How to make Fluffy Rolls Sweet Milk Recipe
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Date: 2020-05-15
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Comments and reviews: 9
Guillermo
Tried it but bad. Tried 2x. The 1st time I just left the dough after just mixing. It was like dry needed more liquid. The second time I did exact same thing mixing the dry ingredients, etc. the mixed it with butter and left it for 15 minutes. No raise at all. It was too sticky too. Then I sprinkled a bit flour to start kneading but it remained sticky. Kept adding flour (probably 1 to 11/2 cups of flour. still sticky, stickier. I gave up adding flour and kept kneading for about 15 minutes. still sticky. I stopped and put it in the oil greased bowl for 1 hour. I will go check by 30 minutes if no raise I will throw the dough away again. I used the same qties of each of the said ingredients. I used All-Purpose Flour. One called Amapola. I've made bread recipes I've followed o youtube and all went well. This is the 1st recipe I've followed that isn't coming out like in the video instructions. The sticking part and raisin part. Oh, I've used Active Dry Yeast SAF-INSTANT Dry Yeast. This yeast was bought about 2 weeks ago and has been used to make Whole Wheat bread. I did the proofing with it and I saw after mixing it with sugar etc. it raised a bit and like foamy bubbly. So this means it's good. I don't know what could've gone wrong.
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Tried it but bad. Tried 2x. The 1st time I just left the dough after just mixing. It was like dry needed more liquid. The second time I did exact same thing mixing the dry ingredients, etc. the mixed it with butter and left it for 15 minutes. No raise at all. It was too sticky too. Then I sprinkled a bit flour to start kneading but it remained sticky. Kept adding flour (probably 1 to 11/2 cups of flour. still sticky, stickier. I gave up adding flour and kept kneading for about 15 minutes. still sticky. I stopped and put it in the oil greased bowl for 1 hour. I will go check by 30 minutes if no raise I will throw the dough away again. I used the same qties of each of the said ingredients. I used All-Purpose Flour. One called Amapola. I've made bread recipes I've followed o youtube and all went well. This is the 1st recipe I've followed that isn't coming out like in the video instructions. The sticking part and raisin part. Oh, I've used Active Dry Yeast SAF-INSTANT Dry Yeast. This yeast was bought about 2 weeks ago and has been used to make Whole Wheat bread. I did the proofing with it and I saw after mixing it with sugar etc. it raised a bit and like foamy bubbly. So this means it's good. I don't know what could've gone wrong.
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Marie
I made these today, and had quite an experience. First attempt: I measured ingredients via measuring cup, and after adding liquid ingredients and mixing, knew dough was way too stiff. Ok, stop now and either start changing things or start over cuz I want this to be perfect. I decided to start over and weigh all ingredients as you, Gochujang Mama, suggest. Maybe I had added an extra cup of flour. Second attempt: I weighed all ingredients, mixed wet ingredients and ended up with dough way to stiff! Again! What to do? Now I must add more milk to soften dough, which will change the recipe - bummer. I follow all instructions, but am disappointed after all the work to know my rolls will not be up to par with your original recipe. Many hours later I bring gorgeous rolls out of the oven. Texture is beautiful, flavor and beauty too! I am puzzled by the stiff dough, and next time I make these will start with 4 or less cups flour. Thank you for the great video.
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I made these today, and had quite an experience. First attempt: I measured ingredients via measuring cup, and after adding liquid ingredients and mixing, knew dough was way too stiff. Ok, stop now and either start changing things or start over cuz I want this to be perfect. I decided to start over and weigh all ingredients as you, Gochujang Mama, suggest. Maybe I had added an extra cup of flour. Second attempt: I weighed all ingredients, mixed wet ingredients and ended up with dough way to stiff! Again! What to do? Now I must add more milk to soften dough, which will change the recipe - bummer. I follow all instructions, but am disappointed after all the work to know my rolls will not be up to par with your original recipe. Many hours later I bring gorgeous rolls out of the oven. Texture is beautiful, flavor and beauty too! I am puzzled by the stiff dough, and next time I make these will start with 4 or less cups flour. Thank you for the great video.
