 We're making homemade rolls today. They're light fluffy crunchy on the outside and buttery and Boy, are they delicious coming out of the oven We're going to start making our rolls and the first thing you're going to do is you're going to put a one and a quarter cups of Whole milk in a container. You need to put it in the microwave and it needs to be lukewarm just like a baby bottle So it took mind a minute and 15 seconds to get to that temperature Make sure you stir it good and make sure that just the top is not warm and the bottom is cold So you can test this on your Arm just like you would a baby bottle and it should be just barely warm feeling so it shouldn't be hot Now we're going to heat up our mixing bowl under some hot water so that when it gets down in there to activate the The Bowl does not cool it off too much We're going to use the regular paddle for this. We're going to pour this in We're going to put in a teaspoon of sugar which helps it activate as well Five tablespoons of butter softened. I'm going to put this in the microwave just for a second And while I'm doing that I'm going to pull up my mixer and Barely turn this up Make sure it's not too hot for the yeast couple of minutes. Now if you have quick activating yeast There's really no weight So you don't have to wait the two minutes you can just continue to follow to the next step Otherwise, you do need to let it activate for a couple of minutes Now what we're going to do is we're going to turn the mixer on the remaining flour So being like me, but I have to show y'all what to do make sure it's on the lowest setting and we're going to start adding flour I'm going to scrape the sides and let all of this extra get down in there because I think it's about right We're going to take it out of here. It should be sticky, but manageable. Okay, and we're going to get this dough Put it right here on the counter And all and you're going to do a quarter turn and do that at least in 360 degrees circle for just this one Because in a few minutes We're supposed to need it for eight minutes, but we're not going to do it the mixer is this dough is perfect We're going to let it rest for ten minutes right here on the counter And then we're going to come back dough has rested ten minutes So we're going to take the dough a little sticky on the bottom We're going to throw it in the mixer done just perfectly fine. I haven't done any anything in there So we're going to take it out and we're going to need it now I'm going to show you how to knead dough in case you don't have a mixer and you're young you got plenty of energy You're going to take your dough. You're going to push it away from you Fold it. Well, actually you turn it a quarter turn you fold it you push it turn it fold it Push it and you use your across the table when you push it. It's in a good to me it's a good consistency and I don't really think I need to keep Needed it or anything So what I'm going to do is I'm going to cut this I'll start with half then I'm going to put this in half again Then you're going to pick up each piece and you're going to roll it into a ball Tucking the edges underneath it and you're going to place it in your buttered Dish which I have not buttered. So let's butter this dish I only want to butter the dish about an inch up on the side Because you want the dough to be able to cling to the side as it rises Okay, so don't butter it all the way to the top. So you're just going to pick this up roll it Tuck tuck the seam underneath and set it in the pan And you're going to do them all that way if you think one's a little bit too big or that you didn't Do it evenly you can take some off And give it to another one like I just did So you're just going to continue to roll these and put them in the bread pan and it's ready And we're going to make a few in a muffin pan pan I'm going to butter the bottom and not try to get the top at all so I'm going to do six sections and then with each section I'm going to Cut it in three pieces And then we're going to roll them the last one. So we've got the little circles And some of them are bigger than others. I might trade out some big ones for little ones Just to make it look more even. Okay. Now we are going to Put this in a proof I've got my oven on proof so It is the right temperature for rising the dough. You don't want to rush your dough rising don't turn your oven on You know so that it's a warm temperature You want it to rise slow Okay, so we're just putting a little plastic wrap over the top and We're going to place it in the oven, but I'm going to get both of them ready before I do that rise double in size All right, our smaller rolls have proof These are still rising I want them to rise a little more We're going to be patient with those and these we're going to take the top off of and get them in the small oven and bake them You want to be careful you don't want to cause your go to fall and So we're going to start them They're going to bake about 20 minutes. This oven we're putting at 375 But if you were baking them in a large oven you would bake them at 400 degrees for about 20 minutes And we'll see in a minute. Our rolls are ready to cook So I took them out and put the oven on preheat and I'm going to let the oven preheat right quick We're going to bake these at 400 degrees All right, we're going to pour butter on these and I'm going to do half with butter and half with sesame seeds I'm just going to have in half and You can tell by looking at these rolls in this pan since I have in my oven the ones that were on the outside These were next to the smaller rolls rising. They didn't get as much heat. So they didn't rise as fast now I'm going to take a little bit of egg wash and Put on these other ones Make sure you do it lightly. You don't want to smash them and we're going to put a few sesame seeds on these That's smashed So you got butter and sesame Going in the oven 400 degrees look good It's so funny how they how they rose and you can tell the ones that we brushed actually Get into them a little bit Pouring better over the top all try to pull this apart while it's still hot y'all just see how pretty it looks It's when bread's the best Well, it's hot goodness. It's nicely crunchy on the bottom Nice and crunchy on the bottom Very soft in the middle You usually want to pull your bread apart, but you can't pull it apart when it's the hot you're going to get burnt They're really pretty y'all Yeah, me this is delicious. These are better than they these I prefer these So and they take less time to make because you roll in a bigger roll They take a little longer to rise, but we're not doing a double rise So it shouldn't be that big of a deal. This is a very easy recipe. If you got a kitchen aid mixer There's no reason why you can't mix these up and have them for Thanksgiving They're very flaky on the outside. They have a really good flavor. I'm gonna let Chris taste them crazy I'll flake it out. It's cuz you pour that butter on Mm-hmm Let's eat these All right, y'all whatever you do make sure you melt that butter and pour over these because the bottom of them are so flaky and That butter gets in there and they're just absolutely amazing your family and friends will be like you are the bomb so These were really easy. They weren't hard at all The you just got to have the patience to let them rise So I suggest you try these this Thanksgiving Make a lot of make-ahead recipes and save your oven for these delicious rolls So thanks for watching Colored Valley cooks where we cook like mama did