Best-Selling Bread Recipes, That Are Shockingly Easy to Make | Amazing Results Every Time.

Best-selling bread recipes that are shockingly easy to make, soft dinner rolls, fluffy donuts, cheesy garlic pull-apart bread, and cheesy garlic focaccia. Each recipe comes with clear, detailed explanations and best tips, so you can bake perfect bread at home every single time.@Theapron41

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These recipes are beginner-friendly, with detailed explanations to help you bake perfectly every time.

In this video, you’ll learn:
• How to make soft, cloud-like dinner rolls
• The secret to fluffy, perfectly fried donuts
• How to create buttery, stretchy cheesy garlic pull-apart bread
• How to make crispy-edged, soft-centered cheesy garlic focaccia
• Dough texture tips, proofing techniques, kneading guides, and baking and frying technique.
• What to avoid + how to fix common mistakes

Ingredients Dinner rolls:
Milk- 525 ml, 2.2 cups, 17.75 oz
Sugar- 3 tbsp, 40g, 1.4 oz
Instant dry yeast- 2.5tsp, 7.5g
Milk powder- 60g, ½ cup, 2.1 oz
Eggs- 2, 60g each
Bread flour- 800g, 6.5 cups, 28.2 oz
Salt- 1 tsp, 6g
Unsalted butter- 60g, 4 tbsp, 2.1 oz

Baking pan size 23*34*3 cm.

methods:
1.Yeast mixture:Mix milk, sugar, instant yeast, milk powder, and eggs. Set aside.
2.Dry mix:Sift flour, add salt.
3.Combine:Mix liquid into flour to form a soft, slightly sticky dough.
4.Add butter:Mix in melted butter; use lift-and-fold (no kneading).
5.Rest:Rest 1 hour -lift & fold -rest 30 min -lift & fold.
6.Shape:Punch down, divide, shape tight balls.
7.Proof:Proof on tray until puffy.
8.Bake:Egg wash and bake at 170°C for 20–22 minutes.

Ingredients Donuts:
Milk- 300ml, 1.25 cups, 10.15 oz
Sugar- 2 tbsp, 30g, 1.1 oz
Instant dry yeast- 1.5 tsp, 4.5 g
Milk powder- 3 tbsp, 30g, 1.1 oz
Bread flour- 400g, 3.2 cups, 14.1 oz
Salt- ½ tsp, 3 g
Butter -40g, 3 tbsp, 1.4 oz

Icing sugar- 200g, 1.5 cups, 7 oz
Milk – 50ml, 0.2 cups, 1.7 oz
Vanilla extract- 1 tbsp, 15ml

methods:
1.Liquid mixture:Mix milk, sugar, instant yeast, and milk powder.
(If using active dry yeast, warm milk and activate first.)
2.Dry ingredients:Sift flour and add salt.
3.Mix & knead:Combine liquid with flour to make a soft dough. Knead until smooth, then add soft butter and knead until silky.
4.Divide & rest:No first proof. Divide, shape into balls, and rest briefly.
5.Shape donuts: Flatten, make a hole, place on tray, and proof until puffy.
6.Fry:Fry at medium heat (150–160°C) until golden. Cool completely.
7.Glaze:Mix icing sugar, milk, and vanilla. Dip cooled donuts.

Ingredients pull-apart garlic bread:
Peeled garlic -200g, 1 cup, 7 oz
Oil- enough to cover garlic

Milk -250ml, 1 cup, 8.5 oz
Sugar- 2 tbsp, 30g, 1 oz
Active dry yeast- 1.5 tsp, 4.5 g
Bread flour- 400g, 3.2 cups, 14.1 oz
Salt- ½ tsp, 3 g
Egg-1, 60g
Butter -30g, 2 tbsp, 1 oz

Chop parsley- 2 tbsp
Chili flakes- 1 tsp
Salt – to taste
Black pepper- ¼ tsp
Butter -30g, 2 tbsp, 1 oz
Mozzarella cheese- 250g, 2 cups, 8.8 oz

Methods:
1.Cook garlic:Simmer garlic in oil until soft; blend into paste.
2.Activate yeast:Warm milk, add sugar and yeast; let foam.
3.Make dough:Mix flour and salt. Add yeast mixture and egg. Knead smooth, add butter, knead elastic.
4.First rise:Cover and let double.
5.Garlic butter:Blend cooked garlic with oil, parsley, chili flakes, salt, pepper, and soft butter.
6.Shape:Punch dough, roll out, spread garlic butter and cheese.
Two styles:
• Roll, slice, place in pan.
• Cut squares, stack, place in mold.
7.Proof:Let rise until puffy.
8.Bake:Egg wash and bake at 180°C until golden.

Ingredients focaccia:
Bread flour- 500g, 4 cups 17.65oz
Water -500g, 2.1 cups, 17.65oz
Instant dry yeast- 1.5 tsp, 4.5 g
Salt flakes- 1 tsp, 4 g, 0.12 oz
EVO (olive oil) – 40ml, 3 tbsp, 0.17 cup
Honey- 1 tbsp, 20g, 0.75 oz

Garlic- one whole bulb (8-10 pcs)
Chop parsley- 2 tbsp
EVO (olive oil) – 40ml, 3 tbsp, 0.17 cup
Salt –to taste
Black pepper- 1/3 tsp
Bocconcini/ mozzarella- 100g, ½ cup, 3.5 oz
Shredded cheddar- 150g, 1½ cups, 5.3 oz

Methods:
1.Make dough:Mix water, yeast, salt, oil, honey, and flour into a sticky dough. Rest 1 hour.
2.Build strength:Do three stretch-and-folds with 30-minute rests.
3.Garlic mix:Mix grated garlic, parsley, salt, pepper, and olive oil.
4.Tray & proof:Oil tray, transfer dough, add garlic mix, fold once, flip, and proof until puffy.
5.Dimple & top:Drizzle oil, dimple deeply, add garlic mix and cheese.
6.Bake: Bake until golden, add extra cheese, bake again, and finish with garlic oil.

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