I am an elderly woman and I am also weak. Thank you for your recipe they came out delicious and were very easy to make. At the moment with the current global economic depression to buy bread is very expensive. This recipe is my more cost effective than shopping and very much fresher. Also enjoying the heavenly smell of bread baking in my house. It gives you an appetite and makes you look forward to supper.
I watched the video to see.. and while there was some hand action. ... it was more to form the dough and basically done with just finger tips... none of the vigorous hand palm kneading we are familiar with ...
I agree……shouldn’t say it only takes 2 minutes to prepare, when it takes some extra time for mixing, forming, raising AND some gentle KNEADING, to actually make these. 🤣🤣 I must say though, they look amazingly fluffy & soft….bet they taste heavenly too. Too bad cooking videos don’t have “smellavision” too….that would make everything even more tantalizing!! 👍🏼🙋🏼♀️ There’s nothing like the smell of baking bread 🍞!!
I made these today and they really are super simple and delicious. There is no actual kneading required - as shown in the video, you simply tuck and roll as opposed to stretch-kneading. I've never been able to get bread right, but this was so straightforward. The dough was super sticky and an absolute pain to work with but that is the nature of the dough, so just keep with it and trust in the process. I will say that 175 degrees celsius for 22 mins is probably a bit too high as I was *just* about quick enough to take them out of the oven to prevent a hard shell, so I think next time I might try 170 degrees or a somewhere in the high 160s to see how that works. But these are super fluffy and soft and the perfect bread roll! Definitely using this as my go-to from now on - thank you for posting :)
I just completed this today using normal plain yogurt. D buns came out so soft & fluffy! I mix everything last night then put d dough in d fridge for bulk fermentation, then continue with reshaping & 2nd proofing just now. It was a big success! Thank you so much for this recipe sharing. Love from Malaysia ❤
Excellent recipe, I cut the sugar to 1 tbsp and it came out perfectly! The first bread I've ever made that was a success and the easiest bread recipe I've ever followed. I needed to wait more than an hour for it to double in size, more like 2 hours until that happened. There is folding for this recipe but I didn't do any kneading. I will be making these again.
..io l'ho fatto 3 volte e l'impasto non è mai lievitato anche dopo ore..3 time with 3 different yeast intant and not (i thought it could be the problem) but..nothing happening 😒
@xperty This is true, too, as well about cutting down the amount of sugar. Location has much to do with bread raising. Time in raising changes with differences of where you are located by your sea level. I personally would question, wonder with making it two months ago, that would put being baked at being close to the middle of January. Depending upon the location, are they in winter? How cold is the temperature? Is inside the kitchen heated to a warmth to establish a good raising for the bread? If people are opening going in or out of a kitchen backdoor, it would cause a cold draft. There's many factors to consider, even as to the date of the yeast used. No hate, people. I am just trying to help with putting this out there. Dropping the sugar amount is where I immediately went to with this! That's a given effect in changing its ability to properly raise.
A recipe I love a lot is the doughnut recipe! I didn't wait the 40 minutes, and mine still came out perfect! I highly recommend it! They taste delicious in the end!
I just tried it and it cooked perfectly even the bread is so tasty and soft. My grand daughter love it so much. I dont have kitchen mixer and without kneading it help me a lot. Thank you so much for this technique. I just subscribed to your channel now. This is recommended.
@@wereachhomestead6348 Yes you can use AllPurpose flour. It doesn't have as much gluten and will be less chewy, but still delicious. After the buns have risen in pan, you can brush them with beaten egg, yolk I included. This will make the crust more brown and chewy.
I did this recipe yesterday and made a full loaf of bread! It was absolutely delicious! I spent only 5 minutes kneading the dough. It came out so fluffy!
Today I made bread myself for the first time with this recipe, and let me tell you it was PERFECT! The bread was so soft and squishy and tasted amazing. Me and my family absolutely adored it.
This is such a fantastic recipe for one who doesn’t know much about bread making. Easy to follow and results are great. Family loves it. Thank you so much 😊
I made these tonight and they are beautiful! I used diluted condensed milk so I didn’t need to add sugar. These baked up huge like a slider and are fluffy. After baking I brushed with butter and a small amount of honey. Due to the rain today I put the dough for proofing in my Ninja Foodi. I will never break out my food processor again to do dinner rolls. These are beautiful.
I have made this twice and my kids loved it! The receipe is so simple but the bread turned out so fluffy & moist! It was my first time baking a bread and i already feel like a pro! 🤣🤣 Thank you!
Perfect! There's a local sandwich shop that makes the best foot-long sandwiches. What sets them apart is the super soft bread that they make fresh each day. They won't give me the recipe, but they'll sell me the bread. LOL! I think that this is their secret! I've been to every bakery, but all of their long rolls are hard. I'ma thinkin' I'll try this recipe in a foot-long size... It'll be a success, even if it's a failure!
I just made this recipe in my bread machine but used 1.25 cups of bread flour and 1 cup of wheat flour and it made an awesome wheat loaf! This is a great recipe to experiment with!
