THE BEST HOMEMADE DINNER ROLLS YOU’LL EVER EAT

the best homemade dinner rolls you’ll ever eat

Super satisfying and I feel like one of the better parts of a big banquet meals a very easy instructions of tudo and introduction to Brad dinner roll is basically like your fourth utensil right so you have your for a cure for spoon General and that's what's going to help stop up all like the really best parts of your dinner so respected there's a bunch of different types of flower out there he's got the whole wheat that has the brand in there you've got almond flour all these different gluten-free options nowadays we're going to use all purpose cleaner starting out making bread all-purpose is a great one to start with because it is so refined it's very predictable going to give you the results after so there's like three standard ones you can get me you asked around the world or call different things in different places they have active dry

How To Cook The Best Homemade Dinner Rolls You’ll Ever Eat? Please Watch The Video Below

 

I have instant nice and you also have fresh here we have all the different tests for you to see what will the result be in the bracket we really taste or see a difference in the rising in terms of speed how big did those got all of that so we Bloom to freshen the active dry we did not bloom to wrap it cuz it is not recommended to use the exact same amount of ingredients we use the flower from the same bag with all of ours were different levels of soft instant was super hard the active dry was kind of the mama bear of them it is like being between the fresh would like super soft so because we want to have a little more control over Adele we wanted to use active dry to wake it up we're going to put it in a liquid and the sugar and butter were going to act as food for bees to make are blooming liquid we're going to start with some warm milk we're going to add a little bit of warm water and melted butter to that 

we're going to add sugar sugar is going to be the main thing that's going to give are you some food to really quickly start to work in those are you going to start to make sure the granules can eat and be mixing evenly with all those ingredients so we're going to leave that for about 5 minutes and it should look something like this if you don't see anything close to that you should throw everything away and start with some new games to reduce might be older dead to the side M-GO safflower in the salt or get a super quickly incorporate the salt in the flower against it isn't like hit a huge block of salt when the yeast go then we're going to add an activist oh that's going to further in ritardo it's also going to give us a little bit of color a bit of extra flavor in a bit of please add it to our Bloom piece mixture and then just quickly as you can for him to the flower and when you seemed nice just to hydrate as much of the flowers quickly as I can 

I'm getting into a rough weekend of Shaggy dough I can pour it out of my pool without baking to Future mess under a clean floured surface and really start to make this into a doll Zoe Zeppelin underwater size you want to keep a limit of Dutch flower and that just means a little extra flowers around to add to your dad with you go to make it a little bit easier to work with and that's not too wet the cool thing with Brad is that letter is better unlike pastry what you want to be on the driver side so it's pretty fun to work with it's pretty easy to work with as well but if it's really sticking to your hand or to the surface all you need to do is add a little bit more flour and it'll be much easier to work with and that depending on like how old your flour is how big your egg is there so much that's going in here is extra bits off your hands from when you first start rolling cuz no matter what like you're going to have a little bit of those scraggly butts on her hands so get those off and start incorporating those into your door early 

so that you don't have like big scraggly that's later on because going to be meeting for a good ten minutes or so those will look pretty easily be incorporated into the dough but if you wait too long then you'll just have like a big chunks of needing this is one thing that I think people tend to underdue almost always so if you're doing this by hand i'm promise you it's like almost impossible to ever need if you are using a stand mixer it is possible and what will start to happen and we'll kind of fall apart it'll just turn on most of liquidity means you've just overworked the gluten and you over needed it all by hand trust me you're probably under needing it what I like to do is like to roll the dough on top of itself and then push it out rotate fold it over itself push again rotate pull over itself and push you can just continue to do this 

