- [Claire King] Dinner rolls are actually
a super-sexy,
super-satisfying and honestly,
one of the better parts
of a big, banquet meal.
It's a very easy introduction to dough
and introduction to bread, but dinner roll
is basically like your
fourth utensil, right?
You have your fork,
your knife, your spoon,
and then you have your dinner roll,
and that's what's gonna help sop up
all the really best parts of
your dinner, so respect it.
(gentle pop music)
There's a bunch of different
types of flour out there.
You've got the whole wheat
that has the bran in there.
You've got almond flour
and all these different
gluten-free options nowadays.
We're gonna use all-purpose.
When you're starting out making bread,
all-purpose is a great one to start with.
Because it is so refined,
it's very predictable.
It's gonna give you the
result that you're after.
Yeast.
There's three standard ones you can get
in the US and around the world.
They're called different
things in different places.
You have active dry,
you have instant yeast,
and you also have fresh.
Here we have all the
different tests for yeast
to see what would the
result be in the bread.
Do we really taste or see
a difference in the rising
in terms of speed, how big
the doughs got, all of that?
We bloomed the fresh and the active dry.
We did not bloom the rapid
'cause it is not recommended to do so.
We all used the exact same
amount of ingredients.
We used the flour from the same bag,
but all of ours were
different levels of soft.
The instant was super hard.
The active dry was the mama bear of them.
It was the in between and
the fresh was super soft.
Because we wanna have
a little more control
over our dough, we
wanted to use active dry.
To wake it up, we're
gonna put it in a liquid
and the sugar and butter are gonna act
as food for the yeast.
To make our blooming
liquid, we're gonna start
with some warm milk.
We're gonna add a little bit of warm water
and melted butter.
To that, we're gonna add sugar.
Sugar is gonna be the main
thing that's gonna give
our yeast some food to
really quickly start to work.
In goes our yeast.
We're gonna stir it to
make sure the granules
could evenly dissolve
and be mixed in evenly
with all those ingredients.
We're gonna leave that
for about five minutes
and it should look something like this.
If you don't see anything close to this,
you should throw everything away and start
with some new yeast.
Your yeast might be old or dead.
Once we've bloomed our
yeast, we're gonna set it off
to the side.
In goes the flour and the salt
and we're just gonna super
quickly incorporate the salt
into the flour again, so it doesn't hit
a huge block of salt
when the yeast goes in.
We're gonna add an egg to this dough
that's gonna further enrich our dough.
It's also gonna give us
a little bit of color,
a bit of extra flavor, and a bit of oomph.
Add it to our bloomed yeast mixture
and then just quickly as your
can pour it into the flour.
I'm gonna use the same
knife just to hydrate
as much of the flour as quickly as I can.
Once I'm getting it to
a roughly shaggy dough,
I can pour it out of
my bowl without making
too huge of a mess onto
a clean floured surface
and really start to
make this into a dough.
This dough is definitely
on the wetter side,
so you wanna keep a
little bit of bench flour
and that just means a
little extra flour (laughs)
around to add to your dough as you go
to make it a little
bit easier to work with
and so that it's not too wet.
The cool thing with bread
is that wetter is better,
unlike pastry, which you
want to be on the drier 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 hands
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.
Depending on how old your flour is,
how big your egg is, I
mean, there's so much
that's going in here,
you're probably gonna need
more flour than you think.
Before you go too far,
get all these extra bits
off your hands from when
you first start rolling,
'cause no matter what, you're
gonna have a little bit
of those scraggly bits on your hands,
so get those off and
start incorporating those
into your dough early
so that you don't have
big scraggly bits later on, again,
because you're gonna be kneading
for a good 10 minutes or
so, those will pretty easily
be incorporated into the dough,
but if you wait too long,
then you'll just have
a big chunk.
Kneading, this is one thing
that I think people tend
to under do almost always.
If you're doing this
by hand, I promise you,
it's almost impossible to over knead.
If you are using a stand
mixer, it is possible
and what will start to happen,
it will kind of fall apart.
It'll just turn almost
liquidy, and that means
that you've just overworked the gluten
and you over kneaded it,
but by hand, trust me,
you're probably under kneading it.
What I like to do is I
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 in a bit of a ball shape,
always making a shape of a roll,
and once I'm getting the dough to a place
that I like, I'm actually gonna
switch to this heart method.
It just makes it a little
bit more efficient.
You just roll it back and then by the time
you come down towards
you, it's in the shape
of a cylinder almost, and then
you roll it the other way.
You're making sure that
you're really evenly kneading
out the dough and not totally
exhausting one of your arms.
And to tell that you've kneaded enough,
a really easy thing to
do is 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 gluten
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, you've
developed enough gluten
and the dough is ready to sit.
