Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. P.S. - Helix will have some great holiday sales popping up throughout November, so keep an eye on their website to catch these special offers! #helixsleep
Does anyone know how you would best go about storing the rolls and reheating them if you do decide to make them the day before? I often have trouble with leftover baked goods
"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.
@@prismglider5922 it's more of cooking/baking things in moderation. I am a fairly competent cook, but the best, richest, most delicious, things are saved for special occasions. Weekday, homework, baseball practice days are for.... "how good does this need to taste for these little shits to eat!"
@@prismglider5922 Cooking is hard as evidenced by how many people struggle with it. Anything seems easy once you've gotten good at it. Also, some of us are working with crappy rental apartment appliances and discount cookware. Part of cooking is also the prep and planning of cooking, and for anyone with mental health issues or serious time constraints, that's a huge stumbling block.
@@prismglider5922The biggest thing I've noticed since I've started cooking lunch daily for my family is that most of home cooking is about efficiency. Everybody can follow a recipe, and most don't require technique. A few techniques you can get down pretty quickly. It's the efficiency. I notice the number of dishes I use to cook a certain meal falls to half after the 3rd of 4th time I make it compared to the first time. Then it's timing stuff. The first time I usually do all the prep before I start cooking. By the 4th or 5th time I have 2 or 3 things going in parallel. Then how fast do you do meal prep. How confident are you with the peeler. Are you putting your digits in danger when you cut carrots? How much meat can you actually yield from a whole chicken... I love making big elaborate indulgent flagship dishes here and there, but I've found I extract a lot of joy from cooking regular meals more efficiently.
@@devnullsrevenge Let me say if you're trying to put together a multicourse meal for 10+ people and DON'T have the recipes refined and well-rehearsed you're asking for a meal that's going to come out late or otherwise screwed up
I wanted to make dinner rolls again after 1 failed attempt but i waited for you to make a recipe for them because you are the only recipe creator on TH-cam who's recipes never seem to fail for me. Maybe its because you dont really create a recipe, instead you teach us to create it ourselves based on our circumstances. So thank you very much. Also today I had to create an essay about a celebrity I would like to invite to my school and why, and I choose to write it about you.:)
I made these yesterday! Made a half-batch with strong bread flour and skim milk powder (because that's what I had) and they turned out beautifully, just slightly too browned on top from my wack oven. Don't worry if your dough barely rises, mine didn't, but it still puffed up in the oven. It was my first time baking bread, too! Would roll again
Hey Adam, thanks for making all these videos! I just recently moved into my own apartment for the first time in my life and cooking my own food has been a bit of a worry of mine. Your “go for it” attitude towards cooking has really given me the confidence to just try making stuff and seeing how it turns out! I feel like I’m learning a lot and am staying well fed because of your videos, so thank you!
Just a note for clarity - I was very confused when you put in "half the butter" that you had melted, I kept wondering when you were going to use the other half - I had to watch three times before I realised that "half that stick of butter" referred to the WHOLE jug (except whatever was reserved for topping)
These were great at Thanksgiving. Best "first time I've baked this" outcome I've had, even substituting vegan ingredients for guests. Will continue to make these. Thank you.
Made these for Thanksgiving. They were a massive hit; we had to triple the recipe, so we had about 19 cups of flour added by the time we were done. Worst part was stirring the tangzhong. The rest went smoothly, though we dropped back a bit on the salt. Real good.
This reminds me of a really popular dish in Austria called Buchteln. Its basically the same dough but we fill it with jam and serve it with a vanilla pudding. We also put egg whites that we beat to stiff peaks and then just cook them in the vanilla sauce and we call them "Wolken" or clouds. My grandma makes this a lot.
I have to say Adam, as a devout follower since the release of your original new york style pizza video, i want to say that you truly are in your prime. And by that i mean its really awesome to see all the things you've learned AND SHARED being on display in a recent video like this one. You're awesome, keep doing and sharing what you love, i really like seeing it.
I've made 6 batches of these since TGing. All great. The more proofing, the better they got. I boiled too much of the flour in milk several times, never a problem. I made 2 batches and froze 1 dough ball... then defrosted it.. then put it back in the fridge ... then finally left it all all afternoon and made the rolls and they were the best yet. I also much prefer 1 c. whole wheat flour for better flavor. Finally, I forgot the parchment paper on a batch... baked in a ceramic pan. While I had to spatula them out they developed a wonderful brown crust on the bottom.
