FULL RECIPE ► [ Ссылка ]
SUBSCRIBE ► [ Ссылка ]
BETTER BAKING SCHOOL ► [ Ссылка ]
-------------------------------------------------------------------------
ORDER THE BAKER BETTIE COOKBOOK!
Amazon- [ Ссылка ]
Bookshop- [ Ссылка ]
Barnes and noble- [ Ссылка ]
Chapters indigo- [ Ссылка ]
Indiebound- [ Ссылка ]
--------------------------------------------------------------------------
PRODUCTS USED IN THIS RECIPE (affiliate links):
Kitchen Scale: [ Ссылка ]
Bowl Scraper: [ Ссылка ]
Bench Scraper: [ Ссылка ]
Sheet Pan: [ Ссылка ]
Pastry Brush: [ Ссылка ]
---------------------------------------------------------------------------
FOLLOW ME ON:
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Email Subscription: [ Ссылка ]
Website: [ Ссылка ]
--------------------------------------------------------------------------
INGREDIENTS:
6 TBSP (85 gr) unsalted butter, room temperature
1/4 cup (50 gr) granulated sugar
1 tsp kosher salt
2 large eggs, room temperature
1 cup (237 ml) whole milk, slightly warm (about 110 F, 43 C)
4-5 cups (480-600 gr) unbleached all purpose flour
1 package (7 gr, 2 1/4 tsp) active dry or rapid rise yeast (*note: you should use active dry yeast if you follow the instructions for prepping the day before)
--------------------------------------------------------------------------
Today I am walking you step-by-step through everything you need to know about how to make dinner rolls! I know that working with yeast can be intimidating, but I promise you can do this! These soft yeast rolls are incredibly fluffy, tender, and slightly sweet. They are a favorite for any holiday in my family! I know you can do this!

If you are interested in learning more about working with yeast :
ENROLL IN MY YEAST BREAD ESSENTIALS COURSE: [ Ссылка ]

#yeastbread #baking #bakerbettie

свернуть