Buttery sweet dinner rolls
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Date: 2023-11-10
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Comments and reviews: 15
Jeff
Would love to see some experiments on how the incorporation of different amounts of Tangzhong affects the quality of the bread, kind of like how you tried to identify the perfect combination in your brownie video a while ago. I can't seem to find a general consensus on whether it works, how much it affects the final product, or if there is a best ratio of how much flour to use in the tangzhong.
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Would love to see some experiments on how the incorporation of different amounts of Tangzhong affects the quality of the bread, kind of like how you tried to identify the perfect combination in your brownie video a while ago. I can't seem to find a general consensus on whether it works, how much it affects the final product, or if there is a best ratio of how much flour to use in the tangzhong.
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lanceperfect
I don't know why but it never occurred to me that they are called rolls because they are rolled into shape until you explicitly mentioned doing that. I always wondered why these little cube shaped pieces of bread were called rolls, seemed like an odd name. Cinnamon rolls made intuitive sense but not the cheap store-bought dinner rolls.
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I don't know why but it never occurred to me that they are called rolls because they are rolled into shape until you explicitly mentioned doing that. I always wondered why these little cube shaped pieces of bread were called rolls, seemed like an odd name. Cinnamon rolls made intuitive sense but not the cheap store-bought dinner rolls.
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Jason
In the video you only ever add half the butter. I'm guessing you added the second half and more flour after the first half was worked in, to make it easier to knead in? At any rate, looks like delicious rolls; I plan to audition these before Thanksgiving.
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In the video you only ever add half the butter. I'm guessing you added the second half and more flour after the first half was worked in, to make it easier to knead in? At any rate, looks like delicious rolls; I plan to audition these before Thanksgiving.
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Jeff
It's so weird that he call it by the Chinese name when it's actually a Japanese invented technique. As a Chinese decent it also feels kinda uncomfortable that a more international audiance doesn't get the original name, it's like we stole it or something.
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It's so weird that he call it by the Chinese name when it's actually a Japanese invented technique. As a Chinese decent it also feels kinda uncomfortable that a more international audiance doesn't get the original name, it's like we stole it or something.
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Paul
It's hard to put fat into already hydrated dough
Try method I invented: Biscuit Bread
Stretch dough out like a pizza. Finely slice butter and cover the dough. Don't really knead it, just fold/flatten several times. Really tastes like biscuits.
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It's hard to put fat into already hydrated dough
Try method I invented: Biscuit Bread
Stretch dough out like a pizza. Finely slice butter and cover the dough. Don't really knead it, just fold/flatten several times. Really tastes like biscuits.
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Scerttle
I find it hilarious that a lot of folks on YT will give liquid measurements in weight. As someone grew up with metric it's really weird to my ear when someone measures milk or water in grammes. Unsurprising that Adam is using millilitres.
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I find it hilarious that a lot of folks on YT will give liquid measurements in weight. As someone grew up with metric it's really weird to my ear when someone measures milk or water in grammes. Unsurprising that Adam is using millilitres.
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Joe
only make these for special occasions. This is where I shine. A few good meals throughout the year is how I've fooled my family into thinking I can cook! Adam and Alton have taught me everything I know.
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only make these for special occasions. This is where I shine. A few good meals throughout the year is how I've fooled my family into thinking I can cook! Adam and Alton have taught me everything I know.
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Grace
Thank you, Adam. This recipe is a simplified version of my own, and i will be giving it a try, just to see if the results are very much different, and it's the recipe I will be sending to beginners.
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Thank you, Adam. This recipe is a simplified version of my own, and i will be giving it a try, just to see if the results are very much different, and it's the recipe I will be sending to beginners.
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James
Adam your pronunciation of gelatinized as gelatin-ized is so strange must be regional. We always pronounced as ja-latin-ized. You put the emphasis on the first syllable. Just an observation.
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Adam your pronunciation of gelatinized as gelatin-ized is so strange must be regional. We always pronounced as ja-latin-ized. You put the emphasis on the first syllable. Just an observation.
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Lucas
The crumb is not fluffy at all. this is way to dense, certainly underproofed and overbaked.
Your usual recipes are cool but this one is a mess, you should not rush bread like that!
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The crumb is not fluffy at all. this is way to dense, certainly underproofed and overbaked.
Your usual recipes are cool but this one is a mess, you should not rush bread like that!
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rcspoon1
Crusty white bread with cold salted butter is far better, why y'all Americans gotter put sugar in everything
Looks like they would make good cream buns though
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Crusty white bread with cold salted butter is far better, why y'all Americans gotter put sugar in everything
Looks like they would make good cream buns though
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joseph
Ive been baking bread for going on 15 years. That Tangzhong is so overrated. My bread is good enough so it don't last long enough to even need that.
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Ive been baking bread for going on 15 years. That Tangzhong is so overrated. My bread is good enough so it don't last long enough to even need that.
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Adam
I love that all of Adams sponsor transitions are smooth. This one was so deceptive though, I expected a fun dough reveal but got mattress instead
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I love that all of Adams sponsor transitions are smooth. This one was so deceptive though, I expected a fun dough reveal but got mattress instead
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sohosohigh
I know you love the crunching baking paper trick, i think i can 1 up it. Try crunching it with a bit of water next time and see. ;-)
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I know you love the crunching baking paper trick, i think i can 1 up it. Try crunching it with a bit of water next time and see. ;-)
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Alice
I really like the tone of narration that's been used in this video. recent video have been kind of weird and this one is really good.
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I really like the tone of narration that's been used in this video. recent video have been kind of weird and this one is really good.
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