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F>🫀_ :

ইনশাআল্লাহ

2025-12-02 04:11:25

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Md Billal hossain :

ইনশাআল্লাহ জয় আমাদের হবে

2025-12-02 03:28:52

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🗯️Md>Saimon✨❤️‍🔥 :

🖐️

2025-12-02 12:10:11

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sohag :

🤩🤩🤩

2025-12-02 09:48:29

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Roja Moni :

🥰🥰🥰

2025-12-02 08:46:27

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💫AHARE★ARIF🐼 :

✊✊

2025-12-02 04:42:39

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Sakib :

🫶🫶

2025-12-02 04:42:17

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⚡𝐒 𝐀 𝐈 𝐌𝐎𝐍💫 :

😩😩😩

2026-02-22 15:38:06

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Full recipe below!<3 the fluffiest honey butter rolls (with sourdough discard) Ingredients: Makes 15 extra large rolls or 24 regular sized rolls For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard 18g instant yeast 2 large eggs 105g honey (or sugar) 56g salted butter, softened 2.5 tsp salt If you’re *not* using sourdough discard: Use 840g flour and 395g water. Optional egg wash: - 1 egg - about 1 TBSP milk or cream (I found that cream with a splash of water works best) —- Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for a minute or two until the flour is all absorbed, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it's nearly doubled in size, about 1 to 2 hours. 2. To shape the buns: Gently deflate the dough and divide into 15-24 rolls depending on the size you want. For friendsgiving I made extra large rolls and they were each about 100 grams (they were huge lol). For a more standard size, measure each roll out to about 63g (this will make 24 rolls). Shape each piece into a ball. To smooth it out, cup your hands and pull the dough ball towards you to tighten the outer layer and create a smooth, round dough ball. Place buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: This is optional, but for that extra golden shine on top of your buns, make an egg wash by mixing one egg with a splash of milk or cream. Mix until you have one cohesive liquid, then brush over the buns before baking. Now sprinkle with coarse sea salt if you'd like too (highly recommend) 4. To bake the buns: If you have small buns, bake for about 16-18 minutes, until golden. For large buns around 100g, you'll need to bake a little bit longer, for about 25 minutes. Or until the middle of a roll reads 190F on a thermometer. Optional: once they're out of the oven, brush with melted butter or just rub a cold stick of butter over the top of the rolls and it will melt onto them. This will give them a satiny, buttery crust. Enjoy! Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage. #madefromscratch #holidayrecipes #sourdough #dinnerrolls #EasyRecipes Thanksgiving recipe easy fluffy dinner rolls recipe

Full recipe below!<3 the fluffiest honey butter rolls (with sourdough discard) Ingredients: Makes 15 extra large rolls or 24 regular sized rolls For the dough: 690g flour 245g water (warm if your house is cold) 300g sourdough starter or discard 18g instant yeast 2 large eggs 105g honey (or sugar) 56g salted butter, softened 2.5 tsp salt If you’re *not* using sourdough discard: Use 840g flour and 395g water. Optional egg wash: - 1 egg - about 1 TBSP milk or cream (I found that cream with a splash of water works best) —- Instructions 1. To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for a minute or two until the flour is all absorbed, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it's nearly doubled in size, about 1 to 2 hours. 2. To shape the buns: Gently deflate the dough and divide into 15-24 rolls depending on the size you want. For friendsgiving I made extra large rolls and they were each about 100 grams (they were huge lol). For a more standard size, measure each roll out to about 63g (this will make 24 rolls). Shape each piece into a ball. To smooth it out, cup your hands and pull the dough ball towards you to tighten the outer layer and create a smooth, round dough ball. Place buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F. 3. Make the egg wash: This is optional, but for that extra golden shine on top of your buns, make an egg wash by mixing one egg with a splash of milk or cream. Mix until you have one cohesive liquid, then brush over the buns before baking. Now sprinkle with coarse sea salt if you'd like too (highly recommend) 4. To bake the buns: If you have small buns, bake for about 16-18 minutes, until golden. For large buns around 100g, you'll need to bake a little bit longer, for about 25 minutes. Or until the middle of a roll reads 190F on a thermometer. Optional: once they're out of the oven, brush with melted butter or just rub a cold stick of butter over the top of the rolls and it will melt onto them. This will give them a satiny, buttery crust. Enjoy! Storage information: Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage. #madefromscratch #holidayrecipes #sourdough #dinnerrolls #EasyRecipes Thanksgiving recipe easy fluffy dinner rolls recipe

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