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Americas Test Kitchen - Season 26 - Episode 01: Make-Ahead Masterclass
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00:29I'll see you next time.
00:36Today, it's a make-ahead masterclass.
00:40Aaron makes Julia glazed boneless beef short ribs.
00:44Hannah and Lisa share tips and tools for easier meal prep.
00:48And Sam makes Bridget make way-ahead dinner rolls.
00:52It's all coming up right here on America's Test Kitchen.
01:00Music
01:05Beef short ribs are usually cooked one of two ways.
01:08Long and slow in a braise, or fast over a hot grill and then finish with a sauce.
01:14But today, Aaron's going to show us a new method that's kind of a combination of the two.
01:18Absolutely, Julia. We are going to do like a hybrid method.
01:20It's going to be the best of both worlds.
01:21We're going to have fall apart, really tender beef short ribs,
01:24and then they're going to be lacquered with a sweet tart glaze.
01:27So we'll start with four pounds of boneless beef short ribs, and I'm going to trim one.
01:32The beauty of these is that they are boneless, and they're super easy to prep.
01:36I'm going to trim any thick pieces of fat from them. I don't want to go too crazy.
01:40If you're going to braise it, a lot of that fat will come out naturally in the braising liquid.
01:44Yes.
01:45Okay.
01:45So I'm going to season it with four teaspoons of kosher salt.
01:48Now, the brand of salt you use here matters.
01:50If you have a different brand other than Diamond Crystal, check our website for the amount you should use.
01:55Seasoning all four sides.
01:57Four teaspoons of kosher salt and two teaspoons of ground black pepper.
02:03All right, so now it's time to start the braise.
02:05I'm going to add two cups of beef broth, and I'm using a Dutch oven.
02:10Adding two cups of dry red wine.
02:13Mmm.
02:13Yeah, we like a medium to full-bodied red wine, like a pita noir or a cabernet sauvignon.
02:19Two tablespoons of soy sauce.
02:21A little umami.
02:22Umami.
02:23And then two tablespoons of white miso, more umami.
02:26And now we're adding three tablespoons of brown sugar.
02:29So sweet, salty, tangy.
02:31Hitting all the flavors.
02:32You got it.
02:33Now I'm just going to whisk this together.
02:36All right, so now I'm going to add two carrots that I cut into quarter-inch pieces.
02:41And one large onion that I sliced thinly.
02:44And six sprigs of fresh thyme.
02:46Okay.
02:47So now I'm just going to stir that up.
02:49Everything's combined.
02:50And now in goes the beef.
02:53We want them in a single layer.
02:55They won't necessarily be submerged, but they will be a nice, tight fit.
02:58Okay, so I'm going to turn this up to high heat and bring it up to a simmer.
03:01Okay.
03:03All right, Julia, we are up to a simmer.
03:05Okay, so now I'm going to turn this off and put the lid on.
03:09And we are going to put this into a 275-degree oven on the middle rack for about two and
03:13a quarter to two and three quarters hours.
03:21Mmm, I smell it.
03:22Oh, yeah.
03:23Mmm-hmm.
03:24Smell the beef.
03:24So this is cooked for about two and a half hours.
03:27Halfway through, I rotated the beef and just flipped each piece over just so that it cooks evenly.
03:32Makes sense.
03:32And now we're going to test it for doneness.
03:34I just put the fork in and it slides right out.
03:37Mmm.
03:38These babies are ready.
03:39Okay.
03:40So now we're going to let this cool to room temperature.
03:43And then we're going to cover it and put it into the refrigerator overnight or even up to three days.
03:48Oh, wow.
03:48Yeah, and so what that's going to do is the beef is going to have time to absorb some of
03:51the flavors and it's also going to absorb some of the moisture so they're going to be extra juicy when
03:55we're ready to glaze.
03:57So we developed this make-ahead recipe with convenience in mind, but it also created the opportunity to infuse the
04:04beef with more flavor.
