Add only vinegar (9%). Few people know this secret! my grandmother taught me 

⛔📢 YOU CAN ENABLE SUBTITLES by clicking on the [cc] text at the top right and the three dots at the top right of the video and clicking on TRANSLATION. ⛔📢 VOUS POUVEZ ACTIVER LES SOUS-TITRES en cliquant sur le texte [cc] en haut à droite et les trois points en haut à droite de la vidéo et en cliquant sur TRADUCTION. ⛔📢 PUEDES HABILITAR LOS SUBTÍTULOS haciendo clic en el texto [cc] en la parte superior derecha y los tres puntos en la parte superior derecha del video y haciendo clic en TRADUCCIÓN.

The recipe for dough is really easy for me as a beginner baker. I mostly cook for a small family. My two little girls love the spinach filling with gruyere cheese and bacon bits. In fact, the buns are so good after coming home after church for a quick snack, 9r stuff in lunches on school days. But, you dough measurements are excellent. Always, I never fail to get good results. Thank you so very much.

I think I’ll try this recipe soon but I’ll use crumbled feta cheese and add some onion to the spinach mixture. Thanks for the idea.

Some commercial bakeries do this and sell their bread as sourdough. It's fake of course. The increased acidity from the vinegar supresses enzyme activity and increases the extensibility of the dough - So yes it can balloon up more. Sourdough bread does this naturally and it makes lactic acid which is much better tasting than vinegar. Why not simply make a sourdough bread? The vegetable oil in the large quantities you are using it will act to diminish loaf volume as it weakens the gas bubbles and coats the gluten making it harder for the gluten sheets to develop. You have enough butter there to do the work we want from fats anyway. And, butter strengthens the gas trapping bubbles. Y'know this 'Grandmother taught me' is like asking me to get a car from the 1900's. Bread baking knowledge has increased so very much in the last twenty years. You're recipe would instantly improve by dropping the vegetable oil and replacing the vinegar with water. Then putting the dough in the fridge overnight after mixing it, so that the gluten weakens the dough a little naturally and you have massively increased flavour from the slow fermentation. Long fermentation brews in flavour. Then get the dough out of the fridge, do a knead and proof the dough as normal. I'm just a baker who came here by chance. I mean no harm and hope my comments are helpful.

The trick here has to do with the optimum pH range for yeast to grow efficiently. It's between 4 and 6, depending on temperature and oxygen. When you lower the pH with a splash of vinegar (pH between 2 and 3), the yeast really takes off with the fermentation. You just have to make sure not to add too much vinegar, or it'll kill your yeast. Also, if you're short on yeast, 1.5 tsp is plenty, or just a single packet of yeast if you have packets.

Truly effortlessly awesome. Can be made into a myriad of different versions. Thanks Chef😊

Thank you for an amazing way to make bread so fluffy. I really enjoyed watching your video thanks for focusing on the little details and making sure we your students understand your key points. Looking forward to your next video. 🍞🥖🥐💯👍🏽😊🫶🏽

As said earlier, I made them today and they turned out to be really amazing. Thank you so much for sharing the recipe with us

Hi, I'm Sue from South Africa. I love this recipe. It looks so yummy. Will be making it now. Thank you for sharing 🤗

I watched this a couple nights ago and make them for dinner with smoked mozzarella and they were wonderful! Thank you so much for sharing your recipe! Watching from Arizona USA

I have tried a few of your recipes with great results, this will be another one. Thank you, from Niagara Falls, Canada 🇨🇦

I am no baker😂. I don't usually eat bread but wanted to make something nice for my family. Came out perfect thank you ❤

Kisy! You make that look so easy! I'm feeling better about trying a bread/roll recipe ! Your directions and recipe instructions are very clear and with writing big enough to see on the screen. Thank you ! It looks so tasty ,my mouth was watering already ! 😋😋😋🤩

Se ve delicioso 😋

Looks delicious! Beautiful dough

Merci c’est super d’apprendre je suis ravi 😘de Marseille

Спасибо, это очень аппетитно выглядит 🥰 привет из России 🤗

Soy nueva aqui ,me gusto la receta voy hacerla ,saludos desde argentina 🇦🇷

Thank you for sharing this recipe. The rolls look delicious!

