I made these today... and holy moly, they are sooo good. I did not let them proof in the fridge at all. We were too impatient and just let them rise in a warm oven for about an hour. So light and fluffy. My daughter told me I can never make these again because she can't stop eating them. And of course, I will be making these again... and again. Thank you for this video!
I did EXACTLY WHAT YOU DID and ive been doing it for more than 10xz its suuuuuper duper soft unlike any other cinnamon rolls in the market. Ive been telling others that i have secret ingredient (POTATO🥰) haha i am really amazed with the potato and have better understanding about it THANK YOU SOOO MUCH! Every measures are precise! 🥰
Thomas, thank you for being so thorough in your baking. My shop I work at with 8 other associates is sadly closing its doors and I wanted to bake something extra special for them. This will do😄 So nice to see you on youtube, you are missed🌹
This recipe is INCREDIBLE! That secret ingredient really makes a difference as I really hate crusty rolls. The are indeed pillowy and they taste incredible the day after :)
You are by far my favorite cook on RUclips! Could you show us how to make the ultimate cheese cookies with rice krispies? I can't find a recipe that makes them taste amazing and hold together like a cookie.
Thank you /easy to follow/ secret ingredient:) I make this all the time but I’ve never used potato and then it all makes sense I love the explanations And... this gentleman certainly is easy on the eyes I of course Am way too old for him but gee whiz was it’s good to watch him..:)
Excellent recipe! I was wondering why you used bread flour, since it contains more protein than AP and promotes gluten development. I used AP and it came out fine, but it was almost to tender and fluffy. Thanks for posting this as I have no reason to make a tough cinnamon roll ever again. The cream cheese frosting also was a good idea.
6:12: How do you know when it has doubled in size? It will be about twice the size it was before. Judge it by eye. Just you cooking (or, well, baking).
Buy a rising dough bowl. Visit the "King Arthur" recipe page to purchase the bowl. The bowl has a lid and markings on the side. I own the bowl and use it often, like you I was sometimes "puzzled" whether the dough was "doubled" in size. Like $8.00. shop.kingarthurflour.com/items/standard-dough-rising-bucket?Google&CPC&Shopping&Standard+Dough-Rising+Bucket&gclid=Cj0KCQiAkePyBRCEARIsAMy5Sct4wwO69Hdui1SyO-E8qDYbuFXm7NNOcE8Np6-gF5f1JDWWVKxRHKYaAnDqEALw_wcB
Hello.. I made your scrolls.. and I’ve made one other recipes that worked fine… but I had trouble with this one. The rising was fine but I had to overcook them and they taste more like bread than scrolls., Anyhow the reason I had to overcook it was I added apple and that apple made juice and the bottoms were wet and I had to invert them and try and dry them out but it was impossible., So it’s my fault. I just wanted to know is it possible to put apples in scrolls or not possible?? Should I just stick to sultanas! I just don’t like scrolls without fruit! Can I help? I know it’s a long time since you posted this video but I thought I’d try anyhow!
My problem is the the texture of my buns. My buns never come out soft with a fluffy texture they come out like a dry cake and instead of pull apart texture it’s a breaking apart. Plus after my first rise the dough doesn’t look smooth like that one it looks like the surface of the moon then when I roll the dough out and form the buns the dough is literally falling apart from the filling and not holding up at all. Then when I bake them the tops are very hard and dry. Idk why it keeps happening. I don’t have a mixer so I use my hands until the dough comes together.
from my experience when you over knead the gluten is too strong and will break apart. I think its either that or your putting too much flour and not kneading enough. if you knead your dough longer the gluten will hold your dough together better and you won't need as much flour. i don't know how long you're kneading your dough so take this advice as you see fit.
