good god is this a worthless link - why not put the flour in the ingredients? how much yeast for those that don't have a scale that weighs ounces? why not just put everything here? you may be able to bake but you sure are failing in teaching skills!
@@hillwalker8741you really should hit the trail dude !! Chef John is loved, appreciated and followed and I mean closely followed by us, the makers of his recipes !! He is our hilarious and witty although somewhat quirky guru !! You, my good man are an insult to our food wishes cult !! Now - off into the darkness with you - be gone !!!!!
@@hillwalker8741 Once I realized it was one of his recipes, I moved on. I saw him once tell a reader (on twitter) who was making his idea of a prime rib roast, to let the roast coming out of the fridge come to room temp for SIX HOURS! Seriously? Having said all that, once you get used to using a scale and weighing your ingredients using grams, you won't go back. So much easier. If you want teaching skills, go look for "bake with Jack". That guy is awesome.
Um, Trail guy et al, the flour is listed in the recipe. What are you, a troll! Also, clearly listed and stated in the video: one package of active dry yeast.
A tip I learned long ago from a bread maker was to add cool water instead of warm to the yeast, it develops more flavor due to a slower rise. Have you noticed a difference? I haven't tried since this method has always worked so well. Thanks for your vids, I absolutely love them & get a kick out of your rhyming! Yours are by far the best out there, easy to follow but most importantly the recipes are delicious!
This is a great recipe. I've made it twice with great results. For me it comes out like ciabatta bread. I love it. I didn't realize the bread would rise without added sugar. I learned something new.
Made this per chef John's recipe using all-purpose flour. Added a touch more flour to reduce the stickiness in the bowl. Let it rise longer and stored in refrigerator covered for 8 hours to develop more flavor. This came out awesome, nice soft rolls. They look like those brick hard ones at the grocery store, but these are wonderfully soft and flavorful. Store in a ziplock bag after they cool.
Here in Guadalajara we made those for the tortas ahogadas and Lonches, we call it "BOLILLO" or "BIROTE". The legend said a french cooker of Maximillian made this for him and the last name of that chef was Birott, thats why the name BIROTE. Here we have two versions, one salty for the tortas ahogadas and the other not salty for everything else, lonches, molletes dulces, molletes salados, etc.
I'm a German baker in Germany. We add an ingredient called "Backmalz" to pur rolls. It gives color and improved taste to the rolls or bread. One can easily buy that in supermarkets. If you are baking at home for your comsumption only and there is no available Backmalz, you can use Sugar instead. Brown sugar will be fine or white or molasses. For 500 g. of flour, use about 3 g. or 1 1/4 Tbsps. sugar. It will improve the color and the taste to it.
I've followed this technique five times now with another recipe and a bread machine to mix, knead and proof the dough. Perfect little loaves. Great for Bahn Mi, etc.,,,,,,,,,,,Totally yum. Thanks for the tutorial!
same situation here! but my crust was a little too thick/a little hard. Do you think maybe I let them bake a little too long? or maybe used too much water so it made a big crust?
@@suziepoozie1799 I had to bake it for 15-ish minutes more than that because I had an issue with my oven. First it was alright, but then suddenly it was at a lower temperature than it should be. So I left it longer fearing it would be raw.
I just made this yesterday. It came out amazing. I only needed 3 and a half cups of flour to get the right consistency but they came out amazing. Thank you so much for your recipe. I absolutely love this channel.
I grew up on western New York's famous DiCamillo scaletta bread. They use the only same ingredients as your rolls! Flour, water, yeast and salt. I was looking for a good plain bread recipe, and I like this one! I'm going to try it as a Scaletta (ladder) style loaf. Only difference is that the whole batch would be rolled out to a long rope and then each rope is curled back and forth in a curling fashion. After the last rise, the loaf is flipped and split along the length with a knife or lame. Can't wait to try! Subbed!
Some of the freshest, cheapest, and purest sandwhich rolls in the world can be found in Mexican Markets (if you live in such a region as to get them). They look the same, but are called "Bolillo's" - and boy are the fantastic and (slighty) different. My Mexican Market sells them 4 for $1.