Once we're ready, we're
going to oil a bowl,
put our dough inside of it,
make sure that it's covered
in oil as well so it doesn't stick
and then cover with cling
film to rise in a warm area.
To get all of the dough and
flour and everything off
the bench, these bench
scrapers are amazing
and such an easy cook's tool.
You should definitely get one.
As the cling film fogs up,
that's actually all this gas
being released that we talked about,
that's the yeast working,
so all of that rising
in that dough is creating that little bit
of condensation within the bowl.
This is actually a rise.
The proof is gonna happen
after it's doubled in size.
If you want a slow rise,
you can put the dough
in your fridge, whereas if leaving it out
in a warm place, it'll
happen a lot quicker.
With active dry yeast,
it should double in size
in about an hour.
Take off the cling and pop!
We punch it pretty just 'cause it's fun,
but also because we're
gonna turn out the dough
and even out all those
bubbles in the dough.
I'm gonna knead it again for a few minutes
and even out the different
texture within the dough
and then we're gonna cut it into pieces.
If you want super exact dough balls,
you should definitely invest in a scale
and weigh them out.
Another trick if you want
really even sized bread rolls
is to always work in halves.
The easiest thing for
me is I just continue
to cut things in half,
so I have this big piece.
I'm gonna cut this piece in half
and just continue to cut
these pieces in half,
and for me, it's easier to
make them into round balls,
again, just to make sure
that I'm being super precise
with my cuts to get
even sized bread rolls.
Now that we have our dough
divided into its pieces,
it's time to shape them into
their cute little rolls.
Before you even start shaping it,
I'm gonna start to
knead the little pieces.
You can do a few different things.
You can knead it the same way
we were talking about before
and press it into a little disc first
and then take the outer
pieces and push them
into the center, but what
you're really trying to do
when it's all said and done,
regardless of whatever
technique that you use,
is you're trying to make
the bottom of the piece
that you're rolling taut.
What we really want is to
gather all the outside pieces
in the middle and then
make the top of it taut.
What I'm doing here is I'm using my hands
to pinch from 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 taut
and making all the ugly
pieces be on the bottom.
Take your time with shaping.
You've gotten it this far, make sure
that they're really beautiful
when it's all said and done.
But this is also something
that you definitely outsource.
I always get made fun of as Tasty
'cause I'm always trying
to give people jobs to do,
but if you have a whole
bunch of people coming over,
this is definitely an easy
way to get everyone involved
and playing with dough is very satisfying.
There's just something about
it that's very soothing
and very soulful in some
ways, so there's no one
who's gonna say no.
I mean, it's so fun to do.
Once we're happy with
all of our shaped dough,
I'm gonna place them on a
parchment lined baking sheet
and 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 dinner roll look.
You've gotta have it.
I know you're eager.
You've gotten these all
in their perfect shapes,
but they need to rise
just a little bit more.
The first one was the
rise and now our rolls
are going to proof.
We're going to cover it up with cling
and then let it sit for
30 minutes, an hour.
We want them to rise again.
We've been a little bit
kneady with the dough.
You've guys have had
too much time together,
so now the dough needs
a little bit of space
before it'll really perform.
And look how pillowy those are.
Seriously, look how much they've risen.
They're now touching but not too much.
Last thing.
So if you watched our pie episode,
we tested a whole bunch
of different washes
to put on dough before it goes in the oven
and honestly, egg is just
super easy and classic
and gives you a really great shiny brown.
For that dinner roll shine,
you need an egg wash.
Take your time.
These are delicate little
babies at this point,
so if you come in real hot with that brush
and just really poke them,
they will deflate a little bit.
Now this is totally optional, but we are
going to top ours with
a little bit of sea salt
mostly because I just could
never get enough salt.
Season high.
The higher you go, it'll be
a more even distribution.
If you season too close to the roll,
it'll all get in one clump.
I'm sure you've experienced that before.
We tested a few different temperatures.
Bread ideally does need
a pretty high heat,
but these are little baby rolls,
so we did have to throw
back the heat a little bit.
We ended up with 375.
Wow!
And that gives us the
perfect amount of brown
while cooking the rolls through.
Freshly baked bread is
just one of those things
that, I mean, the crumb
on this, the texture here.
I mean, you could sleep on this.
It's like a pillow.
I mean, look at that.
It's got a great sweet
savory flavor on the inside.
You've got the sesame seeds,
you can do garlic butter,
you can do, I mean, anything.
Or you can do nothing and just sop it up
with some gravy or butter or jam.
It cannot be overstated how
much this fourth utensil
will contribute to your next dinner party.
I'm not eating anything
else this holiday season
aside from bread rolls. (laughs)
Make these bread rolls,
tag us in your photos
because I need to know that the world
believes in bread rolls as much
as we believe in bread rolls.
(upbeat jazz music)
(camera shutters)
