How to Make Dinner Rolls | Bake It Up a Notch with Erin McDowell

there's this restaurant in missouri called lambert's and their slogan is home of the throwed rolls and so basically they come around with like a tray of freshly baked rolls like this and they like look around and if you want one you raise your hand and the guy literally [Music] hi i'm erin jean mcdowell and welcome to this episode of bake it up a notch where we are talking all things rolls dinner rolls sandwich rolls any kind of roll you can dream up we're going to be talking about it today we're going to be diving in deep and talking about all the equipment you're going to need all the tips tricks and techniques you need to get the most perfectly mixed and perfectly shaped rolls we're going to be talking about different ways to finish them and make them look like a million bucks it's all coming up in this episode this sounds like something you'd be interested in be sure to like and subscribe so you can be made aware of episodes as they become available if you could just smell what this table is like you'd understand why i am so excited to get this recipe going so let's get ready to roll [Music] a lot of yeasted breads don't require a lot of equipment so here's what i'm going to be using in this episode today we've got square baking pans round baking pans rectangular baking pans and baking sheets a bench scraper a bowl scraper a silicone spatula a pastry brush parchment paper we've got scaling utensils either a scale or cup and teaspoon measures and we've got a mixing bowl or an electric mixer fitted with the dough hook attachment before we dive in i want to talk a little bit about one of the main ingredients in dinner rolls which is yeast most of what you're going to need to know to understand yeast better is going to be in our understanding yeast episode of bake it up a notch let's talk about yeast baby so be sure to check that out you're going to get a lot more detail of everything you need to know but here's a little bit of a primer for this episode first i want to talk about the difference between enriched doughs and lean doughs in rich doughs or doughs that have any kind of enrichment sort of ingredient in them and these are sugar milk eggs butter things in this vein lean doughs on the other hand are doughs that are just made with flour yeast salt and water they're really really simple an example of a lean dough would be baguettes and ciabatta an example of enriched doughs would be things like chala or brioche dinner rolls can be either lean or enriched if you want a fluffier dinner roll you're probably going to be looking for an enriched dough and if you're looking for a crustier dinner roll you're probably going to be looking for a lean dough so since so many people want to make dinner rolls as part of a large meal i wanted to provide this cool little tip it is possible to kind of alter your recipe to be able to make the rolls ahead of time here's how you do it instead of using warm liquid in your recipe water milk whatever the liquid is use room temperature liquid then let your dough rise at room temperature for the amount of time that the recipe states and then you're going to transfer it to the refrigerator to rise overnight after letting it rise up to 12 hours you actually have this added benefit that the dough will be more flavorful as yeast is allowed to rise slowly in that kind of environment and proof very slowly it gains both strength and flavor and this is a really lovely kind of bonus feature of opting to do your rolls this way after letting it refrigerate overnight we're going to want to bring it to room temperature for at least 30 minutes before starting to shape with it because a cold dough is going to behave a little bit differently than dough that's been allowed to rise at room temperature you know baking has a reputation for being very by the book and i always try to encourage people that there are places that you can be flexible and this is one great example all of the recipes in this episode will work using this technique that i just mentioned but with other bread recipes recipes you've been making for a long time it may take a little bit of tweaking to get this overnight rise just right most yeasted doughs are made using the straight dough mixing method or the straight mixing method this is a really really simple method where basically all the ingredients are just combined together and then the dough is kneaded until a smooth dough forms so we're going to start by doing it right now i usually start by mixing all the dry ingredients together first so for this recipe i'm gonna mix my flour some sugar salt and the yeast together i'm gonna let that combine for a minute before i start adding the other ingredients [Music] once you've mixed all of those ingredients those dry ingredients to combine we can add any other wet ingredients in this case i'm adding a little bit of butter and also my water into the bowl in some recipes where you're using the straight dough method recipes are mixed kind of just until the dough forms and in other recipes they're mixed much more intensely it's even sometimes called intense mixing to yield like a really really super smooth dough actually like this one so both work it's kind of just going to depend on how long the recipe says to mix it and at what speed but no matter how or what speed you're going at all of these that produce a dough like this are the straight dough mixing method most doughs that are mixed using the straight dough method can actually also be mixed by hand just in a large bowl using a wooden spoon or a spatula and then finished by kneading by hand if a dough is stickier you may have to do it all inside the bowl if it's a little bit firmer you can usually take it out once it comes together and start kneading it right on your work surface after mixing and kind of getting your dough into the bowl it's time to let it have a proof or a rise during this time the yeast is consuming carbohydrates that are in the dough kind of eating them as food and this is causing them to expel carbon dioxide gases which then in turn causes