Smackedown one(and only) of the benefits of the French invasion of 1861. They brought their pastry making techniques to Mexico. I mean they made Spanish churro better in Mexico. That is why the Mexican churro is better than the original.
Thanks Chef John. I came looking for homemade rolls, and you didn’t disappoint. I’m now making all organic items I cannot buy - rolls being one of many. God bless 🙏🏼❤️
These rolls are my go to recipe now. I use them for meatball sandwiches, sausage and peppers, subs and SO much more. Easy and delicious. Thanks for the recipe. ❤️❤️
Just finished eating a sandwich I made using these rolls, and WOW! Soooo much better than store bought - it had a pleasantly chewy texture that I really enjoyed! I followed the recipe as is, except I rushed the final rise. They still came out beautifully! My husband raved over them! This may be my new go to recipe for rolls :)
I made banh mi sandwiches using these rolls. You are right, they are amazing! I was really easy too. The video is very clear. This will be my new go to too.
This recipe is lit, I made my French bread today for the first time and they are delicious, these were the kind of bread I ate as a kid. Thank you, Chef John!.
Made a second batch today. The first came out quite large, so I made 8 rolls instead. I’m now planning on making a dozen dinner rolls from the same recipe, going with the simple round rolls. Thanks!
Chef John! I made them just like you taught there and they are perfect and the best french bread i’ve ever made! I cannot believe how perfect they are my mind blown away!
I'm spending a semester in Italy and I'm taking a cooking class and I was really disappointed when my cooking professors voice was not at relaxing as yours.
Did I mention sometime before that I LOVE your videos? I do, I do. Thank you so much for what you do. I will try this recipe tomorrow. I miss the very fresh breads I used to have as a kid. In Brazil, there were 'padarias' everywhere, and during certain times of the day, you could go there and by fresh bread, that was almost too hot to carry home. They would wrap the bundles with string and make a little handle, so you wouldn't burn yourself. Thank you again for your videos.
Fresh bread and minas frescal cheese cheese for breakfast... I wish I could walk around the corner and get bread like that. I am ready to go back to Brazil!
Yet another enjoyable chef John experience :) I've been watching your videos for probably 4 years and have never been disappointed. I've been going through a soup phase and i recently made your ham and potato soup recipe. Delicious! I've been told my soups are restaurant style lol
Hi Chef John ! To make my dough rise even more, I warm the oven at a very low temperature for 10 minutes and turn down the heat, turn to a boil a small pan of water, put it on the oven to allow some humidity, and then I let the dough proof in the oven for 1 hour. I use this technic for pizza dough, it works beautifully with focaccia too and any kind of bread.
Literally every recipe I'm curious about, you make. After many months of not watching your videos hearing your intro made me smile so hard. Happy holidays, chef!
They are like the "Pão Francês" here in Brazil, which means French Bread (but in fact are Portuguese)... Usually are very cheap on a bakery and are the most common ones.
Thanks! this is really encouraging. It's so easy to buy sandwich rolls, and they're always.... Tasty, but not satisfying. they're "good" in the industrial meaning of "good" but only if you go for a reply high-class bakery and spend both much time and money - you won't get those REAL GOOD rolls. Now this looks quite easy, not messy, not hard work, doesn't even take much time to do. I will surely make them soon.
Unfortunately, Chef John mixed volumetric measures (cups and teaspoons) with the weight of the flour in his ingredient list, so the recipe is not easily scalable (nor is it easy to convert to metric). I calculated about 63% hydration, which I rounded to 65% and increased the salt to 2%, which is pretty standard for french baguettes. The following should work well: 600g Bread Flour, 390g Filtered Water, 12g Kosher Salt, along with the yeast. Good luck !
Thanks. Unfortunately most Americans don't buy kitchen scales and rely on good ol' cups and spoons. The only thing we know about grams is that each one costs about $20.
Thank you. I am American and i believe anything that is baked should be written in grams and ml. That notion that you should just add water until it looks alright is dumb. A 10% difference in hydration can give a very significant difference in the result. Not sure why so many people here like cups over an scale. Scales are cheap and its one tool that lets you measure virtually anything using one bowl. They are a hell more convenient than having a bunch of measuring cups and measuring spoons you need to clean every time.
