3X A Week My Grandmother Made These Buns! Glen And Friends Cooking
HTML-код
- Опубликовано: 9 июл 2024
- 3X A Week My Grandmother Made These Buns! Glen And Friends Cooking
This is my Grandmother's recipe - not exactly a Parker House Rolls Recipe, but her take on the easy yeasted bread roll. This is a slightly sweet dinner roll recipe, and a perfect Thanksgiving dinner rolls recipe... But my Grandmother made these 3X a week - so you don't need a special occasion to make them.
Please leave a comment and tell us where you are watching from.
Ingredients:
30 mL (2 Tbsp) warm water (105º-115ºf)
10 mL (2 tsp) active dry yeast
250 mL (1 cup) warm milk
30 mL (2 Tbsp) butter
1 egg lightly beaten
750 mL (3 cups) all-purpose flour, + 1/2 cup extra
60 mL (¼ cup) granulated sugar
7 mL (1½ tsp) salt
Method:
Rehydrate the yeast in the warm water.
To the warm milk add the butter and egg.
In the bowl of a stand mixer, mix the flour, sugar, salt, water, and milk mixtures.
With a dough hook; mix just until it becomes a ragged ball.
Let rest 15-25 minutes.
After resting; knead 10-12 minutes, adding a little flour if the dough is too sticky.
After kneading; cover and let rest until doubled in size.
Preheat oven to 350ºF.
Turn the dough out on your bench; divide into 16 pieces.
Shape the pieces into balls and place in a greased 16x9” glass baking dish.
Bake for about 25-30 minutes, or until the internal temp is at least 190ºF.
0:00 Welcome to Glen And Friends Cooking
0:25 Story of my Grandmothers easy bread roll recipe
1:02 Blooming yeast in warm water
1:33 Mixing the milk, butter, egg
3:00 Mixing all of the ingredients together
3:45 The pre knead rest / autolyse rest
4:15 Kneading the bread dough
6:45 How do you know bread is kneaded enough
7:10 Shaping the bread dough into rolls
11:28 Tasting the dinner rolls recipe
Original 2008 Video: • Granny's Buns - LeGour...
Baking Bread In Nepal: • 2008 Throwback To Nepa...
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers!
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar 
Хобби
Thanks for watching Everyone! Please leave us a comment, like and share the video if you enjoyed it.
Here are the videos I mention:
Original 2008 Video: ruclips.net/video/8NAnz0J65HA/видео.html
Baking Bread In Nepal: ruclips.net/video/YxF50WV-rk4/видео.html
I have been wondering you check your Facebook Messenger account on a regular basis?
So funny, we baking Milk Bread today as well. And you got german subtitles. How? My wife is not so good in english and appriciate the german subs.
@@trex70 RUclips is testing serving titles, and captions in the language your account is set to. Glad it helped!
@@observer-effect Never - I don't use Facebook at all. The Channel over there is run by a company that licenses the videos from me, I have nothing to do with it.
I tried to use that Messenger account to refer you to two newly organized, collated and published early twentieth century English "cookbooks" (More personal/community recipe collections.) Authored by a British media industry veteran by the name of Les Dale. Obviously I failed, but I'm glad to be able to make up for it now. Best, Timothy A. Seeley, Viewer and Email Newsletter subscriber.
I only hope that I can be a grandmother remembered so fondly. ❤️
"Don't worry. It'll be all right.". "But where's the fun in that?" "It's an art form." Words to live by! And I will be right over to eat some of those beautiful buns.
I want that on a tee shirt!
I have my grandmother's potato water sweet bread recipe by making her stop and put her "handful" on a piece of paper and and measure it.. still have my original scribbles and my niece made them about 2 weeks ago... it worked... so 4 generations of success.. glad it wasn't lost to the sands of time.
Imagine a bread pudding the next day with these
My great-grandmother Hanna (1891-1980) taught me how to cook without measuring. It developed a sense of how things should look, taste, and smell. But, by golly, I don’t mind at all having a recipe with measurements! Watching from near Modesto, California.
