Home Made Onion & Poppy Seed Bread Rolls / Hamburger Buns.

[michellegoh]

Jeff, pls don't say that, I like watching ur videos. I just made some pretzels and croissant, will make this onion bun tmr. I am so sorry to bother u so much just because of me. And tks a million for putting in the description.

[mugsyjeff]

@michellegoh Thank you, it is no trouble, actually it's my pleasure, I hope your buns turn out fantastic. You'll be amazed at the incredible aroma in the kitchen, the whole house in fact. well I hope we talk again bye4now.

[michellegoh]

Hmmm is it jus me? I can't seem to find the ingredients list from the video? I have watched it many many times and still can't catch what is the flour and some measurements

[mugsyjeff]

@michellegoh I don't know what's happening, I have each ingredient showing up on the top left as I mention each one. I'll put the ingredients on the description. You must be sick of my voice by now.lol. bye

[michellegoh]

Thanks alot right Jeff.

By the way, the oven temperature is 195 degree Celsius am I right?

[mugsyjeff]

@michellegoh Hi, yes, that'd Celsius. I haven't done it yet, lol, i'll do it now.

[mugsyjeff]

@michellegoh Hi Mich, I just discovered I have the ingredients listed already...tsp.= teaspoon. Good luck with it :) cheers

[michellegoh]

Hi Jeff, is it possible for u to list down the ingredients? Sorry, I can't catch some of the quantity from the video. Thanks

[mugsyjeff]

@michellegoh Hi Mich & thanks. Yes for sure. I'll place anotations on the video.cheers

[TheRoseBrii]

thank you so much for this recipe : )

[mugsyjeff]

@TheRoseBrii Hi Rose, your welcome & thank YOU :) Cheers

[bnbob01]

They looked so good I had to make my own...

Thanks Jeff & Wilma..

: D»

[mugsyjeff]

@bnbob01 WOW, thanks Rob, I made some more yesterday. I added 1/2 a cup of LSA & 1/2 a cup of pecan meal. I think these are my favorite. Thanks again Rob, bye.

[TartanLassie5]

Awe thanks. I have been smiling all day. Those rolls look too good to eat. I can smell them here. I am almost drooling on my keyboard here. If only I lived next door I would be never away from you lovely people. 

I would certainly take interest in your garden, bees and cooking and even give a hand.

I hear a bird in the background, do you have pets at home?

[mugsyjeff]

@TartanLassie5 Hi Denise, thanks for those beautiful comments. Sadly those rolls are all eaten. But the good news is I've got everything on hand to make some more today, even the potato water in the fridge. If you make some, definitely use the potato water, I'm sure they turn out softer. Thank you Denise for the inspiration, these are my favorites. I'm thinking you while making & eating them. Thanks again Denise, cheers for now.

[baconsoda]

Hi Jeff, I used your bread roll baking method with the recipe I use for a loaf and the rolls came out beautifully. I have just ordered bread improver from Amazon because that's the only place I could find it so I'll be copying your bread exactly soon. I can hardly wait... I love this bread making.

Thanks for all the tips, Brendan.

[mugsyjeff]

@baconsoda WOW, thanks for that Brendan. I just had one of these rolls, toasted for breakfast. They're really worth the effort. I think the red onion may have contributed to the flavor. I'll have a go at using some golden shallots instead of onion down the track. Well, down the track isn't that far away, 18 bread rolls don't last long. When your lot of bread improver runs out,maybe you could ask a baker if he'd sell you some. That's what we did.He was also helpful with tips.Good luck mate,bye

[setaareh]

they look delicious! i cant wait to try and make them. thanks for the recipie.

is there any particular reason for using potato water?

[mugsyjeff]

@setaareh Hello there, thanks for that, I read it makes the bread lighter & fluffier, I think it does. I was telling an elderly lady the other day about the potato water. She told me her mother used to use potato water in her bread making for the same reason. So if I've got some, I'll use it. I had a heap in the freezer from blanching my last lot of spuds for the season. It's nearly all gone now. Because I blanched so many spuds in the same water, I'm using it 50/50 tap water. good luck ,cheers