5:58 I like the self-depricating humor. So much better to be listening to someone with personality and humor (especially given the robotic voiced narratives on many RUclips posts!)
+ThatOtherKid He often makes videos that are connected. He has two videos on how to make Chicken noodle soup. First video is him making his own chicken stock and the next is him making the soup.
I have ben following you videos for some time now and I thoroughly enjoy them. I have used your recipes many times and have always been pleased with the results. Thanks for the postings. Keep up the good work!
+iris c viol You can sort of tell when the dough has had enough kneading as it will feel quite elastic and won't stick to the surface you're kneading it on.
+iris c viol The whole process is to have develop the "réseau glutineux" (gluten network? sounds weird). How do you know it's done? Just stretch your dough and it should look like a thin veil. Bottom line is, don't go by time because until you have a lot of practice it'll probably take you more time to get to the right texture. Sorry couldn't find a larger picture : technomitron.pagesperso-orange.fr/photo/glossaire/140/MG168_140.jpg
If you guys want to get super technical, you cannot have an oval and rectangle mix. The closest would be a "rounded rectangle", but that is nowhere near an oval.
no you don't. Kneading bread dough is easy. I don't even take it out of the bowl. I set my timer for 6 minutes and knead right in the bowl. at about 4.5 minutes you will start to notice a change in texture to that smooth stretchy dough. I keep some flour in a parmigiana cheese shaker on the counter. If the dough it too sticky I shake some flour on it and knead it some more
+kalex888 You can knead it by hand too. Actually it gives you arms and shoulders a good workout... I have a stand mixer and occasionally knead my dough by hand just to remind myself how spoiled we all are...
I made these today, and they came out pretty decent. There are definitely rooms for some improvements on my part, though. The interesting thing is that these sandwich rolls are too dry for the Asian palate (for the record, I'm Asian) but fine for Europeans. I remember reading about how the gland producing saliva is more developed in Europeans than Asians, so I guess that explains the difference in taste. To confirm, I went out and bought some long baguettes made in the Asian bakeries, and they are a lot softer (especially the crust) as expected 😁
It's probably just they type of bread this is. Baguettes are /supposed/ to be crispy on the outside and soft in the middle. These are supposed to be a little chewy.
I really like the simplicity of your recipes, since all of my cooking and baking is old school, which means i do everything by hand. That to me is the true joy of cooking.
I'm really loving these series you're doing. I'm loving them so much that I went through the process of connecting my laptop to my phones hot spot.. Remembering my log in info.. Connecting my RUclips to my Google+ account.. And creating a channel.. JUST so that I could leave you a comment telling you how much I'm enjoying these. You can only imagine how many times I've wanted to leave a comment on other videos.. The prompt would pop up and I would just close it out and say never mind lmao great recipes here! Can't wait to try each of them!
SHAME on you. I married a wonderful traditional Chinese lady and for the last 13 years have eaten traditional Chinese food (yes, with chop sticks). I felt quite happy with my food in Asia, China & Australia, I felt content until I saw your videos for delicious Cornish Pasty and country Cottage pie and other memory triggering western foods. All my English childhood memories of Cornish pasties, cottage pie, steak and kidney crusty pie and bread pudding came back to haunt me. Suddenly traditional Chinese dishes like pigs tongue, duck tongue, steam boat pig brain, snake plus dozens of other foods I've eaten for years have lost their power to lift my appetite. Now I'm desperate to find a genuine Cornish pasty shop in Sydney. SHAME! ;)
Heading to the kitchen to make these, thanks for posting this recipe. I usually check with your site when I am considering something new and an grateful for your direction and encouragenent.
Check out the recipe: www.allrecipes.com/Recipe/246125/Sandwich-Rolls/
good god is this a worthless link - why not put the flour in the ingredients? how much yeast for those that don't have a scale that weighs ounces?
why not just put everything here? you may be able to bake but you sure are failing in teaching skills!
@@hillwalker8741you really should hit the trail dude !! Chef John is loved, appreciated and followed and I mean closely followed by us, the makers of his recipes !! He is our hilarious and witty although somewhat quirky guru !!