I like to work kind of in a bit of a ball shape I was making in the shape of a roll and once I'm getting the dough to a place that I kind of like I'm actually in a switch to this heart method it just makes it a little more efficient it's so you just roll it back and then by the time you come down towards you it's in the shape of a cylinder almost then you roll the other way you're making sure that you're really evenly meeting out the dough and not totally exhausting one of your arms and Italian needed enough a really easy thing to do is to pull off a piece of the dough and make a little bit of a window pane with it and stretch it out if it doesn't tear you can actually see those strands of lutein that have developed and that should give you a pretty good indicator that your dough is ready to rise or you can push into the dough and if it bounces back at you YouTube gluten and the dough is ready to say once 

we're ready for going to oil a bowl put a Jo-Ann bring the oil as well to the sand stick and then come with cling film to ride in a warm area and then to get all of the dough and flour and everything off the bench this bench scraper is are amazing and such an easy like cook stool definitely Isis cling film tennis bogs out that actually all this gas being released to be talked about that speed East working so all of that Rising that Joe is creating a little bit of a conversation with in the bowl so this is actually our rise the proof is going to happen after it's doubled in size do you want to slow ride you can put the dough in your fridge where is it leaving it out in a warm place it'll happen a lot quicker but active dry yeast to double in size in about an hour take off the claims and Louis punch it pretty much just cuz it's fun but also because we're going to turn out the dough and even out all those bubbles in the dough so I'm going to need it again for a few minutes and kind of even out the different texture within the doe number in and cut into pieces so if you want super exact dough balls you should definitely invest and a scale and weighed them out another trick if you want really even size bread rolls is to always work in half so the easiest thing for me is 

I just continue to cut things in half so I have this big piece I'm going to cut this piece of half and just continue to cut these pieces in half and for me it's easier to make them into round balls again again just to make sure that I'm being super you know precisely my cut to get even size bread rolls but now that we have our dough to buy dinner with pieces at the time to shape them into their cute little girl so before I even start shaping it I'm going to start to need the little pieces do you need a few different things you can eat it the same way that we were talking about before and press it into a little disk first and then take the outer pieces and cement to the center but what you're really trying to do when it's all said and done regardless of whatever techniques do you use if you're trying to make the bottom of the piece you're rolling. 

So what we really want is to gather all the outside pieces in the middle and then make the top of it. So what I'm doing here cuz I'm using my hands too kind of pinched from like the middle of the Roll to the very bottom and when I do that I'm also rotating my hands so every time I'm doing that I'm squeezing the bottom and making sure that I'm making the top tot and making all the ugly pieces be on the bottom so take your time with shaping like you've gotten it this far you know make sure that they're really beautiful when it's all said and done but this is also something that you can definitely Outsource I was get made fun of at tastings of always trying to like give people jobs to do but you know if you have a whole bunch of people coming over this is definitely an easy way to get everyone involved in the plane with Joe is very satisfying there's something about it that's very like soothing and berrylook Soulful in some ways so there's no one who's going to say no I mean it's so fun to do the ones were happy with all of our shaped dough 

I'm going to place him on a parchment lined baking sheet and do you want them to be a little bit far but not too far because I really want these to touch a little bit that's the general look like you got to have it I know you're eager you've gotten these all and they're perfect shave so they need to rise just a little bit more so the first one was arrived and now rules are going to prove we're going to cover it up with something and then let's set for 30 minutes an hour we want them to rise again in a little bit like maybe with the dough if you guys had like too much time together somehow the dog is a little bit of space before it'll really perform look how pale he knows I mean seriously like look how much they've risen they're not touching but not too much last name so if you wash your pie episode we tested a whole bunch of different washes to put on Dua before it goes in the oven and honestly this is super easy and classic and give you a really great shiny Brown and for that dinner will shine like you need an egg wash take your time like these are delicate little babies at this point so if you come in real hot with that Rush they will just wait a little bit now this is totally optional but we are going to top bars with a little bit of sea salt mostly because 

I just could never get enough salt a season-high the higher you go it'll be a more even distribution if you see them too close to the role it'll all come and get in one Clump I'm sure you've experienced that before I die daily dozen in a pretty high heat a little baby roll so we did have to throw back the heat a little bit winded up with 375 the perfect amount of brown while cooking the roast through freshly baked bread is just one of those things that I mean the Chrome on this to texture hear that mean you could sleep on this like a pillow look at that they had a great sweet Savory flavor on the inside. The sesame seeds you can do garlic butter and do I mean anything or you can do nothing and just stop it up with some gravy or butter or Jam or it cannot be overstated how much this worth utensil will contribute to your next dinner party I'm not eating anything else is holiday season aside from bread rolled make these bread rolls tagged us in your photos because I need to know that the world believes in bread rolls as much as we believe in Red Bulls