04:05Here's how that works.
04:06First, we braise short ribs for several hours in a flavorful base of broth, wine, and seasonings.
04:12The gentle heat of the oven cooks the meat and turns it tender.
04:16The muscle proteins denature, then bond to each other while connective tissue softens.
04:22Once the meat is cooked through, we let it cool and rest in a savory braising liquid for up to
04:27three days.
04:28During this resting time, flavor compounds in the liquid, salt, glutamates, and sugars get absorbed into the meat, flavoring it
04:36deeply.
04:36And the result is succulent braised short ribs that are seasoned all the way through.
04:42Okay, Julia, so this has chilled overnight.
04:44The fat has separated and it is solidified.
04:47Makes it so easy to remove.
04:49So easy.
04:49It's like a snap.
04:50So I'm just going to take a slotted spoon and start lifting that fat away.
04:55And fat is flavor, so if you do get some pieces in there, that's quite all right.
04:59So I'm just going to take the beef out and put them on a plate.
05:02So we're just going to put those aside.
05:04Now I'm going to take our broth and we're going to strain out the solids.
05:07Okay.
05:07So now I'm just pressing the vegetables gently.
05:10Just want to get all the liquid out of there, making sure we get all that goodness.
05:13Mm-hmm.
05:15Okay, so now it's time to start making the glaze.
05:17All we need is three cups of this.
05:19I'm going to bring this up to a simmer over medium-high heat and we're going to reduce this down
05:22to one cup.
05:24Okay, Julia, it's been 20 minutes and our broth is reduced down to about a cup.
05:28Okay.
05:28Okay, so I'm just going to turn this off.
05:29I'm going to add a third of a cup of balsamic vinegar.
05:31That'll punch things up for sure.
05:33Oh, yeah.
05:33And then three tablespoons of molasses.
05:36So we have tart and we have sweet.
05:39And it still needs to thicken up, so I'm going to add a slurry.
05:43So I have two teaspoons of water.
05:45I'm going to add it to two and a half teaspoons of cornstarch.
05:49I'm just going to whisk this and pour it into our mixture.
05:55Now I'm going to turn this on to medium heat.
05:58And we're bringing this up to a simmer.
06:00We're going to cook it for about two minutes.
06:02I'm going to stir it as it thickens.
06:04One more ingredient.
06:05Now we're going to add one and a half teaspoons of hot sauce.
06:07It's good to add it at the end so it doesn't cook off.
06:10All right, so now we're going to let this cool down and then we're going to get to glazing.
06:13So this is like the beauty of this recipe is that you can make the beef ahead, put it in
06:17the fridge.
06:17You can make the glaze, put it in the fridge, and then when you're serving your guests,
06:21just pull them both out and go follow the next step.
06:25Okay, Julia, so we braised our beef and now we're going to our second method,
06:29which is going to be high heat cooking.
06:30Okay.
06:31Okay, but first I'm going to take the beef and inspect each piece.
06:34I'm looking for big chunks of fat that I might have missed.
06:37One more step.
06:38It is important that we pat our beef dry.
06:41Okay.
06:41Because if we don't, then the glaze that we're going to put on is going to take longer to thicken
06:45and cling.
06:46So I'm just going to give it a little hug.
06:48And now on to the glaze.
06:50Coat each short rib with glaze on all sides.
06:54Be thorough.
06:56All right, so our first coat of glaze has been applied.
07:01Now we're going to put this into a 450-degree oven, middle rack, for about 20 to 25 minutes.
07:07Every five minutes, I'm going to take the pan out of the oven and give them another coat of glaze.
07:11Every time I take it out, I'm going to coat them.
07:14I'm going to flip them.
07:15Every time they go back in the oven, there should be a different side facing down.
07:20This is going to be a process, but the payoff is worth it.
07:23We're going to continue to cook this, and I'm going to keep taking it out every five minutes,
07:28basting them until the internal temperature reaches 140.