My grandmother also made buns very similar to yours several times a week as well. "Parkerhouse Rolls is what it says on the recipe card that I have. She used cake yeast, and melted shortening. They were raised on the shelf above her wood fired cook stove and baked in it. She glazed her buns with a mixture of milk and sugar. My mother makes similar buns. That recipe does not use eggs but produces similar results. I've cut that recipe in half so that I can use the stand mixer to kneed, and settle for only a dozen buns. Those buns and her homemade bread are part of the many fond memories of those couple weeks we would spend on the grandparents dairy farm.
I love when bread recipes give internal temperatures. So handy.
I made these for my 86 year old neighbors and she said they taste just like her moms. I now make them almost weekly for them
I love that you both genuinely did a happy dance after the first bite. I can only imagine the good memories you both have tied to this bread. Thanks for sharing!
Hi guys, I want to thank you for your espectacular recipe, and let you know I just baked them and they are absolutely divine. If you just happen to read my comment, know that you made my family and I very happy!
Wishing you two the very best 🥰
+
As a scientist I know that performing science is more of an art than it is a science.
That's the same recipe my grandmother taught me. She never measured, she used her hand as her measurement tool. My mother did too. My son had watched me and helped me make bread and rolls and when he got to college he called wanting the measurements. Long phone call he made his first rolls.
I think you channeled a whole bunch of grannies with this recipe. I, too, learned this recipe(almost the exact same one!) from my granny, no measures, all by feel. My granny’s were always way dark because she was pretty much blind. She also took this dough and made sweet rolls with it. Boy were we some lucky kids, huh?
I love your "everything is going to be fine" philosophy. And you're right. We just have to learn to trust our instincts. Our mistakes can usually be salvaged, and even if they can't we can just apply the lessons we've learned to future efforts.
Glen, your wife is awesome! She knows exactly when to show up - TASTING TIME! 🙂
Looks delicious., Glenn. On a somewhat tangential note, one of my best recipes was handed down by my grandfather who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an oiutdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water.
@RichardWright thank you for sharing that story with us, what a great yarn! Cheers from Australia!
This was a beautiful story, thank you soooo much for sharing it!!
They look great. Amazing to think of our grandmothers doing that kind of thing everyday, by hand and with love.
That dough is a thing of beauty. I love when the dough can be handled without having to use more flour.
You KNOW its an AWESOME recipe when Julie Grabs seconds with a look of absolute Joy on her face! LOL
Same recipe my mom made for every gathering (holiday, funeral luncheon, graduation party, birthday, anniversary, etc). Best buns on the planet!
Thank you for this. It was so useful and educational to see what the dough should look like at each stage and how to add flour properly. I’ve definitely had a baking breakthrough aged 51! Best wishes from the Uk
Thanks, Glen, for sharing your Grandma's dinner roll recipe! I just love these kinds of recipes that are passed down and I love making homemade bread!
Those look great!! I asked my mom for her bread recipe. There isn't one. She measured the yeast in the lid from the yeast can, used a tablespoon for the sugar, the teacup that stays in the flour is her measuring cup, etc....
They look exactly like the buns, we in Denmark eat, on the evening before and/or on the morning of the holiday called Great prayer day. Actually, it's just 3 weeks from today (April the 22nd)
The only difference is the addition of half to a whole teaspoon of ground cardamom in the dough. I definitely going to make these buns with a little cardamom in the near future :)
Love this idea!
I may try them with cardamom!
My grandmother added cardamom to her dinner rolls. She couldn't tell me where she got the recipe from or why the cardamom was added, but in our family, the cardamom is what make the dinner rolls "Grandma Buns" and something special.
I have an old house that's a bit drafty in places, with cold spots here and there. One of the best things I ever did was replacing my stove with one that has a Bread Proof function so I don't have to worry about where to put my bread to rise.
I grew up in an old farm house, in the winter we used to set our bread to rise under the cover in the water bed :-)
@@christinamo7 I knew some people who put it on top of the hot water cylinder in older houses
Made these last night. The house was full of yeasty fragrance, and they are delicious.
