Proof with proofer machine or not?

@@aj_8713 yeah they use an industrial proofer. You'd proof one rack at a time, Or one batch at a time with 16 rolls on 30-32 trays every 30 minutes.

This is awesome. I might eat then all myself though. That's a lot of rolls. I understand it though. I used to have the chicken tortilla recipe memorized for the restaurant I cooked at in college. Sterlings in Bartlesville, OK, but I had to make about 5 gallons of it at a time.

Damn it! They use margarine…something that should have never been invented. Thanks for recipe though 👌.

Tbh the rolls are the best thing there.

LMAO

He can hear colors and taste sounds

BEWARE. Lowlife Spammers afoot.

@@RandomLombax37 Perhaps he has synesthesia? 😊

@@maryd6506 That could be a possibility.

Hey, as someone who was in a similar situation a year ago, it gets better I promise. Hope you have a lovely day wherever you are!

Praying for better days ahead and sending good vibes your way! 💪🏼

Psalm 23

RIP the relationship :(

Hey, I was feeling the same a couple years ago. Keep your chin up, things get better.

had to be😂😂

@@ayilesmana8134 if he was high he would've swallowed those whole and in one go, lol

@@sunsetseeker2243 he was definitely baaaaaked brother.

from someone who's baked af, that man looked baked af

Ulysses was was just vibing his way through the rolls, he didn't give af.

yessss !!

I have been seeing people still working there for at least 16 years.

Almost reached my anniversary year

Looks fun to be there!! I think I know which place I'll look forward to work in temporarily

And it was the worst job I ever had with homophic managers who literally ran my friend out! Shitty as hell.

Well, hey, since you're trying his recipe, can we try roadhouse's? Asking for a friend. 🙃

How do I apply!

@@bruuuuhhh5918 have a sitdown with the manager and fill the application in front of him and shake his hand with a yeeyee

Do you know the recipe yourself?

@@devinmoss3365 I do, no eggs or milk, but the active dry yeast in 100 degree water is correct. as well as the second proof after shaping step. in Texas Roadhouse's case, they have a proof box that controls the humidity during the proof process. fancy equipment does give a consistent product across the brand. I'm not saying that you wont get the same effect at home, but a 'warm' spot in the kitchen isn't quite the same. The *secret* is that you get to eat the bread 5 minutes after it comes out of the oven. Hot bread plus cold butter was one of the founder's passions. the actual recipe for the bread itself is super simple by design, fewer chances to screw it up.

@@jasonkrynicky3170 so the recipe is the exact same...except for the egg and the water correct?

Texas roadhouse is probably the only American casual dining chain thats any good.

@@ziyad1809 Thanks for that!. I'll bookmark them so I know what to eat when I'll visit Amercica some day :)

@@ziyad1809 I'd like to make a case for panda express.

@@laurief2837 that’s fast food

Come over to NJ, we can go to NYC and Philly and we can get all the food you’ve ever wanted.

thank you for this! i’m so excited to try this

excuse my ignorance but is that active dry yeast? Is there actually difference between active and instant in terms of weight needed?

Oh lol what a coincidence I guess.

Yeah it kinda is , my wife's dad's birthday was yesterday and he choose to go there

@@iTz_x_IVIrkeith oh alr nice man

@@iTz_x_IVIrkeith Yeah i made these right after watching the video and my wife's boyfriend loved them!

Must be nice

as soon as i read that last part of the comment, i instantly thought of a reason as to why he could be so adept to that. MY MIND IS DIRTY.

I really appreciated him on this vid

bro he was high as a mf KITE

Josh lives in Houston iirc though 🤣🤣

I think he's texan

Tbf; he destroyed the toast too

Logan's is better

Josh is Texan, though....

Too soon

I think he did donuts a while back and they did not do better. Let me find it for you. kzfaq.info/get/bejne/psiFdrySs8zXZ40.html This was a year ago for Krispy Kreme.

Josh's big L

I dunno, I've been singularly unimpressed by Krispy Kreme every time I've had them. I may have been spoiled by working at a local donut shop a few summers of high school, though.

@@arnenlocke7558 Donuts much like rolls have their ingrained taste. Fresh is always better. Hot is always better ( with exception to baked beans next day cold or warmed up and Happy Joes Taco Supreme pizza next day cold ) I have made my own donuts many times and they taste just as good if not better. Though I really like long johns with out cream fillings. Those are my go to donuts.

He is a favorite among professionals

papa cena

It's 3 ingredients bruh. Super easy make it at home. Only problem is you gotta whip the butter to expand it properly. Then it'll soak all of the honey and cinnamon right in.

Yeah boi

Why is this sacred? They aren't special - their dinner rolls. I've had them. They ain't special.

He can do Korean and that is impressive

Not always. He fucked up Dunkin Donuts and Oreo before.