07:33Oh, goodness, Erin.
07:35You're kidding me.
07:37Those are spectacular looking.
07:39I told you so.
07:40Have faith.
07:40We're basically reheating and we're glazing, right?
07:42So we want to make sure that the temperature is at 140.
07:46141, perfect.
07:48Okay, so one last glaze.
07:50We want to give us a fresh glaze before we dive into them.
07:54My mouth is, like, totally watering.
07:57It's a good sign.
07:58Mm-hmm, so I whipped up some mashed potatoes for you, too.
08:01You're the best.
08:02All right, I'm going to add a little color.
08:04Just chopped parsley, or you can use chopped chives.
08:06Oh, I can't wait.
08:08Look at this meat just falling apart.
08:13Mm.
08:16Mm-hmm.
08:18Mm-hmm, mm-hmm.
08:19There is so much flavor.
08:21I mean, the heartiness of the beef short ribs can stand up to it.
08:25Mm-hmm.
08:26Mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm.
08:26I saw all the ingredients you put into that glaze.
08:30A little bit of heat from the hot sauce, but the molasses and the balsamic, this is incredible.
08:36I'm glad you like it, Julia.
08:37You know, I don't like it.
08:39I love it.
08:40You love it.
08:40It is.
08:41This is spectacular.
08:43All right.
08:43You want to make this easy but incredible recipe for short ribs.
08:47Braise the beef in an umami-rich broth containing brown sugar, miso, and soy sauce.
08:53Let the ribs rest in the braising liquid.
08:56Then reduce the liquid into a glaze and reheat the ribs in a hot oven.
09:00From America's Desk Kitchen, a company-worthy recipe with make-ahead built right in.
09:05Glazed boneless beef short ribs.
09:07This is like a holiday meal, I think.
09:10Or a Monday night dinner.
09:16Mm-hmm.
09:18Preparing food ahead of time makes your life easier.
09:21You'll spend less money.
09:22You'll have a little less stress.
09:24You might even eat healthier.
09:25Here are some of our favorite tips and tricks to make meal prep less of a chore.
09:31Let's start with the Instant Pot.
09:33Pressure cooking is so fast and it's mostly hands-off.
09:37This is our winner by Instant Pot.
09:39It's the pro.
09:40And it is like having a little sous-chef.
09:42Pressure cooking has a bad rep from the 50s.
09:44When you see the lid going through the ceiling, it's not like that.
09:47This is a very smart device that actually helps it be safe and vents safely away from you.
09:51On a good Sunday, I'll make one-hour chicken stock, brown rice, steamed broccoli.
09:57Don't wash the insert in between.
09:58Then I save on dishes and I have Head Start on my week.
10:01Yeah, and if I don't get ahead on a Sunday, I'll do it during the week.
10:04I get this thing going on tomorrow's dinner while I'm making today's dinner.
10:07All right, let's talk about half-sheet pans, rimmed baking sheets, baking sheets.
10:11You call these all kind of different things.
10:12But there's a reason these are meal prep workhorses.
10:15There's a reason there are entire cookbooks dedicated to these pans.
10:19Absolutely.
10:19This is our winner by NordicWear.
10:21It's really sturdy.
10:22It's warp-resistant.
10:24If you stick in this cooling rack, it becomes a broiler pan.
10:27It can collect drips.
10:28It can collect fried foods.
10:30It's great.
10:31And then this is a great innovation.
10:33It's a lid.
10:34So if you have made your food, you can just store it right in this pan.
10:38And this becomes a big, flat storage container.
10:40You can stack things on top of it.
10:42You can stack another set of these on top.
10:44Fits right in your fridge.
10:45Or you can take it to a potluck or something.
10:47Mm-hmm.
10:48Love that thing.
10:49Let's talk salads.
10:51Making salad dressing at home is faster, cheaper, and it tastes better.
10:55And I feel like if I make a bottle and this is staring at me, I'm going to eat more
10:58salad that week.
