To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page: / laurainthekitchen Twitter: @Lauraskitchen
Ingredients: 4 cups of All Purpose Flour ¼ oz Package of Rapid Rise Yeast 1/3 cup of Granulated Sugar 1 tsp of Salt 1 cup of Milk, slightly warm 1/3 cup of Unsalted Butter, Softened 3 Egg Yolks 3 Tbsp of Unsalted Butter, melted
For the first time in my life I am happy with my bread making result! Thanks to you easy to follow and honest to goodness recipe. Your channel is precious!!!! My Rolls turned up exactly like yours!!!! We are all in Wow...
For everyone having a hard time getting the yeast to "activate", try to just melt the butter BY ITSELF. Then take it off the burner and adding in the cold milk. It will cool the pot and butter, giving you the perfect temp! :)
This woman is AMAZING!! She has over 1million subscribers!! No matter what i want to cook i always look at her videos! I tried her chicken parmesan recipe and it came out awesome!!
The best dinner rolls recipe. I have been using this recipe for almost 3 yrs and still counting, love love love. And I also made different kind of breads using this recipe. Thanks Laura
Just made these for my Boyfriend and I and they are so good! This was my second time making dinner rolls from scratch. I loved this recipe! Will keep it on hand! ;)
Baked these yesterday, and OMG the house smells like a bakery. I was salivating, like no one's business.!! My rolls were baked to perfection and looked exactly like Laura's. The brushing of butter is a must to give them that professional baker's shine and they taste delicious. I am so pleased with this recipe, this will be my diner roll recipe for life! Thank you Laura for another fail-proof recipe! I used my egg whites for your hash browns recipe. Haven't tried these yet. Just made a batch to freeze and fry when needed. 💖💕💖
Thank you not only for sharing your talent but for the video's on how to actually DO everything. I'm sure it's completely second nature to you but THANK YOU for showing me how to get such pretty rolls. I liked seeing how you folded the dough before you put it into the pan. THANK YOU!!
Humildemente Agradecida yes you should. She is giving you free tutorials and recipes the least you can do is put in the effort to search for like 30 seconds. Jeez how selfish are you
@@LalasKitchenCo I have a yeast roll recipe that my mom used for over 50 years. It is a two day process. Very simple, yet it produces the best yeast roll I have ever tasted in my 54 years on this planet
I just made these roll and they are absolutely BEAUTIFUL! This is actually my 4th attempt at making bread and i finally did it! They look EXACTLY like yours :D Omg they're so beautiful i dont even have the heart to eat it xD
Gabby Aviles If you like sweet, i would suggest you add more sugar because this has very little sweetness in it... I'm not a sweet tooth but i'll add more sugar the next time i make it too :)
Made this tonight with a side of lasagna and they were so soft and delicious. They were not sweet but a subtle flavor that will go well with a butter spread. I think next time I'm going to increase the sugar up to 1/2 cup. I like my rolls a little sweeter, but rolls were soft for sure. Awesome :) Happy Baking Everyone!
Merry Christmas Laura. Thanks for helping me impress my wife for the past several years. Rolls are proofing now - probably the 10th time I've made them. Perfect every time thanks to you!
these rolls are so soft and delicious! my family loved them, there was only 4 left after just one hour. these are super easy to make. thanks laura for another great recipe!
Laura !! Get Maangchi to your kitchen and cook with her at least once in one of your episodes ! Go to her youtube channel and watch her videos ! She's amazing
Makes 12 Rolls Prep time: 1 hrs Cook time: 20 mins Ingredients: 4 cups of All Purpose Flour ¼ oz Package of Rapid Rise Yeast 1/3 cup of Granulated Sugar 1 tsp of Salt 1 cup of Milk, slightly warm 1/3 cup of Unsalted Butter, Softened 3 Egg Yolks 3 Tbsp of Unsalted Butter, melted
I Love Love Love your Channel I have watched many of your videos and they inspire me in the kitchen , I can already cook great but your videos make me want to try a variety of things . So thanks for being so amazingggggggggg . Oh I had a question I don't have a Mixer like you do for blending the dough can I use a hand held blender or no ? Laura in the Kitchen
Hey Umberto, Thank you so much for the great advice , I truly appreciate it and I will totally try that . In the recent days I did get an early Christmas Gift which was the Kitchen aide standing mixer so lam very excited to try it out with the rolls recipe unless you think forget all mixers and solely stick to the hands because I can totally do that :) Well again Thank you and Merry Christmas
l'm telling you. You can't go wrong with this recipe. Lost count of the number of times l've made them now. Once your friends and loved ones taste them, you'll become the designated dinner roll maker of the family and you'll get request, after request, after request, for them.
