tag:blogger.com,1999:blog-679376249136878227.post7599036378664405553..comments2024-03-28T10:08:54.780-07:00Comments on Serena Bakes Simply From Scratch: French Bread Dinner RollsSerena Bakes Simply From Scratchhttp://www.blogger.com/profile/15497132642509064238noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-679376249136878227.post-5059198576673558342023-04-04T13:09:22.965-07:002023-04-04T13:09:22.965-07:00They will probably do ok on the sheet pans. I'...They will probably do ok on the sheet pans. I'm trying to remember if I've tested them on sheet pans in the past but can't recall. I know I've used 9"x13". Thanks, Serena Serena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-5953891574904471512023-04-04T09:49:53.120-07:002023-04-04T09:49:53.120-07:00I want to make these to feed 30+ people. Can I bak...I want to make these to feed 30+ people. Can I bake these on parchment covered half sheet pans or do they need the higher sided pans?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-21282915905690980962023-02-25T20:35:04.684-08:002023-02-25T20:35:04.684-08:00Hi Janet, This recipe was developed at sea level, ...Hi Janet, This recipe was developed at sea level, but your heat and humidity is probably effecting the dough. When it's humid flour absorbs the air moisture and can require more. We live in Washington State so we very rarely have high temperatures or the humidity the South has other than brief moments in the summer. Sorry to hear the dough gave you such a hard time. -Serena Serena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-63467623980302828432023-02-25T19:51:37.700-08:002023-02-25T19:51:37.700-08:00I just put the rolls in the refrigerator. I made a...I just put the rolls in the refrigerator. I made as according to the recipe; but as I live in south Louisiana @ sea level and it was 86 degrees today (in February for goodness sake!) I should have increased the amount of flour. The dough was extremely difficult to work with. It rose as expected, yeast good, etc. I will try again but will add more flour and will do a French knead by hand. I’m hoping a miracle will take place in the morning! Lol. I wish more people posting bread recipes would mention where they live as location really effects baking. Thanks for an easy recipe with great pictures.Janetnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-63410297025932587272022-10-24T16:11:35.815-07:002022-10-24T16:11:35.815-07:00Hi! Sorry you ran into trouble with the recipe. Th...Hi! Sorry you ran into trouble with the recipe. The dough sounds under kneaded. When dough is under kneaded it lacks the strength it needs and will spread flat instead of rising. This is a little more complicated roll recipe with a long rise to develop flavor and texture. Adding additional yeast won't solve the issue unless the yeast simply wasn't active enough. The longer it's kneaded will be what turns it more manageable unless your flour was holding a lot of humidity or measuring really light. Bread and yeast can have a mind of it's own at times but I hope that helps understand where you might have ran into issues. Thanks, Serena Serena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-21488279125674629632022-10-24T04:09:12.769-07:002022-10-24T04:09:12.769-07:00Meh. Only ok. I'll make again but with substan...Meh. Only ok. I'll make again but with substantial modifications because this recipe just didn't work. The dough was runny and goopy and definitely needs more flour. They didn't rise up the way rolls should but spread out (more flour needed and more yeast). They take on a crackery kind of crust, not crusty..They taste alright but are really uglyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-75928183641430289432020-05-17T17:25:19.287-07:002020-05-17T17:25:19.287-07:00You might have to allow more time for the final ri...You might have to allow more time for the final rise. Yeast can sometimes be a little slow to wake back up after being refrigerated and the room temperature can effect how long the final rise can take. A nice warm location is best! I hope that helps! -SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-4337428741266754372020-05-17T16:33:24.479-07:002020-05-17T16:33:24.479-07:00Made these rolls a couple of times...they are grea...Made these rolls a couple of times...they are great! Just one question, the last batch were more dense, is there anything I can do to make more lighter or fluffier?