That recipe is extremely similar to Bavarian "Rohrnudeln", which are one of the traditional sweet dishes in Bavaria. Usually you would eat it with certain jams and vanilla sauce as the main dish. You also find them sometimes filled with plum jam. Those buns really also look exactly like "Rohrnudeln", obviously, being the almost same recipe and the same method to put them in a tray and bake them. Awesome!
And actually, my mother manages to get the smooth top of a bun without pinching/stretching or rolling on the countertop, but only rolling them between her hands in a certain way that I can barely replicate.
Jap, my First Idea was...Granny was bavarian, wasn't she?😁
I'm thinking about what to cook for dinner today, maybe Dampfnudeln
I thought about "Stütchen" here in the Rhine Area. But the dough of both is quite similar.
Now our go-to dinner roll recipe. Thanks for sharing your family recipe Glen.
Glen's out here flexing with two Kitchen aid Mixers
I brush my rolls with butter and sprinkle "everything bagel" seasoning over top prior to baking. Delicious.
This video made me so happy. My grandmothers made these buns, my mum made them, I make them, and my kids make them. Just watching the video I can taste them.
I just adore Julie’s enthusiasm for Granny’s Buns!
My mother was the one in the family who made these for every get together. I should have paid more attention when I was a kid, or even while raising my own kids. Always too busy. I should try your recipe and see how close it gets. Thanks.
I spent a week with my Grandmother when she was in her upper 80's and one of the things we did was make "Grandma Buns" together. Like your Grandmother, she didn't have a written recipe. I wanted a recipe, so she would put the ingredients in a bowl and I would measure them. One of the things that made the recipe special was the addition of cardamom. I asked her where she got the recipe from and she said she didn't remember. The wonderful smell of fresh baked buns fragranced with cardamom takes me right back to her kitchen.
Thanks, Glen! Very refreshing to finally watch someone cook something without all the space-age gadgets in the kitchen, teaching us once again that your statement that baking "is an art form" is completely true. I always want to ask the "science chefs" how in the world our ancestors managed to survive without digital scales.
Newer subscriber and hello from the PNW. Thanks so much for sharing your recipes! This is exactly what I was looking for. I appreciate that you use cups as as well. Our grandmothers didn't have digital scales to weigh their ingredients and turned out delicious baked goods!
I have been baking bread now for I think 44 years? since I was a wee thing. You are right. you learn how it should feel and it is such a joy!
I don't think art and science are mutually exclusive but I totally agree with what you are saying. I think understanding how the dough should feel at every step is part of being a good baker but weighing your ingredients also adds a level of consistency.
I had a friend in school which was an artist in the field of bakery. Effortless and gracefully slapping together the most fluffy and divine smelling buns and rolls.
Yours look very, very similar to hers, yum.
Added to my library of recipes, thanks alot.
From Berlin, Germany by the way.
Excellent! I always loved Grandma's dinner rolls. Now I got to make some. 👍
Watching from Texas, Glen & Julie. Can’t wait to try these!
Wow! A new mixer. ;)
I have so much trouble making bread or rolls from an enriched dough. I can make pizza dough all day long. I am making these today, and after kneading, the dough feels so much better than all of my other attempts.
Made these TODAY....... best tasting bread I ever made.....
Measurements will always change when the weather changes too. Hot and humid day, cold dry day. My pie crusts always need more ice water in November and less ice water in July.
I never had good luck with pie crusts.
@@TherealDanielleNelson Try making pie crust in the desert southwest! So much extra butter and ice water needed, and then tips over into a mess.
Due to a soy allergy the only bread we could buy was $7 us a loaf, We bought a bread machine, living at 5200 feet in the desert we had to make the recipe our own. We had to add 1/4 cup water (starting at 1 cup) we had to cut the yeast by half a teaspoon, we added 1/2 teaspoon salt. all to make up for the dry environment and the high altitude. Yes baking is a science but even in science you have to take in variables for things to work. The art comes into making it your own.