These are a spitting image of the rolls my grandmother makes. Moist, fluffy, and very rich. Normally when I have any kind of bread with a meal it's very bland mostly just to be a vehicle to deliver extra sauce into my mouth, but these kind of rolls taste amazing on their own with a little - or perhaps a lot of - butter.
While I tend to think baking needs to be damned precise, I appreciate Adam's encouragement to learn to work dough by feel. I don't think that's great advice for a total beginner, but for anyone who has made a fair variety of breads before, it's probably a good idea to develop that "touch." In fact, a lot of what I've read about more advanced bread making intones that it's really hard to teach out of a book... there's just no substitute for hands on experience, and the hands-on experience is really what separates experts from amateurs.
I feel like cookies, quick breads, muffins, etc are pretty picky. But because of the sequential process of making bread dough, and because there's no such thing as overworking it (within reason), it's much more amenable to a guess & check style of ingredient handling.
If baking needs to be so precise, how did people bake before home scales and accurate measuring cups/spoons were widely available? I think modern baking is just too perfectionistic.
@@pendlera2959 well yeah, they probably baked just fine, but I don't think their baked goods tasted as good or had the same texture modern ones have. I guess you could say it's more perfectionist
I think it's good to get a feel for making doughs by touch. Scales don't account for different protein content, size of grind, etc of flour, so the same weight of one flour to another could vary a lot in the amount of liquid it's able to absorb. Feeling the dough is the one true way to know what's happening in there, and even if you use a scale you should always be prepared to make adjustments. Especially for doughs, the ingredient amounts listed aren't always set in stone.
Thank you for the recipe. I'm tempted to tweak it by filling it with jam in order to make a dessert that would be very similar to a traditional Hungarian pastry, jam-filled bread rolls (lekváros bukta).
I enjoy your channel because you cook the way that I learned - by feel and taste. Reactions vary when people ask for a recipe. They either think that you don't want to surrender the recipe or look at you like you have 3 heads.
You can make the milk roux in the microwave with all the milk, add all the flour afterwards and touch it. Depending on the temp, the flour cools the milk enough for it to not be an issue for the yeast.
0:53 Mehlkochstück is what we call this kind of starter over in the old country. Traditional baking technique, goes back at least as long as roux. These are basically Buchtln (Austrian) or Rohrnudeln (Bavarian), same difference. If you want to zhuzh them up Bavarian style, butter the pan and dust with a solid layer of brown sugar.
We have basically the same roll recipe! Great recipe. 2 thing 1: a bit of brushed butter after baking and a little sprinkle of salt makes for great contrast. Flaky salt would be ideal, but I use either crushed rock salt or kosher salt. 2 freezing rolls and then baking them to revive them makes make ahead trivial.
@@rogink Salt designed for Koshering meats. Many use it for its flaky texture and ease of portioning by hand. It also has no added iodine (which is important for health but you get enough elsewhere)
I've a little "mental competition" with Adam so that if I don't catch him on the ad transition then I have to sit through it. Man, I sit through a lot of ads.
an interesting thing about the tangzhang is that while there really isn't a cognate traditional technique in _western_ European derived breads, at least to my knowledge, there is for rye breads in eastern Europe, where a portion of the rye flour is often mixed with hot water to partially gelatinise the flour which results in a less sticky dough that can be formed into a ball for baking. Otherwise certain stuff in the rye makes it extremely sticky.
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.
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.
There are a number of write-ups on the web about tangzhong. What percentage of the total flour to use to make the tangzhong (generally 4% - 10%), dependent on the flour type in use, the target hydration level of the dough and the kind if bread/pastry being made. There are also articles on how much liquid to use in the making of the tangzhong. 3 parts water to 1 part flour, 4:1 water to flour, maybe 5:1? You can really get in the weeds with this.
I made these for Thanksgiving Giving and my family *loved* them! I substituted heavy cream because I don't keep milk and floured my hands a bit to shape the buns (my dough was still very sticky).
