Hi everyone. Marty Richardson here at chefmartyrich.com with today’s tip series. Well the last few days I have been doing labeling and it turns out today we are on a totally different track. You might remember from one of the earlier episodes Ms. Barbara and her anniversary party. Well that is tomorrow and I have been the designatee for making rolls for 75 people. So a couple of hundred rolls easily, I have to make. So I wanted to talk a little bit about that today. Here I have my “mise en place” which is culinary school terminology, French, for everything in its place. Rather than doing 4 batches in one bowl and just multiplying everything times 4 and putting it all together I am doing 4 separate batches of rolls. They make 24 so I am going to do 8 and then see if I have time to do more than that. That will be a bonus.

Here you have my warm water with yeast. Remember 110 degrees, and I knew that because of my handy dandy instant read thermometer. And then I have my melted butter and eggs. And then I have ½ cup sugar goes in. And then into each bowl will go 1 tsp. salt as well. And 4 ¼ cups of flour. So the recipe again is

1 C water (110 degrees)

2 pkg. yeast (not quick rising type)

½ C. butter melted

½ C. sugar

Mix together. Add three eggs and 1 tsp. salt and 4 ¼ C. flour.

Refrigerate for at least 2 hours or up to three days. So I have plenty of time to have them rise. And I will take them out, roll them into rolls and put them on the pans to let them rise a second time before I bake them off.

So there you have it. There is my tip for the day and I will come back and shoot the video later and I will post it tomorrow or the next day on how they came out.

Make sure you visit the website. Leave a comment. Call me, or actually, I can call you so all you have to do is register for a ½ hour free consultation and I’ll call you and we will talk about whatever you want to talk about.

Thanks very much for watching and we will talk to you tomorrow.

Hi and welcome back to Chefmartyrich.com. I shot a video, one of the first videos that I did and it was about Miss Barbara and easy dinner rolls. I am not sure if I really represented everyone properly.

My Apology

She saw the video and here is my apology. Okay, it wasn’t boiling water, but it was still too hot. So then I probably blamed the recipe, and talked about Recipe Rebel and then I got the recipe.

Easy Dinner Rolls

It was Easy Dinner Rolls. I got it right off the internet. Off of Recipezaar and right here it says that even the beginner cook can make these. They are true homemade rolls. They must chill or you can make them up to three days in advance. Now right here (I don’t know if you can see that) but right here it says “2 packages of yeast. Do not use a quick rising yeast in this recipe. 1 cup of water (110 degrees)”.

This One is Just Right…

Now granted again who knows what’s 110 degrees? But that is why we have our trusty Instant Read Thermometer. And today I am going to show you what bloomed yeast looks like. (Water running). It’s really pretty simple. Perfect, 110 degrees and I need 1 cup. And I just pour in the yeast.

This One’s Too Hot…

Now this water is too hot. Let’s just kick it up to about 130. So use 1 cup and we will put in another package of yeast. And we will see what happens. Now yeast feeds off of sugar. So a little pinch and a little pinch. Stir it up a little bit.

I will come back tomorrow and we will see what they look like.

Okay, take care. Keep coming back. Keep sending in questions. We will get a video just for you. Thanks.

Hey, everyone. Marty here. Chefmartyrich.com. I’ve got another quick story for you from the front porch. A few days ago I had one of my neighbors come over and she was having an anniversary party and she wanted to get a recipe for dinner rolls. So I ran upstairs to the computer, Googled dinner rolls, and got an easy dinner rolls recipe. I gave it to her and she said, “I can take it from here.” So I said, “Cool”.

Well, last night she called and said, “I don’t know what happened but the dinner rolls didn’t come out right”. So I said, “Okay take me through step by step and we will see if we can figure this out”.

So she said, “I took the yeast and put it into the boiling water.” And I said, “Whoop, time out, time out, time out. There is your problem straight away”. It wasn’t 5 seconds into the conversation and here’s your problem. You killed the yeast. Yeast cannot stand temperatures over 120 degrees. This is another good reason to have an instant read thermometer in your kitchen. We will cover that in another video.

This is a perfect illustration of why I created the Recipe Rebel. And the Rebel stands for Read Between the Lines. A lot of recipes don’t have all the information that you need to execute it correctly. So if you ever have a problem with a recipe and you can’t understand what happened, it didn’t really come out the way you thought it was going to, save it. Save the dish, save the recipe. Contact me. Let’s go back through the recipe and see what happened. A lot of times I can figure it out. Not every time, but a lot of the time I can identify what was left out of the recipe that you really probably needed to know to have a great result.

Look down at the bottom left of this corner and join our community. Send me your questions. Send me your problem recipes and let’s work it out. We can figure this out. Maybe I will do a video just for you.

Keep coming back. I have a new tip every day. Thanks.