Don’t even bother worrying about how to store these rolls!!! They will get eaten up so fast you won’t have time to store them. They are so good! Thanks Kara!
I was super struggling on my freshly milled grains journey until I found you! This was my first batch of bread that actually turned out fluffy instead of dense! THANK YOU so much for the hard work you’ve put into your recipes and teaching us how to do things the right way. And thank you SO much you gives us weight measurements ❤️🙏
These are the best rolls! I actually let my bread machine do the work for me on the dough cycle. I freeze the dough balls and then take out however many I need for dinner. They also make fantastic calzones!!
Can I just say THANK YOU for putting the amount of cups of whole berries you mill in your recipes. It’s is so helpful!!! Then I’m not trying to figure out the exact amount. 🙌
I made these tonight to try out the recipe before Thanksgiving. They were sooooo good. Kid approved I'll be making double what I was planning for Thursday.
I bought the Breville oven after watching you use yours. I really like it, thanks for sharing your experiences with it. These rolls are great! They are very light and fluffy, and the higher hydration dough has solved my problems with the denser breads I was getting! Five stars for you!!!*****
Thank you... thank you... thank you!!! im newer on this fresh milled journey and I've had my share of fails. i recently finally got a decent sandwich loaf... although not perfect. i made these today for Easter dinner......nailed it! Literally these were the best rolls I've ever had in my life. i was shocked at the soft pillowy texture. i brushed the tops with garlic butter....everything's better with garlic.... lol. i can't wait to try more of your recipes and learn more from your videos! you're a wonderful teacher. it's my dream to make 98% of our bread products from home milled wheat. i finally feel like i could do it!!
Thank You SO Much for this video and recipe. This was my very first time making anything from fresh milled wheat because I’ve been super intimidated. However, I finally got the nerve and they came out Fantastic! I had to tweak the recipe slightly, so that I could use active dry yeast and get my starter going first, but it worked out Amazing! Thank You Again!!!
I followed your recipe word for word and the rolls were really good! This was the first time I let the dough sit for 15 minutes before adding the yeast. I like that technique. We just ate some rolls with dinner and I’m curious to see how the rolls are on the 2nd day. This recipe is a keeper!
@@GrainsInSmallPlaces Update: the rolls were still good the second day! In the past when I made rolls from other recipes the rolls dried out too quickly. I really like your techniques and recipes. Keep 'em coming! Can you do tortillas and flatbreads? Thanks!
The best rolls I have ever made! I've also made your bread recipe it also turned out great.. I have to say your recipes has worked very well for me, better than any of the other recipes for using wheat berries. I am so glad I found you. Thank you very much!
Hey Kara, I haven’t been here in awhile. Is that a little compact Bosch mixer? I have one and absolutely love it. I stored it away since I purchased the Ankerscrum but boy do I miss my little Bosch ❤ Your rolls look absolutely delicious ❤
I love that you have been boondocking. That's exciting. In making these roll could I use soft white wheat? Or maybe 3:1 ratio of soft white and einhorn? I want to make these for a gathering. Could I make into rolls? I'm still learning this fresh milled journey.
Yes! We love having the freedom! I would recommend to use mostly a hard wheat for this dough, and most bread type doughs to get them light and soft. With soft white/Einkorn they will be a bit more dense. Neither soft white or Einkorn do well with much kneading. I hope that helps! Happy Baking! Enjoy your journey! I am glad you found me! I do have a video that talks about some of the more common grains and what to use them for if interested. czcams.com/video/EgWp0Ee6_QI/video.htmlsi=NiddcQrq-cO34Dnd
Kara!! I made these today & they’re so yummy! Thank you for sharing exactly how to make them, I’m pretty certain you are why they turned out. Perfect recipe! If my family were home they wouldn’t last long but because they’re not here how should I store them?
Yay! I am so happy to hear that! I like to let them cool completely, then put in a freezer safe bag or container, then freeze. Let them sit at room temperature for a couple hours to thaw. YUM!
