Garlic Cloud Rolls... the ultimate garlic bread?

[@savannahv1808]

I’m so glad you showed what happens when you add the butter and it doesn’t incorporate right away, it’s maddening! Thanks for the video.

[@sheldoskitchen]

It happens to every one! I know the first time I tried a brioche I thought I was doing something wrong! So I wanted to make sure that people knew it’s just part of the process.

[@lynnforrest3384]

Hi Sheldo- I am just bi=nge-watching Netflix- Great Canadian Baking Show- and- I just screamed at the screen when they announced that you were going home! ! ! You shouldn't have been sent home- your creativeness and fun-loving approach to cooking should have been in the finals! I am so happy to find your you-tube channel! Keep on creating magic!

[@sheldoskitchen]

Hey Lynn! I really hope you enjoyed the season! Though not all my bakes went according to plan, I'm still pretty dang proud of what I did manage to achieve during my time in the tent. It was a crazy experience for sure! Thank you so much for the support. It means the world to me ❤

[@opelfrost]

really enjoy it whenever i see a chef/baker that share why certain steps are done rather than just saying the steps. this allow ppl who learn it combine various techniques later to create new recipes or enhancement to existing recipes thanks!

[@SuperMaremo]

These were so good. Thank you so much for the recipe. My husband claimed these were the best garlic rolls he's ever had better than the ones he's had in Italy. I added dried parsley. Also made cinnamon rolls with the dough.

[@swimmingviolinist]

Just made it!!! Took a long time but so delicious. I loved the microwave tangzhou method instead of stove. Will make again!! My third one of your recipes-keep it coming!

[@sheldoskitchen]

Mary!!!! Wow I'm stunned that you've made three of my recipes! Apologies for the delayed response - I took some time off over the holidays but am now back at it and have more exciting videos coming up.

[@swimmingviolinist]

@@sheldoskitchen glad you got a well deserved rest! Looking forward to your new creations! Btw if you have any ideas for Chinese New Year desserts (tiger), please post!

[@jamieprince212]

These look terrific , and your video is really excellent: clear, informative, perfectly-paced and beautifully shot. Will definitely give these a try!

[@sheldoskitchen]

Thank you SO much Jamie. It's comments like yours that keep me going and wanting to get better and keep sharing cool recipes. I really appreciate it!

[@ItsWayMoreThanMusic]

@@sheldoskitchen I also love the food science lesson (and the cheesy 80s video format 😄), very few bakers know both the baking AND the science behind it.

[@erinmeyer4567]

Made these last night. What a hit! The dough is a dream to work with. Perfect garlic flavor, not too overpowering. Family was picking at rolls as they came hot out of the oven. Great recipe.

[@liane9344]

I watched the great Canadian Baking show with my kids, after moving to Canada last year. We were so impressed by your work in the show-Just WOW!!! So I definitely had to try some of your baking 😅 And I did bake these knots…I changed up the recipe a lil bit though. Instead of garlic knots I made some Nutella knots for the kids. They are incredibly soft 😋 Thanks for sharing your recipes 🤗 God bless you!

[@maddiedoesntkno]

I made cinnamon snails-this dough is all around excellent

[@isaacmendez3902]

Excellent recipe and video. This channel deserves many many more subscribers! I am sure the channel will grow fast! Keep up the awesome work! I just love hearing your voice, so soothing to the ears.

[@sheldoskitchen]

Wow thank you Isaac! I have tons more exciting stuff coming up. Really appreciate your support.

[@LatteBrown]

After checking out several of your recipes and liking them all, I finally sub'ed! I like the way you included the recipe in metric and cups/ounces. Plus, you explain everything so well. Good food too! Thanks! 🤗

[@sheldoskitchen]

Thank you so much! In my recipes I always list my preferred measuring unit first and then an alternative in parentheses. That’s usually grams first but some things are better with teaspoons/tablespoons!

[@VixeyTeh]

@@sheldoskitchen yes! Mentioning both measurements is so helpful. Here in Australia we use the Celsius, mils and grams so it really helps us out.

[@Ripcookiethief]

I'm glad the algorithm put your videos up on my front page. You've got a great way of explaining things and I like the format.

[@Arcuru]

These were fantastic! The garlic flavor was smooth and mellow, the dough stayed soft for several days, and they froze and re-heated great.

[@karans3307]

This is the second video that I have watched. Very nicely done! You won me over and earned a new subscriber!

