I absolutely love that you’re a fan of freezing what you don’t need for another day. I’m old now, people think that every little treat is some kind of sin…well, NOT in my world. Love being ready when someone is going to come by or I am going to go visit someone, I can be ready to go. Anyway - these look spectacular! I’m looking forward to making them soon! Really glad that I stumbled on your videos..I’ve picked up some great tips.
So glad you liked the video! The buns are good in freezer for a week, longer than that and the yeast starts to die off. You can still bake them off of course but but they won’t proof as much
🤤🤤🤤looks delicious. I remember in elementary school, we had to make a food item from our ancestral background. Being from Swedish ancestry, my mother made Swedish rye bread from scratch. Turned out great and fond memories of cooking in the kitchen with mom🥰
I need these in my life, so thank you. Can I make the dough, shape it, and refrigerate it overnight? Then come to room temp, proof them, and bake off? Also, if overproofed like in the video does that mean they just don't rise as much in the oven and will it have any effect on the buns waiting to go into the oven?
Yes you can chill over night and bake the next day. If it’s going to be any longer than 24 hours you should freeze them though. Overproofing will just mean they get a little flatter and may be a bit chewier/tougher. But only a bit unless they overproof so much they collapse. But that would mean you overproofed by hours, not minutes.
I froze them! When I want to bake them I just take them out, put on a tray and cover with plastic wrap a tea towel. They will come up to room temp and then start to proof and after that you proceed like in the video 😊
ماشاءاللہ آپ کی ویڈیو بہت اچھی اللہ پاک آپ کے چینل کو کامیابی دے اللہ پاک آپ کو ترقی دے اللہ پاک آپ کے رزق میں برکت ہے یہ میری دعا ہے آپ کے لیے ہمیشہ خوش رہو❤👍👌🌷🌷🌷 Masha Allah your video is very good Allah bless your channel Allah bless you Allah bless you Allah bless you in your provision this is my prayer always be happy for you❤👌🌷 ❤❤❤❤
I absolutely love that you’re a fan of freezing what you don’t need for another day. I’m old now, people think that every little treat is some kind of sin…well, NOT in my world. Love being ready when someone is going to come by or I am going to go visit someone, I can be ready to go. Anyway - these look spectacular! I’m looking forward to making them soon! Really glad that I stumbled on your videos..I’ve picked up some great tips.
So glad you liked the video! The buns are good in freezer for a week, longer than that and the yeast starts to die off. You can still bake them off of course but but they won’t proof as much
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You just a such bubbly person!! Motto for the life "good enough"
🤤🤤🤤looks delicious. I remember in elementary school, we had to make a food item from our ancestral background. Being from Swedish ancestry, my mother made Swedish rye bread from scratch. Turned out great and fond memories of cooking in the kitchen with mom🥰
I love Swedish rye bread!
Thank you for sharing this great video I watched until the last minute and liked !🥰💗🌞💜💜🌷
Quite delicious looking, thank you.
Oh nice video my friend! Thank you so much) 🤗👍💗🥰
Очень красивые булочки и хороший рецепт, спасибо. Very beautiful buns and a good recipe, thank you.
You’re welcome!
Nice video dear thanks for sharing beautiful video my friend, have a nice day! Stay safe, stay healthy 🥰🙏🌹💙💛
Is it possible to overknead dough? If so, what does it look like, how would you know it was overkneaded and can it be rescued?
I need these in my life, so thank you. Can I make the dough, shape it, and refrigerate it overnight? Then come to room temp, proof them, and bake off? Also, if overproofed like in the video does that mean they just don't rise as much in the oven and will it have any effect on the buns waiting to go into the oven?
Yes you can chill over night and bake the next day. If it’s going to be any longer than 24 hours you should freeze them though.
Overproofing will just mean they get a little flatter and may be a bit chewier/tougher. But only a bit unless they overproof so much they collapse. But that would mean you overproofed by hours, not minutes.
Nice.
Hi Cecilia. Where and how do you store the rest of the buns while the 5 are proofing? Thanks
I froze them! When I want to bake them I just take them out, put on a tray and cover with plastic wrap a tea towel. They will come up to room temp and then start to proof and after that you proceed like in the video 😊
What did you do with the other 23? Were they placed in the fridge or freezer?
I like when she says, ploop, pruphuhup ... 😊
Life's so much better with sound effects 😄🥰
I don’t have a proper mixer, just a hand mixer and only the whisk attachment. Will that work?
That will definitely not work. While you could mix and knead the dough by hand it is a lot of work. Like a lot. But doable if you have the time.
I hit the like button. but am a diabetic so i feel my sugar go up when i do. Moving to sweden to have u as my neighbor
New sub today and I love your honesty when you screwed up a little. It’s only going to gel eaten shortly!!!
How much dry yeast please. Thank you
23g 😊
@@ceciliatolone thank you 🌹
I have the same mixer. Definitely underpowered. But still good enough to keep because it also is my food processor and blender 😂
Hahah exactly! Like I want to upgrade but this mixer is so useful!
Great video! You’re hilarious as always
Haha thanks!
ماشاءاللہ آپ کی ویڈیو بہت اچھی اللہ پاک آپ کے چینل کو کامیابی دے اللہ پاک آپ کو ترقی دے اللہ پاک آپ کے رزق میں برکت ہے یہ میری دعا ہے آپ کے لیے ہمیشہ خوش رہو❤👍👌🌷🌷🌷
Masha Allah your video is very good Allah bless your channel Allah bless you Allah bless you Allah bless you in your provision this is my prayer always be happy for you❤👌🌷 ❤❤❤❤
Very low hydration dough. Maybe the fat keeps it from being very dry. I will give the recipe a try
There is so much fat and sugar it doesn’t need to be high hydration 😊
Do.a.twisted.donut.another.option.have.a.nice.one.keep.one.for.me.bake.dont.deep.fry.ok.christian