Today we're making these buttery and soft and cheesy bread rolls you know how much I
absolutely love my bread you could never have enough bread recipes especially
during the holidays and these are super simple to make so fluffy
and so flavorful and this video I'll also touch on making bread by hand and
I'll also show you how to make unique crescent roll shapes which are great if
you want something special for the holidays today's video is sponsored by
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communities that are just right for you I've been following two classes both on
sourdough bread making which is super trendy at the moment and I love looking
and other people's techniques when making bread because I feel there's
always something to learn when making bread everybody has their own technique
because skillshare is sponsoring the video if you click the link in the description
box below you'll get two months free trial and now onto making those buttery
delicious crescent rolls so I'm choosing to make the dough by
hand today you can use a stand mixer of course however in this video I really
wanted to talk about making dough by hands because it's one of the number one
questions I always get lots of people have a hard time making and kneading
dough by hands so I will touch on that as we go along and my measuring cup I
have some warm milk and to it I'm going to add the melted butter and yeast give
that a good mix and if you're new to my channel make sure to subscribe and click
that notification bell I post new videos every week if you're using a stand mixer
mix this on high for around 2 minutes if you're making the dough by hands you're
going to start mixing the dough in the bowl with a spatula and eventually when
it starts to come together you're going to transfer it onto your board now
kneading dough by hand is not something that takes two minutes ok it takes time
it takes patience and it takes strength you'll need to work your dough until
it's stretchy completely smooth and supple if you don't have a lot of
strength in your arms like I do and you need a little break from kneading take
the dough and bing it as hard as you can against your board this is a 60%
hydration dough it should be quite easy to work with because it's not as wet as
other dough's however if you're having a hard time and it does stick to your
hands just oil your hands that's what I do also if you feel the dough is a bit
dry do not be afraid to add an extra one or two tablespoons of milk or water
different flours absorb liquids differently a good rule to always
remember when making dough is that it's always better to have a tacky dough
rather than a dry one you're going to work this as I said until it's stretchy
and smooth this will take anywhere between 10 to 15 minutes depending on
your strength form a ball the dough should be tacky but not stick to your
hands and you're going to put this in the same bowl that we use before oil it
well so the dough doesn't stick and you're going to cover this with some
plastic wrap or a damp kitchen towel and this needs to double in size this will
take anywhere between one to two hours ok so fast-forward an hour
and a half later your dose should have risen beautifully you're going to
transfer it onto a lightly floured board and cut the dough into ten or twelve
even pieces I do like to do one piece at a time and as you're shaping your
crescents do cover the dough so it remains tacky okay so this is how you
form those beautiful unique Crescent shapes take a piece of dough pinch the
bottom and flatten it out with the palm of your hand now you're going to stretch
this out pretty thinly using your rolling pin make sure your board isn't
floured at this point so it's easier to roll out the Crescent take a sharp knife
or a pizza cutter I couldn't find either so I'm using this old knife and you're
going to cut lots of openings along your dough leaving you know the top part
intact this is pretty self-explanatory this does not have to be precise or
perfect they're going to look beautiful now if you want to make you know simple
delicious butter rolls skip this step however I wanted to add a little
surprise in the center of each roll I'm using notes that I allowed the dry piece
of kind and I did shred it myself you can use any cheese you prefer or you
know leave these plain as I said you're going to roll these back up towards you
to form that crescent roll I absolutely love this shape you're going to place
the rolls onto a baking sheet lined with parchment paper leaving some space
between each roll because these will rise in the oven if you want you can do
you know the opposite so first add the cheese and then cut the openings don't
be afraid to stretch the dough guys it's so easy to work with make sure you also
pinch the bottoms especially if you're filling these with cheese you're going
to let these rise again for another half an hour if you want to egg wash the
crescents before baking them you certainly can I personally however do
not like to do that for these crescents bake these in a preheated oven at 180
degrees Celsius or 350 Fahrenheit for around 18 to 20 minutes these will be a
beautiful light golden brown they're gorgeous some cheese did news out it's
completely fine and delicious while these are still
you're going to brush these with the melted butter do not skip this step it
is the holidays guys we can indulge the rolls will absorb the butter and become
these buttery heavenly delicious crescent rolls listen whether you make
these plain or you decide to stop these these will be one of the best dinner
rolls you'll ever have they're soft and fluffy and so buttery they're perfect to
accompany any meal or if you're anything like me bake these off and have these as
your actual dinner
you