[@k_kodi]

I just had to comment on how awesome these buns are. After being on the hunt to find the bread recipes I’m happy to say that this is my new favourite. I’ve tried so so many different types of doughs in hope of recreating the soft texture that Asian bakeries in Singapore have and I am so happy with the results! Thank you so so much for this amazing recipe! I plan on making smaller versions in cupcake tins and bringing them to a picnic. I even made cinnamon rolls with this dough THEY WERE DIVINE! I am so happy I stumbled upon your channel

[@sheldoskitchen]

Soooo happy to hear that you enjoyed them!!! The light texture is exactly what I was striving for in the recipe so I'm glad that you enjoyed that. The smaller rolls sound so cute and will be perfect for your picnic. Maybe consider raising the oven temperature slightly to compensate for the smaller size, so that the outside of the buns can brown before the inside over-cooks.

[@cocolocowalter]

I love your channel! You present great recipes, with clear directions- dual metric and imperial measurements are so convenient! I love your calm, quiet voice and fun/cheerful demeanor- it’s RSI to watch you share your knowledge. Thank you for your time and effort- I think your channel is going to take off!!

[@amarug]

I recently discovered your channel, your instructions and explanations are clear, often scientific and interesting an your recipes are rather unique, like this one. I have a horrible attention span and I find myself focussed till the end :D

[@obsidyenneg4333]

These look great. Thanks for the Canadian metric measurements and adding a “u” to the word flavour. It’s the small things that make us Canadian

[@RealGrubert]

I love it that you show weights as well as volumes, I have taken to using a scale way more than cups and whatnot. Way more accurate!

[@juaane]

Sheldo, this video was a joyride. Relaxing, pleasing to watch, easy to understand and yet full of detailed information showing that you understand the matter so well, you can explain it with ease to your audience. Thanks to the algorithm for showing me this video. I instantly subscribed to your channel and can’t wait to try it out by myself. I may have to adapt it slightly to make it work with spelt flour because of the weaker gluten and lower moisture binding capacity of spelt, but knowing my spelt flour and having the tang zhong to bin a part of the liquids makes me optimistic.

[@sheldoskitchen]

Thank you so much for your kind comment! The spelt sounds like a lovely addition. I’d suggest starting with replacing a portion of the bread flour with spelt instead of using all spelt flour. This dough is enriched and very extensible already so it needs the extra gluten to give it structure. If using spelt, reduce the hydration slightly.

[@ashleyv999]

This looks yummy! Also love that you include the science in these recipes. Thank you Sheldo.

[@sheldoskitchen]

Thanks Ashley! Really appreciate it :)

[@vyngo1969]

Hi Sheldo, I’m sad you haven’t posted cooking videos recently. Really hope to see more of your recipes

[@itsnotme7969]

Just made these rolls tonight with our spaghetti and meatballs dinner and it was absolutely cloud-like and delicious. Had to write this recipe down so I can make it again and again 💛 So glad I gave this recipe a go.

[@831mark]

Hej, i just tuned in and love the way you present! Great job!!

[@adubs6646]

Well hello!! You have the most wonderful camera presence and the clearest instructions EVER❣️I so happy your video popped up today. I’ve subscribed and will share immediately 🙂 (and watch more of them of course!)

[@sabrinahirt5145]

all of your recipes seem so thought-trough and well produced! Thank you for your work and please keep this high quality content going!

[@sidneyaarmstrong]

Two things, I love that you use a scraper to get out every bit of ingredient. I respect that so much! Second, your roll shaping is absolutely gorgeous!! My father was a baker, I am just starting to dabble in bread making, I lean more towards the rustic because I don't have the hand for making beautiful, shaped bread. You know, some people just have that hand, I don't. My rolls look like big baked plops. They are always good but by no means professional looking.

[@vanessacampbell4655]

Those rolls look devine. My grandsons will go crazy for them. Thank you for the detailed recipe.

[@sheldoskitchen]

You're welcome! Hope your grandsons enjoy the rolls :)

[@goldLizzzard]

The recipe looks amazing! I really appreciate you giving the measurements in cm/g as well!

[@sheldoskitchen]

Thanks! I develop all my recipes by weight but formulate them to easy amounts by volume too so that they work both ways. Not so easy sometimes!

[@mariagm7777]

I'm amazed that this doesn't have AT LEAST half a million views

[@dixond1]

I am a Texas cowboy who's culinary talents lie in 18 hours of smoking briskets. I followed this recipe and made the most awesome garlic rolls I have ever had. Thanks Sheldo!

[@kanashimi7078]

I tested this recipe on my channel! It absolutely slapped!! Of course, your instructions and delivery made it super easy to follow!

[@tiffanyle5215]

So glad I found you from SAB/SAE!! Quality of video is amazing and I'm looking forward to more recipes from you!