I was interested to see you use a glass baking dish. My (admittedly 1979) home economics teacher would have said to use a metal dish to heat quicker in the oven. Has this thought process changed?😄
Help! The dough keeps coming out way too wet and won’t hold together. I’ve already tried the recipe twice. The first time I thought I’d made a mistake and used too much liquid or too little flour. But the second time it came out exactly the same, super wet and liquid-y. I ended up making drop biscuits because it wouldn’t hold it’s shape (though it baked beautifully). I used the 3.5 cups of flour, the 8oz of potatoes, and the 1 cup of milk as specified. Anybody know where I’m going wrong? Should I just add more flour until the dough is the right consistency? Won’t that mess up the final texture? 🎶I’m sending out an SOS.🎶 😅
Is it me or can any one else tell this dude is clear and I hope he washed his hands caus you know what they do when they make love right in the gas hole. Yeah!
Yes he’s cute but don’t need to be verbal about it.....sometimes it’s ok to just say he is smoking hot without the smoking in it.....or hot but in this case that word I will not repeat because I don’t like using such in my vocabulary.
I made these today... and holy moly, they are sooo good. I did not let them proof in the fridge at all. We were too impatient and just let them rise in a warm oven for about an hour. So light and fluffy. My daughter told me I can never make these again because she can't stop eating them. And of course, I will be making these again... and again. Thank you for this video!
I did EXACTLY WHAT YOU DID and ive been doing it for more than 10xz its suuuuuper duper soft unlike any other cinnamon rolls in the market. Ive been telling others that i have secret ingredient (POTATO🥰) haha i am really amazed with the potato and have better understanding about it THANK YOU SOOO MUCH! Every measures are precise! 🥰
Thomas, thank you for being so thorough in your baking. My shop I work at with 8 other associates is sadly closing its doors and I wanted to bake something extra special for them. This will do😄
So nice to see you on youtube, you are missed🌹
I’ve been making these and they’re the best ever. Easy to make but you do need to plan ahead!
Cinnamon rolls have to be one of the most nostalgically satisfying treats. We would make them every Christmas morning and eat with a cup of tea. 😋
🌲❄💝
This recipe is INCREDIBLE! That secret ingredient really makes a difference as I really hate crusty rolls. The are indeed pillowy and they taste incredible the day after :)
BEST RECIPE EVER!!!! I TRIED IT FOR MY FAMILY AND EVERY SINGLE ONE OF THEM LOVED IT. THANK YOU SO MUCH
You are by far my favorite cook on RUclips! Could you show us how to make the ultimate cheese cookies with rice krispies? I can't find a recipe that makes them taste amazing and hold together like a cookie.
They look so very good.
I need to learn this recipe. I miss cinnamon rolls soooooooo much. Eating clean takes away all snacks I used to enjoy.😫
I tried it and it is phenomenal 😘
I can watch thomas all day
Thanks
This is by far the best dough I have ever made, thank you so much.
Thomas is a great teacher!
I like adding just a spoonful of sour cream to the icing. So so good
I would always use Salted butter in this recipe.
Thank you /easy to follow/ secret ingredient:)
I make this all the time but I’ve never used potato and then it all makes sense
I love the explanations
And... this gentleman certainly is easy on the eyes
I of course Am way too old for him
but gee whiz was it’s good to watch him..:)
SOO GOOD ...
👏👏 Very beautiful recipe
Excellent recipe! I was wondering why you used bread flour, since it contains more protein than AP and promotes gluten development. I used AP and it came out fine, but it was almost to tender and fluffy. Thanks for posting this as I have no reason to make a tough cinnamon roll ever again. The cream cheese frosting also was a good idea.
Sweet!
Sooo delicious 😍
I shared with my son in Texas who his wife will be making these for him and then also my son here in Ventura so thank you again really love your show
Lovely 👍🥰
What other utensil can be used if one do not have a ricer?
love your work ;)
eccentricdave me 2 ♥️
I love new recipes...Instead of cooked potato, can I use potato flour?
If so...what do you advise ? I also have to add more liquid I think..🤔
Omg this is so yum
What can we use instead of egg?
6:12: How do you know when it has doubled in size? It will be about twice the size it was before.
Judge it by eye.
Just you cooking (or, well, baking).