hi Laura, it is just sad you don't mention the ingredients measures and give us the trouble to look for it somewhere else ......I like instructions videos while preparing. I din't find it on the links you posted but tried to figure out the portions of ingredients w/my little experience with baking, and they came out so good.
+rutipatrizia patrizia What you have to do is go on her website, click search, scroll down a bit and enter the episode number. This one is 453. After that, scroll down again, and you'll see the link. Click on and you get the video again, along with recipe measurements and instructions listed just below. ln the time it took you to post your comment, you could have already looked it up several times over.
My oh my How can i thank you Laura. The rolls turned out just so awesome and a lot better from the market. It came out just sooooo perfect. Thanks a ton 👍🏻😘😘
**I just did this recipe and it was a fail. The yeast didn't rise the dough very much even after 2 hours of proofing. I think the reason this was a fail is that you probably need to add a couple of teaspoons of sugar with the milk and butter so the yeast get activated more. So if I could add one comment, you need to put a bit of sugar in the yeast starter mix.**
Don't feel bad, Mine didn't really raise either and I followed the recipe to a t... Then after they did raise after hours, When I baked them, they fell in the oven while baking..
lilfawn83 I think Laura has so many subscribers right now and is raking in the dough (not just rolling it)that losing a couple wont mean much to her. This is kind of like when a big company makes so much money that losing a few customers won't hurt them much.
True... Ole well, guess we'll have to find another baker.. lol I used to make bread and it'll turn out so good, I lost the recipe I used and can't make it now,. Seems it never wants to turn out.. I'm Italian, so I should be able to make bread, right ?? Or could it be cause of the weather??
lilfawn83 LOL! I found two wonderful bakers. Check out "Joy of baking", and "The Gray boxwood". They are both very enthusiastic, polite, and explain the ingredient portions as they mix them, and the reasoning for their methodology. I admit that Laura is a good looking cook, but I am looking for something more. :)
I have made these dinner rolls twice so far and both time they have been perfect. The easiest rolls ever. I will be making them again today to go with my homemade chicken and dumplings. It's snowy and cold here and it is a wonderful comfort food for me and my family. Keep up the good work.
I love your recipes and your step by step explanation which makes it so easy to understand and follow. And the end result, a dish that is so yumm. Thank you
4 cups of All Purpose Flour ¼ oz Package of Rapid Rise Yeast 1/3 cup of Granulated Sugar 1 tsp of Salt 1 cup of Milk, slightly warm 1/3 cup of Unsalted Butter, Softened 3 Egg Yolks 3 Tbsp of Unsalted Butter, melted Good luck making them :)
Wish I would've saw your comment before I mixed all of my ingredients. 4 cups is waaayyy too much! I have to toss it & start over. Sucks to waste all of my ingredients! Thanks for mentioning it though.
I also tried Laura's recipe and it was a FAILURE! Yeast should be activated in a 1/4 cup of water initially, 10 to 15 minutes, then add milk butter mixture and the rest of the ingredients. Four Cups Of Flour Is Too MUCH Flour! Only add 2 1/2 cups of flour initially, then add 1/4 cup at a time as needed or until dough begins to pull away from the bowl. ENTER Chef John's Pull Apart Dinner Rolls for the real deal! NO pun intended, Laura!