11:00Absolutely.
11:01And you can always use an old jar to do that.
11:03But this salad dressing shaker from OXO really was terrific.
11:07We tested it and we found it was really practical.
11:10It was spill-proof.
11:11And you just store that right in the fridge.
11:13There's a lot of dripping with old jars.
11:15This kind of solves that problem.
11:16Yeah, absolutely.
11:17But another option is a squeeze bottle, which, you know, big in restaurants.
11:21We use these all the time.
11:23This is our winner here from Table Craft.
11:25And it won for a couple reasons.
11:26It's very precise.
11:27Also, we love the cap because it will cover up that right there.
11:30All right, let's talk food storage containers.
11:33Food storage containers are super important.
11:36They'll keep your food organized.
11:37It makes your meal prep so much easier.
11:40We love a glass container by OXO.
11:43If you want to avoid plastic, this is the way to go.
11:45It is leak-proof, microwave-friendly.
11:48It goes right in the oven.
11:50You can bake in it.
11:51And it's nice and sturdy for stacking.
11:53We also have a plastic winner because glass is heavy.
11:57And, you know, it can be breakable.
11:58So a plastic winner from Rubbermaid is fantastic.
12:01It's lightweight.
12:02You can throw it in your bag.
12:03You can also put it in the freezer as well.
12:06It's not going to shatter.
12:07You don't have to worry about that.
12:08So this is a great lightweight plastic storage container option.
12:11It's also completely leak-proof.
12:13We filled this up with liquid and shook it upside down.
12:16Nothing came out.
12:17This is a great lightweight alternative.
12:19Well, let's look at ice trays.
12:21Ice trays are just great for all kinds of prepping.
12:24You can store all kinds of things like pesto and herbs and sauces or even mini desserts.
12:29This is our winner from OXO.
12:31It has a couple small, smart innovations that really make it better than the typical plain one.
12:36So it has a really rigid design, which is nice.
12:38You don't spill when you're going to the fridge.
12:40The shape of the little pods are also really conducive to popping things out easily, which can be a total
12:45pain.
12:45And the lid, it keeps odors out.
12:48It keeps whatever you're waiting to freeze.
12:50The pesto, it keeps that in so it's not touching everything in your freezer.
12:54Just a couple small, smart innovations that really make it a great ice cube tray.
12:59And don't forget super cubes, which we really like.
13:02It's like soup.
13:03Super cubes, get it?
13:05This thing is terrific.
13:06You can freeze soups, sauces, stews, and then you pop out the cubes and they fit right into a freezer
13:14storage bag, which is great.
13:16You can put this right into the freezer.
13:18You can stack it.
13:20You can then go and use this again to freeze the next thing.
13:23Pop that out, stack it.
13:24And so within a few days, you can have a big pile of stuff that's just ready, single serving portions.
13:30Boom, boom, boom, you're done.
13:31Like leftovers?
13:32I often have just this amount left over.
13:34Pop it in there and then you have dinner prepped.
13:36For full testing results and more information, head to our website.
13:45A batch of fresh baked dinner rolls straight from the oven.
13:49It is one of my very favorite things.
13:51There's the aroma.
13:52There's that big waft of steam when you crack one open.
13:56The buttery yeasted flavor.
13:58And there's a lot of work that goes in beforehand.
14:00So what if you could craft a yeasted dinner roll that you could bake and take straight from the freezer
14:05anytime you want?
14:06Well, let's ask Sam because she's here and she's got all the solutions.
14:10I sure do, Bridget.
14:11I'm so excited to show you this recipe because these are super make-ahead friendly to the point where you
14:17are just 10 minutes away from having a perfectly baked dinner roll on your table any day of the week.
14:22Love it.
14:23We are starting with a half a cup of water and we're going to add three tablespoons of bread flour.
14:29And I'm going to whisk this together right into my mixing cup.
14:33So in order to create this paste, which is called tangzhong, by the way, we are going to microwave it.