You, my good man are an insult to our food wishes cult !!
Now - off into the darkness with you - be gone !!!!!
@@hillwalker8741 Once I realized it was one of his recipes, I moved on. I saw him once tell a reader (on twitter) who was making his idea of a prime rib roast, to let the roast coming out of the fridge come to room temp for SIX HOURS! Seriously?
Having said all that, once you get used to using a scale and weighing your ingredients using grams, you won't go back. So much easier. If you want teaching skills, go look for "bake with Jack". That guy is awesome.
@@hillwalker8741 you are absolutely correct
Um, Trail guy et al, the flour is listed in the recipe. What are you, a troll! Also, clearly listed and stated in the video: one package of active dry yeast.
Chef John my cat loves your voice. Every time I play your videos my cat comes up to my phone/computer and meows xD
+Chloe Newton The cats know.
+Food Wishes HAHAHAHHAAH i died laughing
+MrFelipoda ,,LOL
+Chloe Newton
Ohh ... I love your cat!
+Chloe Newton
Ohh ... I love your cat!
1AM and I can’t stop watching Chef John cooking videos... I want to make all the things!!!!
A tip I learned long ago from a bread maker was to add cool water instead of warm to the yeast, it develops more flavor due to a slower rise. Have you noticed a difference? I haven't tried since this method has always worked so well. Thanks for your vids, I absolutely love them & get a kick out of your rhyming! Yours are by far the best out there, easy to follow but most importantly the recipes are delicious!
This is a great recipe. I've made it twice with great results. For me it comes out like ciabatta bread. I love it. I didn't realize the bread would rise without added sugar. I learned something new.
Anyone else, who watches Chef John’s videos, when they feel uneasy/anxious? I always do that and his smooth, relaxing voice helps a lot!
Food Wishes, John Kirkwood and Buon-A-Petitti's Italian Grandma videos are getting me through my Trump trauma.
I don't like his narration. It really annoys me.
GROW UP
@@Woodlawn22 and of course someone has to spew some political nonsense. grow up.
Made this per chef John's recipe using all-purpose flour. Added a touch more flour to reduce the stickiness in the bowl. Let it rise longer and stored in refrigerator covered for 8 hours to develop more flavor. This came out awesome, nice soft rolls. They look like those brick hard ones at the grocery store, but these are wonderfully soft and flavorful. Store in a ziplock bag after they cool.
thanks for the fridge tip, was it the first rising that you put in fridge?
Every time think "I need a recipe for ___" and check RUclips, there you are! Thanks for the great work, i use you're channel at least twice a week
Here in Guadalajara we made those for the tortas ahogadas and Lonches, we call it "BOLILLO" or "BIROTE". The legend said a french cooker of Maximillian made this for him and the last name of that chef was Birott, thats why the name BIROTE.
Here we have two versions, one salty for the tortas ahogadas and the other not salty for everything else, lonches, molletes dulces, molletes salados, etc.
I have been watching these videos for years, and it still warms my heart when he says "enjoy." I will Chef John, I absolutely will!
I'm a German baker in Germany. We add an ingredient called "Backmalz" to pur rolls. It gives color and improved taste to the rolls or bread. One can easily buy that in supermarkets. If you are baking at home for your comsumption only and there is no available Backmalz, you can use Sugar instead. Brown sugar will be fine or white or molasses. For 500 g. of flour, use about 3 g. or 1 1/4 Tbsps. sugar. It will improve the color and the taste to it.
@@MrRobinGoodhand I believe it is as you mentioned, barley malt powder. I add this to a lot of my rolls.
Molasses better
I've followed this technique five times now with another recipe and a bread machine to mix, knead and proof the dough. Perfect little loaves. Great for Bahn Mi, etc.,,,,,,,,,,,Totally yum. Thanks for the tutorial!
The COVID-19 shelter in place got me baking bread. This was very easy to do.
same situation here! but my crust was a little too thick/a little hard. Do you think maybe I let them bake a little too long? or maybe used too much water so it made a big crust?
@@RandomVane Here's a tip from an old baker. Low temp ovens more water, high temp ovens less water.