Great recipe. To make things easier: Super Fluffy Milk Buns (No Knead) Ingredients 230g (0.95 cups) Lukewarm milk 4g (0.5) Tbsp Instant yeast 38g (3 Tbsp) Caster sugar 1 Egg 15g (1 Tbsp) Cooking oil 350g (2.25 cups) Bread flour 3g (0.5 tsp) Salt Baking dish: 23x23cm (9” x 9”) Instructions Preheat the Oven to 350°F. In a large bowl, combine 230g of warm milk and 4g of instant yeast, 38g of sugar, 50g of beaten egg, and a tablespoon of cooking oil. Stir well with a spatula, so that the yeast is fully dissolved in the milk. Add bread flour (350g) and salt (3g), and mix well with a spatula. Stir until you can't see the flour, about 2 minutes. Cover with plastic wrap and let it rise for about 1 hour. When the dough has doubled in size, punch it down to remove the gas. Sprinkle a layer of flour on the counter, place dough on the counter, and sprinkle it with flour. Fold the dough by hand a few times to shape it into a round. Flip it over. Divide into 9 evenly sized pieces. Take one piece,, sprinkle with flour, then fold and shape into a roll. Repeat for all remaining pieces. Cover the rolls with plastic wrap and let the dough rest for 15 minutes. Repeat the shaping process for each roll one more time. Place the rolls into a 9” x 9” (23x23cm) baking pan, cover, and allow to rise for 1 hour. Sprinkle a thin layer of flour on the surface of each roll. Bake in the middle of a preheated oven at 350°F for 22 minutes, covering with aluminum foil for the last 8 minutes to prevent browning.
NH here. This recipe was fantastic, and your demonstration to make was as well. I enjoyed making these buns, and the family enjoyed them for dinner with our fish chowder. I couldn't wait to dinner to try one, so sampled with my tuna sandwich today. Delicious, and filling! A keeper recipe!
I did them! My dough didn‘t raise as yours but it still came out very fluffy 🥳 after I baked them I put fluid butter on them and then i covered them again for a couple of minutes. At the end I put sugar on them 👍 Thank you😊
I just made it & it was a huge success! This is my 3rd time baking bread & this recipe is the most successful one. Thank you so much for the sharing. Love from Malaysia ❤
I make these buns often. If you let the first large dough rise covered 1 hour, before you very gently, (not squish down) leaving air bubbles, you dont have to roll balls twice. Then leave rise in oiled pan. Delicious recipe.
@@michaelpowers9259 Thank you. I make mine in glass pie plates. It makes 2 x 12. Also you can brush them with egg just before oven and sprinkle sesame seeds. Also if you put 1/3 cup of white sugar, this dough makes excellent cinnamon rolls. lol
@@michaelpowers9259 hahaha melt 1 cup of brown sugar and 1/4 cup butter until thick. Medium low bubbling, until Carmel. Leave cool completely. After first rise, roll to rectangle, brush with butter and sprinkle cinnamon sugar. Then brush 1/2 with cold Carmel ( not to edged or won't seal) and 1/2 carmel in bottom of greased pie plate. Then roll tightly and pinch hard to seal. Cut in slices and put over cold Carmel in pie plate. let rise until passing pie plate edges, 30-45 minutes longer then bread because now it is heavy. YOU can also cook slightly under, not really but barely, so they you can reheat and serve early morning. I put nuts too. WHEN cooked flipp onto plate and all the Carmel from bottom ends up on top.
I made this today but in a loaf and its the best tasting recipe I've ever had, including my own I've been making for years. I wish I could show a picture....great rise and everything and very soft! I will definitely make the rolls next! Thank you for sharing this awesome recipe!
Thanks for your comment. I was wondering if I could make a loaf instead, though I might give the buns a try first (always like to follow directions closely the first time out until I get the hang of it).
Спасибо за потрясающий рецепт!!! Булочки вышли очень вкусными 😍 Делала так же с начинкой из лука с яйцами 😋 Вкуснотища!!! Сладковатое воздушное тесто и соленая начинка 😍😍😍😍
The first time I made milk bread (shokupan), I followed the recipe exactly and hand kneaded it for about half an hour but it came out dense as a brick. Google said this problem was due to not kneading enough. But this recipe just showed that kneaded is not required for a fluffy bread. I’m going to try this out, thank you.
I've heard kneading too much makes it dense and hard, which makes sense because you knead out all the air. The less kneading, the more "airy" it will be
This recipe really works! It definitely took me much more than 2 min as advertised but the end result was amazing! I felt my bread a little less sweet than what i may have preferred.
OMG the buns were perfect!! First trial and i was so happy and so proud. Can you even imagine that? THANK YOU SO SO MUCH for sharing. God bless you🙏🏽🙏🏽
I have this recipe memorized and have made it probably 50 times! One of the things I love about these rolls is they stay fresh much longer than other roll recipes. It's also relaxing to watch your videos! Thanks.
@@kayrichardson4378 It's surprising, but not at all. I can't tell there was sugar in them.... I did add a bit more salt this week and tried a bit more yeast. Made them even better!
Невероятные мягкие вкуснющие чудо- булочки!!! Получились как у автора в ролике - высокие, слегка золотистые. А на вкус...не передать, какие замечательные! БЛАГОДАРЮ!
Just made, uing a half cup whole wheat in place of the half cup all purpose flour. Forgot the step of letting them rest for 15 minutes and then shaping. These are the best!!! Couldn't be any fluffier! Going to try 100% whole wheat next time!! Why not!!??👍💞
@@fatima_s_figueira olá, o ideal é usar 1gr de fermento seco para cada 100gr de farinha de trigo. Isso evita o cheiro e o gosto de fermento forte no pão. Logo essas 4gr de fermento para 350gr de farinha, está excelente.
