Pumpkin-Shaped Dinner Rolls
video description
Date: 2019-10-09
Related videos
Comments and reviews: 10
theEumenides
I might actually do this for Thanksgiving. I'm actually not in charge of the turkey this year, so I would have the time for this. You also make it look easy. As always Sidenote, I appreciate that you say preferably when specifying an ingredient, i. e. grassfed butter. I always have to roll my eyes so hard when I watch/read a recipe that like, add organic-homemade-low-sodium chicken stock etc. like those aspects are necessary to the recipe.
reply
I might actually do this for Thanksgiving. I'm actually not in charge of the turkey this year, so I would have the time for this. You also make it look easy. As always Sidenote, I appreciate that you say preferably when specifying an ingredient, i. e. grassfed butter. I always have to roll my eyes so hard when I watch/read a recipe that like, add organic-homemade-low-sodium chicken stock etc. like those aspects are necessary to the recipe.
reply
Joe Stretton
John, as much as I enjoy your videos the flour to water ratio can be quite important to some breads and can greatly change the bread in the end. If you work on your kneading technique you'll be able to knead almost any hydration dough without having to add extra flour wether it be to the kneading surface or to your dough itself.
reply
John, as much as I enjoy your videos the flour to water ratio can be quite important to some breads and can greatly change the bread in the end. If you work on your kneading technique you'll be able to knead almost any hydration dough without having to add extra flour wether it be to the kneading surface or to your dough itself.
reply
RockCandii
WHOA AT 6: 37 THERE IS LIKE A BUG OR SOMETHING ON THE TOP LEFT ROLL, I slowed it down at 0. 25 speed to make sure I wasn't crazy. How did that get there? Thats how you know this recipe must have been good. The bug ran across the lower end of the top left roll towards the left.
reply
WHOA AT 6: 37 THERE IS LIKE A BUG OR SOMETHING ON THE TOP LEFT ROLL, I slowed it down at 0. 25 speed to make sure I wasn't crazy. How did that get there? Thats how you know this recipe must have been good. The bug ran across the lower end of the top left roll towards the left.
reply
Follow Your Feet
I wish you would give us a recipe which is suitable for other wooden spoons than the most experienced one. How are my other wooden spoons supposed to get experience when I always use the one which already has the most experience? :(
reply
I wish you would give us a recipe which is suitable for other wooden spoons than the most experienced one. How are my other wooden spoons supposed to get experience when I always use the one which already has the most experience? :(
reply
Sabrina
I wonder how much the recipe would change if I use traditional yeast. Should I let it activate separately and then add the rest of the flour or it doesn't matter and I can add them directly and start working on my dough?
reply
I wonder how much the recipe would change if I use traditional yeast. Should I let it activate separately and then add the rest of the flour or it doesn't matter and I can add them directly and start working on my dough?
reply
Victoria Gomez
Thank you chef for the recipe Im definitely making it for thanksgiving or sooner. I just have a question. how long / days in advance do you recommend to make it before ready to eat? Thank you. I appreciate it.
reply
Thank you chef for the recipe Im definitely making it for thanksgiving or sooner. I just have a question. how long / days in advance do you recommend to make it before ready to eat? Thank you. I appreciate it.
reply
Monroville
5: 55 so. do not put the knot on the top? And whats a shibari? You know, since youre cutting a hole in the top for the stems, why not create a mint/basil + ricotta/goat cheese filling to pipe into them?
reply
5: 55 so. do not put the knot on the top? And whats a shibari? You know, since youre cutting a hole in the top for the stems, why not create a mint/basil + ricotta/goat cheese filling to pipe into them?
reply
rudy vel
I watched this while in the drive thru at In & Out Burger. These are genius Can't wait to make them for my pre-thanksgiving meal b4 since we'll be in Hawaii. Chef John turning me into a gourmet cook
reply
I watched this while in the drive thru at In & Out Burger. These are genius Can't wait to make them for my pre-thanksgiving meal b4 since we'll be in Hawaii. Chef John turning me into a gourmet cook
reply
James Dooling
They look great I can't imagine having to make two dozen. Fortunately, my sister in law is responsible for the holiday breads. Maybe I'll forward her this video and send her over the edge.
reply
They look great I can't imagine having to make two dozen. Fortunately, my sister in law is responsible for the holiday breads. Maybe I'll forward her this video and send her over the edge.
reply
Pierre Rossouw
Sure, it's a lot of work for a roll, but imagine this served at a fall wedding. If that doesn't wow your guests. .. . Of course we could also call these Shibari Rolls
reply
Sure, it's a lot of work for a roll, but imagine this served at a fall wedding. If that doesn't wow your guests. .. . Of course we could also call these Shibari Rolls
reply
Add a review, comment
Other channel videos