Same here
@@RandomVane how long did you bake them for? It's supposed to be "spray, 10 minutes, spray, turn, 10 minutes."
@@suziepoozie1799 I had to bake it for 15-ish minutes more than that because I had an issue with my oven. First it was alright, but then suddenly it was at a lower temperature than it should be. So I left it longer fearing it would be raw.
I just made this yesterday. It came out amazing. I only needed 3 and a half cups of flour to get the right consistency but they came out amazing. Thank you so much for your recipe. I absolutely love this channel.
I grew up on western New York's famous DiCamillo scaletta bread. They use the only same ingredients as your rolls! Flour, water, yeast and salt. I was looking for a good plain bread recipe, and I like this one! I'm going to try it as a Scaletta (ladder) style loaf. Only difference is that the whole batch would be rolled out to a long rope and then each rope is curled back and forth in a curling fashion. After the last rise, the loaf is flipped and split along the length with a knife or lame. Can't wait to try! Subbed!
Some of the freshest, cheapest, and purest sandwhich rolls in the world can be found in Mexican Markets (if you live in such a region as to get them). They look the same, but are called "Bolillo's" - and boy are the fantastic and (slighty) different.
My Mexican Market sells them 4 for $1.
Smackedown one(and only) of the benefits of the French invasion of 1861. They brought their pastry making techniques to Mexico. I mean they made Spanish churro better in Mexico. That is why the Mexican churro is better than the original.
Walmart has them in their bakery...ugh....I used to buy them for my son to snack on. But he grew up and got married...
It’s a Birote... Gdl ftw!
I've seen those at albertson's too or lucky's stores depending on where you are.
Down in mexico you can get like 7 bolillos for around 10 to 14 pesos...
Thanks Chef John. I came looking for homemade rolls, and you didn’t disappoint. I’m now making all organic items I cannot buy - rolls being one of many. God bless 🙏🏼❤️
I cannot confirm or deny that I shaved my knuckles.
Jajajaja
+Food Wishes Concerned about hair in your dough?
Be proud of your hirsute beariness. 😀
plzzzz can u do a video on how to make peri peri chicken?????? plzzzz
Plz do a video on how to make peri peri chicken
These rolls are my go to recipe now. I use them for meatball sandwiches, sausage and peppers, subs and SO much more. Easy and delicious. Thanks for the recipe. ❤️❤️
eggs 🍳 anc
Chief John I just want to say you always make me smile when I see your videos, I always look forward to seeing ur videos and hearing ur voice.
Darn. I was really looking forward to the excessive preservatives and the steep pricing!
I know. Can we add some msg?
And the malts and Bromating.. Once i got it right i have never not wanted home made bread
Outstanding! Very easy with great results!
i almost cried when i saw how beautiful those bread rolls looked
I'm from New Orleans ..This is the type of French bread we make our seafood poor boy sandwiches.. it's awesome
Absolutely love the simplicity of your videos!!!
Thank you for your "looks so easy" recipe for French Rolls. Can't wait to try them!
Just finished eating a sandwich I made using these rolls, and WOW! Soooo much better than store bought - it had a pleasantly chewy texture that I really enjoyed! I followed the recipe as is, except I rushed the final rise. They still came out beautifully! My husband raved over them! This may be my new go to recipe for rolls :)
I made banh mi sandwiches using these rolls. You are right, they are amazing! I was really easy too. The video is very clear. This will be my new go to too.
This recipe is lit, I made my French bread today for the first time and they are delicious, these were the kind of bread I ate as a kid. Thank you, Chef John!.
Omg!, chef John, ..you truly rock!… they turned out amazingly!
Thank you for the added humor! I enjoy your recipes!!
I always wanted the perfect recipe. Now I have found it!! They look great 😀
Made a second batch today. The first came out quite large, so I made 8 rolls instead. I’m now planning on making a dozen dinner rolls from the same recipe, going with the simple round rolls. Thanks!
Chef John! I made them just like you taught there and they are perfect and the best french bread i’ve ever made! I cannot believe how perfect they are my mind blown away!
I made these today and they turned out great. They tasted similar to French bread or a baguette. Thanks Chef John!