Made it as presented once and it's close to what I was looking for. Wanted it fluffier so I added 1/4 cup sugar to sweeten it and give the yeast more to eat. That's perfect. Made them today to reheat right before dinner.
I'd be very curious to hear if Adam's experience on next-day freshness with Tangzhong doughs comes from personal experience, or from hearing it mentioned online. My personal experience has been that enriched dough breads, including ones with a Tangzhong base, seem to dry out and lose flavor fairly quickly.
I did side to side comparison because I add water roux to some bread recipes to see if they benefit. Without adjusting rations, water roux version was always softer, moister and fluffier than the non-water roux. I have tried them over the counter covered on a tea towel for 2 days, in the fridge wrapped in plastic wrap for about 2 weeks and in the fridge a month after, always side to side different recipes. They included KAF pain de mie, KAF white bread, Joshua Weissman's Burger buns and hotdog buns, KAFs challah, tasty's Cinnamon rolls, and Alex the french guy's brioche.bEverytime, the water/milk roux version is softer and lasts longer softer, although softer is not always better. Rolls like what Adam is showing here are perfect for softness, but things like challah, I preferred without the roux.
This is very, very similar to how my mother has made rolls at Thanksgiving and Christmas forever. She learned it from her mother, who apparently picked up the recipe sometime in the 1930s. The order of doing things is a little different, but it's otherwise the same.
Adam, look up "yudane" - same thing as tangzhong, just the Japanese equivalent. It's superior because you add boiling water (or liquid) instead of cooking a paste. This means fewer dishes to clean up after :)
I wonder if the Tangzhong process is analogous to the instant pudding cake recipe you did a while back. Seems like in both cases the pre-gelatinized starch leads to a more moist product that stays good longer
if you increase the rising time (about 1-2 hours depending on temp) and use osmotolerant yeast (given sugar and salt content) you can get lighter fluffier rolls. The cakey quality often comes from the additional flour used in the kneading process so minimizing the addition will prevent the cakey quality if you prefer that.
This is like an ideal bun to add mashed potato to for some extra fluffy moist feel. A little more proofing as well wouldn't hurt and with higher (measured) hydration they would not need scoring and get a better rise and texture. Just saying.
Have you tried to use Udane instead of Tangzong? I've heard it's easier to do (basically combine boiling water with the flour) and gives you the same result.
Exactly what I needed! Was searching yesterday on Serious Eats because Stella Parks had mentioned pre-cooking flour and water for bread in the past, and I wanted to review it. (Couldn't find it there.)
I would LOVE to see Adam tackle some gluten free dough. I‘m a celiac and cant eat these amazing things - and figuring out an actually GOOD gluten free recipe is almost as difficult as rocket science 😢
"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.
Okay, I'm making these now. I messed up a bit because I wound up boiling all the milk with the full 1/2 c. flour. I got out the lumps, but wonder about the final texture. I also over added flour and would up with a too dry dough so I used a little hot cream to soften it enough. I'm also planning to do a butter and then egg wash. We'll see. When are we getting a thirst trap?
Well, these were easy. My family loved them. They were a little dense for my taste... and way under-salted but a little salt sprinkled on made um just fine.
How easy is this recipe to scale up? I have a big family to feed lol was gonna try 5 dozen. I figure i could make 2 1/2 dozen per bowl. Then i could chill 2 bowls overnight (or make all the dough in one bowl if i have a big enough one), and just take what i need for each dozen at a time and let the rest chill while im working with the one I'm on, but idk if the ones i bake later will decrease in quality due to extended time in the fridge. Is there a better way than that? Love the videos by the way. You're my go-to for home cooking tips.
I improvised. Doubled the recipe and decreased the size but still got decent sized rolls. 63 in total! I was astounded by how much the dough rose and how quickly even in the fridge, considering you said richer doughs don't rise as well. Excited for my family to try them. These videos rock! Happy thanksgiving!