Thanks again, I wouldn’t have thought of freezing them 🤦🏻♀️ They’re still yummy today! I made another batch to take for a family birthday celebration tomorrow, this time I added a small amount of Kumut … 🤞🏼hopefully I didn’t mess them up! I know you added Kumut to your sandwich /cinnamon swirl bread so I wanted to give it a try. I can’t wait to try that too. I’m having a little problem knowing if my dough is too sticky as I have little to no experience making bread but the rolls did turn out great. My kitchen aid mixer tends to leave a lot of dough on the sides of my bowl but does form around the dough hook & I get a pretty good window pane.. is my dough too sticky or does that sound right?
Yes, Kamut makes a wonderful addition to add to the hard wheat. it should be fairly sticky. if the rolls ended up being good results. stick with that consistency. If too much flour is added, it will be dense, and also not ever form that nice stretchy dough, which is what results in a fluffier bread. It's ok if there is still dough on the sides of the bowl. I find if you follow the white flour baking tips of keep putting flour until it clears the sides of the bowl, it will be too dry and dense once all said and done. I hope that helps! 😊
Welcome! Sure, I buy the big 2 pound block of instant yeast in bulk. I keep that in a freezer safe bag in my freezer, then I keep a small jar in my fridge, and refill as it gets low.
Mine are in the works. Can I put a little kamut in too? The hamburger buns are so great with it in. Also, can I use buttermilk? And is it salted or unsalted butter?
Yes! You can add a bit Kamut! I do all the time too! Buttermilk is a great choice for the liquid as well. Unsalted butter for the recipe as written, or salted butter and just half the salt in the recipe. 😊
Watching these and I’m wanting to give them a go, but I always struggle with your bread recipes. I’m not sure why, but they always turn out very, very liquidy, and even after 45 minutes of continuous kneading, I can’t get them to the windowpane stage. Most of the time I can’t even touch the dough because it’s more like a batter. I followed your recipes to a T, but after a few tries, I’ve started trying less liquids/more flour and it’s still more like a very sticky batter 🥺 The cracker recipes work and are amazing!
First I must ask What wheat berries are you using? It sounds like a soft wheat if it is still like muffin batter. If so, to get nice gluten formation with the window pane you need a hard wheat. It concerns me that if this is happening with all the bread recipes, and not the crackers that your wheat is a soft wheat variety. I am so happy you enjoy my cracker recipe! Yay!
@@GrainsInSmallPlaces I’ve used hard wheat from my local organic place, Maris widgeon hard wheat with a protein of 12.5%, I have tried hard durum, and I’ve never had any luck. I actually have bad luck finding soft wheat to be honest. Would altitude play into it with the amount of liquid? I have tried so many things to change it up to try, but unfortunately it never works. Oh yes, those crackers, my daughter eats them all as soon as a batch is out of the oven 😂🙈 They’re now on our permanent rotation. I’ll keep trying to get the bread to work, because your bread looks so good!
You can try with Einkorn, I haven't had much luck with it being light and fluffy, so just know it will be a bit more dense, and it doesn't like to be overworked, so just knead for a couple minutes, it won't come to a window pane. Let me know if you give it a try!
@@GrainsInSmallPlaces thank you for your quick response!! Im experimenting with it now. I jist made a starter with it and believe it or not, on the 2nd day it has tons of Bubbles 🥴 and rising quicker than I expecting. I feel like a scientist 🤣 ots so fun fun, I love it. Ooo yeah, I went and looked at your videos and I do remember now commenting on your compact Bosch.
So I had erythritol in return for regular sugar. I added 1 and 1/3 cup of this sweetener in exchange for 2/3 cup of sugar to equalize the sweetness. I kept adding and adding flour because dough was all over my fingers...It went ok but after dough doubled it was sticky again :( It came out as a slack baked cake like it had this doughy texture after being baked. Is it okay to use erythritol in place of sugar? What went wrong?😅
I have not worked with erythritol, but sounds like maybe add a bit more flour when using it. Also, if you are kneading by hand (not machine) I would recommend to mix all ingredients together except the yeast, and let it sit for at least 30 minutes. Then add the yeast, and start the kneading process. This will give the fresh milled flour time to absorb the liquid. Hope that helps!