Buy a rising dough bowl. Visit the "King Arthur" recipe page to purchase the bowl. The bowl has a lid and markings on the side. I own the bowl and use it often, like you I was sometimes "puzzled" whether the dough was "doubled" in size. Like $8.00. shop.kingarthurflour.com/items/standard-dough-rising-bucket?Google&CPC&Shopping&Standard+Dough-Rising+Bucket&gclid=Cj0KCQiAkePyBRCEARIsAMy5Sct4wwO69Hdui1SyO-E8qDYbuFXm7NNOcE8Np6-gF5f1JDWWVKxRHKYaAnDqEALw_wcB
THOMAS, YOU ARE THE BEST!👏🏼👏🏼👏🏼👏🏼
HIS NAME IS JOSEPH ......NOT THOMAS ...
You are correct, his name is Thomas P. Joseph, I looked him up on Google, and have watched him for years.
Hello.. I made your scrolls.. and I’ve made one other recipes that worked fine… but I had trouble with this one.
The rising was fine but I had to overcook them and they taste more like bread than scrolls.,
Anyhow the reason I had to overcook it was I added apple and that apple made juice and the bottoms were wet and I had to invert them and try and dry them out but it was impossible.,
So it’s my fault.
I just wanted to know is it possible to put apples in scrolls or not possible??
Should I just stick to sultanas!
I just don’t like scrolls without fruit!
Can I help? I know it’s a long time since you posted this video but I thought I’d try anyhow!
Thanks for sharing. I am a new subscriber. I will give this a try.
Converting spoons of butter to grams please how much will that be thank you
I am going to make this but I will use my sourdough as leavening. Thank you for the recipe I love the idea of the potato in there
The tip about the corners makes me think you are a virgo like me…. 😆
What kind of potatoes are you using?
Ones from Idaho I’m sure
My problem is the the texture of my buns. My buns never come out soft with a fluffy texture they come out like a dry cake and instead of pull apart texture it’s a breaking apart. Plus after my first rise the dough doesn’t look smooth like that one it looks like the surface of the moon then when I roll the dough out and form the buns the dough is literally falling apart from the filling and not holding up at all. Then when I bake them the tops are very hard and dry. Idk why it keeps happening. I don’t have a mixer so I use my hands until the dough comes together.
maybe your over kneading?
from my experience when you over knead the gluten is too strong and will break apart. I think its either that or your putting too much flour and not kneading enough. if you knead your dough longer the gluten will hold your dough together better and you won't need as much flour. i don't know how long you're kneading your dough so take this advice as you see fit.
What happened to the raisins? And the coconut sprinkled on top of the brown sugar?
I was interested to see you use a glass baking dish. My (admittedly 1979) home economics teacher would have said to use a metal dish to heat quicker in the oven. Has this thought process changed?😄
Omgosh...”your killing me smalls”
I love cinnamon rolls with a pinch of chipotle chili powder
Help! The dough keeps coming out way too wet and won’t hold together. I’ve already tried the recipe twice. The first time I thought I’d made a mistake and used too much liquid or too little flour. But the second time it came out exactly the same, super wet and liquid-y. I ended up making drop biscuits because it wouldn’t hold it’s shape (though it baked beautifully). I used the 3.5 cups of flour, the 8oz of potatoes, and the 1 cup of milk as specified. Anybody know where I’m going wrong? Should I just add more flour until the dough is the right consistency? Won’t that mess up the final texture? 🎶I’m sending out an SOS.🎶 😅
😋😋😋😋
Another repeat video. 🤔 Did Thomas Joseph leave?
This is a repeat?
@@chefmayi70 ruclips.net/video/1YfzEr_78RE/видео.html
@@tracyjammers right you are! 🎯
Thumbs down for cinnamon rolls really people come on it's just cinnamon rolls
Some food insider writer , basically took you shut and made it into an article with no credit to you
😋♥️ Yummy 😋
Is this guy dating Eugene Lee Yang?
Who exactly is Eugene lee wang?
marta
😊
potatoes????????? Thomas what about the taste.
Is it me or can any one else tell this dude is clear and I hope he washed his hands caus you know what they do when they make love right in the gas hole. Yeah!
He is so goddamn cute :)
,Do Not use God's Name this way.
Yes he’s cute but don’t need to be verbal about it.....sometimes it’s ok to just say he is smoking hot without the smoking in it.....or hot but in this case that word I will not repeat because I don’t like using such in my vocabulary.