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-44321917420129583452020-03-18T14:01:40.867-07:002020-03-18T14:01:40.867-07:00Omg! Just finished making these! They are ridiculo...Omg! Just finished making these! They are ridiculously delicious. Crunchy, chewy and soft! Definitely like the artisanal rolls we get when dining out. I liked this recipe particularly because it didn’t have a lot of ingredients and wasn’t super fussy (no kneading when using a stand mixer!). They turned out so much better than expected. First time ever making bread from scratch. Thank you. Now my go-to recipe :) @CanadianTeacherhttps://www.blogger.com/profile/13231475742811447442noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-72954904953438556052019-12-28T11:05:32.663-08:002019-12-28T11:05:32.663-08:00Mine were totally flat. They didn't rise after...Mine were totally flat. They didn't rise after being in the fridge, only spread out more :( Totally disappointedDavidhttps://www.blogger.com/profile/05697091633243289207noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-67597222528969623182019-10-28T09:42:39.263-07:002019-10-28T09:42:39.263-07:00Did the yeast become foamy when mixed with the wat...Did the yeast become foamy when mixed with the water and honey? Did it grow during the first rise at all? It's a soft dough almost like sourdough, so it not wanting to stay in a ball isn't concerning if it's growing. Another tablespoon or two of flour might be enough to firm it up so it doesn't spread as much, but for the texture you don't want to add too much flour. What was the house temperature like during the first rise? If the date on the yeast packet is good, and it became foamy you might have to allow extra time for the dough to rise starting with the first rise in a nice warm area. Sometimes yeast can just be really slow to wake back up and temperamental. If the yeast is active it might just be a matter of allowing it more time to grow during each rise and when they are removed from the fridge for the final rise. I hope that helps problem solve a little bit. Thanks, SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-9782159839204395972019-10-28T08:53:24.291-07:002019-10-28T08:53:24.291-07:00Hi Serena. I have tried your Cloverleaf Rolls and ...Hi Serena. I have tried your Cloverleaf Rolls and Hawaiian Bread recipes and we just love them So, tried your French Crusty Rolls but I failed twice. The first mix, using my stand mixer, the yeast,honey,water,flour and salt were coming together forming a soft ball, then fell flat.After scraping it to a grease bowl, left it to rise twice, it did not rise at all I thought my yeast died or was old so I tried another batch with a brand new yeast packet. Again, it did the same thing, It was sticky so was adding a little bit of flour so I can work it. I went through the entire process, 3rd rising, refrigerate etc etc. Unfortunately, it was unsuccessful and I ended up with 10 kinda hard rolls. What did I do wrong , please , can you trouble shoot . Thank you very muchAnonymoushttps://www.blogger.com/profile/02625286083618354936noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-6607364114917263702019-05-15T18:23:12.632-07:002019-05-15T18:23:12.632-07:00It's helps create a good crust and keeps the o...It's helps create a good crust and keeps the outside of the rolls moist to prolong the rise time in the oven. Thanks, SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-78143554906937855712019-03-10T09:32:14.195-07:002019-03-10T09:32:14.195-07:00Hi Karen,
The rolls rise pretty slow in the fridg...Hi Karen,<br /><br />The rolls rise pretty slow in the fridge. When they are removed from the fridge and the dough starts to warm up they will finish rising. I usually stick them near the stove as I preheat the oven and it's enough time, but our house is usually fairly warm.<br /><br />If you would prefer them a little lighter next time you could try 475 degrees to begin with. Your oven might run a little bit hotter than mine.<br /><br />Thanks, SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-67555070853158074392019-03-09T18:28:16.728-08:002019-03-09T18:28:16.728-08:00Hi Serena,