I'm spending a semester in Italy and I'm taking a cooking class and I was really disappointed when my cooking professors voice was not at relaxing as yours.
Did I mention sometime before that I LOVE your videos? I do, I do. Thank you so much for what you do. I will try this recipe tomorrow. I miss the very fresh breads I used to have as a kid. In Brazil, there were 'padarias' everywhere, and during certain times of the day, you could go there and by fresh bread, that was almost too hot to carry home. They would wrap the bundles with string and make a little handle, so you wouldn't burn yourself. Thank you again for your videos.
Fresh bread and minas frescal cheese cheese for breakfast... I wish I could walk around the corner and get bread like that. I am ready to go back to Brazil!
I particularly enjoy the narration. Such a happy sounding guy.
Yet another enjoyable chef John experience :) I've been watching your videos for probably 4 years and have never been disappointed. I've been going through a soup phase and i recently made your ham and potato soup recipe. Delicious! I've been told my soups are restaurant style lol
I'm going to make these. By the way, I personally love your voice inflections. They make me smile.
Homemade gorgeous bolillos :D Love your videos chef John !
I love this channel so much. I check all my recipes here and here only. We love you chef John!
Beautiful, they look so good! Thank you.
THAT. LOOKS. AMAZING!
Hi Chef John ! To make my dough rise even more, I warm the oven at a very low temperature for 10 minutes and turn down the heat, turn to a boil a small pan of water, put it on the oven to allow some humidity, and then I let the dough proof in the oven for 1 hour. I use this technic for pizza dough, it works beautifully with focaccia too and any kind of bread.
Literally every recipe I'm curious about, you make. After many months of not watching your videos hearing your intro made me smile so hard. Happy holidays, chef!
I love your explanation. Simple and easy! Thanks
You have been at this for a while now Chef John...
... bet you are rolling in the dough
not like he's kneading it
SweetDreams20gaming LOL, I got a rise out of that one!!
+shawnski001 I had to didn't wanna be crummy
He kneads to make a living somehow
SweetDreams20gaming You just know he is going to come along and poke holes in everything.
Good recipe!
I like the way he talks....it helps me identify his RUclips recipes.
Each one is simple and the results fantastic!!
You're a wonderful teacher!!!!! Thank you!
always loved all your videos...especially the brie cheese spread with cranberries and walnuts
Same! I can't stop watching it cause that cheese looks soooo gooood
Yes hunty
They are like the "Pão Francês" here in Brazil, which means French Bread (but in fact are Portuguese)... Usually are very cheap on a bakery and are the most common ones.
No one better than you at narrating videos! I really enjoy them!!
Chef John I would just like to say thank you for making cooking a funny fun experience for us amateur cooks like myself.
Thanks!
Can someone make a compilation of all Chef Jons "You are the _____ of your ________"?
You are the chef John of your RUclips compilation
You’re the chef John of your RUclips.com
You're the Chef John of your Filet mignon.
You are the bone of your sword
Those look like bolillos! 😍😍😍 thank you chef!
that's cause they are!
Are they? I mean they do look very similar buy I don't know how bolillos are made, bad mexican lol
+Cris I'm a bad Mexican too then :( I wish pan making was something that was passed on in our culture!
+Cris Bolillos should taste like French bread with crusty outside, soft inside.
bolillos were actually French bread. they were invented in Mexico so soldiers could travel and carry the loaves easier. don't quote me on that
Just made this today. Came out amazing! Thanks Chef John!
Thanks! this is really encouraging. It's so easy to buy sandwich rolls, and they're always.... Tasty, but not satisfying. they're "good" in the industrial meaning of "good" but only if you go for a reply high-class bakery and spend both much time and money - you won't get those REAL GOOD rolls.
Now this looks quite easy, not messy, not hard work, doesn't even take much time to do. I will surely make them soon.
Unfortunately, Chef John mixed volumetric measures (cups and teaspoons) with the weight of the flour in his ingredient list, so the recipe is not easily scalable (nor is it easy to convert to metric). I calculated about 63% hydration, which I rounded to 65% and increased the salt to 2%, which is pretty standard for french baguettes. The following should work well: 600g Bread Flour, 390g Filtered Water, 12g Kosher Salt, along with the yeast. Good luck !