@@biancamorenoarruda7416 quando coloca no forno para assar depois abro o forno nós últimos 8 minutos para por o papel laminado os pães não baixam por abrir o forno quente?
Hi Qiong, thank you for sharing such lovely bread recipe. Can I add cheese inside the dough to make it a cheese bread pls? If can, what type of cheese is recommended please?
I watched this video today and decided to follow your recipe and was so surprised by the result! I made a delicious bread following such an easy steps! Thank you for sharing!
You are truly a miracle cook! I just watched a recipe that only takes 2 minutes acoording to you, but the prepping alone already took 5 minutes in the video 🤣 at least! Never mind, I truly think you are a great cook. You lured me with the 2 minute mark, and I'm glad I watched it. Thank you! 💐
Thank you for the simple and easy to follow steps ! 👍 I never make these rolls before and in fact i just started learning to make breads by hands ✋ ! 1st time made successful and breads very soft and tender textures and soooooo happy ! I have subscribed to your channel to watch your good teaching! Thank you once again and warm greetings from Singapore 🇸🇬 to you and all who are learning from you ! 😍
Muito bom, observem que os ocidentais amam vídeos culinários especialmente quando eles fazem os barulhos das misturas. Este é o décimo canal de japas que eu sigo e amo todos. 😘
Давно пеку булочки такие, молоко+вода, соль, сахар, подсолнечное масло,и мука.Замес 1раз. И настояться на мин 40-45. Все формирую булки и в духовку. Такие же воздушные получаются.
So I was lazy but wanted to try this so put it in my bread machine to see if it would work and it came out as a beautiful loaf and was delicious!!! I can wait to try it for rolls as shown in the video too. Great and simple recipe!!!! I’m trying her flatbread/tortillas next. The price of tortillas in the store is getting ridiculous! So dumping everything in the bread machine did only take about 5-10 minutes! The machine did all the work and took about 3hrs. Will be making this often. I’m also going to try it with 1/2 bread and 1/2 wheat flour for a heartier wheat loaf. Seems like a good base to experiment with!
Used all purpose flour and replace 1tbsp with Vital Wheat Gluten. Also doubled the yeast since the weather is cold. The dough was too wet and had to add a lot more flour. Will probably use less milk and add more if necessary next time. Only baked for 18 mins and ended up not using foil to cover. I made 12 buns instead of 9. The bread turned out really well. Super moist and fluffy!
Gracias, tiene una pinta estupenda!!!!! Yo lo hice ayer pero tuve que aumentarle más harina por que me quedaba totalmente líquido y le eché levadura...No sé lo que me pasó...
First time making these and homemade rolls! They came out lovely! The only thing I might do differently which wasn’t mentioned is to grease the bottom of the pan so the rolls don’t stick when cooking. Thank you for sharing your video xxx
Благодарю за рецепт! Получились с первого раза! Получила удовольствие от процесса выпечки, а результатом насладились всей семьёй! 👍🌈🌞👏💗. Творческий успехов!
I made these rolls just by watching the video and they turned out perfect!!! You will knead some to make the dough smooth. Use your judgement on how long - it was maybe 5-6 min. Use tin foil the last 8 min - I assume not to overcook the bottom and top. In the US I baked at 350°.
I made these dinner rolls today 22 Jan. 2023 they were delicious and soft. My husband love them and I will be make these. I wish I could show you the pictures they came out beautiful. Thank you for sharing this recipe
Gente, esse é pão mais perfeito que eu já fiz! Apelidei de pão da preguiça kkkk A massa fica bem pegajosa, é um pouco trabalhoso de mexer, mas não tem que mexer muito mesmo, então vale a pena! Eu dobrei a receita e deixei crescer duas vezes, após misturar os ingredientes e antes de assar.
Anyone who's made bread understands that most of the elasticity is developed in the first proofing. By the time the air is knocked out and it's formed, it was smooth. Try working with sourdough, then complain about kneading. Good work, looks delicious - saved video ☮️❤️
Lo del papel aluminio es para confuso. Disculpen. Coloco el papel antes del horneado y lo quito antes de los 8 minutos restantes o lo coloco los últimos 8 minutos restantes para que no se doren mucho?
Siempre dicen la misma pabada, en 10 minutos, lo que no dicen son los tiempos de levado y hay otros que hay que levarlos 2 veces, ¿no sé realmente donde están los 10 minutos??? saludos
I follow this and it turns out perfectly!! Except that I put in the oven too long after the times is up, the surface becomes a little crunchy but still yummy!!
Спасибо огромное за правильный рецепт. Каждый день хочу смотреть ваши рецепты, как мне тянет ваши рецепты на себе, Я с удовольствием смотрю благодарю вас.💓💓🌷🌷
I am an elderly woman and I am also weak. Thank you for your recipe they came out delicious and were very easy to make. At the moment with the current global economic depression to buy bread is very expensive. This recipe is my more cost effective than shopping and very much fresher. Also enjoying the heavenly smell of bread baking in my house. It gives you an appetite and makes you look forward to supper.
Hello
I hope you have a great life
I lost my grandmother two years ago and I want every eldery person to be happy no matter what
I wish you the best❤
may god bless you and have a nice life :)
@St Elmo’s Fire yes
Si
@St Elmo’s Fire Activate subtitles!?