Frankly I love these videos where you take what are kind of like industrial food processes, introduce them to the home kitchen, and demonstrate the simple, much more wholesome-seeming principles behind scary sounding industrial food ingredients, like sodium citrate (baking soda and lemon juice) or modified starch (take some of your flour and of your milk, and thicken them into a roux before mixing them in). I have no love for the industrial food industry, given their dubious track record, but not everything they do is nefarious
how long should it haven taken for the tongzhong? i felt like mine got pasty after about 15-20~ seconds, also my dough just about doubled in size when in the video you mentioned that it likely wouldnt, is this fine? (i did a cold rise in the fridge for nearly 24hours)
Has anyone tried to rigidify this recipe? I know the flour is off from experience, having to add more than the guesstimated 5 cups/600g when I made these for thanksgiving. Baking by feel may work well Adam and his purposes, but "stirring in as much flour as easily you can with a spoon" isn't so easy to gauge when say, you triple the recipe for a big family holiday party with 30+ people. Stirring by hand gets tough when you have a 10+ pound dough mass you gotta stir. I thought I had added enough flour but cook time was way off this time when I put them in the oven (dough was still very wet on the inside, cooking 18 rolls at a time). Also making the roux is something I have yet to master. Even when I rapidly whisk constantly, I still get clumps sticking to the pot before the whole thing gelatinizes like it did for Adam (it's initially a thick paste then clumps form in response to heat). I don't think he recommended a burner setting, but is low and slow what you want?
Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. P.S. - Helix will have some great holiday sales popping up throughout November, so keep an eye on their website to catch these special offers! #helixsleep
You're awesome adam😊😊😊😊❤❤❤❤
Yeah fucking right on Helix!
@@danielsantiagourtado3430😮
Does anyone know how you would best go about storing the rolls and reheating them if you do decide to make them the day before? I often have trouble with leftover baked goods
"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.
same!!!😂
@@prismglider5922 it's more of cooking/baking things in moderation. I am a fairly competent cook, but the best, richest, most delicious, things are saved for special occasions. Weekday, homework, baseball practice days are for.... "how good does this need to taste for these little shits to eat!"
@@prismglider5922 Cooking is hard as evidenced by how many people struggle with it. Anything seems easy once you've gotten good at it. Also, some of us are working with crappy rental apartment appliances and discount cookware. Part of cooking is also the prep and planning of cooking, and for anyone with mental health issues or serious time constraints, that's a huge stumbling block.
@@LordRaptor hyperbole.
@@prismglider5922The biggest thing I've noticed since I've started cooking lunch daily for my family is that most of home cooking is about efficiency. Everybody can follow a recipe, and most don't require technique. A few techniques you can get down pretty quickly. It's the efficiency. I notice the number of dishes I use to cook a certain meal falls to half after the 3rd of 4th time I make it compared to the first time. Then it's timing stuff. The first time I usually do all the prep before I start cooking. By the 4th or 5th time I have 2 or 3 things going in parallel. Then how fast do you do meal prep. How confident are you with the peeler. Are you putting your digits in danger when you cut carrots? How much meat can you actually yield from a whole chicken...
I love making big elaborate indulgent flagship dishes here and there, but I've found I extract a lot of joy from cooking regular meals more efficiently.
My wife was in the process of removing her test Thanksgiving rolls from the oven the moment this dropped, many thanks for the added inspiration!
You know how serious us Americans take our Thanksgiving dinner is when we have to practice for it weeks in advance like a sports team.
Well it never hurts
@@devnullsrevenge oh I thot it was only me, 😝
@@devnullsrevenge Let me say if you're trying to put together a multicourse meal for 10+ people and DON'T have the recipes refined and well-rehearsed you're asking for a meal that's going to come out late or otherwise screwed up
Love how the heat from the rolls fogs the camera at 6:47. Really makes it feel more homemade.
I wanted to make dinner rolls again after 1 failed attempt but i waited for you to make a recipe for them because you are the only recipe creator on TH-cam who's recipes never seem to fail for me. Maybe its because you dont really create a recipe, instead you teach us to create it ourselves based on our circumstances. So thank you very much.
Also today I had to create an essay about a celebrity I would like to invite to my school and why, and I choose to write it about you.:)
I made these yesterday! Made a half-batch with strong bread flour and skim milk powder (because that's what I had) and they turned out beautifully, just slightly too browned on top from my wack oven.
Don't worry if your dough barely rises, mine didn't, but it still puffed up in the oven.
