Crusty Bread Rolls (the best)
How to make Crusty Bread Rolls, simple step by step instructions from start to finish.
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John this is another amazing recipe. Thank you again for sharing
Made a batch of these this morning for Thanksgiving dinner, they were very popular and will definitely be using this recipe again.
It would be nice if you gave the measurements. Thanks again tho.
These look very good. I have made papo secos (Portuguese crusty buns) many times and these seem delightfully equal.
Beautiful finish John…I've got 2 dozen about to hit the middle rack…wish me luck…🙂
Your voice sounds like whinnie Pooh ❤ 🥹
what ambient temperature does the kitchen need to be please?
When you dust the rolls and bench with flour, so your fingers dont stick to the rolls. Is this plain four or the bread flour you use to make the bread? Im from Australia 🙂
Hi nice cooking
I love his voice! He sounds like Winnie the Pooh teaching me how to bake ❤️
as a german, this is our holy grail…lol
well done, all i can say…well done! (and this is no contest)
Help, please! You gave US/UK standard measurements for everything except the amount of water. Also, "340g/mls" of lukewarm is confusing me. A mili-anything sounds microscopic!
German rolls! OMG! Thank you for this!!
You feel like a grandpa to me ! Thank you for teaching me how to bake 🥰
These turned out excellant
He sounds so much like Winnie the Pook
John those look delicious but your ingredient list 0.35, how can 4 gr yeast, 8 gr salt nd 6 gr sugar ALL be equal to 1 tsp each? Doesn't add up to me. Thanks.Also, isnt' 1 tsp of yeast quite a small amount for all that flour?
Thank you Sir for sharing your experience. Bread looks delicious
No one…. no one can honesty say the smell of bread being made isn't one of the best the nose can experience
Holy cow, I love the recipe but this takes half a day for 6 rolls.
John thank you these are wonderful rolls. Perfection in taste, size, crust and crumb. I made a double batch yesterday. One I cut in 6 the other 8, both sizes are perfect for a sandwich or whatever one needs a roll for. Thank you again.
done these a couple times now John ; thanks they are fab. I also used them to spread garlic butter on them to eat with my homemade lasagne …. delicious. the also make great bruschetta if toasted with sun dried tomatoes garlic and basil with some cheese
Thank you, John. These turned out beautiful. John may I ask and would you share the brand name of your oven. I love the look of it.
My never grow like that. They flatten down.😤 I tried different yeast too, same result.
John, I had to laugh. I made another batch yesterday and when I was finished with the proofing I weighed out the dough on my digital scale and it was exactly 860 grams. Have to say, I was pretty proud of myself.
Little story: my neighbor called me the other morning… I picked it up, said "hello," and the first thing she said to me was… "do you have any of those buns? I'm jonesing for one." I had one left and took it over to her. You'd think I'd just given her water in a desert. She loves them. Gave her two more last night right out of the oven.
Anyway, and as always, thanks for your coaching and encouragement, John, Truly appreciate it, sir. My best to you and your family. Respect. God bless.
These look so scrumptious! I know my husband and son will love them as much as I will! Even though I am losing my sight to macular degeneration, I feel that if I can measure properly I can still bake bread, as I have been pretty good at it in the past. It’s a good way to de-stress, and feel satisfied at the end of the day, and with good bread and fresh butter, things don’t seem quite so bad. I just found your channel today, and I think we will be spending the winter together, you and I. You have a soothing voice and a kind manner, and have soothed my soul today. Thank you.
Hello John what brand of yeast do you use i've used allinsons active dryed yeast for years ,Just recentley i'm not getting a decent rise it's a new tin of yeast,
Made my fourth batch of these yesterday and I nailed it. They turned out perfectly. So grateful to John for this recipe. As I have never baked any breads from scratch before, I was a little intimidated in taking on these buns, but with John's detailed video and some additional advice that he was so kind to provide me in the comments section, I am no longer cowed by the thought of taking on such tasks. Indeed, I am actually confident that I will be successful in any baking project that I take on. Looking forward to my next, "Kirkwood Challenge." Again, John, thank you so much for the help, instruction, guidance and encouragement. You have made me a better cook than I was a few short weeks ago. You the man. Respect, and God bless.
Another great video and another great recipe. Your rolls look amazing!
Pooh Bear's grandfather by the sound of him.
Instant Yeast needs sugar?
So basically we give the yeast a last supper of sorts before we burn them alive and enjoy them??
They look reallyy nice!
Do you think you can make them oval the day before, make the final proof in the fridge and bake them in the morning? The final proof is short and I'm not sure if this will work. Do you think there is another way of making them the night before and bake them the next day?
Open textured bread rolls😍 Beautiful
Are you using a fan oven.
Excited to try this! Thank you!
If I wanted to cut the rolls in half to make a dozen smaller dinner rolls, would the baking time change?
John have you ever tried making Scottish butter rolls? Also known as Rowies or Aberdeen butteries….would love to see your results.
Thank you so much! I loved this recipe – Instead of dusting with flour at the end, I coated the slightly stick tops in sesame seeds for crusty sesame rolls, absolutely perfect with olive oil or butter!
👏🏻👏🏻👏🏻
Thanks, John, In my previous life in law enforcement, we would call this FRT (failure to respond to training). Later
Hi John, followed the video and directions, excellent rolls but not as crusty as I imagined. What might I have missed? Is it an issue of cooking a bit more? Love the video.
This was very easy and my rolls came out beautiful! Only problem was they are not crispy! What did I do wrong?
Hi, John. I tried this for the first time today and my attempt came up short. Trying to figure out what I did wrong. My yeast mix wasn't as frothy as yours (brand new bottle). Other than that, I think I might have a problem with my electric stove's reported temperature. Had it dialed in for 390 degrees F, but my new oven thermometer is telling me that the real temp is 348. Anyway, I ended up cooking the rolls for a full 34 minutes, but I think I'm still short of the mark. Anyway, doing an oven temperature test now to see what 390 really is on the gauge. Going to have another go at it making the rolls tomorrow. I figure if I keep doing it I'll finally get it. Just thought I'd let you know how my first shot at it went. Sorry for letting you down, big guy. My perseverance will win out.
Why!
Why you have to sound like whinny the Pooh
Made these today, turned out delicious, fluffy in the inside and crusty on the outside.
Do you ship to USA?
Thanks!