"Just need 2-Minutes to prepare" - "Let the dough rise an hour" - " let the buns rise about 60 minutes" - And I definitely saw kneading!
😆
Ikr, hahaha
😂😂😂😂😂😂😂😂😂😂😂😂
I watched the video to see.. and while there was some hand action. ... it was more to form the dough and basically done with just finger tips... none of the vigorous hand palm kneading we are familiar with ...
I agree……shouldn’t say it only takes 2 minutes to prepare, when it takes some extra time for mixing, forming, raising AND some gentle KNEADING, to actually make these. 🤣🤣 I must say though, they look amazingly fluffy & soft….bet they taste heavenly too. Too bad cooking videos don’t have “smellavision” too….that would make everything even more tantalizing!! 👍🏼🙋🏼♀️ There’s nothing like the smell of baking bread 🍞!!
I love your clips! No loud annoying music and no talking 🫣. Straight to the point and simple. Thank you.
I made these today and they really are super simple and delicious. There is no actual kneading required - as shown in the video, you simply tuck and roll as opposed to stretch-kneading. I've never been able to get bread right, but this was so straightforward. The dough was super sticky and an absolute pain to work with but that is the nature of the dough, so just keep with it and trust in the process. I will say that 175 degrees celsius for 22 mins is probably a bit too high as I was *just* about quick enough to take them out of the oven to prevent a hard shell, so I think next time I might try 170 degrees or a somewhere in the high 160s to see how that works. But these are super fluffy and soft and the perfect bread roll! Definitely using this as my go-to from now on - thank you for posting :)
I just completed this today using normal plain yogurt. D buns came out so soft & fluffy! I mix everything last night then put d dough in d fridge for bulk fermentation, then continue with reshaping & 2nd proofing just now. It was a big success! Thank you so much for this recipe sharing. Love from Malaysia ❤
Did you mean yogurt or plain flour…?! Coz I don’t have bread flour and I’m wondering if this recipe would work for bread with plain flour….
Excellent recipe, I cut the sugar to 1 tbsp and it came out perfectly! The first bread I've ever made that was a success and the easiest bread recipe I've ever followed. I needed to wait more than an hour for it to double in size, more like 2 hours until that happened. There is folding for this recipe but I didn't do any kneading. I will be making these again.
Since you cut down on sugar, it took more time. As the yeast feeds on sugar and produces gases, this must have been the reason why.
..io l'ho fatto 3 volte e l'impasto non è mai lievitato anche dopo ore..3 time with 3 different yeast intant and not (i thought it could be the problem) but..nothing happening 😒
@@MLaurenavicius you're so smart;)
@xperty This is true, too, as well about cutting down the amount of sugar. Location has much to do with bread raising. Time in raising changes with differences of where you are located by your sea level. I personally would question, wonder with making it two months ago, that would put being baked at being close to the middle of January. Depending upon the location, are they in winter? How cold is the temperature? Is inside the kitchen heated to a warmth to establish a good raising for the bread? If people are opening going in or out of a kitchen backdoor, it would cause a cold draft. There's many factors to consider, even as to the date of the yeast used.
No hate, people. I am just trying to help with putting this out there.
Dropping the sugar amount is where I immediately went to with this! That's a given effect in changing its ability to properly raise.
A recipe I love a lot is the doughnut recipe! I didn't wait the 40 minutes, and mine still came out perfect! I highly recommend it! They taste delicious in the end!
I just tried it and it cooked perfectly even the bread is so tasty and soft. My grand daughter love it so much. I dont have kitchen mixer and without kneading it help me a lot. Thank you so much for this technique. I just subscribed to your channel now. This is recommended.
th-cam.com/video/X4Fr8oMr5-c/w-d-xo.html👍🏻💖👍🏻💖
can you use all purpose flour?
@@wereachhomestead6348 Yes you can use AllPurpose flour. It doesn't have as much gluten and will be less chewy, but still delicious. After the buns have risen in pan, you can brush them with beaten egg, yolk I included. This will make the crust more brown and chewy.
Ķ
Hi, can i use olive oil?
This is literally the best recipe I’ve ever seen
I’ve made this like 5 times and it’s amazing every single time
THANK YOU SO MUCH FOR SHARING ❤️
Thank you for this receipe. It is amazing. I replace the oil with yogurt and whole wheat flour and it came out soft and fluffy and taste amazing.
I did this recipe yesterday and made a full loaf of bread! It was absolutely delicious! I spent only 5 minutes kneading the dough. It came out so fluffy!
What size loaf pan did you use? And have you made anymore since?
Have you made dinner rolls yet with this recipe? Thank you. Rey
@@reybangayan2649 I’ve made multiple batches. I used a regular loaf pan. The only thing I altered was letting my dough rise 10 minutes longer.
Today I made bread myself for the first time with this recipe, and let me tell you it was PERFECT! The bread was so soft and squishy and tasted amazing. Me and my family absolutely adored it.
This is such a fantastic recipe for one who doesn’t know much about bread making. Easy to follow and results are great. Family loves it. Thank you so much 😊
I made these tonight and they are beautiful! I used diluted condensed milk so I didn’t need to add sugar. These baked up huge like a slider and are fluffy. After baking I brushed with butter and a small amount of honey. Due to the rain today I put the dough for proofing in my Ninja Foodi. I will never break out my food processor again to do dinner rolls. These are beautiful.