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Barbara
I have been making bread for nearly 40 years, but only 1-2 times a year. My dough always proofs great, and it tastes really good after baking. The problem for me has always been the texture. I love rolls from some restaurants such as Golden Corral, Texas Roadhouse, and Golden Chick. This year I decided I would keep trying different methods of making the dough until I achieve what I want. I hope the tips you showed will help me. Have a great day and I ll let you know how it turns out. BTW all of the recipes I ve used were basically the same.
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I have been making bread for nearly 40 years, but only 1-2 times a year. My dough always proofs great, and it tastes really good after baking. The problem for me has always been the texture. I love rolls from some restaurants such as Golden Corral, Texas Roadhouse, and Golden Chick. This year I decided I would keep trying different methods of making the dough until I achieve what I want. I hope the tips you showed will help me. Have a great day and I ll let you know how it turns out. BTW all of the recipes I ve used were basically the same.
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jesper
In Europe I can not get hold of unsalted butter, except in December where a few stores has a few packages ment for baking cookies. I have asked scores of people that has recipes on the internet or on You tube, none have answered why they specify unsalted butter, and then (like you) add spoonfuls of salt to the recipe, so PLEASE why? I will try this recipe, use regular butter, and add less salt. (PS. pickled vegetables)
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In Europe I can not get hold of unsalted butter, except in December where a few stores has a few packages ment for baking cookies. I have asked scores of people that has recipes on the internet or on You tube, none have answered why they specify unsalted butter, and then (like you) add spoonfuls of salt to the recipe, so PLEASE why? I will try this recipe, use regular butter, and add less salt. (PS. pickled vegetables)
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Guillermo
OK. 40 minutes gone and no raise at all. The dough hasn't increased in size. Something definitely wrong. The yeast can't be since this is the same yeast bought less than 3 weeks ago, same yeast used to bake my Whole Wheat bread more than once and the yeast was tested before adding it to the mix. I will be trying a different recipe to see.
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OK. 40 minutes gone and no raise at all. The dough hasn't increased in size. Something definitely wrong. The yeast can't be since this is the same yeast bought less than 3 weeks ago, same yeast used to bake my Whole Wheat bread more than once and the yeast was tested before adding it to the mix. I will be trying a different recipe to see.
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Toto
Thanks for the video. Actually, you should try to remove the paper while resting the bread on the grid. It will allow the water to evaporate from the bottom and give a better texture. :) (I am in Europe) I have found these breads with so gooood fillings during my trips in Thailand, Korea, Japan, Taiwan, etc.
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Thanks for the video. Actually, you should try to remove the paper while resting the bread on the grid. It will allow the water to evaporate from the bottom and give a better texture. :) (I am in Europe) I have found these breads with so gooood fillings during my trips in Thailand, Korea, Japan, Taiwan, etc.
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oyong
I don't know how you all did it but I try 3xs and I can't get it wright. first I thought i miss on something second time I even used bread flour and double check the recipes, at last I follow step by step watching, still not come out like yours, are you sure it is 5 cups of flour? I am very dis-pointed.
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I don't know how you all did it but I try 3xs and I can't get it wright. first I thought i miss on something second time I even used bread flour and double check the recipes, at last I follow step by step watching, still not come out like yours, are you sure it is 5 cups of flour? I am very dis-pointed.
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ccg
Wow, I love that fluffiness on the inside. Gonna try this recipe with a filipino pandesal and see if I can replicate that fluffy inside. It's pretty much the same procedure except you just dump the dough balls in fine bread crumbs instead of eggwashing before putting it into the oven for the pandesal.
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Wow, I love that fluffiness on the inside. Gonna try this recipe with a filipino pandesal and see if I can replicate that fluffy inside. It's pretty much the same procedure except you just dump the dough balls in fine bread crumbs instead of eggwashing before putting it into the oven for the pandesal.
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Shanon
First try. and I kneaded for 1. 5 hours. seriously. yes I'm tired. I never got to window pane dough. is over kneading a thing? Measuring was on point. I used bread flour shifted all ingredients together. baked and the inside is super doughy undercooked and the rolls are super heavy. will try again.
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First try. and I kneaded for 1. 5 hours. seriously. yes I'm tired. I never got to window pane dough. is over kneading a thing? Measuring was on point. I used bread flour shifted all ingredients together. baked and the inside is super doughy undercooked and the rolls are super heavy. will try again.
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