@@IslamBenfifi Cooking is a science and not every experiment turns out the way you wish

AISURU.TOKYO/piit?[Have-Sex]💞 (◍•ᴗ•◍)✧*18 years and over KZfaq: This is fine Someone: Says "heck" KZfaq: Be gone #однако #я #люблю #таких #рыбаков #Интересно #забавно #девушка #смешная #垃圾

I had a weird experience with apple butter (my grandma always made it with Hot Tamales in it????) so I really want to try and make some to try it again

Funny. I had never heard of Apple butter but I watched Chef John making it just yesterday!!

Some things are better in very small doses.

That is if your digital “tareable” scale is actually repeatable which is after buying a half of dozen digital scales of various brand names on them that were all made in China that after just a few month of use I purchased an old mechanical bakers scale (balance) (you know the ones that you stack weights on one side and ingredients on the otZdhers side and when the left and right pan or the needle in the middle is vertical you have the correct weight. As for balance weights I purchased some and I cast some out of lead-free pewter and if need some oddball weight I can always use a graduated cylinder and water because after all a Milliliter of water and a Gram of water weights the same just like a Pint (of water weighs) a Pound the world around. As for flour my goto A/P flour is Wheat Montana it’s less expensive than King Arthur’s and in my personal opinion is as good if not better and for bread flour I buy 50lb bags of either King Arthur’s Sir Lancelot or General Mills All Trumps and store it in food grade 5 gallon buckets not only do I like better than other Bread flours you can buy in 5, 8, or 10 pound bags but the cost per poEund/kilo is generally less expensive as well. I also buy Rye flour in 20 to 30 pound bags because the otherwise the price per ounce/pound is absolutely stupidly expensive. I divide Rye flour up into gallon zip-top bags and freeze it to keep it fresh.

weirdo

Thanks! Your information is greatly appreciated. I’m still so new at baking at age 24. This looks fun to make!

WOAH LOL

This needs more likes. Like a lot more

Every truly funny joke has an element of truth.

@@flyingdolphin1015 ikr lol this man roasted josh's career " as a joke" legend

@@lisaboban i agree

Yes, the cycle never ends

CEASE YOUR INVESTIGATION.

well papa give no kisss to him

Texas Roadhouse execs downvoting…

Comment didnt age well....

It can be improved but not in taste I work there and my coworkers and I all believe that they should be served with a side of pepto bismol.

Baking is hardly something you can do without measurements of any kind. Baking is way, way more scientific than cooking.

When cooking I am the same way, once you do it enough you learn to let your heart decide what to use and how much. Baking though... that's not a good idea. If you want to waste several hours of your life baking something that looks like delicious bread but when you chew it the texture can only be described as 'sand taffy'.... then yeah whatever, but if eating delicious homemade fresh baked bread is the goal, follow all directions exactly, and look up conversations if you change any ingredients, so the saturation won't get donked. Don't. Fuck. With. Baking.

as the others have said, you *need* measurements to bake. some recipes or some ingredients are very flexible, but many baking recipes require accuracy to the point that using measuring cups instead of a kitchen scale (which is maybe... 10-20% error?) can throw off your bake if you're not lucky. someone who bakes every day may reach a point where they can tell the right consistency (and correct for it) by feel, or know what can be ballparked without changing the result, but before that kind of mastery you have to measure.

Alton, Sweetie, it's called 'measuring'.

How can you get anxious measuring things? It's the exact opposite. You weigh 20grams, it's 20 grams. If you're cooking you don't even know if you overcooked ur fish, had too little or too much salt, diced the onions too much or too little. Baking is fool proof 💀

let's get this fella his Mapo Tofu

Nah. I got the cookbook thinking the same thing, but there are a lot of things in there that seem easy to make. Even if they're small and from the basics section. 😂

@@Scalooosh1 THIS IS ESSENTIAL INFORMATION!! thanks!

Texas Roadhouse will dislike the video 🤣🤣🤣

Oh God yes!!!!

Are they as good as texas roadhouse?

@@bonnieparkertheoutlaw7353 Honestly, they’re better

@@zainplayz4737 wow that’s impressive! I’ll have to try these ! Although I’m not very skilled when it comes to homemade bread

@@bonnieparkertheoutlaw7353 Don’t worry, I’d recommend resting the dough for at-least 12 hours to really get the best taste from the rolls. Also make sure to let the butter come to room temp, then using all of the other ingredients for the cinnamon butter in a stand mixer or electronic mixer to whip up the butter.

@@zainplayz4737 thanks for the tips! Yeah I’ll definitely try this sometime soon . I get paid Thursday so i may make this this week!

I was told it was over half margarine when I worked there.

@@BittyVids do different stores use different recipes? Bc I was told real butter.

@@kay4912 Hi, Roadhouse baker here. It is real butter. We use margarine to brush the rolls however.

@@kay4912 I think it does have real butter in it, it’s just not all butter.

@@BittyVids Nope... Is real butter 🧈

I had the same thought mostly the chick n tater melt not so much the tiny tacos. But it needs to be the entire munchie meal not just the sandwich