What was the topping on the baking part
I was wondering that, too! I’m thinking confectioners (powered) sugar? Or a fine dusting of flour?
@@DUCKDUCKGOOS sifted flour. The castor sugar goes into the actual rolls.
@@tmason1636 alright
I made these for anyone thinking about making they are worth it so fluffy and good. Put honey and butter eat warm. Ty for sharing my kids loved them.
I have made this twice and my kids loved it! The receipe is so simple but the bread turned out so fluffy & moist! It was my first time baking a bread and i already feel like a pro! 🤣🤣 Thank you!
I’ve been using this recipe every week for two months. Love it so much!
I used what I had on hand so all purpose flour and oat milk and omg my fam had never been so impressed. Thank you! 🙏
Perfect! There's a local sandwich shop that makes the best foot-long sandwiches. What sets them apart is the super soft bread that they make fresh each day. They won't give me the recipe, but they'll sell me the bread. LOL! I think that this is their secret! I've been to every bakery, but all of their long rolls are hard. I'ma thinkin' I'll try this recipe in a foot-long size... It'll be a success, even if it's a failure!
I just made this recipe in my bread machine but used 1.25 cups of bread flour and 1 cup of wheat flour and it made an awesome wheat loaf! This is a great recipe to experiment with!
This is the easiest recipe I've seen. Been making it every week now, no fail - thank you so much!
What did he sprinkle in the end pls
Icing sugar
@@aureltagle8327 it was flour, NOT icing sugar!
@@tomszabo4946 ahh OK thanks😊
Great recipe. To make things easier:
Super Fluffy Milk Buns (No Knead)
Ingredients
230g (0.95 cups) Lukewarm milk
4g (0.5) Tbsp Instant yeast
38g (3 Tbsp) Caster sugar
1 Egg
15g (1 Tbsp) Cooking oil
350g (2.25 cups) Bread flour
3g (0.5 tsp) Salt
Baking dish: 23x23cm (9” x 9”)
Instructions
Preheat the Oven to 350°F.
In a large bowl, combine 230g of warm milk and 4g of instant yeast, 38g of sugar, 50g of beaten egg, and a tablespoon of cooking oil. Stir well with a spatula, so that the yeast is fully dissolved in the milk.
Add bread flour (350g) and salt (3g), and mix well with a spatula.
Stir until you can't see the flour, about 2 minutes.
Cover with plastic wrap and let it rise for about 1 hour.
When the dough has doubled in size, punch it down to remove the gas.
Sprinkle a layer of flour on the counter, place dough on the counter, and sprinkle it with flour.
Fold the dough by hand a few times to shape it into a round. Flip it over.
Divide into 9 evenly sized pieces.
Take one piece,, sprinkle with flour, then fold and shape into a roll.
Repeat for all remaining pieces.
Cover the rolls with plastic wrap and let the dough rest for 15 minutes.
Repeat the shaping process for each roll one more time.
Place the rolls into a 9” x 9” (23x23cm) baking pan, cover, and allow to rise for 1 hour.
Sprinkle a thin layer of flour on the surface of each roll.
Bake in the middle of a preheated oven at 350°F for 22 minutes, covering with aluminum foil for the last 8 minutes to prevent browning.
thanks!
thank you!
Thank you
Thanks!
Can I ask, why castor sugar, are these buns going to be incredibly sweet?
NH here. This recipe was fantastic, and your demonstration to make was as well. I enjoyed making these buns, and the family enjoyed them for dinner with our fish chowder. I couldn't wait to dinner to try one, so sampled with my tuna sandwich today. Delicious, and filling! A keeper recipe!
I did them! My dough didn‘t raise as yours but it still came out very fluffy 🥳 after I baked them I put fluid butter on them and then i covered them again for a couple of minutes. At the end I put sugar on them 👍
Thank you😊
I just made it & it was a huge success! This is my 3rd time baking bread & this recipe is the most successful one. Thank you so much for the sharing. Love from Malaysia ❤
I made 8 buns last night. Perfect result and delicious. Thanks Qiong Cooking.
I make these buns often. If you let the first large dough rise covered 1 hour, before you very gently, (not squish down) leaving air bubbles, you dont have to roll balls twice. Then leave rise in oiled pan. Delicious recipe.
I followed your suggestion. I also rolled them once and then let them expand in a floured and oiled glass baking dish. Perfect result.
@@michaelpowers9259 Thank you. I make mine in glass pie plates. It makes 2 x 12. Also you can brush them with egg just before oven and sprinkle sesame seeds. Also if you put 1/3 cup of white sugar, this dough makes excellent cinnamon rolls. lol
@@kimberleyjane2338 oooh. Cinnamon rolls. Anything else I need to add? Thanks.
@@michaelpowers9259 hahaha melt 1 cup of brown sugar and 1/4 cup butter until thick. Medium low bubbling, until Carmel. Leave cool completely. After first rise, roll to rectangle, brush with butter and sprinkle cinnamon sugar. Then brush 1/2 with cold Carmel ( not to edged or won't seal) and 1/2 carmel in bottom of greased pie plate. Then roll tightly and pinch hard to seal. Cut in slices and put over cold Carmel in pie plate. let rise until passing pie plate edges, 30-45 minutes longer then bread because now it is heavy. YOU can also cook slightly under, not really but barely, so they you can reheat and serve early morning. I put nuts too. WHEN cooked flipp onto plate and all the Carmel from bottom ends up on top.