the dough to expand or rise so there are two different stages at which this happens the first stage of fermentation or rising comes right after mixing the dough is put into a lightly greased bowl and covered and allowed to rise for the appropriate amount of time we call the stage bulk fermentation because the full amount of the dough the bulk of it is rising sometimes bulk fermentation happens at room temperature sometimes it can happen in the refrigerator for a longer period of time but that is the initial fermentation stage the second happens after shaping kind of before the dough is baked it is allowed to rise again helping the texture and kind of forming the final shape and helping with the final amount of rise that we're going to get it also helps to promote the ideal kind of crust on the exterior sometimes a dough is covered during this stage if it is covered it's important that it's very loosely covered we don't want to cover it so tightly that we restrict its expanding and its growth for a stickier dough i might cover it with greased plastic wrap very very loosely or maybe just a clean kitchen towel that's going to go right over the top of it other times dough isn't covered it's left kind of to be exposed to the air to help it form a little bit of a crust on the exterior almost like a skin it's going to make it easier to score the dough and kind of put any of those finishing elements on especially for crustier or lean doughs a few words about the phrase double in size if you have read recipes uh that are four yeast breads you have probably read this phrase before not every dough that you're going to make is going to double in size so while this phrase is really commonly used in a lot of recipes other times it's important to know that it may only just kind of visibly expand or become a little bit puffy pay attention to what the actual visual cue of the recipe is don't expect that every single dough is going to double in size but when a recipe does tell you let rise until nearly double in size or until double in size one of the things that you can do is put it into a bowl that's about twice the size of the dough itself that way when it reaches the top edge of the bowl you know that it's actually expanded to double in size remember the amount of time it's going to take is going to depend on the temperature of the room so if a recipe tells you that something's going to take an hour to rise but your house is really really chilly it might take more like an hour and a half to get to that desired point pay attention both to time cues and visual cues when you're working with yeast recipes i mentioned this briefly at the beginning of the episode we were talking about enriched doughs versus lean doughs but it's important when you're talking about proofing to remember that enriched doughs are going to take longer to rise than lean doughs so not only are recipes for them going to include longer rise times but also if you're noticing that your dough hasn't reached the appropriate visual cue yet it might just need a little bit more time enrichments really weigh these doughs down it just takes longer for them in some cases to get to that appropriate consistency also windows have been refrigerated remember it may take a little bit more time for that yeast to become activated again and start doing its job that's why we like to bring doughs that we have refrigerated back to room temperature unless the recipe directs otherwise after your dough has had its first rise or its first fermentation the bulk fermentation it's time to divide the dough and then we can go into shaping which is especially fun with rolls it's really important to divide the dough evenly because as my culinary school instructors used to say if it looks the same it cooks the same so we want rolls that are similar in size so that we don't end up kind of with one that's really dark over here and one that's really blonde in the center that sort of thing so there's two ways that you can divide the dough one of course is just kind of by eye being really careful and i wanted to show the way that i do it by eye the first thing that i do is i try to get it into a rectangular shape of even thickness so it's really important that you kind of stretch it i like to stretch it at the corners to make a more rectangular corner and then we are just going to push the dough make sure it's fairly even in thickness you don't need to be crazy precise here but what we're doing is we're trying to make it rectangular so that then we can just divide it in half a bunch of times so what i'm going to do is if i if i'm trying to make 12 pieces i'll start by cutting it in half and you can be really precise you can measure it like in this case i can actually use the inches here on my bench scraper to just kind of like say okay this is the right i'm exactly at half or again you can eyeball it but first if i'm dealing with the halves then if i want to keep going i can just cut those halves in half and at every stage i can kind of check and see if i need to give one a little more and then i can cut those halves in half and so on and so forth until i get my ideal roll size this helps keep everything even kind of all throughout the process giving me as close as possible to equal equal equal results even though i'm just doing it by eye the other tool or the other way if you want to be even more precise you can call in one of my favorite tools of all time the scale we can use the scale to weigh out the dough so that each piece is exactly the same as all of the other portions in the recipe i like to scale the full amount weigh the full amount of the recipe see what that weight is then divide it by the yield then you can use that to as the kind of magic number to weigh all of your pieces of rolls and they're all going to turn out the same every single time [Music] all right this is where we're really gonna get to have some fun and make our rolls really really beautiful and just get to get our hands all flowery all of my favorite things it's the shaping we're actually gonna go over a bunch of different ways to shape roles i've actually got