welcome friends welcome back to the kitchen today we're going to do a recipe that we first did on
the channel back in 2008 i will link to that below julie is actually the person cooking this recipe
in 2008. so this comes from my grandmother this was uh this was a bun recipe a dinner roll recipe
that she made constantly if people were sitting down to the table to have dinner these
buns were on the table and i learned to make it from her watching her with her instructions
but she was the kind of cook that didn't measure anything
she had a spoon and she'd scoop some things and away she'd go and she just knew what it
was supposed to look and feel like it every step of the way and i learned this from her
and i've tried to translate that into measurements but some of it you're just gonna have to trust
that you can make it happen don't overthink it don't worry about it too much everything is going
to be fine so i've got some body temperature water in this in this little beaker here and i put in
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some yeast and i just stirred that around she always let her yeast bloom i now use a yeast
that i don't bloom it anymore i just throw it in with the flour and would throw everything in
all at once but it's a good idea best practice to bloom it in some water instant yeast
will not bloom in milk so here i have some slightly warmer than body temperature milk to
that i'm going to add butter um i'll just break it up a little bit more so that it melts faster
and it goes and it doesn't have to melt completely and to that i've got an egg
the egg can go into the milk as well there we go
okay i'm just going to give that a bit of a stir if you want to get a whisk out and whisk it
go ahead uh but you don't have to and you don't really have to mix up the egg too much
and you don't have to worry if the butter doesn't completely melt into the milk none of those things
are concerned because it's all going to get mixed together in the mixer so it is a very forgiving
recipe you can make a multitude of errors and it works out it's gonna be fine don't worry about it
so in here i have three cups of flour just all-purpose flour i've got half a cup of flour in
this bowl one of the vagaries of cooking or baking or making bread like this is that you need to have
a little bit of flour to mix in later if it's too sticky yes weighing it would change all of
that but where's the fun in that so to the flour i'm going to add some sugar these are a slightly
sweet dinner roll absolutely amazing and i've got some salt and that can just go in with the flour
just give that a bit of a mix you can just use your hand don't worry too much about it
now all of the liquid just goes in so this is our water in yeast mixture
and the milk
now if you don't have a stand mixer don't worry you can do this completely with a wooden
spoon in your hands and knead it by hand do this initial mixing step with a wooden spoon
and then knead it by hand you don't have to have a stand mixer but since i have a stand mixer
i'm going to use it now this first part is just to mix it together into kind of a ragged
dough ball so i just let the dough hook pull it all together
until i get something that looks like this now i just walk away for 20 minutes i let that sit
in the mixing bowl uncovered just the way it is 20 minutes and then i need it
i got sidetracked it'll be fine 15 20 25 30 minutes as long as it rests you're going to be
fine and i've got this kind of sticky joey foamy mass in there so i'm going to turn the mixer on
and just by the way the dough is acting in here i know that i'm gonna need
at least a spoonful of flour so i'm gonna put in a spoonful of flour
and i can tell that i need a second one so i'm gonna put
in a second one and i think that should be fine
now i'm going to let the machine go and knead for about 10 minutes
and at about the 5 minute mark i'm going to look at it again and the ball of dough should
be pulling away from the sides of the bowl and it should be a well-defined ball just barely
if you see that it's not and that it's sort of you've got this mass in the middle and then it
spreads out up along the sides of the ball and it's not pulling into a ball
add another scoop of flour see how it's stuck just along the side of the bowl here
and i know that everyone out there who is a proponent of weighing your ingredients
that baking is a scientific method with a formula that you absolutely have to follow
baking is more of an arc it really is more of an art and i'm using canadian all-purpose flour and
even if i gave you the weights and you're in the southern united states or you're in
europe or you're you know somewhere else in the world the protein content of your flour
is going to be different the amount that your flour is milled so how fine it is it's going to
be different and those things add a variable that even weighing can't take into account
the best bread bakers i've ever met treated it like an art they knew what was going on in the
bowl they learned how to make it in the how to make it they learned how to make it what it should
taste like what it should feel like i'll link to another video down below that i shot i think
in 2007 or maybe 2008 in nepal i was doing a job on everest and on the walk up to everest i came
across a bakery in a town called namchae bazaar not much of a town more of a widening of the path
namche bazaar and i filmed with those guys baking bread watch that everything was done by feel