It was my first time baking bread, too! Would roll again
Hey Adam, thanks for making all these videos! I just recently moved into my own apartment for the first time in my life and cooking my own food has been a bit of a worry of mine. Your “go for it” attitude towards cooking has really given me the confidence to just try making stuff and seeing how it turns out! I feel like I’m learning a lot and am staying well fed because of your videos, so thank you!
Just a note for clarity - I was very confused when you put in "half the butter" that you had melted, I kept wondering when you were going to use the other half - I had to watch three times before I realised that "half that stick of butter" referred to the WHOLE jug (except whatever was reserved for topping)
These were great at Thanksgiving. Best "first time I've baked this" outcome I've had, even substituting vegan ingredients for guests. Will continue to make these. Thank you.
Made these for Thanksgiving. They were a massive hit; we had to triple the recipe, so we had about 19 cups of flour added by the time we were done. Worst part was stirring the tangzhong. The rest went smoothly, though we dropped back a bit on the salt. Real good.
This reminds me of a really popular dish in Austria called Buchteln. Its basically the same dough but we fill it with jam and serve it with a vanilla pudding. We also put egg whites that we beat to stiff peaks and then just cook them in the vanilla sauce and we call them "Wolken" or clouds. My grandma makes this a lot.
@@lordmuhehe4605Mehlspeis is best speis.
wos sogga
In French, les îles flottantes - floating islands.
Would you happen to know how to make the vanilla pudding, I’m interested in trying it the way you have it.
@@aispryn google german ot Austria vanilla sauce
I have to say Adam, as a devout follower since the release of your original new york style pizza video, i want to say that you truly are in your prime. And by that i mean its really awesome to see all the things you've learned AND SHARED being on display in a recent video like this one. You're awesome, keep doing and sharing what you love, i really like seeing it.
I've made 6 batches of these since TGing. All great. The more proofing, the better they got. I boiled too much of the flour in milk several times, never a problem. I made 2 batches and froze 1 dough ball... then defrosted it.. then put it back in the fridge ... then finally left it all all afternoon and made the rolls and they were the best yet. I also much prefer 1 c. whole wheat flour for better flavor. Finally, I forgot the parchment paper on a batch... baked in a ceramic pan. While I had to spatula them out they developed a wonderful brown crust on the bottom.
Just made it, I love these. It's a soft and tender texture, highly recommend a butter wash if you don't mind the cholesterol.
I made these last night to test for thanksgiving. It’s a certified hit!
Made these for thanksgiving and the family's been asking for them at every holiday since then lol. Thanks Adam!
These are a spitting image of the rolls my grandmother makes. Moist, fluffy, and very rich. Normally when I have any kind of bread with a meal it's very bland mostly just to be a vehicle to deliver extra sauce into my mouth, but these kind of rolls taste amazing on their own with a little - or perhaps a lot of - butter.
These were fantastic! So thick and soft. So easy to make! Love them
The casual double egg crack he did got me seasoning my pants and not my wife
Y’all nasty 😂
While I tend to think baking needs to be damned precise, I appreciate Adam's encouragement to learn to work dough by feel. I don't think that's great advice for a total beginner, but for anyone who has made a fair variety of breads before, it's probably a good idea to develop that "touch." In fact, a lot of what I've read about more advanced bread making intones that it's really hard to teach out of a book... there's just no substitute for hands on experience, and the hands-on experience is really what separates experts from amateurs.
I feel like cookies, quick breads, muffins, etc are pretty picky. But because of the sequential process of making bread dough, and because there's no such thing as overworking it (within reason), it's much more amenable to a guess & check style of ingredient handling.
If baking needs to be so precise, how did people bake before home scales and accurate measuring cups/spoons were widely available? I think modern baking is just too perfectionistic.
@@pendlera2959 well yeah, they probably baked just fine, but I don't think their baked goods tasted as good or had the same texture modern ones have. I guess you could say it's more perfectionist
I think it's good to get a feel for making doughs by touch. Scales don't account for different protein content, size of grind, etc of flour, so the same weight of one flour to another could vary a lot in the amount of liquid it's able to absorb. Feeling the dough is the one true way to know what's happening in there, and even if you use a scale you should always be prepared to make adjustments. Especially for doughs, the ingredient amounts listed aren't always set in stone.