Laura in the Kitchen i tried this recipe just yesterday and my dough was SO TOUGH and dry! i had to keep adding milk and butter along the way to often it. i dont understand why! :(
***** i actually suspect that the 4 cups of flour may have included the extras required to flour the work surface twice. That amount may have summed up to be half a cup... hope laura replies! :)
It could've also been a problem with the yeast because I used to have that problem and its either your yeast is expired, the liquid you're activating the yeast in is either too cold or too hot. And the amount on her recipe isn't includingthe flour used to roll the dough with.
uniqued I tried this recipe this morning and I, too, have the same problem as you. I think she adds more butter than the one stated in the recipe because in the video, she uses about a stick of butter! Would appreciate it if I could finally get this recipe working :(
This recipe is a new tradition for my family. I made it last year and now they request it for every holiday dinner! I’m not a skilled cook by any stretch of the imagination but these rolls are so easy to make after watching your instruction.
can I just say thank you for showing us how to make this and being specific about it, because when I cook something that isn't out of a box , it never come out the way it should come out and this one did and i am so thankful. so thank you and keep doing out u are doing cause you are very insperational to people all over the world
Just a word of warning for those of you who (like me) can't afford a stand mixer, you CANNOT make these using the dough hooks on your handheld mixer. you will absolutely RUIN it. trust me, I know. I just did it.
+Nalani Hamby okay just a note, I'm too stubborn to toss that much stuff in the trash so I finished by hand. It took about 10 minutes in the bowl (talk about BURNING arms!!) and then another probably 15-20 minutes kneading it on a well (really well) oiled table with LOTS of scraping as it is a VERY sticky dough. then it took about 2 hours for the first rise and about an hour, hour and a half for the second one after the shaping. they turned out BEAUTIFULLY!! granted I will NEVER make them again without a stand mixer but they were good enough for me to think all the trouble was worth it! I think they could've used a little bit more sugar and salt and a little bit less bake time (I think my oven runs a bit hot) but those are personal preference. they made about 11 HUGE rolls that were very light and fluffy.
I tweaked this recipe and had pretty good results, I believe. But that's just me. Here's the ingredients I used: 4 cups self-rising flour, 1/4 oz of Rapid Rise yeast (usually 1 small packet), 1/3 cup of sugar, 1 cup of milk, 1/3 cup of butter, 3 egg yolks, and melted butter for after the rolls are done. If you don't want to put the yeast in the warm mil, just put about 1/8 or so of a cup of warm water in a glass and add the yeast and let it rise for about 10 or so minutes. Then just follow this recipe and everything should turn out great. Don't worry if you do' have a mixer. Just whip the dough with your spoon for a few minutes and you will get the same results.
great and helpful vids, super clear. But I wonder why do younger girls/women these days always have to end their sentences with an up-sweep high note, like Valley Girls? What is this all about?? It is so annoying.
You are such a good instructor. You make it easy to go step-by-step. You also make it so the recipe doesn't have to be followed to the "T", & you can use different ingredients. I'm more comfortable with baking and breads. Thanks Laura.
I love this recipe soo much. I made it and it turned out perfect. They had just the right amount of sugar but not too sweet. They are AMAZING my family loved them, and so did I.
Jena Paul 0:53 clearly indicates the measuring cup is 1 cup . . . of course bread dough is a bit different from reg baked goods. Depending on your elevation, you might need to add/subtract liquid to your dough. The quality of your flour affects the ratio as well . .
I made these rolls and this is the best roll recipe I've made . The dough is just amazing . And the flavor of the rolls are so good . I will make these rolls again .
I tried these today, it turned out amazingly soft and fluffy! My rolls were beautiful! Thank you for posting this recipe! My husband absolutely enjoyed it with the dinner! :)
Thank you Laura. My rolls turned out just you said. I haven't cooked bread as good as this since I was born. You are a treasure and so wonderful to watch and listen to. You should teach everyone in the world! I love you!
I made these today by hand since I did not have a standing mixer. It turned out great! The bread was moist and fluffy and seasoned perfectly. The interior reminded me a lot of the hawaiian bread rolls but not as elastic and sweet as the hawaiian rolls. Great recipe! Such a classic!!
Laura, I made these dinner rolls yesterday and they turned out gorgeous!! Of course they were delicious!! Thanks so much for making your videos so easy to follow.
I made these today and they turned out wonderful ! I didn't use a mixer,just by hand and it was easy to work with.The dough was nice to knead and the rolls looked beautiful out of the oven,brushed with some ghee,wow,just wonderful.The best rolls I have ever made.Thank you for taking the time to do do this.Your site is great also :-)
you are clear and precise which not everyone is.. alsooooooo... you are an adorable lady.. you have personality with knowledge and the gift of FOOD SPEAK