Thnx for the tip
I made this today but in a loaf and its the best tasting recipe I've ever had, including my own I've been making for years. I wish I could show a picture....great rise and everything and very soft! I will definitely make the rolls next! Thank you for sharing this awesome recipe!
Thanks for your comment. I was wondering if I could make a loaf instead, though I might give the buns a try first (always like to follow directions closely the first time out until I get the hang of it).
Спасибо за потрясающий рецепт!!! Булочки вышли очень вкусными 😍 Делала так же с начинкой из лука с яйцами 😋 Вкуснотища!!! Сладковатое воздушное тесто и соленая начинка 😍😍😍😍
12 87dh
@Хитмакс булочки могут быть и не сладкими )
The first time I made milk bread (shokupan), I followed the recipe exactly and hand kneaded it for about half an hour but it came out dense as a brick. Google said this problem was due to not kneading enough. But this recipe just showed that kneaded is not required for a fluffy bread. I’m going to try this out, thank you.
I've heard kneading too much makes it dense and hard, which makes sense because you knead out all the air. The less kneading, the more "airy" it will be
This recipe really works! It definitely took me much more than 2 min as advertised but the end result was amazing!
I felt my bread a little less sweet than what i may have preferred.
Was wondering about the sweetness!
OMG the buns were perfect!! First trial and i was so happy and so proud. Can you even imagine that? THANK YOU SO SO MUCH for sharing. God bless you🙏🏽🙏🏽
These were perfect. Made a double batch for BBQ sliders. Fluffy! And don’t fall apart as a sandwich.
I have this recipe memorized and have made it probably 50 times! One of the things I love about these rolls is they stay fresh much longer than other roll recipes. It's also relaxing to watch your videos! Thanks.
They do stay soft and fresh longer, I have the same results. I even had a small “class” and shared how to make them with friends. Great fun!
Can I ask are they super sweet? I want to make them but the amount of castor seems a lot thanks
@@kayrichardson4378 It's surprising, but not at all. I can't tell there was sugar in them.... I did add a bit more salt this week and tried a bit more yeast. Made them even better!
Oh, and I use regular sugar. May make a difference in taste.
@@marymechler8451 thank you I am going to give them a go tomorrow 😊
I added some coconut filling to recipe and it turned out very well. Very convenient bun recipe as it doesn't require kneading. Thanks for the recipe.
Невероятные мягкие вкуснющие чудо- булочки!!! Получились как у автора в ролике - высокие, слегка золотистые. А на вкус...не передать, какие замечательные! БЛАГОДАРЮ!
謝謝 ありがとうございます Thank you so much for the very good recipe. I tried with white and brown bread flours and both worked very well. I love this recipe.
Thanks for your support😊
These buns look absolutely yummy. Kudos to the baker for her incredible recipe.
Amo suas receitas! Sem barulho e sem complicação! Parabéns! SP Brasil 🇧🇷
ótima receita! PR Brasil
What if you don’t have bread flour?
Thanks for sharing! It’s so easy to make and the bread is so soft.
Just wondering is it possible to swap bread flour with whole wheat flour instead?
Just made, uing a half cup whole wheat in place of the half cup all purpose flour. Forgot the step of letting them rest for 15 minutes and then shaping. These are the best!!! Couldn't be any fluffier! Going to try 100% whole wheat next time!! Why not!!??👍💞
Voltando aqui para contar o resultado.
Eu fiz, é exatamente isso, super facil, muito macio, parabéns!
Olá Vera, o fermento vc colou a quantidade indicada? Pergunto porque achei pouco 4g.
@@fatima_s_figueira olá, o ideal é usar 1gr de fermento seco para cada 100gr de farinha de trigo. Isso evita o cheiro e o gosto de fermento forte no pão. Logo essas 4gr de fermento para 350gr de farinha, está excelente.
@@fatima_s_figueira sim usei só 4 g.
@@biancamorenoarruda7416 quando coloca no forno para assar depois abro o forno nós últimos 8 minutos para por o papel laminado os pães não baixam por abrir o forno quente?
Vc colocou papel laminado no final? Quando vai assar
This is the best bread recipe I've ever made. It's worth trying!! Thank you so much.
oh my god, this recipe is amazing, easy+super delicious, we just finish the fourth bun, warm and soft right out of the oven. thank you very much!
it looks so good!
Thank you so much ! I make this many times and perfect always. You’re the best.
Hi Qiong, thank you for sharing such lovely bread recipe. Can I add cheese inside the dough to make it a cheese bread pls? If can, what type of cheese is recommended please?
Yes, you can. I usually use Mozzarella cheese.
i just made these and they are the best rolls i have ever made! thanks for this great and easy recipe!👍
⁶
I just baked them and they are delicious !!! thanks for sharing 🥳
I made this recipe for 5 times now!! my mom love it so much, and it the most delicious recipe that i find on youtube. you're the best
So, is it 22 minutes total? Or 22 minutes then put foil on for 8 min?
我が家にはとても大きなグラタンプレートがあり、９個のパン生地を並べて焼くのにぴったりでした！出来栄えは完璧でした。日本のオーブンでも美味しく出来ました💕ありがとうございます🍀
I watched this video today and decided to follow your recipe and was so surprised by the result! I made a delicious bread following such an easy steps! Thank you for sharing!
