Link to recipe in comments. I did use bread flour instead of all purpose flour, texture wise they're very soft and chewy, it's a big recipe so this is only half the dough used, next time I'd probably add just a bit more salt/sugar and take them out of the over a minute or 2 earlier, still very soft, a bit dense but im not an experienced baker so that could be my mistake, any tips would be appreciated
by Knighty135
18 Comments
https://www.joshuaweissman.com/post/making-texas-roadhouse-rolls-at-home-but-better
They look so good!
they look so perfect
o m g.
i would love to see how they look on the inside if youre able, cause they look perfect on the outside!
Those buns are glistening
those are some shiny, round, golden brown buns alright. perfect in every way!
I can’t stand Joshua Weissman but those buns look amazing! Clearly a good recipe and excellent execution. Fab job 😊
Just take them out of the oven a minute or two earlier next time if you want a slightly softer texture but these look pretty much perfect to me
Cartoon-perfect!
They look delicious! And very perfect, congratulations!
Give me six 🥳
lol tried?!
Those are so perfect, they look like AI. The carb-lover in me is craving one! 🥰
Those are some hot buns 🤩
Those buns look heavenly
Show us a picture of the inside
I just licked them all through the screen, they are now all mine! 🤣🤣
They look perfect and delicious!!! Amazing job!!!
What weight did they start at? 90-100g dough?
You’re underproofing in a big way, I don’t remember the amount of yeast in the recipe, but the dough is supposed to slowly fill in a finger-poke when it’s ready to bake.
Place the balls two fingers apart. When they touch, you start test poking.
Don’t be afraid to stick them in the fridge if you feel you don’t have enough time to finish the bake, anything below 4°C will halt the yeast in its tracks and start breaking down the protein in the flour for taste instead. You can buy yourself up to 3 days of cold fermentation, but you’ll have to adjust proofing times accordingly.
Mine gets 6+ hours in an oven with a lit bulb, but I barely use any yeast at all (1g to 1000g flour). I’ll usually fill the tray with just 9 doughballs at 100g. The 10th WILL grow into the rest.
But they DO look delicious and made me want to give it a whirl. If you give them a little more time and space, you’ll succeed in no time.