nine of my favorites and the thing is is that these all work so so great and some of them are really simple some are much more complicated and they all look like a million bucks so it's a great way to just bring something a little different to the table let's get shaping first up is just a basic round roll shape and i think a lot of people do this wrong because they kind of just start with a piece sometimes that square like this and they kind of bring the corners up and they just kind of keep smushing it and that is one way that you can do it whenever you're increasing or tightening the surface area on the dough it is going to naturally give it that kind of rounder shape so pulling all the corners up and grouping it up is going to do that but it's also going to make kind of a nasty seam and that can make the roll uneven once it bakes all kinds of potential problems so i like to treat it more like it's a tiny loaf of bread so we're going to start by kind of folding the dough over onto itself a few times trying to start making the round shape so typically to do that i just sort of fold the edges in onto itself then because this dough is a little sticky i'm just going to give it a little bit of flour now i'm going to use this part of my hand kind of the outer heel of my hand and i'm going to use that on the surface along with kind of this portion to round the roll and it's going to increase or the surface tension and kind of round it and also make a more intense skin on the outside so we're pushing it kind of with our thumb towards the outer heel of my hand and then you're pushing it out to the thumb and out over here and we're basically using this portion of our hand to round it and what's really cool about doing this is when you do it right you often get no seam at all on the bottom of the roll so this is why we do it this is that little extra bit of effort and it's worth it so now that you know how to make a round roll you can use multiple rounds of dough to make other effects like two rounds of dough would be a split top roll and three rounds of dough would be one of my favorites that we do in my family every year thanksgiving the clover roll so when you're doing that you're going to want to divide your dough into three equal pieces again you can use your scale or you can um use my little eyeballing technique and then we're just going to take these individual small pieces and we're going to round them each individually i guess i'll do these two at the same time why not and then when we put them in the pan we put them together so whether you're baking them on a baking sheet or in a muffin pan you just are going to place them together like this they're going to rise together bake together and they're going to form that delightful clover shape one more thing with these clover rolls or with split top rolls or just classic round rolls if you opt to bake them in a muffin pan they're going to have straighter sides they're going to bake up a little bit taller if you bake them on a baking sheet instead they're going to spread and proof and everything to be a little bit wider so it's just a different look but both work great and produce beautiful rolls all right so this next style i'm going to start by just gently rounding the dough but not as much as if i was making it as a round because we're going to continue to shape it so we don't want to increase that surface tension too much this next one is the style of traditional parker house roll which is padded out or rolled out and then folded typically it's brushed with butter in the center before being folded in half and it makes this beautiful sort of pull apart roll after baking so i rounded it now i'm just going to pat that round using a floured hand i'm going to pat it to about half the thickness that it was and i'm using these three fingers because i'm trying to keep it oblong in shape this is one of the things i love about bread baking is that like you can kind of the shaping methods can kind of be personal to what works for you but i like to do this and kind of just use those fingers to encourage it and press it into an oblong and then just remember that you can also come in with your hands and gently stretch it too once we get it into this kind of oblong shape if you wanted to brush it with butter or filling or whatever you wanted to do you would add it at this point or we're just ready to fold it in half and we have our little parker house roll shape this shape is also used for my favorite steamed buns the lotus buns so that's another thing that this is often called is the lotus leaf shape bun as well so there's lots of different ways to make knotted rolls this happens to be one of my favorites we're going to start by pressing our dough out with our fingertips into kind of this rectangular shape then we're going to fold the dough onto itself a few times we're basically making a log and i'm just going to keep folding the dough over and then pressing it with my fingertips to seal then we'll just start rolling it i need a little flour there it's starting to get a little sticky we'll start rolling our dough into this kind of long strand and when you're shaping something like this use flour whenever something's getting sticky but just don't use any more than you have to sometimes it can actually be problematic we'll talk more about that later all right once we have our long strand we are going to bring the dough together now i'm like i know how to do it i just usually need to practice it once first so sorry bear with me guys because i usually do one through oh yeah that's how you do it okay we'll start by tying a knot allowing one piece to go through and come through the hole like this one end then the other end will bring through and put through the center of the hole and that forms our little knot shape one more why not okay let's next talk about braiding rolls of course the cool thing about braids is that almost any way you can do for a loaf of bread you can also do for roll you're just working with much smaller pieces and in some cases you know handling them a little differently i want to start by showing you