[@sheldoskitchen]

Welcome Tiffany!!! Thank you for the support. I really appreciate it :)

[@dlaldlaldlanutsntnstn1418]

Such a buzz when you find a very clearly underrated channel

[@nolatamblyn1593]

I liked the "science" section. Looks like a great weekend recipe. I'll have to give them a try.

[@syahgisi4226]

Man I love learning the science behind all of these recipes, its so awesome

[@Danielsucioteira]

Dude, I've found your channel just by pure luck, and how lucky I was! I love your videos, tonight I'm gonna do this garlic breads, which are the first recipe video I saw and the one that hooked me up immediately, thank you for sharing your knowledge and thoughts in such a beautiful way!

[@Vendettabot23]

I did not know that fact about garlic powder! These look amazing.

[@sheldoskitchen]

Right!? It blew my mind when I first found out but it makes so much sense and also makes such a difference!

[@alfthai]

I love how much research you put into your recipes and videos!

[@terryli340]

You are the best.. I tried this recipe and it was so delicious. Thanks for sharing.

[@marthaelenacorral3042]

Outstanding video! I truly enjoy the "science" part. Clear instructions throughout - and the written recipe w/ingredients - a true bonus! I will definitely try it!

[@feliciagaffney1998]

The tangzhon also helps preserve the rolls... if you happen to be able to keep them for more than a day. Ha! A homemade tangzhon bread will keep more than a week. I've not seen a tangzhon recipe turned into such delicious-looking rolls before. These look awesome! I will add it to my ever growing list of breads to try. 😄 Thank you for the extra education about different forms of garlic and allicin!

[@aspeneagar2421]

Please never stop sharing your wonderful recipes! Your calming and fun personality and well thought out recipes are so wonderful! I am so excited to start cooking all of them :)

[@shainazion4073]

This is the first video of yours that I've seen, You're great, I subscribed!!!

[@LeRainbow]

So professional! I cannot imagine how much work goes into just one of these videos: even just cutting all the footage to begin with must be, not in an insulting way, annoyingly much work! Research, writing the script ... I imagine it to be like an essay from skewl what I noticed is that my problem with baking was not kneading enough resulting in dough that wouldn't let itself be stretched out thinly enough, even with proper technique; kneading a dough for 12-15 minutes by hand is harder than what many may think, or I am just seriously unfit. Now I always have fresh yeast risen wheat dough in a tupperware ready at all times from which I can form small doughballs and create incredible pan-fried- or oven-baked-bread recipes at the flick of a switch. It does impress even the most unique personal guest.

[@colinwalke1234]

Hi Sheldo...I stumbled across this recipe via your Roti Canai recipe on good ol youtube... Can't wait to make either or better still both recipes, they look absolutely delicious...Kudos to you my friend 😊 UK

[@aradnea1982]

Omg!! Your videos are so easy to follow and honestly you are my new favorite youtuber!!! Love that your Canadian too!!

[@pinstripeowl]

These look incredible, definitely bookmarking this to try

[@junetommey5975]

Made the English Muffins yesterday and the Garlic Clud rolls today. OMG, both are wonderful!!! I think next time for my rolls I'll leave out the Parm cheese. I feel the cheese fights for attention against the garlic. Love Love Love them both!

[@claypipkin]

oh shittt - science minute is so epic!!!! love it!

[@marygsc5018]

Great rolls! Soft, light with good crumb and perfect amount of garlic. I did need to add a bit more flour since I use King Arthur AP flour which has slightly less protein than bread flour. The dough is lovely and I rolled it out on a sprayed pastry mat instead of using flour. The twist, wrap and tuck shaping method was fun and looks very fancy. The next time I may add some pepper and will decrease the butter in the triple garlic butter to a total of 100 grams.

[@sheldoskitchen]

So glad you enjoyed it Mary! And good on ya for adapting the recipe to work with your ingredients. Pepper will be a lovely addition. You could also add other herbs too, maybe some oregano or rosemary? That would go nicely with the cheese!

[@ManifestationMayven]

i love your recipes! i made these and although they taste amazing for some reason, they didn’t rise much while baking. maybe i overproved them or it’s because i used AP flour. i didn’t have bread flour. Pls make more videos. happy holidays!

[@terryli340]

WoW, so delicious. Best garlic bread i ever made. 😋😋😋

[@VixeyTeh]

Thank you for these amazing video tutorials. So much interesting information. I love that you mention when non-dairy substitutes can be used and wet tea towels instead of plastic wrap. I also love that you use a reusable cover instead of cling wrap. So much healthier for the food and the environment. I will certainly be trying some of these recipes at home but it also makes me appreciate my local BreadTop a lot more knowing how much effort and care goes into making these delicious pastries.