These look delicious, I will definitely try them! Thank you for sharing! I'm in Canada ❤

Hoje que vi este canal, esta receita maravilhosa! Parabéns! Vou fazer e compartilhar em meu Facebook. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻❤️🤍❤️

Made these today and they turned out amazing! I added mushrooms to the spinach. Also did half taco meet and cheese. I will definitely be adding these to my portfolio.

I really enjoyed your bread making process. I've made bread before, but there's a slight difference. I've never seen a dough expand with vinegar. I watch videos in Korea.

This was an absolute joy to watch. Thank you for sharing the recipe, and for your wonderful instructions. Definitely subscribing😊

Hi am from Scotland UK They look absolutely amazing would love to make them Got to try them😊

Very nice the method so clear n nice thanku sis.from India🇮🇳

Доброго времени суток. Я из Москвы. У Вас золотые руки! Аромат чувствуется на расстоянии😊 Я очень люблю печь и обязательно попробую! Счастья Вам!

Me encanta este canal: la receta es la protagonista, las imágenes cortas, buenos subtítulos y el producto exquisito. Gracias chef!!!!

Looks delicious and I'll give it a try soon. My only observation, if I may, is that 15 g of yeasts for that amount of flour is really a lot. I would use half of that and triple the rising time: it really makes the difference in terms of texture and, most of all, digestibility. Thank you anyway for sharing this great recipe!

Te veo desde Buenos Aires Argentina y me encantan tus panes rellenos gracias

👍😋Arata foarte bine .Sigur sunt foarte bune. Felicitări din România

Hello Kisy, I am from India. Greetings to you. I loved this recipe of yours and will definitely try it out in a few days. Although I am 100% vegan I will prepare this dish for my dad and wife. I am sure they will love it. Thanks again for such a wonderful recipe and keep sharing such dishes. Love from India. Bye.

I’m imagining preparing these for camping and cooking them in a Dutch oven would be pretty badass. I think I would add mushroom, a bit of tomato paste, or Alfredo and a meat, like sausage. So fluffy and fresh. Yum.

Que delícia de receita

Por educarnos en la cocina se aprende mejor excelente receta fácil y práctica una delicia al paladar muchas gracias

Watching from india.loved yr recipé.seems so easy with d accompanying instructions n it is so versatile,u can use any filling of yr choice.thanx for sharing such a wonderful recipe

Cookin kisy. Hola. Yo seguí su consejo con el vinagre, y cuando hago masa para pan de molde, me sale muy alto y muy rico. Gracias

Восхитительный рецепт! Огромное спасибо вам ! Обязательно попробуем приготовить такие красивые булочки . 👍👍👍

Sou do Brasil. Aqui a gente ama paēs caseiros...

Selam Emeğinize sağlık poğaça nefis oldu afiyet olsun 👏👏👏❤☕

Beautiful- cannot wait to try this recipe. ❤

Ja oglądam z Polski. Dziękuję, fajny przepis. Pozdrawiam 😊

Would be nice if the ingredients were listed in order of use!

Thank you so much for this incredible recipe ! I tried it and it is awesome! My filling was chicken and it was really good ) the dough is exactly what I was looking for ❤

Looks good! Neat trick with the vinegar! Thanks!

Muy excelente gracias por compartir bendiciones a los que trabajan para darnos este tipo de enseñanza

Parabéns, amei a dica do vinagre, a massa fica super macia! Brasil 🇧🇷

Ah! Eu uso o soro do leite, quando faço iogurte, pra fazer pães. É muito bom também.