A refreshing old school episode. Tasty.
Thank you for the recipe. I'm tempted to tweak it by filling it with jam in order to make a dessert that would be very similar to a traditional Hungarian pastry, jam-filled bread rolls (lekváros bukta).
I enjoy your channel because you cook the way that I learned - by feel and taste. Reactions vary when people ask for a recipe. They either think that you don't want to surrender the recipe or look at you like you have 3 heads.
Wish me luck, this dough is currently proofing in my kitchen!
From just reading the title I could practically taste it.
You are first! Have brownie points :)
You can make the milk roux in the microwave with all the milk, add all the flour afterwards and touch it. Depending on the temp, the flour cools the milk enough for it to not be an issue for the yeast.
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.
Unbelievable how many Helix mattresses Adam has ordered and unboxed over the years. 🙃
0:53 Mehlkochstück is what we call this kind of starter over in the old country. Traditional baking technique, goes back at least as long as roux. These are basically Buchtln (Austrian) or Rohrnudeln (Bavarian), same difference. If you want to zhuzh them up Bavarian style, butter the pan and dust with a solid layer of brown sugar.
It's not a starter, it's just a method.
yummy, just made them tonight, the family loved it
my great aunt made some rolls a long time ago, we make them every holiday. they are so amazing, we can freeze them and they last for months.
We have basically the same roll recipe! Great recipe.
2 thing
1: a bit of brushed butter after baking and a little sprinkle of salt makes for great contrast. Flaky salt would be ideal, but I use either crushed rock salt or kosher salt.
2 freezing rolls and then baking them to revive them makes make ahead trivial.
Can someone explain 'kosher salt'? I only know rock salt - from the ground. And sea salt - from erm, the sea.
Kosher salt - from the jews
@@rogink Salt designed for Koshering meats. Many use it for its flaky texture and ease of portioning by hand. It also has no added iodine (which is important for health but you get enough elsewhere)
@@whitdodge Bu 'koshering' do you mean preserving? Pre refrigeration I know salt was used to preserve meat and especially fish.
Why i season the comments, not the likes.
Excellent comment 😂
We're gonna scroll until like a dozen comments, that's what we're gonna do sweethearts, TALK TO ME HUDSON
Won't subscribe to any tuber that mandates commercials
@patticruz2609 I'd rather have in video sponsored ads than TH-cam ads. Takes only a second if you just skip through a minute or two
Rather turn off volume when I do skip ad and turn back on when ready.
So glad to see u make a vid with the tangzhong method!
The sponsor transitions truly never are predictable
I've a little "mental competition" with Adam so that if I don't catch him on the ad transition then I have to sit through it.
Man, I sit through a lot of ads.
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 😂
an interesting thing about the tangzhang is that while there really isn't a cognate traditional technique in _western_ European derived breads, at least to my knowledge, there is for rye breads in eastern Europe, where a portion of the rye flour is often mixed with hot water to partially gelatinise the flour which results in a less sticky dough that can be formed into a ball for baking. Otherwise certain stuff in the rye makes it extremely sticky.
I would love to see Adam's take on burger buns or maybe even sandwich rolls
Da king is back baby he neva miss
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.
Thank you again for putting the recipe in the description. 🙏
You're the best!
I appreciate the tonjong recipe. I've been wanting to try that technique.
I can't wait to watch this again in 11 months for Canuck Thanksgiving
best sponsor transition ever, you got me
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.
There are a number of write-ups on the web about tangzhong. What percentage of the total flour to use to make the tangzhong (generally 4% - 10%), dependent on the flour type in use, the target hydration level of the dough and the kind if bread/pastry being made. There are also articles on how much liquid to use in the making of the tangzhong. 3 parts water to 1 part flour, 4:1 water to flour, maybe 5:1? You can really get in the weeds with this.
love it when adam posts
The idea of putting the buns in so they grow _up_ is the same logic Mum always applied making scones.
I made these for Thanksgiving Giving and my family *loved* them! I substituted heavy cream because I don't keep milk and floured my hands a bit to shape the buns (my dough was still very sticky).
Absolutely testing this in the next few days. I need a good prime time quality rolls recipe.