I baked this even I used honey instead of sugar . This recipe is super easy and tasty .
Thank you for wonderful vid.
May I know the qty of honey you used in place of sugar. TiA
Adoro receitas sem bla bla bla só com os sons do preparo.
Parece delicioso, vou fazer.😍🥰
Fiz o pãozinho e fez sucesso,
Muito bom, já quero mais receita
Poderia me responder se é "farinha de pão" que ela usa mesmo, ou farinha de pão?
Огромнейшее спасибо вам за рецепт такого необыкновенного хлеба я очень рада, что встретила вас на просторах ютуба, однозначно лайк и подписка.
You are truly a miracle cook! I just watched a recipe that only takes 2 minutes acoording to you, but the prepping alone already took 5 minutes in the video 🤣 at least!
Never mind, I truly think you are a great cook. You lured me with the 2 minute mark, and I'm glad I watched it. Thank you! 💐
Just make them they are delicious 😋
@@kimberleyjane2338 🥰
Thank you for the simple and easy to follow steps ! 👍
I never make these rolls before and in fact i just started learning to make breads by hands ✋ !
1st time made successful and breads very soft and tender textures and soooooo happy !
I have subscribed to your channel to watch your good teaching!
Thank you once again and warm greetings from Singapore 🇸🇬 to you and all who are learning from you ! 😍
Just tried making this today. It's so soft and fluffy!
does it taste good
@@minho7329 It's your basic milk bun which you can add on with butter, pate etc. Works very well when paired with pate, butter...
Muito bom, observem que os ocidentais amam vídeos culinários especialmente quando eles fazem os barulhos das misturas.
Este é o décimo canal de japas que eu sigo e amo todos. 😘
Que rico pan bendiciones
@@isabelhernandez2733 amei esa massas maravilha e tudo de bom
Tb gosto mto. ♡
@@polakaramalho7577 esperimenta ver aqui
Давно пеку булочки такие, молоко+вода, соль, сахар, подсолнечное масло,и мука.Замес 1раз. И настояться на мин 40-45. Все формирую булки и в духовку. Такие же воздушные получаются.
So I was lazy but wanted to try this so put it in my bread machine to see if it would work and it came out as a beautiful loaf and was delicious!!! I can wait to try it for rolls as shown in the video too. Great and simple recipe!!!! I’m trying her flatbread/tortillas next. The price of tortillas in the store is getting ridiculous! So dumping everything in the bread machine did only take about 5-10 minutes! The machine did all the work and took about 3hrs. Will be making this often. I’m also going to try it with 1/2 bread and 1/2 wheat flour for a heartier wheat loaf. Seems like a good base to experiment with!
They are absolutely delicious, thanks for sharing and showing us hot to make them. The cook time was spot on too, perfectly browned.
You are a liar it took me 3 hours just to knead the dough
Já fiz várias vezes! Eu e minha família amamos! Gratidão!😍😍😍
Qual farinha você utiliza? Por favor
@@dhaianymarques8250 Uso a farinha sol☺️
Fiz essa massa com metade do fermento e cresceu bastante tbm
Levedura?
Pode ser o fermento p pão?
@@selmaferriraribas1724 pode sim, mas o seco.
Used all purpose flour and replace 1tbsp with Vital Wheat Gluten. Also doubled the yeast since the weather is cold. The dough was too wet and had to add a lot more flour. Will probably use less milk and add more if necessary next time. Only baked for 18 mins and ended up not using foil to cover. I made 12 buns instead of 9. The bread turned out really well. Super moist and fluffy!
Gracias, tiene una pinta estupenda!!!!! Yo lo hice ayer pero tuve que aumentarle más harina por que me quedaba totalmente líquido y le eché levadura...No sé lo que me pasó...
I had to add more flower plus milk 😂
Yo también puse más harina. Es porque no son 230 g de leche, es 230ml !
用您的方子做了全麦牛奶面包，非常好吃。谢谢分享！
請問全麥粉佔多少比例？謝謝！
@@黃霞 我全部用全麦面粉替代了，没有跟普通面粉搭配。我在加拿大，不知道您那儿的面粉吸水性如何，我稍微增加了一点牛奶的用量，加了不到10克的样子，感觉完全套用原配方也没有问题。另外，我切了点葡萄干混在面团里，放的量很少，增加口感。
@@cissychu9338 謝謝分享經驗！明天來試試全麥配方！
@@1127Yvonne 😊
We
First time making these and homemade rolls! They came out lovely! The only thing I might do differently which wasn’t mentioned is to grease the bottom of the pan so the rolls don’t stick when cooking. Thank you for sharing your video xxx
Do we really need to grease the pan even if we used parchment paper on it?
@@EmilyChenMilesVille the parchment paper will work on its own but use the oil if you don't have parchment
Благодарю за рецепт! Получились с первого раза! Получила удовольствие от процесса выпечки, а результатом насладились всей семьёй! 👍🌈🌞👏💗.
Творческий успехов!
А можно без сахара?
I made these rolls just by watching the video and they turned out perfect!!! You will knead some to make the dough smooth. Use your judgement on how long - it was maybe 5-6 min. Use tin foil the last 8 min - I assume not to overcook the bottom and top. In the US I baked at 350°.
I also used an 8x8 square pan and made 8 rolls.
