese into pretzel buns and proceede with some kind of egg/butter dip for the remainder of the recipe. And that was NOT an unreasonable amount of garlic in my household 😅
I've never been so excited to eat something while you're in the middle of making it lol
They absolutely do look awesome! The world definitely needs more savory and less sweet. I also remember one of the local Italian bakeries making those style of rolls (minus the filling, of course), and one of my fondest childhood memories was breaking off chunks of those rolls and dunking them in soups, stews and chilis. This is definitely a versatile recipe :).
So glad you made this your way!! I saw a few of these viral videos and though exactly the same, no thanks too sweet but if they weren’t….so now I must try yours
Spinach works very well in place of the parsley, in case you aren't a fan of the parsley flavor. Or both. 🙂
Love the idea of adding spinach, but you got me thinking... Is the flavor of parsley strong enough to be offensive enough for someone to not like it 🤔. Of course it's possible, but have you met people who dislike parsley? Not criticizing, genuinely asking a question.
For the record, I live in the USA, where we mostly use parsley as a lazy garnish.
I was just thinking of adding spinach to it. Give it a ~mediteranean razzle dazzle~. The flavor would probably remember spanakopita or even spinach sfihas.
Spinach is too strong
@@stephenbianchi7141 A parsley disliker here. That was the only part of the recipe that didn't appeal. 'Twill be spinach for me.
But garlic need butter and parsley to get that garlic bread experience
this reminded me of fav bluechese garlic bread i bought every week back in 2000. different shape but must be no less additive !
This garlic bread is really awesome. I frequently buy this.
존맛
I put the cream cheese in first then dip it in the egg mixture. Works well, less mess. Love ya Chef John!
Green onion is often used lots in korean cuisine, so i think it was a fine addition to this recipe! looks delicious - i wish i could reach through the screen and eat it.
This cream cheese garlic bread is exactly same with the one I enjoy in Korea!😋💕Very well made👍🫶❤️
cannot wait to make these. ty.
wow wow wow.
I made a 4x’s batch for Easter and used jalapeños in some. And I made some with no onion or jalapeño (kids).
1. They look gorgeous because this is really a great recipe.
2. They taste better than even I imagined.
3. Biggest shocker is the bread is delicious. The kids ate a whole batch so I tested it alone = so good.
This is a definite all-star winner. I will be making these as a great snack for teens after ice skating or football games, etc.
I just made these and they turned out GREAT, despite a few mishaps. I don't have a stand mixer, so I mixed the dough with my hands and that worked fine. I was out of cream, so I substituted half & half plus a little butter. I discovered I was out of eggs after I'd already baked the rolls, so I put everything away overnight and finished the recipe the next day. This required reheating the butter sauce but it was totally fine. Despite multiple mistakes and substitutions, these rolls turned out tasting and looking great first try! With 3 hours for the dough to rise, make sure you have a good book or show to enjoy while you wait, and set timers so you don't forget
While I reckon the home made buns would be delicious, I just couldn't be shagged waiting so long for them to prove and cook so I bought some lovely fresh ones from our local Volare bakery instead. Followed all the other steps for the cream cheese filling and the garlic/egg butter and the end result was too meke!! Doubled everything as well...no wonder I'm the size of a small third world nation! Watching from Aotearoa New Zealand.
Omg Chef, loool” You are the Roy-Joy of how much garlic to deploy” better than “there is never too much garlic” I love you Chef John.
Chef John, what I don't understand is, how you can speak so clearly while eating, you must be more talented than I thought. ;0)
Years ago I watched a video of these being made on the street in Korea and wanted to make them since. Thanks for making the vid!
Thank you for this recipe. I was honestly very put off by the original because I really don't like sweet savoury food. This looks exactly like something I will DEVOUR. Love you Chef John
Posting this on the very first day of Passover is just evil
Koreans like adding sugar to dishes that Westerners would normally consider savory. It's common, in Korea, to get what Koreans call "garlic bread" (마늘 빵, maneul-bbang) that's covered in a sugary glaze. A lot of Westerners find this to be a confusing, or even off-putting, taste combination because we have a pretty specific idea of what garlic bread ought to be. As a half-Korean who's lived in Korea for 18 years, I've gotten used to sugary garlic bread, but I can't eat it in large quantities, whereas I could eat whole loaves of more traditional, Western-style garlic bread.
Oh thank god I already ate dinner and I'm not watching this on an empty stomach. YUM! There are so many people out there in the West who have NO IDEA how much most Korean people love melted cheese. On everything.
As a cheese lover (and lactose intolerant rebel) I have been SO enthralled watching many Korean Street food videos. The only thing that ever trips me up is the seemingly random abundance of sugar. LOL
@@AlottaBoulchit Oh yes! That's another one. I'm so used to 'The Weirdness' that I didn't think to mention it in my comment, but you're so right!! :D You're making me think of street toast now and I'm suddenly craving it. Sunday, yes, I will make it on Sunday now. Thanks Garnet! :)
@@ciganyweaverandherperiwink6293 You're welcome!! Enjoy that yummy street toast!! 🥰🥰🥰
I was making Chef John’s Ginger Snap cookies, which is one of my favorites, when this video just popped up. Now my mouth is watering for this!
I think some par-baked kaiser rolls would work nicely aswell for those who don't feel like making their own dough
I loved the shout-out to Chef Roy! We used to follow the Kogi truck when we lived in L.A.