Made it as presented once and it's close to what I was looking for. Wanted it fluffier so I added 1/4 cup sugar to sweeten it and give the yeast more to eat.
That's perfect. Made them today to reheat right before dinner.
I'd be very curious to hear if Adam's experience on next-day freshness with Tangzhong doughs comes from personal experience, or from hearing it mentioned online. My personal experience has been that enriched dough breads, including ones with a Tangzhong base, seem to dry out and lose flavor fairly quickly.
Had one for breakfast this morning! Like a week old!
I did side to side comparison because I add water roux to some bread recipes to see if they benefit. Without adjusting rations, water roux version was always softer, moister and fluffier than the non-water roux. I have tried them over the counter covered on a tea towel for 2 days, in the fridge wrapped in plastic wrap for about 2 weeks and in the fridge a month after, always side to side different recipes.
They included KAF pain de mie, KAF white bread, Joshua Weissman's Burger buns and hotdog buns, KAFs challah, tasty's Cinnamon rolls, and Alex the french guy's brioche.bEverytime, the water/milk roux version is softer and lasts longer softer, although softer is not always better. Rolls like what Adam is showing here are perfect for softness, but things like challah, I preferred without the roux.
@@aragusea great to know!
I appreciate you and thank you for making content.
This is very, very similar to how my mother has made rolls at Thanksgiving and Christmas forever. She learned it from her mother, who apparently picked up the recipe sometime in the 1930s. The order of doing things is a little different, but it's otherwise the same.
I find myself saying "Oh, man" a lot while watching this channel. I gotta try these.
Dang bro got the TRANSITIONS
Adam, look up "yudane" - same thing as tangzhong, just the Japanese equivalent. It's superior because you add boiling water (or liquid) instead of cooking a paste. This means fewer dishes to clean up after :)
Nice spin transition
bakers also sift powdered sugar on top, I think when it's hot, so it melts on top.
I tried your sugar cookies last year and were amazing, I'm thinking on trying these rolls this year
Love me a good sweet dinner roll like Hawaiian rolls and these seem perfect and easy, no kneading, no mixer.
I wonder if the Tangzhong process is analogous to the instant pudding cake recipe you did a while back. Seems like in both cases the pre-gelatinized starch leads to a more moist product that stays good longer
if you increase the rising time (about 1-2 hours depending on temp) and use osmotolerant yeast (given sugar and salt content) you can get lighter fluffier rolls. The cakey quality often comes from the additional flour used in the kneading process so minimizing the addition will prevent the cakey quality if you prefer that.
This is like an ideal bun to add mashed potato to for some extra fluffy moist feel. A little more proofing as well wouldn't hurt and with higher (measured) hydration they would not need scoring and get a better rise and texture. Just saying.
Man they look awesome!
Ok, that sponsor transition was good enough to earn you a watch through instead of a skip ahead.😂
Have you tried to use Udane instead of Tangzong?
I've heard it's easier to do (basically combine boiling water with the flour) and gives you the same result.
Those rolls look really yummy
Exactly what I needed! Was searching yesterday on Serious Eats because Stella Parks had mentioned pre-cooking flour and water for bread in the past, and I wanted to review it. (Couldn't find it there.)
King Arthur flour has an article on it and tips for retrofitting existing recipes.
Oh, those look great. I really like your dough recipes in general, so I'll definitely try this one too
Mayhaps I will makes these for my Thanksgiving.
I would LOVE to see Adam tackle some gluten free dough. I‘m a celiac and cant eat these amazing things - and figuring out an actually GOOD gluten free recipe is almost as difficult as rocket science 😢
Maybe try rice bread? It's leavened with yeast. Haven't tried it myself but it looks very fluffy. (talking about a Chefsteps video)
Mary's Test Kitchen has done some celiac-safe breads before. Might be worth checking her channel out.
He’s not gonna make a recipe that 99% of his audience won’t eat or make.
@@jdavis37378 He has literally already done that multiple times for his own amusement, lol
@@jdavis37378he makes vegan recipes all the time
Your sponsor transitions never fail to amaze me
Hi Adam. I recently revisited your easy bread recipe. I'm wondering if, in addition to poolish, adding some tangzhong would improve the final product?
"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.
