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How to Make Sandwich Rolls – Easy French Rolls Recipe ctm magazine



Learn how to make Sandwich Rolls! Visit http://foodwishes.blogspot.com/2016/01/sandwich-rolls-because-size-and-shape.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy French-style sandwich rolls recipe.

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42 Comments

  • Food Wishes on October 30, 2019
  • itsbean1week ! on January 22, 2021

    "45 degree angle"
    starts at 30, ends at about 11
    >_>

  • dreyhawk on January 22, 2021

    I always enjoyed poking the dough. It’s fun watching it deflate.

  • Toña Mendez on January 23, 2021

    Where is the recipe

  • Jack Altraid on January 24, 2021

    For some reason my dough didn’t turn out like this (1:15) on the stand mixer, instead it turned out more chunky and one form a uniform dough. I portioned out the ingredients according to the recipe, the only difference I can think of is that I’m using all purpose flour and not bread flour could that be the reason?

  • Charles Bastien on January 24, 2021

    An oval rectangle is called Indianapolis Speedway.

  • Jasmin on January 29, 2021

    Excuse me but why there are no measures for ingredients here as in together with recipe demonstration? I went to the link I found 19 ounces of flour !!! Why is the flour in ounces??? OUNCES IS FOR LIQUIDS!

  • Xaver Kuvshinov on January 31, 2021

    Can I use aluminum paper instead I don't have the baking sheet

  • Réjean Parre on February 3, 2021

    I saw your video on sandwich rolls hinting that you took this recipe for your French baguette bread. I would love to have your French baguette recipe.

    Thank you Réjean

  • Sabrina Pizao on February 16, 2021

    Chef John, your recipes always work! And the way you teach is the best! Sometimes i see negative criticism towards you, but disregard those semi-brainless people, they dont really know what they are talking about and they must be in the wrong channel. Carry on, we our fans love you!

  • Rock Stomper on February 16, 2021

    I would like to see this without cutting the doe.

  • Nives Corazza on February 25, 2021

    these turned out absolutely delicious thanks for sharing

  • Patricia Smythe on March 8, 2021

    Beautiful

  • Lena Margita on March 8, 2021

    it is stoupid

  • MML 1 on March 13, 2021

    wonder how these would come out if he used poolish dough b4hand? wow….

  • CarlosRmrz DthMnstr on March 21, 2021

    Like si para ti el título es:
    Como hacer bolillos👌

  • Moonstrider Moonlight on March 22, 2021

    I finally know how to say "bolillo" in English

  • Ron Firek on April 29, 2021

    Beautiful and simple.
    BLESSINGS

  • ors ors on May 18, 2021

    Was bbq'ing some sausages for lunch and realized I didn't have any buns. These are truly amazing. Loved them and cut on the rising time by using instant yeast. 👏💖

  • Matthew Proo on May 20, 2021

    Chef John, why are you…..just so amazing???????????

  • David Turney on June 20, 2021

    I used a dry towel for the final proof. a friend said it should be damp. does it matter which one you use?
    Thanks

  • tim tyndall on June 22, 2021

    I believe that an oval rectangle would be an oblate ellipsoid. I could be wrong. It’s more like a rectangular oval.

  • Kyle Clark on June 23, 2021

    Twice I've made this recipe and both times the bread on the inside is pretty dense and not soft and airy like shown at the end? Any suggestions on what I'm doing wrong?

  • Carol Trainor on June 27, 2021

    I’m doing this as we speak

  • Daniela on July 6, 2021

    I love this channel so much. I check all my recipes here and here only. We love you chef John!

  • Bold Workz on August 4, 2021

    What should I do if I want the bread to be soft on the outside?

  • Beth Bilous on August 11, 2021

    Just made these, and nope they were not good at all looked horrible.

  • Robin D. Phillips on August 29, 2021

    Thanks for sharing.

  • Bryanna Willis on September 17, 2021

    lmao i enjoyed this video

  • deepsun thoughts on September 26, 2021

    No Measurements, pointless

  • mako on October 3, 2021

    follow this to the tee, and my rolls ended up in the trash, so done with trying to make my own, and yes my yeast was GOOD!

  • C Jenison on October 10, 2021

    Does… Anyone know what an oval rectangle is called? I'm now far to curious to let that go.

    Edit: Nevermind. Got it. It's just called oblong.

  • hassan goli on October 12, 2021

    how to make Bulki ones ? i don't like these

  • Safieh T on October 20, 2021

    How many cups of flour is 19 0z?

  • Bright Lee on October 24, 2021

    What's difference with the baguette recipe?

  • So What on November 11, 2021

    I made the lemonade a few months back and got busy and forgot about your channel. The lemonade was awesome hopefully the rolls will be the same!

  • monmouthnj on November 12, 2021

    If you make it exactly as he instructs it will not turn out well. It will be edible, but of a lower quality than the store bought bread.
    I've made several adjustments for my 2nd run and it worked:
    1. Bread flour ONLY (no all purpose).
    2. 1st bulk rise should be 2 hours (not 1.5 )
    3. I kneaded for 1 min before dividing into 6 (he didn't knead at all)
    4. 2nd rise should be an hour (instead of 10 min).
    5. I baked with convection mode ON (so lower temp & less time: 430F / 18 min).

  • Luis Maldonado on November 16, 2021

    I followed the recipe exactly and the bread came out fantastic, but after a day it started to dry out and start to get a hard exterior. How do you suggest I store the bread after making it?

  • Cha Ching cha ching on November 27, 2021

    Yum

  • dbacksfan2 on December 17, 2021

    How long do these keep?

  • lovly 2cu on December 21, 2021

    oval or elipse

  • J H on January 6, 2022

    Can I make this with whole wheat flour

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