I just love when Glenn does family recipes 💜
I don’t think I’ve ever seen Julie so excited to be the taste tester. When she grabbed the second one, these went on the priority list to try baking this weekend. Thanks, Glen!! (And Julie!) 😁
UPDATE: I tried it! Unfortunately, I misunderstood the amount of flour, interpreting the 750 mL as weight rather than volume. So, too much flour. However, even with too much flour, it’s clear why everyone likes them so much, so I will be trying them again soon and expect to have a much better result. (This is what happens when Americans start playing with the metric system… 😉 Good thing I wasn’t sending a prove to Mars.) Great recipe, guys!
I convert everything to grams right off. Easy to up or downsize that way.
I did exactly the same, I'm so used to having everything in grams or bakers percentages for bread. I Will try again but convert all volume measures to grams. Would be better if Glen gave everything in grams like Brian Lagerstrom, never had a fail with any of his recipes, big fan of his work.
I love loves dinner rolls my mom made the best dinner rolls she's deceased now may God rests her soul and she made the best cinnamon rolls as well.
These are just like the rolls my Mom always made. I just finished off a batch of them I made for Easter. They also make great toast, cut into three layers.
Glenn you should have a million subscribers.
Wouldn't that be fantastic!
Working hard towards that goal.
From Augusta, Georgia. Love the old recipes especially during the lockdowns.
Thank you for sharing grandma’s bun recipe. I made them tonight. They were so delicious and easy. I have been looking for a long time. Yum!
Amazing how different each batch of dough can be. So much depends on how dry your flour is, the humidity, the brand of flour, etc. By doing it repeatedly, you get the “feel” of what it’s supposed to be. Watching someone helps, but doing is best. It may take a while to get consistency with your bread doughs but eventually, you’ll be able to do it in your sleep
Glens got great buns
Yrs ago, there was a lady in our neighborhood who sold these roll to the rest of us. They were delicious
Your wife has a good sense of humor she looks like a fun lady nice personality.I would like a couple of rolls with butter and 🍯 honey.They looks so good.
This brought memories of my grandmother's home baked bread and rolls (and pies and so much more. Bread hot from the oven spread with butter and spun honey. Nothing better. She passed away in 1979.
I was overjoyed hearing your Grandmothers cooking method. I treat cooking pretty much the same.
So, I'm just catching up on your old episodes and I have to say how happy I am to find someone else who bakes logically. There is no reason to dirty multiple bowls to rise dough, yet every recipe says to grease another bowl. I roll my eyes every time I see that.
The comment about weights is fair enough. Starting out, it kinda feels like a good way to get comfortable, like if you’re prone to quitting if things don’t work. As you start to understand what it should feel and act like, it makes sense to not be as driven by exacts. That, and then there’s the days the recipe simply doesn’t want to work because things are too dry, cool, etc. I should give this one a go, the color on those rolls looks so good.
Glen, I really like your channel. My mom, grandmother and my aunts made these rolls. After my mom passed we found a recipe in the recipe book from her Sunbeam stand mixer. It is just about your grandmother’s recipe. MJD.
Granny's got some good looking buns!
Fantastic stuff. I am a pastry chef and i always make buns and other dough balls the same way you rolled them out. Its the best way
They look amazing! I've been in the lookout for a good dinner roll for over a decade!
My mother and her two sisters made exactly the same bread recipe handed down by my grandmother. They used exactly the same brands of flour, yeast and sugar but made wildly different bread. Mom's was awful, my eldest aunt's was nice but my youngest aunt's bread makes your eyes roll back in your head it's so good. Unfortunately I never got to taste my grandmother's but they say hers was even better.
Thanks for printing the recipe directly below the video. I've stopped watching cooks who put us through hoops to get the details.
I'll try it soon here in Buffalo, NY.
Used to make this recipe for years. I added chopped sautéed onions. People went nuts for the rolls.
I rarely use recipes for bread-making. That potato bun recipe from one of your Sunday old cookbook videos is one I did follow the first time I made them. After that, I played around with it, using instant mashed potatoes. It's a good recipe. Can't wait to make these buns. They look perfect.
ID that the name of it? If so, I’ll search it and try. I love baking bread.
Oh my gosh! That's the same recipe my mom uses for our family rolls here in northeast missouri. We call them Vergie rolls after the wonderful lady who gave her the recipe around 50 years ago. Makes awesome bread loaves too.