14:39Okay.
14:40But I just want to make sure that we get all the lumps out with my little baby whisk.
14:43I'm going to pop this into the microwave for 48 to 80 seconds, whisking every 20 seconds until it gets
14:49to a nice thick paste-like consistency.
14:52Okay, great.
14:54All right, we're getting there.
14:56Oh, yeah, you can see a little bit.
14:57It's starting to gel together.
15:00Exactly.
15:01I think another 20 seconds should do it.
15:03Okay, great.
15:10Oh, so you can see a crazy difference in that paste.
15:13It's nice and thick.
15:14And this might kind of seem like an odd way to start a bread dough, but this is very, very
15:19wonderful to use for a bread dough, particularly these rolls that are going to get baked twice.
15:23Okay.
15:24This flour and water paste is going to add a lot more moisture to our rolls without making the dough
15:28too wet.
15:29You know what I mean?
15:30I'm going to transfer this to the bowl of our stand mixer.
15:33You can see that this is very hot still because it took a little steam bath in that microwave.
15:39And I'm also going to add three quarters of a cup of milk.
15:42Now, this is cold milk.
15:43They're kind of working with each other here.
15:45The warmth of the tangzhong, the chill of the milk.
15:48Because you don't want to add yeast to that hot tangzhong because it would just kill it.
15:53Exactly.
15:54So we'll give this a whisk.
15:57I love when two ingredients work hand in hand.
16:01Aw.
16:03It's the best kind of dinner rolls.
16:05It ends in friendship.
16:07Yes.
16:08All right.
16:09So I whisked this just to make sure there's no lumps of our flour paste.
16:12So now we're going to add two teaspoons of yeast.
16:14You can use instant or rapid rise yeast here.
16:17Okay.
16:18I'm also going to add one large egg.
16:20Add a little richness.
16:22Mm.
16:23And we're also going to add two and two-thirds cups of bread flour.
16:26Okay.
16:26And now we're ready to mix our dough together.
16:29All right.
16:30I have my dough hook here.
16:32We're just going to mix this on low speed for about one to two minutes to get the ingredients
16:38incorporated together.
16:39Okay.
16:42It's been just a couple minutes.
16:43You can see that our dough has come together.
16:46Yep.
16:46Just come together.
16:47Exactly.
16:48So now we're going to let this take a bit of a snooze.
16:51A little bit of a nap.
16:53We want this to sit here in our bowl for 15 minutes.
16:56Okay.
16:57Now this is called autolise.
16:58By giving it time to just rest without us touching it or doing anything, we're allowing
17:02some of that gluten to start developing, creating that nice chew for our dinner rolls.
17:06Great.
17:07All right.
17:08It's been 15 minutes and you can already see a big difference.
17:11It's fully hydrated.
17:12Fully hydrated.
17:13A little slumpy.
17:15Exactly.
17:15Well, it's just waking up from a nap, you know?
17:17That's right.
17:18So now we are ready to add two tablespoons of granulated sugar.
17:22Now, of course, yeast feeds off of sugar.
17:25This is a needy roll because it had a nap and now it needs to eat.
17:28Exactly.
17:29It needs a little snack.
17:30Yes.
17:31The sugar is also going to help create deeper flavor and some nice browning when we end up
17:34baking our bread.
17:35And I'm also going to add one and a quarter teaspoons of salt.
17:38Okay.
17:38The salt is going to help set that fermentation rate for the rolls, which is going to give us
17:42that really nice fine crumb.
17:43Lovely.
17:44Okay.
17:45So now we're going to mix this on medium low for about five minutes.
17:48We are five minutes in and now we're ready to add two tablespoons of unsalted butter at
17:54room temperature and we're going to add this one at a time with the mixer still running
17:58until they get incorporated.
18:00All right.
18:01So once our butter is fully incorporated, we're going to keep mixing it on medium low for about
18:04five minutes until our dough is smooth and elastic.
