Buttery Garlic Milk Bread Rolls Recipe | Asian Bakery Style Bread | Tang Zhong + Lamination
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- Опубликовано: 11 сен 2024
- I've been so excited to share this buttery, garlicky bread rolls with you and I really hope that you enjoy this recipe.
These rolls are essentially taking the best of soft and fluffy garlic rolls and combining it with a quick "lamination" method before rolling them as you would cinnamon rolls.
It'll be a great addition to your dinner table this festive season (or to any meal) and it's also perfect as a snack or something to have on the go.
But be warned, these is a lot of garlic in this so you might want to carry a mint around with you ;)
Thank you for watching!
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OMG I've already tried it and the result it's just amazing!!! I replaced half of the garlic portion with some chopped onion and the parsley with oregano (cause i didn't have dried parsley 😅) but still! I'm in love with the taste and consistency, all my family loved it aswell
Thank you so much! Your recipes are just inspiring
Greetings from Mexico!
That window pane test was gorgeous 😍
I was actually salivating watching your video. I used make rolls with leftover decadent mashed potatoes and it turned out ok........but when I saw you make the roux it was like a light bulb went off. And of course, every thing is better with garlic and layers! I've quit baking in my old age but have decided to make your fabulous recipe. Thanks so much for sharing. ps this video "made" subcribe!
I made these and they are INCREDIBLE! Yum!
You should make cinnamon rolls! These look so delicious 😍 must try this!
This channel is awesome, thank you so much putting in an English subtitle.
Nice vid, love the song its not overwhelming . Will try the recipe one day thanks~
Everything on your channel makes me hungry! 😋Well done!
Labour of love so meticulously done
Wow! I could even SMELL the garlic…! :D
It definitely has a lot of garlic in it! :D
Amazing recipes, great videos quality and very interactive captions!! Thank you so much!
Quick questions:
- do you think adding shredded cheese and ham to the final rolling would work?
- if I want to make a sweet version of that, increasing the sugar in the dough to double, reducing salt to half and making a sugar and cinnamon butter instead of garlic would work?
Thank you so much again and keep up the great work!
hi :) cheese and ham will work, as for the cinnamon roll that would work too.
I know what I am going to bake this weekend! Looks so good!
I made this today and boy was it delicious! A big hit with the family!
Thank you for giving the recipe a try and letting me know. :) Glad to hear it was a hit with your family!
@@ButtermilkPantry Had a family request for more rolls!!!
Quality RUclipsr ! I absolutely love watching your videos
Thank you :)
Oooo! I’m going to make this for Christmas! 🎄
Hope you like it!
Some another healthy recipe for kids lunch box.thaks
Great! Love to watch
may i ask... how do we judge the ratio of flour in tangzhong base on whole recipe?
Hi Sara, I am wondering what type of bread flour you use here, and whether cream can be replaced by milk. Thank you!
Looking yummy 😋👏👍🏻
Cool knife! Would you be able to share what brand is it? I made this bread 3x and love it!
Awesome video!💖
Gooooooooood
Hi Sara, can you show us some no knead tangzhong bread recipes?
Amei ! Perfeito
映像編集がイイですね。
Can I make this the night before and leave it to proof in the fridge?
Can this recipe be made ahead? like overnight proof?
Hi can i use whipping cream? Or must it be heavy cream? Thanns
Hi there! I tried this recipe and everything went fine like the video, till after baking, the whole bread didn’t keep it’s shape and deflated. So the result is a thin bread , and it spreads to the sides. I don’t know why though, can you help give some recommendations? Taste is amazing though :)
This is a wonderful garlic bread, can I leave out the egg yolks or is it absolutely necessary to use
you can leave it out, but the yolk does assist with binding the filling when it bakes.
@@ButtermilkPantry ok great thank you👍
Hi , is it possible to skip the garlic powder .
Thak you 👏👏👏
❤️❤️❤️❤️
awesome recipe! But I can't seem to pass the membrane test. The dough breaks when I try to stretch it, is this the result of over-kneading? I followed the exact duration in the recipe. :(
You used a stand mixer too? Knead it for longer. The dough breaking means the gluten isn't developed yet. The more developed it is, the stretchier the dough will get and the window pane test will look like what's shown in the video.
@@AbelleveMe yup, used a stand mixer. Perhaps I should knead it longer next time. Happy baking!
Hi if I want to change it to a wholemeal bread what's the ratio I should change for the bread flour?
I wouldn't replace more than 30% of the flour otherwise it will affect the dough by quite a bit.
@@ButtermilkPantry ok noted thank you
What cream did you use? Whipping cream?
Heavy cream :)
No eggs for dough? 😊
How did you manage to roll it out a second time without the garlic filling sprouting out? Mine even spurted out from the folded end.
Also, when baking in humid countries, is it the water and milk amount that I should reduce?
I just tried to bake this and as soon as I put it in the over it started melting at the bottom and started tipping lol?
not too sure what you mean, as in the bread melted/deflated? :)
Dont have a standing mixer *sigh
Hi is the cream u mention is double cream or whipping cream? Thank you 😊
can i replace the cream on both the roux and dough with just full cream milk?
you can, :) it will affect the dough slightly but it will still work
@@ButtermilkPantrythanks a lot! will make them tomorrow! awesome channel! 👌🏿
Buttermilk Pantry hi there! if i sub the cream and water with full cream milk, how many ml of milk should i use? 100ml?