and so that to me is what it should look like it's just barely pulling away from the sides a little
bit of sticking we've got a nice defined ball that's starting to come together and kneading
so i'm going to let that knead for a total of about 10 or 12 minutes then i'm going to take
it off of the stand mixer i'm going to leave it in this bowl just the way it is in this bowl i'm
going to put a cover on it and i'm going to let it stand at room temperature for about an hour until
it doubles in bulk okay an hour has gone by and i would say that's more than doubled in size now
again for people who deal in absolutes who look at recipes and think that the timings are all in
absolutes they're not an hour is just a guideline it's quite warm in the studio today i put the
heater on forgot about it it's up over 30 degrees celsius in here now so quite warm got a good rise
if your kitchen is a little cooler it may take longer if your kitchen is really hot it might
take less time like i probably could have come back to this at 40 minutes and and pulled it out
so let's get it out on the bench and this is a really good looking dough um i'm pretty happy
with that i think it turned out well so i've got this buttered glass baking dish and i want to
cut roughly 16 buns to put in here i'm going to put them all in there so um and if you want
to get it a scale and be completely exact go right ahead so there i cut it in half
cut it in half again
each of those in half or roughly half
and i've chosen 16 because 16 is relatively easy 15 would probably be better because then i could
have five rows of three and it would fill the pan much nicer and that is something that if you
weigh it out if you're the person who weighs you can go right ahead and do
that now there's a couple of ways to shape it you can take the ball in your hand and pull them over
into the back side pinching it on the back side
which stretches a nice ball on the front or the top
that is one way to do it that is a great way to do it that's not the way that i do it
so you'll notice there's no flour on my bench so i can take the dough ball and cup it in my hands
and essentially roll it around on the bench and there you go i got a nice dough ball maybe
a little bit more than that and so not having any flour on the bench top means that the dough
sticks and so when you get your fingers underneath it how am i going to shoot this get your fingers
underneath it and you pull it back it sticks to the countertop and it really stretches out the top
so i'm going to put that one in the dish so there's a ball of dough cup your hands around it
and roll and when you pull back your fingers are underneath
and you're adding a little bit of pressure on the top and it sticks to the countertop
and you can do it one-handed if you want if you find that's easier but it's as you
pull it back it sticks and then as you push it forward it sticks and that pulls the top
okay so there you go 15 not quite perfectly shaped dinner rolls i'm
just going to cover that with a tea towel and set it aside and i know that
probably 45 minutes from now they'll be ready to go into the oven so i've got
the oven up to 350 degrees it's already hot i'll see you back here in about 45 minutes
so somehow this became a crossover episode got a lot going on in the kitchen today so
the buns have risen risen pretty nicely they've filled up they've doubled in size essentially
oven is preheated to 350 degrees these go in for about 20 minutes but the real way
to tell if they're done if you can't tell is with an instant read thermometer they should
read at least 190 degrees fahrenheit in the center of the bun that's when they're done
there we go that's over 190. the buns are done so they come out
and in go the potatoes
there we go hey glenn hey jules hey friends granny's buns i totally recognize them
okay i'm assuming they are i okay so i laugh because any time we go to a family function on
glenn's side if they show up like this are those granny sponge claims are those plans
are those grannies what's your granny sponge and then they're gone as everyone comes by
and rips one off long before it's actually meal time so they'll just pull apart and
look that's a good looking button that's a good looking bun okay so are we going to crack that
over yeah crack that open they're still hot they still they just came out of the oven
they're they're great buns but they're really meant to be eaten today today right out of the
oven they're not they're not meant for tomorrow or the next day um you know right for a great flower
goodness goodness okay so right when you take them out of the oven
a little bit of melted butter and a brush and brush it over top i didn't do that we totally
didn't even wait right i didn't do that today but you just brush it over it just gives a nice glaze
and makes them look really nice my grandmother would sprinkle some sugar on top as well
i didn't do that today either because you know i don't think i need the sugar and butter on top
but those are fantastic buttons now it is an art form watch the video from 2008 you'll notice
that we've changed some of the method because that's i don't know what is that 15 years ago
i don't know that's a long time what you said for the starting 2008 2008 that was that's
the first time we did it on video but i've done it my entire life it evolves over time
you play with it it's an art form don't worry about screwing it up get up dust yourself off
and try again they're a great dinner roll thanks for stopping by see you again soon
you