The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person

I made these rolls last year (as I did the year before), and just want to comment on how sturdy the unbaked dough is. I had them rolled, in the pan proofed, drove them to my friend's, brought the pan inside and promptly DROPPED IT. It hit the floor on one corner (still covered in plastic, thank goodness), rows of rolls all slid toward one end with about 1/4 of the pan exposed. After yelling several expletives, I gathered myself, scootched the dough gently back toward the exposed end, but I didn't want to mess with them too much, as they were fully proofed and ready to bake. (I really should've taken a picture!) I put them in the oven, and there was maybe an inch or so of the pan bottom still exposed, because the dough was kind of compacted toward the other end. Suffice it to say, they came out of the oven BEAUTIFUL! The rolls filled in the empty part of the pan, and with the exception of one or two malformed rolls, you never would've known anything happened! This dough is amazing and the finished rolls are heavenly, even when they get dropped on the floor!!! BULLETPROOF!!!

anyone made these ahead of time? i’m curious to know if i could freeze after shaping and then take them out to proof on the day I need them and then bake?

I feel like Claire is a whole baking class but for free thanks to being on YouTube. I am learning so much more than just how to make recipes. She tells you exactly why she has every single ingredient and for what purpose and why not to use something else instead.

I made these, the dough was perfect and so nice but I was so disappointed because I overbaked them.. I wanted the tops to look like Claire’s and get golden brown but when I took them out they were sooo dark on the bottom and sides.. was super toasted. I was upset. 😢 my fault. I’ll try again.

How much milk and flour do you use for the tangzhong?

I use spring onions for these, amazing taste, amazing recipe! ❤

Fact: while tanzhong is most commonly known for Japanese milk bread, its origin is from China where it was used to make mantou. "Tangzhong" is a Chinese word.

🧿 ❤

You're my shinning star. God bless you always.

i have become the go to for dinner rolls in my rather large family. So i have to make cinnamon rolls for them now. However, you dont he a tanzong, recipe for making them. If possible could you ????

THESE WERE SOOOOO GOOOOD

I make these for parties here and there and there is always, always someone who comes back to me the next day asking for the recipe.

I learnt something new today. The term TangZhong is actually Chinese...I was like why did it sound like Mandarin here and I looked it up. I guess I should be good at making bread after all since my ancestors invented this. haha

this recipe is wrong. It lists 4 teaspoons of salt. That’s almost double what the recipe should have. Go by the grams/weight.

could you make these taste like plain rolls by simply omitting the chives

I made this for Thanksgiving and brought them to my in-laws. The next morning my mother in law texted me saying the rolls reminded her of the ones her grandma made for the holidays. That made me feel so proud and I just wanted to thank you for this recipe!!

Looking forward to making these rolls for Christmas. 1. How could I use my sour dough starter for this recipe 2. How far in advance can you make this dough .

has anyone made these without the chives? i want to make these for christmas dinner but my family doesn’t want the chives….

Just made them for the first time and my family and I LOVE them. I’m also ordering Dessert Person tonight because- thank you😊

🥰🥰😍🥰🥰🥰🥰😍💞💞💞💞🎉🎉🎉

Made these for the first time yesterday for thanksgiving! My family loved them!!

Ugh, did not work for me this time. My yeast must have been dead. I read you can save it by just adding in some new yeast. Went and bought new yeast, tested it, added it, and then tried to do the first proof in a warm oven to save time - I think the oven was too warm and I killed the yeast! Both my thermometers are dead. Ugh maybe next year.

When you make the Tangzhong, how much flour are you using in that small pot along with the milk/water mixture.

The smiley faces on the chives 🥹💚

Sugar is not only a sweetener, it helps develop flavors and it feeds the yeast. It’s how the yeast farts out carbon dioxide which creates the bubbles in your bread son!

Made these last night, turned out great. I cooked them for 25 minutes but I might shave a few minutes off that the keep the sides from over cooking and being too thick. Get the cookbook or kindle version, it has all the details for this and all her recipes. Her recipes are far too detailed to only use a video.

Does anyone know the depth of the pan she is using here? It looks like a 4-inch deep pan. Would using a 2-inch or 3-inch deep 9*13 pan affect the outcome?

It's Thanksgiving time again, and I am back re-watching this video. I have made these several times and several Thanksgiving, and they are amazing and the favorite of every event I bring them to. Love them.

Ive made these 3 times in the last month and find that they are a little too sweet and a little under salted. I highly recommend decreasing the sugar by half if youre using plain white flour and increasing the salt by a tsp or 2.

ALSO I made mine by hand, without a stand mixer, the dough isnt sticky so kneading it doesnt feel like a hassle

Can I substitute the sour cream with Greek yogurt??

After obsessing over what rolls to make for Thanksgiving, trying three other recipes that were meh, just OK, I gave these a trail run today. These are the rolls! I made half plain with salt only, and the other half with the chives and pepper. Both were delicious, though I’m sure the onion flavor baked into the plain side a bit. I’ll be doing a full batch of each for the holiday. So thankful the dough was perfect. I didn’t need to add any flour (measured by grams), and it was a breeze to work with. The dough balls come together quickly, and baked up to some hearty size rolls IMO. I bought the book on kindle and followed the recipe along with the video. Wonderful!