Thanks. Unfortunately most Americans don't buy kitchen scales and rely on good ol' cups and spoons. The only thing we know about grams is that each one costs about $20.
@@speckledmike lmaoooo
@@speckledmike your paying way to much
Thank you. I am American and i believe anything that is baked should be written in grams and ml. That notion that you should just add water until it looks alright is dumb. A 10% difference in hydration can give a very significant difference in the result.
Not sure why so many people here like cups over an scale. Scales are cheap and its one tool that lets you measure virtually anything using one bowl. They are a hell more convenient than having a bunch of measuring cups and measuring spoons you need to clean every time.
My scale sits right on top of my flour canister.
Chef John, I like how you roll...
I see what you did there. :-)
Oh my, thanks for making a very simple video without inserting a bunch of filler....right to the point!
So unlike Laura in the Kitchen🤦🏻♀️
5:58 I like the self-depricating humor. So much better to be listening to someone with personality and humor (especially given the robotic voiced narratives on many RUclips posts!)
you are the dr scholls to your sandwish rolls
That one got me 😂😂😂
Correct me if I'm wrong, but is this the first 3 part series of FoodWishes??
+ThatOtherKid He often makes videos that are connected. He has two videos on how to make Chicken noodle soup. First video is him making his own chicken stock and the next is him making the soup.
Damn you and all your questions! lol Just kidding.
Pintura em porcelana
Been looking for recipies to make this bread since my trip to Vietnam. Soft n fluffy inside crispy inside. Loved the Banh Mi video too.
I have ben following you videos for some time now and I thoroughly enjoy them. I have used your recipes many times and have always been pleased with the results. Thanks for the postings. Keep up the good work!
Hi Chef John, if I don't have a stand mixer for how long should I hand do it????
+iris c viol about 5 minutes, or until smooth and soft
+Food Wishes Like a nice paaaiiiirrrrrrr- of dough balls.
+iris c viol You can sort of tell when the dough has had enough kneading as it will feel quite elastic and won't stick to the surface you're kneading it on.
+iris c viol The whole process is to have develop the "réseau glutineux" (gluten network? sounds weird). How do you know it's done? Just stretch your dough and it should look like a thin veil. Bottom line is, don't go by time because until you have a lot of practice it'll probably take you more time to get to the right texture.
Sorry couldn't find a larger picture : technomitron.pagesperso-orange.fr/photo/glossaire/140/MG168_140.jpg
+Food Wishes Oblong :)
"I am surprisingly uncoordinated"
lmao
This is an excellent recipe btw
I like his self deprecating humor. He is by no means uncoordinated. LOL!
Thank you for this. I have been asking around from someone to make a video covering this! Nothing like a fresh roll!
I love your subtle sense of humor. It only improves your efficient teaching persona. Your recipes are very thoughtful. Always a success!
The name for an oval rectangle is ellipse.
+Joshua Wilson I though it was called an oblong :P
+Joshua Wilson I'm pretty sure an ellipse is just an oval.
+100nitrog how about pill shaped?
+100nitrog elipsical prism?
If you guys want to get super technical, you cannot have an oval and rectangle mix. The closest would be a "rounded rectangle", but that is nowhere near an oval.
I guess I need to buy a stand mixer now. Thanks Chef John
no you don't. Kneading bread dough is easy. I don't even take it out of the bowl. I set my timer for 6 minutes and knead right in the bowl. at about 4.5 minutes you will start to notice a change in texture to that smooth stretchy dough. I keep some flour in a parmigiana cheese shaker on the counter. If the dough it too sticky I shake some flour on it and knead it some more
+kalex888 You can knead it by hand too. Actually it gives you arms and shoulders a good workout... I have a stand mixer and occasionally knead my dough by hand just to remind myself how spoiled we all are...
+God of Thunder (UKKONEN) thanks
Made these last night. Love them! Thanks!
I got to make these now! It looked so easy. And yummy! Super video! Thanks!