Thank you! Of all the kids and grandkids, I am the only one that makes my grandmother's rolls. They were a refrigerator roll. God Bless and stay safe.
Success!! I made these! They were wonderful! I whipped up some honey butter to go with them, A match made in heaven! Thanks!
That looks ridiculously good!!!
Glen, you talk about weighing vs. volume measurements and bring up some very good points - protein content of flour, etc. One other factor is the amount of moisture in the "dry" flour. If the ambient humidity is very high, you often have to add more flour than if you are baking in an area with low humidity for the exact same amount of liquid. Love your channel.
Cackling maniacally while eating scalding hot dinner rolls WELL before dinner- that's the way! The only way to eat 'em ;) THIS recipe looks like exactly what I want in a dinner roll. I'm going to try this tomorrow!
Looks very similar to Pampushky. They are buns to accompany Borscht. We eat them with crushed garlic and unrefined sunflower oil on top. Cheers from Ukraine!
How fun to have a recipe from your grandmother!
Just in case you wondered, this recipe works really well in a bread maker on the dough cycle. Yummy.
So very similar to the "yeast rolls" my grandma made while I was growing up near St. Louis, Missouri! Except she added cornmeal...
1/3 c. cornmeal, boiled for a few minutes in
2 c. milk
Stir constantly. Remove from heat and add
1/2 c. oleo margarine
1/2 c. sugar
1 tsp. salt
Let cool to lukewarm then stir in
1 pkg. yeast in 1/4 c. warm water
2 eggs, beaten
Add
4-1/4 c. flour
Knead until smooth, let rise until doubled. Bake in 350F oven for 20 minutes.
Brush the tops with melted butter
You climbed Mt. Everest twice? Wow!
My Irish Mother and Grandmother always just threw unmeasured ingredients in when baking. ☺️
I’m always so happy when I find Canadian recipes because the flour measurements actually work. Definitely going to be trying this!
MY family did these as well: Parker House dinner rolls. They cannot be bettered!
I like how J and G don't hold back when tasting these creations.
I started my bread baking with feel and cup measurements. The past few years I've started weighing things cause it simplifies alot of the process and really makes a consistent recipe, you know, if you're at the same altitude and using the same brand and type of flour.
It also gives me a framework for very precisely experimenting with recipes.
It's fun to do it all by eye and see where it goes, but it's convenient to weigh, so that makes it worth it.
I just found your channel and I must say I really enjoy your content, also your kitchen is beautiful!
Great recipe!! My family loved it!! Thank You!!
Your Buns look Great!. I'm glad you address the 'issues' people have thinking that cooking is a chemistry experiment.
We cooked these "buns" today. Great recipe. Thanks
Just made these for the second time and they are just as delicious as I remember. Thanks for sharing this wonderful recipe.
Hi Glen - I made a similar recipe a few weeks. They are dangerously good. The person who gave me the recipe said it is hard not to eat them all in one sitting. These are delicious. Thanks have a good day.
So cool!
I love that Jules enters like a Muppet!!!
Going to try these next time I'm doing breads. Thanks!
Thank you for sharing this lovely recipe! I made it for my family tonight with margarine and coconut milk subbed in for the dairy (sadly I have to be dairy free at the moment for my baby). It was AMAZING! I can only imagine how delicious it would be with real butter over the top! So easy and fuss-free for a Momma of three littles ^_^
We make my grandmothers buns too. Ours have a bit more butter and sugar I think but they also have a bit of freshly grated nutmeg in them - so good. They also make fantastic cinnamon rolls🥰
THANK YOU SO MUCH,, these must be my beloved late Aunt Anna's Buns,, And Ontario Farmers Wife,, perfect every time, cheers,,
My Mom used to make rolls similar to this. Thanks for the Memory. Watching from Wisconsin, USA.
Finally, a roll recipe that i am confident that I can do. I have tried and failed many times with other videos. Vague instructions and my inability to bake are the reasons.
I can't wait to try this. I believe this will be the one that I can do. Your encouragement is very helpful! I'll let you know!!