It really depends on the mixer. I find that most mixers will take 18-25 minutes of kneading after the yeast is put in. But, the Bosch & Artiste mixers seem to knead a bit faster, so less for those mixers. I just knead until the dough becomes nice and stretchy without tearing. So, I go by what the dough tells me! lol
I only have my toaster oven, and not a full size oven, so I can understand. I would worry 250 degrees F would take too long to bake, they may go flat. But, if that were all I had, I would try prehating and only letting them rise for 10-15 minutes the second rise time, then bake until the internal temp reaches 190 degrees F.
In this video I am using my Bosch Compact Mixer, which has now been discontinued, But, more recently, I got an Ankarsrum mixer, and I am in love with it! Here is my review video on both. Happy Baking! Compact Bosch: czcams.com/video/jac7Gy0Q45E/video.html Ankarsrum: czcams.com/video/h-Ll6t1ob3c/video.html
Don’t even bother worrying about how to store these rolls!!! They will get eaten up so fast you won’t have time to store them. They are so good! Thanks Kara!
Well, that's true! LOL. My pleasure Thanks so much! 😊
I was super struggling on my freshly milled grains journey until I found you! This was my first batch of bread that actually turned out fluffy instead of dense! THANK YOU so much for the hard work you’ve put into your recipes and teaching us how to do things the right way. And thank you SO much you gives us weight measurements ❤️🙏
Yay! I am so happy to hear that! Nice job! Thank you so much!
These are the best rolls! I actually let my bread machine do the work for me on the dough cycle. I freeze the dough balls and then take out however many I need for dinner. They also make fantastic calzones!!
That is an awesome tip! Thanks so much for sharing! 😊
Can I just say THANK YOU for putting the amount of cups of whole berries you mill in your recipes. It’s is so helpful!!! Then I’m not trying to figure out the exact amount. 🙌
Thank you so much! I am so happy that is helpful! I try to make it simpler for each different kind of baker. Happy Baking!
I made these tonight to try out the recipe before Thanksgiving. They were sooooo good. Kid approved I'll be making double what I was planning for Thursday.
I am so happy to hear that! Yay! Thank you! We are having them for Thanksgiving too!
I bought the Breville oven after watching you use yours. I really like it, thanks for sharing your experiences with it. These rolls are great! They are very light and fluffy, and the higher hydration dough has solved my problems with the denser breads I was getting! Five stars for you!!!*****
That is wonderful! I really like mine, and use it daily! I am so happy you were able to solve your bread problems! I am happy to help! Nice job!
Thank you... thank you... thank you!!!
im newer on this fresh milled journey and I've had my share of fails. i recently finally got a decent sandwich loaf... although not perfect.
i made these today for Easter dinner......nailed it! Literally these were the best rolls I've ever had in my life. i was shocked at the soft pillowy texture. i brushed the tops with garlic butter....everything's better with garlic.... lol.
i can't wait to try more of your recipes and learn more from your videos! you're a wonderful teacher. it's my dream to make 98% of our bread products from home milled wheat. i finally feel like i could do it!!
Yay! Nice job! You can do it! I am so happy it was helpful! Thanks, and Happy Easter!
Thank You SO Much for this video and recipe. This was my very first time making anything from fresh milled wheat because I’ve been super intimidated. However, I finally got the nerve and they came out Fantastic! I had to tweak the recipe slightly, so that I could use active dry yeast and get my starter going first, but it worked out Amazing! Thank You Again!!!
Yay! I am so happy to hear that! Nice job! Thanks so much!
These look sooooo GOOD!!!!
My mom actually made these last week and they are probably my favorite rolls ever!!!! Definitely worth making.
Thank you! Yes, they are amazing! We love them too
I followed your recipe word for word and the rolls were really good! This was the first time I let the dough sit for 15 minutes before adding the yeast. I like that technique. We just ate some rolls with dinner and I’m curious to see how the rolls are on the 2nd day. This recipe is a keeper!
Awesome! Thank you! We love it too! ❤️
@@GrainsInSmallPlaces Update: the rolls were still good the second day! In the past when I made rolls from other recipes the rolls dried out too quickly. I really like your techniques and recipes. Keep 'em coming! Can you do tortillas and flatbreads? Thanks!
Yay! I'm so happy to hear that! I will put those recipes on my radar! 😉
The best rolls I have ever made! I've also made your bread recipe it also turned out great.. I have to say your recipes has worked very well for me, better than any of the other recipes for using wheat berries. I am so glad I found you. Thank you very much!