I made these today, and they came out pretty decent. There are definitely rooms for some improvements on my part, though. The interesting thing is that these sandwich rolls are too dry for the Asian palate (for the record, I'm Asian) but fine for Europeans. I remember reading about how the gland producing saliva is more developed in Europeans than Asians, so I guess that explains the difference in taste. To confirm, I went out and bought some long baguettes made in the Asian bakeries, and they are a lot softer (especially the crust) as expected 😁
It's probably just they type of bread this is. Baguettes are /supposed/ to be crispy on the outside and soft in the middle. These are supposed to be a little chewy.
360p come on chef john. only you could be the Joe schmoe of your cooking show
Chef John love they way to talk n create the goodness! keep it up.
Great recipe I love your humor in each cooking vid .
You are the dough of your Homer Simpson.
This made me laugh too much.
John, how do you keep your baking sheets/trays so clean?
+Michael Leaning
He is obviously a wizard.
+WormyLeWorm interns...
didnt you already know that he is a wizard????
Parchment paper.
I always use them covered with parchment paper or the metallic kind and they look like new too
WOW.. made this today and it was a success :o no more buying from the store from here on!!
Thank you for sharing! They turned out great!
Everything u say sounds like a question
Brand1n N 👌🏾😂😂😂
He’s a valley girl
Your dough will look like this?
He lives in California, they cant help it.
You’re new here, huh?
Hi chef John , can you teach us how to do subway like bread which not so crusty ... thanks i find it hard to chew those crust
>.
No kids allowed! Jared was eating a little too fresh.
+Michael Duvic savage.
+Michael Duvic more like my old teeth can't chew that bread... come back to this post when you older ... and need softer bread ...
I only spritzed them the first time. The crust turned out chewy, not hard :)
These were soooo good! Thanks for the help!
Thank you chef John ! Just used this technique to make portuguese rolls, came out amazing
@3:45 There's no need to be concerned about the seam. It may seem important, but things are not always as they seem.
It seems that Chef John is shaving his knuckles, pro tip
lol
+Cade Kesterson Noticed that too :)
It gets annoying when you get dough on your knuckles hair I'm guessing .
I really like the simplicity of your recipes, since all of my cooking and baking is old school, which means i do everything by hand. That to me is the true joy of cooking.
What's not to love about this video?Great instruction, great voice and cute humor. I'll be making these soon.
chef john how come you dont give measurements
Its a year late but read the fucking description
they look like Mexico's bolillos
GraceDcastle son bolillos, nada más que tiene diferente nombre
I'm really loving these series you're doing. I'm loving them so much that I went through the process of connecting my laptop to my phones hot spot.. Remembering my log in info.. Connecting my RUclips to my Google+ account.. And creating a channel.. JUST so that I could leave you a comment telling you how much I'm enjoying these. You can only imagine how many times I've wanted to leave a comment on other videos.. The prompt would pop up and I would just close it out and say never mind lmao great recipes here! Can't wait to try each of them!
Thank you chef John for this recipe. It was easy to make 😊 so happy with the results. Thank you for making these videos.
Any 3-dimensional oval-shaped figure is called an ovoid :)
these turned out absolutely delicious thanks for sharing
This bread is so easy to make and taste awesome. Thank you ! I serve it with vegetable curry tonight. Super !
In México thats birote bread or bolillo no french bread >:T
SHAME on you. I married a wonderful traditional Chinese lady and for the last 13 years have eaten traditional Chinese food (yes, with chop sticks). I felt quite happy with my food in Asia, China & Australia, I felt content until I saw your videos for delicious Cornish Pasty and country Cottage pie and other memory triggering western foods. All my English childhood memories of Cornish pasties, cottage pie, steak and kidney crusty pie and bread pudding came back to haunt me. Suddenly traditional Chinese dishes like pigs tongue, duck tongue, steam boat pig brain, snake plus dozens of other foods I've eaten for years have lost their power to lift my appetite. Now I'm desperate to find a genuine Cornish pasty shop in Sydney. SHAME! ;)
Gets a second wife, sir..
Gary Templemain Sydney tingz
Love this recipe. I try so hard to stay away from bread, but oh, these are as tempting as all get out!!!
Heading to the kitchen to make these, thanks for posting this recipe. I usually check with your site when I am considering something new and an grateful for your direction and encouragenent.