I made these dinner rolls today 22 Jan. 2023 they were delicious and soft. My husband love them and I will be make these. I wish I could show you the pictures they came out beautiful. Thank you for sharing this recipe
Que ricos se ven, los voy a hacer. Gracias por compartir tu talento... Salidos desde Argentina 😘
Tried this recipe today and the rolls came out perfect 👍
ДОБРЫЙ ДЕНЬ, МОЙ НОВЫЙ ДРУГ! БУЛОЧКИ ПОЛУЧИЛИСЬ, ПРОСТО ВОЛШЕБНЫЕ!
😍💯👍🌷🌷🌷
Looks beautiful and soft ! Wondering if this can be shaped before hand and let rise overnight in the fridge, ready to be baked in the morning? Thanks!
今日つくりましたっ！すごく上手にできました！すてきなレシピありがとうございますっ🎵
OH MY GOD!!! I’m lazy for baking but I’m doing this 100%!!! love it
As suas receitas são maravilhosas. Obrigada por nos ensinar. Eu gosto muito do som real que acontece🤗
Když jsou to buchty tak proč tam není náplň
Nelíbí se mi vcelku v jsou tak ne vypečené vypadaji suche
@@evahusakova9286 vê aqui
Gente, esse é pão mais perfeito que eu já fiz! Apelidei de pão da preguiça kkkk
A massa fica bem pegajosa, é um pouco trabalhoso de mexer, mas não tem que mexer muito mesmo, então vale a pena! Eu dobrei a receita e deixei crescer duas vezes, após misturar os ingredientes e antes de assar.
Que maravilha até me deu vontade vou fazer logo muíto bom
O nome desse pão é pão delícia, a receita original é com leite moça, mas ficou perfeito assim
Será que pode substituir a farinha de trigo por farinha de arroz?
Vc colocou o papel laminado no final?
@@BrunaSilva-zx5xr Não, só untei a forma como faço normalmente.
Best tasting bread! Measurements perfect! Thank you
簡単レシピを教えてくださり、ありがとうございます。参考にして作ってみたいと思います。温めた牛乳とは何℃くらいのことを意味しますか？
Ваші рецепти просто супер 👍👍👍👍👍👍Весь час получаються смачні😋😋😋😋😋
Estou amando seu canal, ja fiz sua receita e deu super certo,obrigada❤🇧🇷
Fiz esse pão hoje. Ficou delicioso. Muito macio. Parabéns.
Oi Dirce! Tem a quantidade dos ingredientes pra me passar?
@@AnaPaula-fn9qy na descrição do vídeo tem as quantidades em gramas e em xícaras e colheres. Vou tentar fazer agora. rsrsrs
I LIKE IT THAT YOU SHOW THE TABLESPOON COVERSION, SOME OF US DON'T HAVE KITCHEN SCALE
Anyone who's made bread understands that most of the elasticity is developed in the first proofing. By the time the air is knocked out and it's formed, it was smooth. Try working with sourdough, then complain about kneading.
Good work, looks delicious - saved video ☮️❤️
QUE RICOS SE VEN Y MUY FÁCILES DE HACER, GRACIAS POR COMPARTIR
Очень просто и красиво! Спасибо!!!🌹🌹🌹
Зачем такие заголовки делать? Чтобы открывали?
а по моему все довольно просто и легко)для замеса действительно пару минут всего нужно,а вот пока тесто поднимется,ждать и ждать)
Great recipe, thank you! Added a bit more sugar, my family and I throughly enjoyedddd ☺️
Lo del papel aluminio es para confuso. Disculpen. Coloco el papel antes del horneado y lo quito antes de los 8 minutos restantes o lo coloco los últimos 8 minutos restantes para que no se doren mucho?
Exacto no se entiende
Thank you for sharing this amazing recipe. I tried it and it came out great 😊
Thanks dear for the recipe. I liked the easiest way of making fluffy bread.
今日作りました！こねなくていいので簡単にできて、出来上がりはふわふわで美味しかったです。また作りたいと思います。
ありがとうございました😊
"¡Sin amasar!"
**Lo amasa**
"Solo necesita 2 minutos para prepararse"
**Lo deja durante una hora para que eleve**
Siempre dicen la misma pabada, en 10 minutos, lo que no dicen son los tiempos de levado y hay otros que hay que levarlos 2 veces, ¿no sé realmente donde están los 10 minutos??? saludos
Great recipe, they look fab and taste wonderful . I shall be making these over and over again many thanks
I made this 4 times and my family loves them
Сегодня сделала булочки,получились супер))Жаль фото не могу передать.
Подскажите пожалуйста, это похоже на хлеб или на сладкие булочки к чаю.
@@milasolo5631 Больше на булочки,.
@@ОльгаП-э1ц Спасибо за ответ.
Que lindoooo!! Excelência total. Com certeza vou fazer.❤
Lovely recipe 😋😋😋😋
I follow this and it turns out perfectly!! Except that I put in the oven too long after the times is up, the surface becomes a little crunchy but still yummy!!
Спасибо огромное за правильный рецепт. Каждый день хочу смотреть ваши рецепты, как мне тянет ваши рецепты на себе, Я с удовольствием смотрю благодарю вас.💓💓🌷🌷
Encantada con esta receta tan sencilla y fácil de hacer, gracias por tu receta Qiong, la voy a realizar pronto