the way that i shape rolls with just a single strand of dough i'm going to start by making a strand as we did before pressing the dough over onto itself a few times and then rolling it into a nice long piece to work with once we've got our nice long strand we're going to bring it into this kind of loop it's a p it's a b it's a d depending what angle we want to make sure that where we bring it through it's underneath the strand that's forming this long tail so we're just going to press it so that it's adhered there then we're going to bring that long tail through the loop like this to form kind of this twisted shape it'll almost start to look like a pretzel for a moment with this long tail hanging out then we're going to grab that loop with our fingers and we're gonna twist it one time after we twist it we're just gonna bring this piece up wrapping it through allowing the end to go through that final loop and it just makes it look like a tiny loaf of holla but it's just a single strand braid the cool thing about using braiding as a technique is that you can really take any style of braid that you would do on a loaf and do it on a roll too so i'm gonna do right now a four strand round braid um that's sometimes used for challah we'll start by making all of our strands the same size and length okay great so for this one it's a nice four strand braids what we're going to do is we're going to start by making this kind of like pound sign almost we're going to weave one under our top we've got two horizontal strips here and we're going to lay two vertical and they're both going to be partially woven like a lattice so this one is under the top strand and over the bottom one and this second piece is going to be over the top strand and under the bottom one and we've made that little pound sign and then what we're going to do is basically this process of just folding the dough over the piece next to it so what we're going to do is we're going to fold each strand the kind of the top one over the one below it so i just folded it over that one now i'm going to do the same with this one fold it over the next guy this one folded over fold it over now luckily if you're doing this with a full loaf of bread you have to do this several more times but with a roll we only have one more to do so we just want to criss-cross these ends kind of then tucking them under the roll as we do it so we take these two ends that are still visible here we um we crisscross them and we tuck the ends under we take these two ends here we crisscross them and we tuck the end under tuck that in under and same here we crisscross and we tuck our ends under you can just kind of help it round it a little bit and we have a beautiful braid just like a four strand round hollow loaf in this next section we're going to talk about a few different shapes where you actually kind of roll out the dough first so i'm just going to roll out this dough on a lightly floured surface to a certain thickness um you know the thickness that you're going to roll it to is going to depend on the actual effect that you're you know making with the recipe the first one we're going to talk about are crescents you can actually use the same technique that we used in the yeasted puff pastry episode to shape croissants um to shape really cute little dinner rolls so i'm just gonna roll out the dough here and get it into kind of a nice rectangle shape of an even thickness so to cut crescent rolls we actually want to start by cutting a triangle shape just move the rest of our dough for a moment and then we can just kind of take our triangle shape stretch it out a little bit and start to roll it into a little crescent that's actually quite a big crescent roll it looks a little bit more like a croissant but you the cool thing about this is then you can make them any size this size would be really great for more like a sandwich for building as like a sandwich roll and a slightly skinnier triangle rolled up the same way would yield more like a classic dinner roll okay so let's talk about another technique you can use which is sort of inspired by the same shaping technique that you would use if you were making cinnamon rolls we're just going to cut the dough into a strip about one inch wide and then we'll just roll the dough up into a spiral like this and then we can tuck the end under just a smidge and we have a really cute little roll shape this is great in a muffin pan it's also great just baked on its own as a as a solo roll then the last thing i want to talk about are pull apart rolls you can use some of the same styles that you would use to make a pull apart loaf of bread and make some really really wonderful rolls as well so one way that i do that is by cutting squares or rectangles of dough like this if you were using some kind of filling like i do in my garlic herb pull apart rolls what i would do is i would brush that filling right in the center and then i would fold the dough in half what's cool about this is you can bake just this style as a roll or you can stack multiple of these together to create this sort of accordion or fan tail roll another way you can do it is by cutting a circle or round of dough so again with this circle shape you can apply some of that filling or butter or something to the center and then fold it in half and you can place that into your muffin pan you can fold it in half again to form this sort of like fortune cookie shape of roll and all of these either stacked together or baked solo make for this really cool pull apart effect you can also flavor it with pretty much any kind of flavored butter or some kind of flavorful basting on the inside that you can think of those are just some of the ways that you can shape rolls there are so many options out there and it's a really fun way to get creative and really make your rolls look incredible when you bring them to the table one other thing i wanted to note is that some recipes are going to call for rolls to be baked on their own on something like a baking sheet where they are able to brown kind of all evenly on the exterior other recipes have you place them