Are the rolls suppose to rise in the fr...Hi Serena,<br />Are the rolls suppose to rise in the fridge? <br />I kept them in the fridge for 24 hours but they didn't rise while in the fridge. <br />I baked the at 500 for 10 min. then at 400 for about 5 min. they were pretty brown so I turned the oven off and left them for the full 10 min. They turned out pretty good but darker brown then yours.<br /><br />KarenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-44880353367815535812019-02-04T00:47:47.595-08:002019-02-04T00:47:47.595-08:00What does adding the water droplets to the dough b...What does adding the water droplets to the dough before baking do for the dough??Kevinhttps://www.blogger.com/profile/08611734698624741398noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-8763661721198704462018-11-11T10:57:33.614-08:002018-11-11T10:57:33.614-08:00Making these today while sick!! so far so good, so...Making these today while sick!! so far so good, so excited to try these with my broc and cheese soupAnonymoushttps://www.blogger.com/profile/06140762399363967343noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-32278402593676037262018-03-10T13:24:32.235-08:002018-03-10T13:24:32.235-08:00It would good to change the prep time to include t...It would good to change the prep time to include the minimum 4 hours in the fridge.....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-83831417542527293302017-12-03T12:02:59.153-08:002017-12-03T12:02:59.153-08:00Hi E M, The slow rise in the fridge allows the fla...Hi E M, The slow rise in the fridge allows the flavor to develop much like making sourdough bread. Dependent on the room temperature it can take longer to rise once removed from the fridge. If you have a warm place like the top of the fridge or an oven setting to proof the bread you can set them there for the final rise, or even close to the oven while it preheats after removing from fridge. A warm area is best but not over 120 degrees. Bread can have a lot of variables that can effect rise time. Sometimes they rise more in the fridge requiring less rise time before baking. Sometimes the fridge really slows the yeast requiring more time to rise.<br /><br />I wouldn't rise them before placing in the fridge after rising because they could fall by the time you bake them. <br /><br />Thanks, <br />SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-43415344177540884072017-12-03T09:55:52.242-08:002017-12-03T09:55:52.242-08:00Same here. They wouldn't rise after 6 hours in...Same here. They wouldn't rise after 6 hours in the fridge .. I think it's because the tins were too cold and maybe needed much more than just until the oven heats up to double in size. <br /><br />Also serena, would it be the same if I left them rise before puting them in the refrigerator? What is the purpose of letting them in the fridge for sometime? <br /><br />Thanks I ll definitely try this recipe again.Anonymoushttps://www.blogger.com/profile/03871519616608762006noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-47534067439709726162017-10-09T11:01:51.952-07:002017-10-09T11:01:51.952-07:00I looked on Amazon and they have several metal han...I looked on Amazon and they have several metal handle bench scrapers for under $10, that have good reviews and appear well made. I've had mine for a long time and can't remember for the life of me where I purchased it. Sorry about that, SerenaSerena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-56485540552020610382017-10-09T09:33:52.138-07:002017-10-09T09:33:52.138-07:00I have searched and searched to find the bench scr...I have searched and searched to find the bench scraper you have and n=have not been able to find it anywhere... I would love to find the name or the place where you got it.<br />Hoping you remember. Am making the rolls today.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-22437271147209180232017-08-05T10:41:29.853-07:002017-08-05T10:41:29.853-07:00I really can't remember. I've had it for s...I really can't remember. I've had it for so long. If I remember I will let you know.Serena Bakes Simply From Scratchhttps://www.blogger.com/profile/15497132642509064238noreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-55614397156422211872017-08-05T08:52:25.061-07:002017-08-05T08:52:25.061-07:00will make these this week and wondering, where did...will make these this week and wondering, where did you get the bench scraper with the cut out handle.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-679376249136878227.post-21925695862745189952017-08-01T15:36:25.405-07:002017-08-01T15:36:25.405-07:00Beginner baker. I used Robin hood flour(made for b...Beginner baker. I used Robin hood flour(made for bread/rolls). I liked since honey is used. We are bee keepers. Proofed. I put in frig for 24 hours. I used the steam method,put a metal pan with water for steam. I baked them at 450 for 10 mins.and reduced to 400 to 10 mins. Crusty rolls should be between 202 and 210 when cooked thru. They make amazing crusty rollsAnonymousnoreply@blogger.com