I am so happy to hear this! Thank you so much!
Hello!!! I love using the stick of butter for my rolls too! I love the size of yours because they look perfect for sliders!!!
Yes! We love to make ham & cheese sliders and sloppy joes! Thanks!
A symphony of flavors! This dish is a celebration of taste and creativity.
Thank you so much! I appreciate it!
Another yummy looking recipe! Thanks again
🥰
Hey Kara, I haven’t been here in awhile. Is that a little compact Bosch mixer? I have one and absolutely love it. I stored it away since I purchased the Ankerscrum but boy do I miss my little Bosch ❤ Your rolls look absolutely delicious ❤
Yes, this is my old mini Bosch compact mixer, thanks!
I love that you have been boondocking. That's exciting. In making these roll could I use soft white wheat? Or maybe 3:1 ratio of soft white and einhorn? I want to make these for a gathering. Could I make into rolls? I'm still learning this fresh milled journey.
Yes! We love having the freedom! I would recommend to use mostly a hard wheat for this dough, and most bread type doughs to get them light and soft. With soft white/Einkorn they will be a bit more dense. Neither soft white or Einkorn do well with much kneading. I hope that helps! Happy Baking! Enjoy your journey! I am glad you found me! I do have a video that talks about some of the more common grains and what to use them for if interested. czcams.com/video/EgWp0Ee6_QI/video.htmlsi=NiddcQrq-cO34Dnd
@@GrainsInSmallPlaces thank you
Love that you make it simple. Thank you!
I try to! Thanks so much!
Kara!! I made these today & they’re so yummy! Thank you for sharing exactly how to make them, I’m pretty certain you are why they turned out. Perfect recipe! If my family were home they wouldn’t last long but because they’re not here how should I store them?
Yay! I am so happy to hear that! I like to let them cool completely, then put in a freezer safe bag or container, then freeze. Let them sit at room temperature for a couple hours to thaw. YUM!
Thanks again, I wouldn’t have thought of freezing them 🤦🏻♀️
They’re still yummy today! I made another batch to take for a family birthday celebration tomorrow, this time I added a small amount of Kumut … 🤞🏼hopefully I didn’t mess them up! I know you added Kumut to your sandwich /cinnamon swirl bread so I wanted to give it a try. I can’t wait to try that too. I’m having a little problem knowing if my dough is too sticky as I have little to no experience making bread but the rolls did turn out great. My kitchen aid mixer tends to leave a lot of dough on the sides of my bowl but does form around the dough hook & I get a pretty good window pane.. is my dough too sticky or does that sound right?
Yes, Kamut makes a wonderful addition to add to the hard wheat. it should be fairly sticky. if the rolls ended up being good results. stick with that consistency. If too much flour is added, it will be dense, and also not ever form that nice stretchy dough, which is what results in a fluffier bread. It's ok if there is still dough on the sides of the bowl. I find if you follow the white flour baking tips of keep putting flour until it clears the sides of the bowl, it will be too dry and dense once all said and done. I hope that helps! 😊
Than you, I’m going to try this recipe. Great!
Yay! I hope you love them! Happy Baking!
Definitely going to make these!
Yay! Let me know what you think! We make these weekly at my house! YUM!
Thanks again for such good information & great recipes!! Would you mind sharing how do you store your yeast?
Welcome! Sure, I buy the big 2 pound block of instant yeast in bulk. I keep that in a freezer safe bag in my freezer, then I keep a small jar in my fridge, and refill as it gets low.
Thank you for another wonderful recipe. Did a mix of hard red and all purpose.
Welcome! Thank you! I am so happy you enjoyed them!😀
Mine are in the works. Can I put a little kamut in too? The hamburger buns are so great with it in. Also, can I use buttermilk? And is it salted or unsalted butter?
Yes! You can add a bit Kamut! I do all the time too! Buttermilk is a great choice for the liquid as well. Unsalted butter for the recipe as written, or salted butter and just half the salt in the recipe. 😊
Can you substitute honey for the brown sugar?
Yes you can! same amount! Happy Baking!
Has anyone tried using an egg replacer? Flax meal?
A "flax seed egg" should work fine in the recipe. Happy Baking!