into a pan in such a way that as they bake they grow together they might kind of literally expand to be touching one another and they may even support one another as they start to rise this style of role is often called a pull apart roll because they are baked together so i was talking about the pull apart shaping method where you can kind of stack little pieces together so that when you bake the roll you can literally pull them apart but this style is also called pull apart because we're going to have to separate these rolls before we serve them [Music] all right let's talk about some of the kind of finishing techniques that you can do to just make your rolls extra special and extra beautiful there's a few different ones especially when we're talking about enriched breads we really want to talk about finishes like egg wash and melted butter both of these are going to contribute a little bit to browning but egg wash is extra special for a few reasons egg wash because of all that protein in there is also going to really help anything we want to put on the top of our rolls it's really going to help it to stick and adhere which is one of the things we love whenever i'm brushing something with egg wash my egg wash is just one large egg with a little bit of water to help loosen it up beaten really well and i just want to make sure that i brush some of that excess egg wash off of the brush and really just brush all over really trying to get into all the nooks and crannies and give it a nice even coating but without letting it pool i don't want like a lot of egg wash sitting in any one spot so i'm just going to kind of brush it all over and you can use different kinds of egg washes which i actually have that to show you right here you can use just the egg white just the egg yolk or you can use the whole egg and they all sort of contribute something here in this row right here you can see we just used egg white and what it did was it made the surface of the rolls shiny but they're not as brown as the ones next to it so that's something to note then this next row was used with egg yolk only it browned really nicely but it does not have the same sheen that the other rolls have then these last two rows were used with whole egg wash meaning the whole egg was beaten with a little bit of water and it got that nice even golden brown color so those are all reasons that we really really really love egg wash while we're talking about brushing things though let's talk about butter i love brushing things with butter this can be done before baking halfway through baking or at the end of baking when things are fresh and just come out of the oven it does contribute a little bit to browning this is more about flavor so one of my favorite ways to do it is to baste i call it more basting rather than brushing because we are just gonna use the melted butter when these are these are pretty fresh from the oven the pan was still lightly warm and we're just gonna give it a nice coating of melted butter all over the surface and while if you do that while they're still warm it's going to absorb in in a really really lovely way i mainly want to point out that while butter adds a lot of flavor and it does add that little bit of browning it's not going to help inclusion stick as well so if you're wanting to put things like sesame seeds everything seasoning kosher salt things like that on the exterior of your rolls it's important to go ahead and use some kind of egg wash whether it's just the egg white the egg yolk or the whole egg so you can see the appeal between the non-buttered which look like beautiful rolls but look at these shiny buttery babes that's where it's at all right now let's talk about some of those finishes that we love to see i'm going to start by egg washing all of my rolls that i shaped in our little shaping demos here we can really add just about anything to the surface of these rolls that we want anything from seeds coarse salt i love to use flaky salt spices like cracked pepper dried herbs really anything can go kind of on the exterior shredded cheese i love to do like a little parmesan on the outside of my roll while you do not have to brush with egg wash for these inclusions to stick it's definitely really helpful especially when your shape has nooks and crannies and and curves and things like these various braids and twists do it'll really just help those inclusions those garnishes to stay right where we want them [Music] so one of the last things that you can do to really make your baked good look amazing is some intricate scoring patterns but guess what scoring also doesn't have to be intricate i think a lot of people hear scoring and they think it's going to be really scary scoring can be as simple as you know cutting a snip into a roll like this with scissors or it can be as elaborate as using an actual scoring tool which is referred to as a long to cut kind of these delicate patterns so when you're using when you're scoring you basically want to use the sharpest utensil that you possibly can and don't be afraid to cut fairly deep the purpose of a score mark is to give the steam in a recipe kind of a place to escape and kind of encourage the roll to stay in the shape that you want it by applying these score marks we just kind of help to keep the shape even it's almost like we're telling the dough what to do exactly where we want it to happen [Music] here's a little idea sparker if you already have some yeast dough recipes in your baking repertoire that you love most doughs that you bake as full loaves with a few adjustments can be baked as rolls of course this works in lots of different ways just in terms of miniaturization like you can just make a smaller baguette that makes for a great sandwich roll by making mini baguettes but it also works by taking things that you wouldn't necessarily think of as becoming rolls like soft pretzels which then make of course wonderful rolls or you can just do it with a favorite loaf and even translate the shaping method like taking a loaf of challah and turning it into hollow rolls [Music] the good news about mistakes with rolls