Haha, I had both meanings in mind, so you are not wrong! And I'm so glad this was the post that pushed you over the edge, Nicola. (We should do a sub-swap before renewal time, though!)
Actually, it's easier than that! You can edit anyone's subscription to comp them a paid sub at any time—it will go into effect when the next renewal date rolls around. I gave you a lifetime sub just now!
Will make this for Easter weekend. Also like the instructions and format of the recipe. I have learned to read each section twice to avoid omitting steps or sequences before baking, thanks to our recent test bake . I am now looking at baking recipes with a new approach and thinking through the process instead of merely accomplishing a finished product and not regretting mistakes and omissions.
These look lovely. A couple of questions or corrections:
For the scold -- "150g milk, brought to a boil" and instructions say mix milk, sugar, flour, then "heat over medium heat" up to 160F. Not sure if the milk should be boiling hot when mixing?
For shaping: "divide into 9 pieces of about 250g each" -- you probably meant about 80g each -- total dough weight is about 750g.
Have not baked anything new for a while, this is exciting!
Just baked them, I kind of skipped the sets of folds and first rise (wasn’t reading carefully) and refrigerated the dough right after kneading it (by hand, to lazy to get the mixer out). I decided to form them into 9 balls and baked them in the 8x8. Absolutely delicious!! (Because I didn’t roll them out, I didn’t butter them before baking.)
I wondered why my dough was dry after mixing and read the comment about adding 4 tbl butter to the scald. I kneaded in more liquid and they turned out fantastic! Also replaced 100 g of bread flour with spelt. It gave them a nice nutty taste. Delicicios!
Andrew, I'm a new subscriber. How can I make these a week earlier? Before final proofing, can I preshape the dough, pan, wrap and freeze? Or parbake them before freezing and hopefully thaw and brown later?
Carolyn - I never do this so I cannot recommend a reliable approach. I think if I were going to do this, I'd shape them, wrap the pan, and stick it in the freezer. Then I'd move it to the fridge 24h before serving, and let them warm/proof at RT a few hours before baking.
Or I guess par-bake at a lower temp (300F) until they are risen and 180F on the inside (but not browned), cool, freeze, then return to a hot oven straight from the freezer until browned and hot.
But it is going to be an experiment! Let me know what you do and how it goes.
Thanks for your quick response! I tried the former earlier this year and the buns never rose (?) after thawing (I read somewhere that would be the case). So, I’ll experiment with the latter and report back.
Beautiful to see. I'm going to try making them tomorrow. Thanks Andrew.
Is there a PDF version to print?
forgot to add it! Will do ASAP
Thanks A. Soft rolls are good!
pdf link isn't working for me - is it just me?
try again, I just re-uploaded it.
worked! thanks, these look delicious!
Ive been meaning to subscribe for ages (sieve brain) but this pun really pushed me over the edge. Parker House SWOLE omg ANDREW. You are the best.
Sorry "SWOLLS". But also these buns are big so they are SWOLE! I'm charmed.
Haha, I had both meanings in mind, so you are not wrong! And I'm so glad this was the post that pushed you over the edge, Nicola. (We should do a sub-swap before renewal time, though!)
oh yes! put a date in our diary??
Actually, it's easier than that! You can edit anyone's subscription to comp them a paid sub at any time—it will go into effect when the next renewal date rolls around. I gave you a lifetime sub just now!
Maybe I'm missing this, but where does the 4tb butter from the scald come into play?
sorry, my bad! I left it out, but added it back in: it gets whisked into the hot scald to melt it and cool the scald.
Thanks! Looking forward to making these!
Final step in the scald?
it's in the recipe now.
Will make this for Easter weekend. Also like the instructions and format of the recipe. I have learned to read each section twice to avoid omitting steps or sequences before baking, thanks to our recent test bake . I am now looking at baking recipes with a new approach and thinking through the process instead of merely accomplishing a finished product and not regretting mistakes and omissions.
Lovely! I’ve made something similar with sugar and grated orange zest dusted over the long oval before rolling. Then an orange glaze.
Swirly perfection
These look lovely. A couple of questions or corrections:
For the scold -- "150g milk, brought to a boil" and instructions say mix milk, sugar, flour, then "heat over medium heat" up to 160F. Not sure if the milk should be boiling hot when mixing?
For shaping: "divide into 9 pieces of about 250g each" -- you probably meant about 80g each -- total dough weight is about 750g.
Have not baked anything new for a while, this is exciting!
good catches, will fix those!
Just baked them, I kind of skipped the sets of folds and first rise (wasn’t reading carefully) and refrigerated the dough right after kneading it (by hand, to lazy to get the mixer out). I decided to form them into 9 balls and baked them in the 8x8. Absolutely delicious!! (Because I didn’t roll them out, I didn’t butter them before baking.)
I wondered why my dough was dry after mixing and read the comment about adding 4 tbl butter to the scald. I kneaded in more liquid and they turned out fantastic! Also replaced 100 g of bread flour with spelt. It gave them a nice nutty taste. Delicicios!
These look delicious! I'll be making them soon! Thank you for your easy to follow instructions,
Made these for Christmas Eve dinner and they were so pillow-y I thought I had undercooked them at first glance but they turned out so so lovely
Glad to hear it, Zach! Gotta make those again soon myself.
Andrew, I'm a new subscriber. How can I make these a week earlier? Before final proofing, can I preshape the dough, pan, wrap and freeze? Or parbake them before freezing and hopefully thaw and brown later?
Carolyn - I never do this so I cannot recommend a reliable approach. I think if I were going to do this, I'd shape them, wrap the pan, and stick it in the freezer. Then I'd move it to the fridge 24h before serving, and let them warm/proof at RT a few hours before baking.
Or I guess par-bake at a lower temp (300F) until they are risen and 180F on the inside (but not browned), cool, freeze, then return to a hot oven straight from the freezer until browned and hot.
But it is going to be an experiment! Let me know what you do and how it goes.
Thanks for your quick response! I tried the former earlier this year and the buns never rose (?) after thawing (I read somewhere that would be the case). So, I’ll experiment with the latter and report back.