Method. Shape each piece into a ball. Lightly flour the dough and divide it into … If I remember correctly, this is your 2nd video, right? Awesome choice of Tootsie Roll!! Gently use your fingers to gather each piece into a ball. Unlike the traditional way of making steamed buns, my dough recipe calls for both yeast and baking powder. Save my name, email, and website in this browser for the next time I comment. I’ll have to give it a try next time. i think i did 3 cups wheat and 1 cup white?? I'd you allow room for spreading they are regular buns . “Tootsie Roll” just clinched it for me. Simple buns with stuffing: how to make. Your email was helpful, but I’m a visual learner and this just solidified what you told me before. Delete When shaping buns and rolls like these, it's helpful to place the dough into the fridge for 15 minutes to firm up before shaping, as discussed earlier. Can you make these rolls using strong white bread flour? An hour or so later they’ll be ready to bake. I would have loved seeing these different types of rolls AFTER baking in the oven afterwards. Thanks for the tips! i think I have been so focused on not over flouring that this last batch I actually underfloured (is that a word?) What brand is yours, please? Would it be possible to list the weights in the text so I don’t have to watch the video every time? This video made me make rolls today! The only way to get your buns in shape is to combine smart nutrition with cardio and strength training. I have to apologize. So get on with it! Love this roll recipe, by the way , I always use this recipe! I’m making your french bread rolls today, so this is very timely! I like to use sourdough rolls for dinners (especially Thanksgiving), but they're also great with soups and stews. This pan is shown holding five 120g hamburger buns. Keep up the videos and the great work, girl! I have 1 1/2 kilo batch of dough. time. They are always attractive to look at, delicious, and come with different fillings. Then leave to rest for 30 minutes before cooking. In your 1st video wasn’t there a cabinet door open? Cut the Dough into Pieces – Sprinkle your work surface with flour and turn out the dough on top. If you compare methods, let me know! Part of the craftsmanship in making bread is the attractive shapes and styles of a wide array of breads, from large loaves, small buns, and everything in between. by Annalise January 24, 2017. Roll the ball into a log 4 1/2 inches long. I have found that placing a baking sheet on top of the hamburger and hot dog buns while they rise gives them a perfect shape while still allowing them to get puffier all around! And for letting me know I’m not the only crazy one weighing my dough! When it comes time to use them, pull them out at lunch to thaw and rise. I started baking all our bread products about 4 years ago, and I used the exact same method, and I do weigh my dough. Melanie – I use about 2.5 ounces of dough for dinner rolls (and about 3 or so ounces for hamburger buns). I see buns and rolls somewhat similar, and in most cases, the dough can likely be used interchangeably. Thank you Mel! Hi Barbara – I have this kitchen scale: Shaping and Proving the Buns 1 Roll the dough into a long log and cut it into 15 pieces. Karri – pretty much. Then bake as directed. I ask my son almost everyday what Mel is making for dinner so we can decide what we will make. Best thing about this video is the music choice! Thanks for the great tips! For the hotdog buns, I use the size and shape of the hotdog I’m using as a guide for how to shape the dough. But am I right that you don’t have a hamburger recipe anywhere on this site?! This video helps a lot. Sprinkle a little more flour over the surface of the dough and pat it gently into a square about an inch and a half thick. Freshly baked buns are great for having with a wide range of meals and are simple to make. I like to either puff up the bag with air and then quickly seal it shut or use a tall cup inside the bag to prop it up off of the dough (as seen below). What do you put on top of them while they raise. Dust some flour over the worktop. I'm going to dust my floured work station, and I'm going to start dividing this dough. P.S. BTW: I’m excited to try this for making rolls! This guide will go into my approach for shaping buns and rolls, the pans I like to use, and a few other tips and tricks I've discovered along the way. If your dough is very sticky, place the bulk fermentation container into the fridge for 15 minutes. Shape individual buns then leave to rise again before steaming. How to Make and Shape Our Glazed Cinnamon-Cardamom Buns Turn the rectangle so that the long side is facing you, then toll the dough out into a 12"x8" rectangle about 1/2" thick. If you find the baking instruction I provide here valuable, please consider supporting—thank you. www.virtuousbread.com Jane Mason shows how to shape a portion of bread dough into a roll or bun by rolling it on a surface with a claw hand. It's essential with buns and rolls to develop a uniform and tight exterior skin on the dough. Once doubled, punch down the dough to release excess air. We are in love with the french bread rolls at our house. https://www.melskitchencafe.com/french-bread-rolls/. Mine usually turn out funny shaped! So this may sound so ignorant, but do you need to change the cooking times for the different sizes? Place each ball on a clean surface and lightly roll into an oblong shape. Thanks! It never turns out. If you really want to be a pro though, you divide all the dough up first, then roll them with both hands going at the same time. This is my all time favorite French bread dough recipe. And I feel like once you get the hang of handling the soft dough, shaping becomes quick and effortless. 9. How to Shape and Decorate Bread Before Baking. Starting along one of the long sides, carefully pick up the dough; Roll the dough into itself to form a long, loaf-like shape. Dust your work surface with a little flour and turn out the risen dough on top. The dough is rather soft; you'll notice I use my bench knife to help shape the sourdough buns into a tight shape. I really hope you do one about kneading dough by hand. I pull slightly on the bun on each side to make it a bit fuller. If you make pretzels, roll each portion into a 50cm / 20″ long sausage shape, the ends should be thinner than the rest, and twist to a pretzel shape. If you don’t shape a boule well the bread will still collapse under its own weight and form more of a disk than a ball. Then fold in the edges towards the middle. Place into a steamer, not overcrowding. Drape resting buns with waxed paper, not plastic wrap. Using a rolling pin, roll each ball into a 1/4″ (1/2 cm) thick oval that’s twice as long as it is wide … Your videos are awesome! These rolls/buns were delicious and a big hit to put alongside my pulled bbq pork! Sooo good! So cute! I would love to see a video on making yeast dough. For hot-dog buns, roll the balls into cylinders, 4 1/2" in length. The ball shape can also be created by rolling the dough … Coil ends of rope in opposite directions to form tight S shape. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top. Hey Jessica – great question! Nordic Ware half sheet pans ( 18 x 13-inches ) Line 2 large baking sheets with parchment.... Husband, 5 kids, and selection of weird farm animals light buns with paper. 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