[@sheldoskitchen]

I do my best to be sustainable when I can! Though I can't lie, sometimes there's no good substitute for plastic wrap, like say pressing it onto the surface of a custard so that it doesn't form a skin. We've all got to do our best to reduce as much as possible!

[@whitenoise509]

@@sheldoskitchen I totally agree, it's super difficult to find a good substitute for plastic wrap sometimes! Custard, guacamole, ceviche, pico de gallo, and so many other just need direct contact. I'd love to find a more sustainable way but it's so tough to make anything else work correctly! The closest I've come is reusable plastic bags, like what you use in a sous vide setup, but that doesn't work in all scenarios.

[@KevinBReynolds]

Another really great video Sheldo. Thanks man. Very well done, no pun intended.

[@csmstreeter]

After watching several of your videos, I finally subbed. The science you explain helps in so many other baking and cooking endeavors so I can develop my own recipes. Thank you for your time, sharing your knowledge, and videos!

[@daliacabiltes]

Im just new to baking,im making cakes and i earn for it. I saw your video on stabilizing whipcream and it works☺️😍 now im new to subscribing to you and im looking for more recipes i can use to sell. I love how you add up trivia scientifically❤️ Keep it up. I love watching your videos. Im learning! New fan here❤️

[@sheldoskitchen]

Aw thank you so much for the nice comment! Welcome to the channel

[@paulburris5216]

I didn't know how much I needed these in my life.

[@krysilove]

I made these today and they're so soft and delicious

[@Checkpleasepay]

nice video. thanks for sharing

[@VioletStone100]

I found your channel today, it’s great! You have such a sweet personality and the colorful animatics give me a 80s nostalgia vibe. I definitely want to try this recipe out!

[@sheldoskitchen]

Yesss I was definitely going for an 80s after school special vibe! Welcome to the channel :)

[@CamilleLacson-n8f]

Very detailed. Thank u for sharing

[@Aaron5571]

Very impressive Sheldo. I like the content and the explanations. I don't even give it a year before this has a million views.

[@sheldoskitchen]

Thanks so much Aaron! Will do my best to make your prediction come true.

[@briennaasher26]

Thanks for the vaporwave vibe. Gotta make this!

[@trstmeimadctr]

Anyone else get PBS Kid's vibes from Sheldo's videos? It's the music and his cadence of speaking. It's all very relaxing and engaging in the same way as children's educational programming

[@sheldoskitchen]

Haha hope there’s not too much of a children’s programming vibe that makes it not suitable for adults. Cause the content is definitely not geared towards kids 😂

[@georgiomorandi9362]

wow that looks amazing ... please make more shezuan savory dishes .... especially with the numbing pepppercorns

[@Momzie808]

Now that's a proper garlic roll! Loving it ❤️. You know I've been liking all your videos Sheldo great job 👍

[@sheldoskitchen]

Thanks so much :)

[@shanziburrito9697]

This looks really good but it seems like it may be tricky to knead by hand. I only have a hand mixer and make most of my dough by hand.... not sure if this would be worth trying without a dough hook lol

[@terrytilden1005]

This dough is similar to Japanese milk bread dough. I’ve made that dough by hand and it was now problem

[@idkwuzgoinon]

It was pretty easy to make by hand my hands were just tired soon after kneading it.

[@wilmetteentwistle9242]

I just made them; pretty good. I added fresh parsley and cheddar cheese inside also (Parsley minced, washed and drained well.)

[@kayieeelee]

I feel like I'm also learning beautifully written English from your videos😂👍🏻

[@Chris-ut6eq]

Your infectious energy and excitement reminded me of Kungu Panda's dad when he got excited and exclaimed "...ohhhhh! you had the noodle dream!!!" There was genuine sincerity and excitement to share something you truly enjoy. Glad I found your channel.

[@sheldoskitchen]

Hahahaha you’ve described me perfectly. Food is my love language 😂

[@drasiella]

I shall try this recipe!

[@sheldoskitchen]

Hope you like it! Let me know how it goes if you do!

[@crazyb3265]

Dude. I'm in love. I already love garlic bread, but these take it to the next level.

[@sheldoskitchen]

That triple garlic butter ain't joking around!!!

[@sharonmiceli7500]

WOW!! Thanks Sheldo!

[@mv9143]

Of course the recipe is amazing as usual. I'm also very impressed by the quality of your videos. Great job mate 💖 you

[@tresanoyux4058]

this is the best recipe ive seen saved it already for my future reference you made it very simple thank you

[@sheldoskitchen]

You’re very welcome. Thank you for commenting!