Mannnn, you’re giving up my thangzong milk bread recipes that I’ve been wooing people for years with haha
Okay, I'm making these now. I messed up a bit because I wound up boiling all the milk with the full 1/2 c. flour. I got out the lumps, but wonder about the final texture. I also over added flour and would up with a too dry dough so I used a little hot cream to soften it enough. I'm also planning to do a butter and then egg wash. We'll see. When are we getting a thirst trap?
Well, these were easy. My family loved them. They were a little dense for my taste... and way under-salted but a little salt sprinkled on made um just fine.
Babe wake up, the new Adam Ragusea has dropped.❤
I really like the Feelings shirt lol
How easy is this recipe to scale up? I have a big family to feed lol was gonna try 5 dozen. I figure i could make 2 1/2 dozen per bowl. Then i could chill 2 bowls overnight (or make all the dough in one bowl if i have a big enough one), and just take what i need for each dozen at a time and let the rest chill while im working with the one I'm on, but idk if the ones i bake later will decrease in quality due to extended time in the fridge. Is there a better way than that?
Love the videos by the way. You're my go-to for home cooking tips.
I improvised. Doubled the recipe and decreased the size but still got decent sized rolls. 63 in total! I was astounded by how much the dough rose and how quickly even in the fridge, considering you said richer doughs don't rise as well. Excited for my family to try them. These videos rock! Happy thanksgiving!
Ohh crispies in burrito is genius
Used your knife the otherday butchering up some picannah. It worked very well!
You can also microwave the "mixture until it reaches 140°"(Dan from ATK)
Frankly I love these videos where you take what are kind of like industrial food processes, introduce them to the home kitchen, and demonstrate the simple, much more wholesome-seeming principles behind scary sounding industrial food ingredients, like sodium citrate (baking soda and lemon juice) or modified starch (take some of your flour and of your milk, and thicken them into a roux before mixing them in).
I have no love for the industrial food industry, given their dubious track record, but not everything they do is nefarious
When/how do you serve them?
To welcome your guests before the meal with some butter?
Or this is this served with the soup?
Thanks For this! Love your sweet recipes🎉🎉🎉🎉❤❤❤
I will absolutely be making these for Turkey Day, but I’m gonna make a test batch first!!
Way more than 600 g flour. I used 750-800
Sometimes flour be thirsty. As Chef Jon would say, "that's just you cookin'."
I see Adam's hands working on food, i click
Hi Thank you for sharing.
My grand daugther 1 year old but can not take egg
, what can i replace with egg ?
Dayum son, you got roll game.
how long should it haven taken for the tongzhong? i felt like mine got pasty after about 15-20~ seconds, also my dough just about doubled in size when in the video you mentioned that it likely wouldnt, is this fine? (i did a cold rise in the fridge for nearly 24hours)
Hi Adam, wanted to ask if you happened to experiment with using olive oil for this recipe. If so, how did it affect the end result?
One of the best sponsor transitions you’ve done also thanks for showing me that baking dosent have to be super precise
can you please share a perfect recipe of American butter cream and swiss merung buttercream?
Has anyone tried to rigidify this recipe? I know the flour is off from experience, having to add more than the guesstimated 5 cups/600g when I made these for thanksgiving. Baking by feel may work well Adam and his purposes, but "stirring in as much flour as easily you can with a spoon" isn't so easy to gauge when say, you triple the recipe for a big family holiday party with 30+ people. Stirring by hand gets tough when you have a 10+ pound dough mass you gotta stir. I thought I had added enough flour but cook time was way off this time when I put them in the oven (dough was still very wet on the inside, cooking 18 rolls at a time).
Also making the roux is something I have yet to master. Even when I rapidly whisk constantly, I still get clumps sticking to the pot before the whole thing gelatinizes like it did for Adam (it's initially a thick paste then clumps form in response to heat). I don't think he recommended a burner setting, but is low and slow what you want?
Thank you Adam for including grams I can’t cope with cups or by eye in baking it always comes out wrong
I think Yudane has roughly the same result as Tangzhong and is much simpler! Worth looking into. ChainBaker has a video on it.
I like the double one handed egg crack
That seems like tsoureki. It’s a type of sweet bread that we have in Greece!
Heu dudes and dudetes, lets up the like counter! Great video! As always.