Скачать с ютуб honey wheat dinner rolls - step-by-step, light & fluffy, recipe 24 в хорошем качестве

honey wheat dinner rolls - step-by-step, light & fluffy, recipe 24

With a generous portion of honey and more than 60% of the flour being whole-wheat, these really are “honey-wheat dinner rolls”. Made with whole milk, an egg, and a good amount of butter, they’re soft, tender and delicious! I baked 9 rolls rather than the 15 that the full recipe yields; the ingredient amounts listed below are therefore less than what you’ll find in the original. *please see the note on measuring ingredients below* Check my playlist for this developing series of videos and watch me learn to bake! I’m using the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in it and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 24th one. Ingredients (yields 9 rolls) 1½ cups (8¼ ounces or 234 grams) whole-wheat flour (I used King Arthur Flour in this video) 1 cup plus 2 teaspoons (5¼ ounces or 149 grams) all-purpose flour 1⅓ teaspoon (4 grams) instant dry yeast 1⅓ teaspoon (8 grams) salt 1 cup plus 1 tablespoon (8½ ounces or 248 grams) whole milk, room temperature 3½ tablespoons (2¾ ounces or 76 grams) honey plus 1 teaspoon to brush on top of rolls after baking 2½ tablespoons (1¼ ounce or 34 grams) unsalted butter, melted plus ½ tablespoon melted to brush on top of rolls after baking 1 large egg - half for the dough, half mixed with 1 teaspoon water & a pinch of salt to brush on top of the rolls before baking Flour to dust work surface Bake in a preheated 350F (175-180C) oven on the lower middle rack for 25-30 minutes, rotating pan once halfway through. Cool in the baking pan for 15 minutes, then remove and brush with honey/butter mixture. Serve warm. Equipment used: 8” square glass baking dish Aluminum foil Digital kitchen scale Stand mixer with dough hook four-cup measure Plastic bowl with lid for proofing Silicone spatula Whisk Bowl scraper Vegetable oil spray Digital thermometer You can find the complete recipe beginning on page 133 of Bread Illustrated. I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like the book and think baking every recipe in it is going to be a fantastic way to learn & master bread baking. Find the book here: https://shop.americastestkitchen.com/... I don't talk during this video, there's only a music track for the audio. Does that mean it'll trigger your autonomous sensory meridian response ( #ASMR )? I don't know but please tell me in a comment if it does! *NOTE: I list most ingredient amounts three ways: by volume (cups, teaspoons, etc) and by weight in both Imperial (ounces, pounds, etc) and Metric (grams) units. Following the recommendation of America’s Test Kitchen (as well as that of nearly every cooking/baking resource I trust) I weigh ingredients whenever possible and I prefer the Metric system. I find it quicker, easier and less prone to error, especially when reducing or increasing ingredient amounts to bake less or more than the original recipe.*