Hello there. New to your channel, but excited to be here. This was a great recipe. Watching you make the buns was very mesmerizing. You have a very nice screen presence with a relaxing voice. I look forward to watching all of your videos.
Hi. Thanks for this recipe! I made them last night and doubled the recipe and they turned out great! I used half whole wheat flour, honey instead of sugar, and kneaded by hand. Very soft and tasty too.
I made these for the July Fourth holiday and they turned out great! Big hit with everyone. Looking forward to more videos from you. My favorite sourdough channel. You always make its simple and easy.Thank you
I tried this recipe and it turned out AMAZING. so easy. My new go to bun recipe for SURE. I just have one question... What would happen if you let it rise longer? 6-8 hours? :) or how could this recipe be adapted to a longer Fermentation?? Thanks :))
New DS fan here. Had such great luck with the Sourdough Impossible Berry Pie just yesterday I am making these buns right now. I’m not sure what I am looking for as far as how long to let the first rise go. Is it supposed to be doubled in size? Really appreciate your sharing and enjoy your presentations. Thanks!
Great video, I am just starting the sour dough journey, I find your videos less scary lol. I was wondering if you wanted to make the buns with caramelized onions at what point would you add them to the buns?
Thank you for your input! I am trying to make baking approachable to beginners who may not have scales, but I can definitely consider including the grams along with each recipe.
Recipes with grams vs. teaspoons and cups will be precise where the latter is not because the volume is different for flours and people measure differently. A certain flour could range between 120grams to 160grams when using cups. This throws recipes off and won’t be accurate. I concur with the request for Grams also. Thank you.
Gotta try this one. I made your sugar cookies and they were delicious. Your shirt is super cute.❤❤❤
Hi! I am a new subscriber and I am so glad to find your channel! I love sourdough and kefir, so happy to find some new recipes! Thank you!
I'm so glad you are here!
Hello there. New to your channel, but excited to be here. This was a great recipe. Watching you make the buns was very mesmerizing. You have a very nice screen presence with a relaxing voice. I look forward to watching all of your videos.
Thank you so much for being here!
Hi. Thanks for this recipe! I made them last night and doubled the recipe and they turned out great! I used half whole wheat flour, honey instead of sugar, and kneaded by hand. Very soft and tasty too.
That sounds so delicious!! I'm so glad you had success
Love them. Made them yesterday. OH YUMMMMM
I made these for the July Fourth holiday and they turned out great! Big hit with everyone. Looking forward to more videos from you. My favorite sourdough channel. You always make its simple and easy.Thank you
I love your mixer. Is it a newer Kitchen Aid? If not, what king? Thank you so much!
I tried this recipe and it turned out AMAZING. so easy. My new go to bun recipe for SURE. I just have one question... What would happen if you let it rise longer? 6-8 hours? :) or how could this recipe be adapted to a longer Fermentation?? Thanks :))
Also do you have nutrition calculated for this recipe? :)
New DS fan here. Had such great luck with the Sourdough Impossible Berry Pie just yesterday I am making these buns right now. I’m not sure what I am looking for as far as how long to let the first rise go. Is it supposed to be doubled in size? Really appreciate your sharing and enjoy your presentations. Thanks!
Thank you for joining us! The rise should be just about doubled, if it is a little less than doubled that is ok too!
Will definitely try this
Great! i would love to hear how it works for you!
I love your recipes. Is there something I can substitute for the egg? I am not able to have eggs. Thank you.
Great video, I am just starting the sour dough journey, I find your videos less scary lol. I was wondering if you wanted to make the buns with caramelized onions at what point would you add them to the buns?
Cannot wait to try these! Any idea when your cookbook will come out?
Soon i hope! We are working on getting a printing company that can do the quantities we need! once we do printing shouldn't take that long!
I am dying to know your book to be published! Can not wait!
Thank you so much! We start shipping them out Nov 15!
Do you have a recipe for a soft butter slicing bread?
Not yet! But I can look into it and add it to the list:)
@@dailysourdough Thank you. My husband and grandson only want "soft" bread. You have great SD recipes.
Is there a written recipe for these buns? They look really good.
I'm going through all of my videos and updating the description with the written recipes. I will do this one next!
@@dailysourdough Thank you!
I have a question. Do these do well if the recipe is doubled?
I love your recipes. It would be so nice if you would measure in grams. This way is so much more accurate. Please consider this request...❤
Thank you for your input! I am trying to make baking approachable to beginners who may not have scales, but I can definitely consider including the grams along with each recipe.
When I was a beginner, it was SO much more helpful to have a scale and measure that way. A ton less dishes and it was MUCH harder to mess up!
Recipes with grams vs. teaspoons and cups will be precise where the latter is not because the volume is different for flours and people measure differently. A certain flour could range between 120grams to 160grams when using cups. This throws recipes off and won’t be accurate. I concur with the request for Grams also. Thank you.
Can you freeze the raw dough rolls?
Yes you can! you will just need to pull them out let them unfreeze and let them rise before baking
I see that someone doubled the recipe and the rolls were great!
Can you turn this method into hotdog buns? Do you have a Brat or hotdog bun video?
U should do grams..
Good video. Just maybe know it's looks odd when your looking and talking to someone else in the room with you. Look at the camera❣️
I just realized..it makes gluten doesnt gobble it...i may of chose the wrong receipe