is that if you eat the roll warm you may not even notice it because warm rolls are the most delicious thing and so many of these things we're about to talk about are really minut details but because rolls are really easy to master i think it's worth talking about them to make sure that we can all make our prettiest most perfect rolls first things first when you're shaping something the whole process of shaping can sometimes make these seam marks like when we were making strands for our braided rolls and things like that sometimes there can be a seam it's important to try to keep that seam so that it's on the bottom of the roll not only for the physical appearance but if it's on the top it's more likely during proofing and baking to kind of split open which can alter the shape of the roll i have one right here where you can kind of see a visible seam in this like marking on the surface of one of the strands the other reason i know it's a visible seam is because it unfurled the strand basically during proofing it caused this to not stay attached well and we ended up with a pretty uneven shape so that's one of the things that keeping those seams tucked underneath where they're not going to bother us one of the pros of doing that the next thing is shaping evenly i talked about earlier if you don't end up with all your rules the same size you could kind of end up with uneven baking and this tray is such a great example of it we have all these nice even shapes of rolls and then we just have one tiny guy up in the corner he's a little bit too dark someone's gonna be upset that they get that roll because the other ones are bigger so we just like to try to keep everything uniform in size as best we can to avoid family arguments as much as improper baking another thing that you can do is shape a roll too tightly when you shape a roll too tightly and you create so much surface tension on the outside of the roll it can actually cause the roll to sort of um burst kind of it almost builds up too much inside it has nowhere to kind of prove or rise evenly and one of the things that can happen is it can kind of split towards the base or sometimes it will happen towards the top it can kind of just create this like burst out thing you think you've shaped the most beautiful perfect round rolls and then after baking they've got this kind of split that you weren't expecting one of the mistakes can happen during the shaping phase a lot of times in baking recipes you'll hear that people use phrases like on a lightly floured surface one of the reasons for this is because a lot of recipe developers don't want you to incorporate too much flour into the recipe when it comes to bread shaping it's not always about incorporating flour into the recipe it's a little bit more about making the shaping specifically more difficult and this is a mistake that i see so many home bakers make because they feel like the dough is sticking to the surface sticking to their hands so they'll use a lot of flour but a lot of flour can actually be creating more problems for you here's one example i was trying to bring this heavily floured piece of dough together to like form that seam to start around and even when i squeeze it really actively together it's starting to peel apart and that's because there's big pieces of flour in there similarly if i try to roll this that exact thing that i was doing before of using it's literally just sliding across the surface because nothing is sticking there's no but if i take that same piece of dough brush away some of the excess flour and have a work surface for it that exact same piece of dough see now it's sticking almost too much to the surface so the point just being you need to use the amount of flour you need to use if you need to use a little bit use a little bit but then tap off the excess so that you can get just the amount that you need to form a nice shape similarly over here with making a strand i've got this piece of dough and if i try to roll this out my hands kind of just see how it's kind of if i use the word floppy it almost is just flopping under my hands instead of following the guidance rather than elongating it's just moving back and forth because there's too much flour one of the first things i can do when that happens is brush all the excess flour off of the surface and of the dough you can even kind of try to press it bring some of that flour you know incorporating it a little bit and then you'll be able to roll it out again and start getting it into the shape that you want it so just remember use with the flour you need but too much flour can actually create a whole host of problems if you're not careful [Music] thank you so much for joining me for this episode of bake it up a notch where we talked all things dinner rolls and just rolls in general we talked about as usual all the equipment you were going to need we showed you where things could go wrong we talked about tons of ways to make them beautiful and shape them and ways to finish them to get the most out of the recipes as always all of these delicious recipes are linked in the video description below and you can find them on food52.com be sure to like and subscribe so you can be made aware of every episode as they become available every month and be sure to tag me if this episode inspires you to bake i want to see your roles tag me or food52 on instagram and use hashtag bake it up a notch as always i'm wishing you lots and lots of happy baking and we will see you next time [Music] you

Channel: Food52

Views: 205,160

Keywords: Food52, food, cooking, recipe, chef, foodie, cook, home cooking videos, bake it up a notch, erin mcdowell, erin jeanne mcdowell, erin mcdowell bread, how to make dinner rolls, how to make yeasted dough, how to make enriched dough, how to make pretzel rolls, pretzel roll recipe, how to make challah bread, easy challah recipe, how to make beer bread rolls, cottage cheese bread recipe, how to plait bread, easy dinner roll recipes, dinner rolls, thanksgiving recipes, easy bread recipes

Id: TbhokRgOqJQ

Length: 39min 15sec (2355 seconds)

Published: Fri Sep 17 2021