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T55 3a Recipe For Chicken

Love all your recipes Nagi, how exact you are, your amazing tips and suggestions, etc., your videos are amazing. Have made many of your recipes and often at dinner table with family, I will mention you. Regarding the hot cross buns, I screwed up. I didn`t re-watch video when I was making. and instruction 1 says to combine all ingredients. Suggest it say bloom milk with yeast as first step. I threw all of it together. Hope it works. will let you know. Thanks for everything!

t55 3a recipe for chicken

Spectacularly amazing! This is my third year using this recipe and this year I did the overnight rise and it brought it to a new level, rivaling anything even from a bakery. I am going to have Easter a few times throughout the year now ? Thank you!

These are my new go-to recipe for bread rolls! They were SO easy to make and the result was incredibly soft and fluffy! I halved the batch for this first try but I will definitely be doubling it in future batches.

These are amazing! Ever since I moved to Korea I have struggled with the amount of sugar in their bread. I bought a mini oven a month ago after 1 1/2 years living here so that I could make my own bread. This was my first time tackling yeast and making bread. I just made my second batch. They are perfect! So easy to make and delicious. Thank you for the recipe!

These are the most delicious bread rolls ever. I also made this recipe into a bread too. One loaf. I am hoping that you could put a bread recipe on. Or do you have one. The rolls were beautiful lovely texture

These are phenomenal! I divided the dough into 5 equal parts to use as submarine rolls and otherwise followed the exactly. My family was blown away with the flavor and lightness of these rolls. I highly recommend this recipe!

Yes, I made this recipe 4-5 times to get the exact process down and to achieve the desired results. The recipe that works for me now is about 490 grams of flour or a bit less to get the dough where I want it. I also baked it a pan with sides so I can get the rise correct. When I baked on a baking sheet they flattened out too much.

This is by far the best bun recipe I have ever made. I started using this recipe as my Grandson has allergies to dairy and eggs and have found the recipe so easy and delicious that it is my go to recipe now. I have given buns to many of my friends and they all rave about it. Thanks for putting this recipe out there.

My first attempt has turned out perfectly. Fabulous recipe. I halved the quantities to test, and made small rolls (1-1.5oz) for mini burgers. Will now make a bigger batch and include bigger rolls for regular sized burgers. This will now be my go-to morning roll recipe.

I doubled this recipe for our 4th of July party. They were absolutely delicious and received tons of compliments, even from the little kids. I did adjust the baking temperature to 325F and baked them for 40 minutes just because they were such big rolls.

I made your French Bread Rolls recipe today and they were delicious. I made the rolls a little larger and I used them with Italian sausage patties that my son grilled and they were delicious. Your recipe is a keeper. I just came across your site today and I will be trying some of your recipes. Thank you.

I really loved this recipe. To be honest every time I have tried in the past something always went wrong, horribly horribly wrong. This is the first time my rolls actually turned out Not just edible but delicious. Thank you for sharing this recipe

First time I see your recipes and I make this french bread yesterday and had to throw it away., I forgot to leave the yeast to proof. Today I make them again and WOW love them. I am so happy, they are soft and taste so good. Thanks for so great and easy recipe.

STOP reading recipes for dinner rolls. This is the ONE, the absolute, without a doubt best yeast dinner roll ever made. Five stars does not do it justice. It deserves at least 10 stars. Literally, I tossed all my other recipes for dinner rolls. No famous chef, no mother, no grandmother, no school house roll, no restaurant, bistro or diner roll can come close to the great taste, appearance (each one is a work of art on the bread plate) and absolute ease of making that is this recipe. Do yourself a favor and make this recipe. Everyone you serve one of these rolls will be convinced that you have been touched by a miracle.

I do have a question now though, I am having trouble finding premade frozen dinner rolls but need some for a recipe, can I freeze the dough between the first and second rise (after rolling it into dough balls)? If I pull the frozen rolls out and leave them on the counter overnight will they still complete their second rise?

For context the recipe I am making is a cinnamon bun bunt pan recipe where you put frozen bread rolls in with cinnamon, butter etc. and leave it overnight to rise then stick it in the oven in the morning to cook.

I make the French bread regularly and had the same problem, I fixed it by adding slightly less water. Now it is perfect every time. I live on East coast, too. In winter, I can follow the recipe as written without less water. It just depends on weather, kitchen and how moist your house is.

This is our favorite roll recipe. I make these all the time! This time I added 1 cup of bread flour and I spritzed them with cold water a couple times while baking. It made the inside chewy and outside crusty. SO GOOD.

Have made these a few times and they are always delicious. I gave the recipe to my son and he makes them now for his family. I am also interested in knowing if I could turn the dough into a loaf pan and bake it? Temp and time? Thanks!

I made the French bread rolls today after finding your recipe while looking for a French bread recipe (which I also am going to try soon). My family thought the rolls were fabulous and I am going to make more to take to my in-laws once the stay-at-home order is lifted.

Just baked a batch of these today, really good. Made the dough, shaped into 8 larger rolls and placed on baking tray last night, placed in fridge overnight so that I could pop them in the oven this morning ready for lunch. Only used half the sugar and still good.Thank you for this lovely recipe

Success! I have had so many failures with making bread that I had given up. The only reason I even searched for a recipe today was that I found some instant yeast stored in the fridge about to expire, and the boredom of a Covid-19 lockdown. Who knew it would bring my first successful bread-making attempt! So thank you, Mel!

To prepare this easy chocolate cake recipe, pre-heat the oven to 180C. Meanwhile, grease and line a 7-inch round cake tin with baking paper and butter. Now, sieve together the flour, cocoa powder and baking powder. Keep the dry ingredients aside.

To ensure that our bouquet lineup remains competitively priced, we have reduced the recipes for 10% of our bouquets. Because we have reduced the wholesale costs on these bouquets to leave more room for delivery, headquarters orders will not see an overall increase in price on these products.

How is this different from the delivery fee increases enacted by other wire services?Unlike other wire services, Teleflora has comprehensivelyre-priced and revised the recipes our merchandise assortment to implement thenew $10 delivery fee. With our approach, the delivery allowance increase isintended to make every order more profitable and will be passedon to you, the florists who fulfill 100% of Teleflora orders.

Will I receive new FSG pages that will reflect these bouquet changes?We will not be printing new FSG pages for these changes. However, we have created a downloadable workbook PDF that includes our new recipes and images. Please download your copy here: 2012 Delivery Increase Recipes

As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

These were wonderful. Made this recipe, but used a baguette pan instead of a baking stone. Followed all the other directions including spraying the baguettes in the oven and the pan of hot water under the baguette pan. Just lightly greased the baguette pan with butter. Did not use any parchment paper. Scored the tops of the two long loaves. These turned out beautifully. Definitely a time investment with all the proofing/rising, but did it on a slow day at home. Good taste and texture. Will do again when I have time!


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