La gente envidiosa nomas no se aguantan que tigres domina tanto en mujeres como hombres, Y NO PUEDEN DORMIR

Delicioso gracias por compartir ❤

çok güzel tarif denedim harika oldu elinize sağlık teşekürler türkiye

They look strongly delicious!!! Many thanks from North Italy

Riquísimo gracias

Felicitaciones lo voy a probar amo la cocina ...CORBALAN Juan desde Córdoba argentina

MARAVILLOSA RECETA, GRACIAS POR COMPARTIR, LA VEO DESDE HABANA CUBA. TIENE UN 10 CON FELICIDADES. ♥️

❤from South Africa! This is amazing! I will try this tomorrow! Thank you!❤

Muy buena receta es increíble lo que hace una buena receta gracias desde México

Delicious thanx for sharing your recipe ❤❤🎉🎉🎉🎉

Great simple instructions will definitely try this watching from uk

Greetings from India..Thank you for sharing this amazing recipe,so well explained.Didnt know this secret of adding vinegar.Keep it up

A facilidade com que prepara a massa é demais!!! Com certeza irei fazer para meu povo!!! Ana Clara São Paulo BRASIL!! Gratidão por compartilhar!!!🦋⚘❤💛💜🧡💗🌷🌴🙋‍♀️

vave super fine Thanks Brother Danyavad

Not only are the recipes great....the background music also outstanding. Thanks to you I am discovering new artists. Best from California

Looks really good. North America. Ty for sharing

love the music and I like that you translate the measurement. Watching from New Jersey USA

Excelente receta, felicitaciones muy didactico . Saludos de Lima Peru.

Son estupendos😊

7:31pm I am in Tennessee USA. So glad to see your recepies . I will soon try it .

Thank You for teaching us this dish. From San Diego, California. USA

Muy lindas voy a probar de hacerlas graciaspor compartir sus recetas

Bravo 😮 proverò a farla

I am from the US and this looks so delicious I will make it. Thank you for sharing.

Hi . Just wanted you to know I just tried your recipe, I was kinda skeptical about the vinegar but that was the best pizza dough ever.. Much thanks from the United States

I’m definitely goi g to try this recipe! Mouthwatering

Thank you for you tip. I tried with you make steam bun and it works wonderfully. I used 400g flours, with 150 ml milk, no eggs or butter, and change the water to 100ml.

Hi from America. Idaho, actually. But traveling in Africa. Went to your site to find tasty recipes for our self-drive trip. These look easy and delicious 😋

LOOKS FANTASTIC!!! I'm just curious about the vinegar, what does it do for the bread? Thank you 😊

Thank you for sharing I am going to try this. I am in San Antonio, Tx

I'm watching from Oregon, USA. You have a very practiced hand at making this recipe and is very pleasant to watch. Thank you for sharing such a great recipe with us.😊

❤ muy buena receta, saludos desde Argentina😊

An absolute joy to watch ! I want yo msje these.. Will be trying this recipe. Can I make this with wheat flour instead of All purpose flour?

Very nicely explained and presented. Thanks. Can you make it without egg and use different fillings?

Kuveyt’ten selamlar. Ellerinize sağlık çok güzel görünüyor. En kısa zamanda deneyeceğim. Sevgiler 🌸

I am from Poland. Today I am going to prepare this fantastic yeast Rolls. Thank you.

Wonderful. Appetising and healthy.

Me encantó! Y la música de fondeo fue perfecta. Gracias!

Gracias por la receta nury tacuarembo Uruguay bendiciones

Wonderful recipe👏🏻 will surely make this bread , watching you fron the Philippines 🇵🇭. Thank you for sharing 🙏🏻

Looks delicious ❤ I will try and make these as you have explained it so well. Thank you so very much. Can you tell me what kind of vinegar do you use? Is it apple cider ?

Çok güzel görünüyor. Mutlaka deneyeceğim. Türkiyeden selamlar ❤

Watching from South Africa, thank you

Querida Chef mil gracias es una receta extraordinaria. Ya lo prepare salio un pan excelente. Reciba mi admiracion y gratitud. Saludos desde Quito-Ecuador

Great video and instructions!! So excited to make this for my family.

Great work! Chirique, Panama

Very nice reciepe. Will definitely try this.

India - Great recipe. Thank you for sharing

Just lovely! I watched from New Mexico USA.

Están deliciosos. Muchas gracias por compartir tus recetas.

Lo haré. Me parece genial !!!! Desde Uruguay 🇺🇾

Спасибо за отличную идею. Весной обязательно буду печь с магнольдом вместо шпината