Wow, looks like a bit of a pain but worth it - I might use garlic chives vs green onions :)
In France, bread rolls are always a bit of a pain :)
so worth it…you will not believe how good these are. All of his recipes are good, but this one is out of the universe good.
@@secretforreddit This comment hasn't gotten nearly enough attention.
Think I’m going to try this with the Vietnamese bread. Thanks Chef!!!
Looks Great, I'll have to make it myself.
chef John, thank you ❤️ you made a depressed hungry womans day!!!
They look VERY rich! and delicious!
Love these Asian inspired recipes! Would love to see how you make Okonomiyaki.
This looks scrumptious! Chef John, you are a kindred spirit, I agree you can never have too much garlic! Thanks for another must-try recipe!!!
Another banger Chef John, thank you!
Fresh out of the oven, these look like a delicious alien lifeform.
"Korean cream cheese" Decent cheese, including cream cheese wasn't widely available until the early 2000's . Had to buy from the black market at about 10X US prices. I learned how to make cream cheese.
Well, I made six of these using leftover brioche rolls (I won't tell if you don't). Only my wife and I were home, so I put four in the fridge and we ate the other two. We ate the four "extras" in under an hour.
Chef John could moonlight as a hypnotist.
I would not add sugar at all, just me
When you use yeast, you have to feed it sugar or honey, but you can minimize the amount.
I remember being stationed in Korea and learning to love the food, and yes, the Koreans do love their garlic.
Chef John the GOAT !! love it!
If people didn't know this originated in Korea is would be considered the most American recipe to date.
Everything you make is straight 🔥
I am gratified you didn't show yourself actually eating these things. It was torture enough without that. I will make these as soon as I get a package of cream cheese. Thanks!
Chef John has made me feel so much better
감사합니다.
저는 대한민국에서 육쪽마늘빵을 개발한 홍현주 입니다.
만들어 주셔서 감사합니다.
Hello, this is Chef John and this is the dish i'll be putting some cayenne on. XD It looks great as usual.. :)
Those look so yummy 😋. Will have to give this a try.Please Stay Safe, Happy And Healthy. Have A Wonderful Day
Hello 👋 Karla, how are you doing?
@@Godwinpounds4333 I am enjoy your channel thanks to emmymade. I learn something and get great tips.
@@Godwinpounds4333 Oregon
@@Godwinpounds4333 Everything is good here things are getting back to normal
@@Godwinpounds4333 I was in Westmore about 4years ago at my Buddhist Culture Center. A woman's conferance.It was wonderful
I fully admit you had me at adding green onions! That'll just up the savory factor and it looks awesome!
Turn the savory volume up to 11!
@@Meatball2022 YES! (Though I did once accidentally find my personal Maximum Garlic Level? I don't recall the exact amount, more garlic shouldn't burn like that.)
More green onion, more delicious
@@cheef825 For sure!
Here I am again, watching endless Food Wishes videos while window shopping on Zillow way too late into the night. 🤣
Thank you for not using plastic wrap. Those rolls look very delicious
There is a French cream cheese we can buy in the UK under the brand name Boursin. They do garlic and herb as well as black pepper. I think this would prove great to use in this recipe.
We have Boursin here in the USA too. Pricey but well worth it. I agree that the garlic herb would be great in this recipe. 😋
I tried them once just exactly as you your recipe talked me through and they were excellent but I decided one night on the boat with some friends that since I had to make the appetizers primarily a seafood dinner I took a can of crab meat and I stirred that into the cream cheese mix which I then put into the center of all six of them and made it into a great crab garlic cream cheese green onion parsley filled in amazement I was just gilding the lily but your recipe was the thing !
I'm so excited to see you do this recipe! I love your style of cooking and your videos and have been wanting to make this for so long. Just Perfect! Now I can follow your awesome recipe/ video, thanks 😊
Yeah man they look flipping amazing
9:20 - Never have truer words been spoken!
"a cross between cheese danish and garlic bread" holy crap, is that legal? That sounds insanely good!
I've been watching your channel for awhile, and today I'm gonna try this recipe even though dough intimidates me and I don't have a stand mixer. You make it look fun and the results achieveable.
honestly the only thing a stand mixer really saves you from is having to knead so much. without it you gotta knead like 20 mins nonstop. but besides that you got it!
@@michelrussell2014 okay, I'm working on my kneadiness anyway, this'll be good! 😂
@@kenvanegdon8068 yeah after the first time kneading for 20 mins I said yeah I’m good and got a mixer a few weeks later lol
John at the whole thing. He ain’t messing around with this….
These savoury buns/rolls look so delicious. Cream cheese and the savoury filling is absolutely delicious!! A bit time consuming but so worth it, bough buns have no substance they just implode when you cut them. Thank you for showing and sharing. Take care kind regards.
Yummmmm! I can’t wait to try this.
"you will eat 100% of the ones you make..." hahaha
That really looks delicious! Thanks for sharing Chef!
Thanks Chef John. You are right, there is so much going on here and I'm here for it. I will use this recipe with some yeast rolls that I froze already.
This looks amazing!
This savory version looks delicious!!! 👍
Dear God in Heaven. I am making these right away.
This is absolutely amazing. Great recipe. Thanks for sharing.
Oh wow! This looks BEYOND AMAZING!
Looks delicious 😋
Looks so yummy 😋
Looks so delicious