[@devilsmirkvideos744]

I absolutely love you for this recipe. Just made them today. Amazing! My family loved them.

[@amethystsamia]

In my best Swedish Chef’s voice, “Ermagerd”. Those look amazing. I am such a fan of garlic bread!

[@theocean.stills8046]

your videos are engaging, informative, and easy to understand. I'm just starting with baking and im so excited to try some of your recipes! I hope you make more videos soon!

[@chzn156]

Love these! I look forward to trying this

[@akiminato8445]

Thank you Sheldo Love your videos!

[@Seriously_sirius2]

Jeez Sheldo! I'm old, a purist, own a 50 year old hand mixer... you're going to make me go buy a Kitchen Aid to create these rolls, or can this dough be kneaded by hand, similar to pizza dough? Please advise. Thanks! Cheers from K-town.

[@RedRingOfDead]

You got me hooked. Saw the whipped cream vid. Looked at the channel and now watching the rest of your videos

[@sheldoskitchen]

Thanks for taking the time to check out my lil channel :)

[@RedRingOfDead]

@@sheldoskitchen let's hope you grow a lot and have many more people to entertain with your food and positive energy.

[@Ema25Henao]

Wow these rolls look amazing 👏

[@TheDRegie]

Honestly, I love everything about your channel. You make me 😊!

[@sheldoskitchen]

Thanks so much Denise!

[@andiflanagan125]

It's late here, but these are getting made tomorrow! Perfect for a surprise birthday present. MY birthday!

[@kalakakku7749]

looks so good

[@SpiritoftheForest]

New subscriber here, courtesy of this amazing-sounding recipe! 😁 Hi Sheldo! I love how well you explain the processes and science behind everything! These garlic-parmesan rolls look DELISH and I can’t wait to try making them! I feel more confident after hearing you explain and demonstrate everything. Thank you so much for sharing your recipe and I’m excited to see more! 💜

[@sheldoskitchen]

Welcome to the fam Lindsey!!! Hope you try these rolls out. Let me know how it goes if you do!

[@unstopable96]

Truly informative. Love how you explain everything. I have no doubt your channel will blow up. You earned a sub!

[@sheldoskitchen]

Thank you very much!

[@manju331]

I love your videos Sheldo. Pls give us more breads and rolls 💜

[@mattshadow81]

I've been messing around with garlic bread for months, and you're absolutely right! Might i recommend doing this in a muffin tray tho? They look very good!

[@BiohazardMakeup]

Great video! New subscriber!

[@djsamirmehta]

Hi Sheldo, huge fan of your work! Can this be made without egg?

[@DelightfulDissident]

You had me at garlic science 😍

[@Bonniebranch7]

Sheldo! So glad to find a new cooking channel! Can you do a Dan Tat tutorial? I like Kristina Cho’s recipe from Milkbread and Mooncakes but I’d love a slightly leveled up version 😏

[@454Casull]

In the meantime, you can try Tim Chin’s recipe (Serious Eats).

[@Elysiaoh2006]

hi Sheldo, m very inspired by yr garlic cloud bread, will definitely try it soon. Meanwhile, will u consider making a video on No-Knead Bread? Tia😄

[@missallie8418]

I didn't know that about garlic powder and water that's cool!

[@tm9crazyfunkymonkey]

Hey! Excited to try it out-i could easily hand knead the whole way through right?

[@mattbackvass]

this is such a wonderful channel

[@sheldoskitchen]

Thank you so much Matt!

[@anuxoxo6017]

Wonderful recipe❣️ I’m going to make these rolls one of these days. I’m not very comfortable making the roux in the MW. Hence, I’ll do it on the stove. Thanks for the recipe! Best wishes and blessings from Canada 🇨🇦

[@sheldoskitchen]

Thanks Anu and fellow Canadian! I'm from Vancouver :) The stovetop method is probably how most people make a tangzhong. I prefer the microwave shortcut cause it's quicker, done in about a minute. But both ways work equally well!

[@anuxoxo6017]

@@sheldoskitchen Lovely! I’m going to try your MW method this time, dear Sheldo. If I mess up, I’m going to put the blame on you. Wink Wink 😉😉

[@dorislee1636]

I’ve been heating it in the MW for years now and has never messed it up yet. You should definitely try it. Just doing it 15-20 secs at a time and stir in between.

[@anuxoxo6017]

@@dorislee1636 Thank you 😊 I’m more confident now.

[@malynmagsayo1986]

Just wow👏👏