Watching these and I’m wanting to give them a go, but I always struggle with your bread recipes. I’m not sure why, but they always turn out very, very liquidy, and even after 45 minutes of continuous kneading, I can’t get them to the windowpane stage. Most of the time I can’t even touch the dough because it’s more like a batter. I followed your recipes to a T, but after a few tries, I’ve started trying less liquids/more flour and it’s still more like a very sticky batter 🥺 The cracker recipes work and are amazing!
First I must ask What wheat berries are you using? It sounds like a soft wheat if it is still like muffin batter. If so, to get nice gluten formation with the window pane you need a hard wheat. It concerns me that if this is happening with all the bread recipes, and not the crackers that your wheat is a soft wheat variety. I am so happy you enjoy my cracker recipe! Yay!
@@GrainsInSmallPlaces I’ve used hard wheat from my local organic place, Maris widgeon hard wheat with a protein of 12.5%, I have tried hard durum, and I’ve never had any luck. I actually have bad luck finding soft wheat to be honest. Would altitude play into it with the amount of liquid? I have tried so many things to change it up to try, but unfortunately it never works. Oh yes, those crackers, my daughter eats them all as soon as a batch is out of the oven 😂🙈 They’re now on our permanent rotation. I’ll keep trying to get the bread to work, because your bread looks so good!
I know what I was going to ask you🤔 would you suggest using Eincorn in this recipe? I am gluten intolerant 😢
You can try with Einkorn, I haven't had much luck with it being light and fluffy, so just know it will be a bit more dense, and it doesn't like to be overworked, so just knead for a couple minutes, it won't come to a window pane. Let me know if you give it a try!
@@GrainsInSmallPlaces thank you for your quick response!! Im experimenting with it now. I jist made a starter with it and believe it or not, on the 2nd day it has tons of Bubbles 🥴 and rising quicker than I expecting. I feel like a scientist 🤣 ots so fun fun, I love it. Ooo yeah, I went and looked at your videos and I do remember now commenting on your compact Bosch.
@@maryannedeering1663did you make the rolls with the Einkorn? How did they turn out?
Would you recommend this recipe for some who has cooked for years but not too much yeast bread making?
Yes, definitely, it is a great recipe to try! Just follow me in the video and I will help along the way! 😉 You got this!
So I had erythritol in return for regular sugar. I added 1 and 1/3 cup of this sweetener in exchange for 2/3 cup of sugar to equalize the sweetness. I kept adding and adding flour because dough was all over my fingers...It went ok but after dough doubled it was sticky again :( It came out as a slack baked cake like it had this doughy texture after being baked. Is it okay to use erythritol in place of sugar? What went wrong?😅
I have not worked with erythritol, but sounds like maybe add a bit more flour when using it. Also, if you are kneading by hand (not machine) I would recommend to mix all ingredients together except the yeast, and let it sit for at least 30 minutes. Then add the yeast, and start the kneading process. This will give the fresh milled flour time to absorb the liquid. Hope that helps!
About how long did you kneed the dough in your mixer after the yeast is put in?
It really depends on the mixer. I find that most mixers will take 18-25 minutes of kneading after the yeast is put in. But, the Bosch & Artiste mixers seem to knead a bit faster, so less for those mixers. I just knead until the dough becomes nice and stretchy without tearing. So, I go by what the dough tells me! lol
@@GrainsInSmallPlaces okay great thank you so much
Kara can you use honey instead of brown sugar?
Yes! You can use honey in place 1:1. Happy Baking!
Thank you
What if i only have a baker up to 250 degrees
I only have my toaster oven, and not a full size oven, so I can understand. I would worry 250 degrees F would take too long to bake, they may go flat. But, if that were all I had, I would try prehating and only letting them rise for 10-15 minutes the second rise time, then bake until the internal temp reaches 190 degrees F.
What mixer do you use?
In this video I am using my Bosch Compact Mixer, which has now been discontinued, But, more recently, I got an Ankarsrum mixer, and I am in love with it! Here is my review video on both. Happy Baking!
Compact Bosch: czcams.com/video/jac7Gy0Q45E/video.html
Ankarsrum: czcams.com/video/h-Ll6t1ob3c/video.html