18:07Okay.
18:07Great.
18:09All right, Bridget.
18:10It has been five minutes.
18:11It looks super elastic, super smooth.
18:13Mm.
18:14Looks beautiful.
18:15And now we're going to transfer our dough to a lightly floured counter.
18:18We just don't want to, of course, have any stickage here.
18:20Okay.
18:21I'm actually going to use this bowl scraper.
18:23This is really useful for getting doughs that are soft and sticky.
18:26Yes.
18:27Out of sticky situations.
18:29Okay.
18:29So now we're just going to knead this into a ball.
18:32So I'm just kind of taking the top of the ball, pressing it into the center.
18:36This is very fun to play with, to be honest.
18:40It's the best part of bread baking.
18:41I'm having a great time.
18:44So now we're going to place this seam side down in a bowl.
18:47Now I've already greased this bowl just to prevent, again, more sticking.
18:51But before we top it with plastic, I am going to also just lightly spray the top so it doesn't
18:55dry out.
18:56And now we're going to cover it with our plastic wrap.
18:59So we're just going to let this sit on the counter for about an hour until it doubles in volume.
19:03Okay.
19:04It's been an hour, Bridget.
19:05That is beautiful.
19:07She's puffed up a lot.
19:08Definitely doubled.
19:09Exactly what we're looking for.
19:10The first thing we want to do before we cut and shape our rolls is to press on it.
19:16Okay.
19:17Not only is this very satisfying to do, but this is expelling any of that extra air, which is going
19:22to ensure that we have a nice fine crumb with our rolls.
19:25So now that we've done that, I'm going to transfer our dough to our counter.
19:29And now we're just going to shape our dough into an 8-inch square.
19:33Just kind of pressing with my hands.
19:36So we're looking for 8.
19:38Great.
19:39And by 8.
19:40Awesome.
19:41All right, so we're now going to cut our dough into 16 equal pieces.
19:45So we're going to do 4 by 4.
19:47Now, I am eyeballing this using my bench scraper.
19:50But if you really wanted to make sure that all of your rolls were even, you could weigh them individually,
19:54in which case you're looking for 1 and 3 quarters ounce per roll.
19:57Okay.
19:57So now we are ready to roll our rolls.
20:00Now I'm going to just take one of our pieces here.
20:03And I did have a little bit of flour over here, so I want to make sure that I'm using
20:06a flourless counter space.
20:08We're really relying on the friction of having no flour on the counter.
20:12And I'm just going to take my hand and kind of loosely cup the ball.
20:16And what we're looking for is a taut ball.
20:20All right, so I have a sheet pan here prepared with parchment.
20:23As you'll see, this is a pretty sticky dough, so if you need to use a little bit of flour,
20:27that's fine.
20:27Just don't go too much.
20:28And all 16 of these are going to go on our sheet pan.
20:315, then 6, and then 5.
20:33So now we're going to cover them with more plastic wrap and let them sit on the counter for about
20:3745 minutes to an hour until they double in size again.
20:41Look how great they look.
20:42Sensational.
20:43Doubled in size, which means that they are ready for the first bake.
20:46Okay.
20:47I have my oven rack at the middle position at 300 degrees.
20:50We're not looking for a lot of color here.
20:51Okay.
20:52All we're looking to do is set the structure of the crumb.
20:54So we're going to bake these for about 14 to 16 minutes until they register anywhere from 170 to 175
21:00degrees.
21:03Whoa.
21:05Look at them.
21:06They're blonde.
21:07They are so blonde, but they smell great.
21:09They smell incredible.
21:10Now you can see some of these rolls are touching.
21:13Yes.
21:13That's okay.
21:14They're very delicate at this point, so we don't want to mess with them.
21:17Okay.
21:17But I will tempt them because, again, we were looking for anywhere from 170 to 175 degrees.
21:23172.
21:24Perfect.
21:24Before we do anything else, we're going to let them sit on the counter for about 30 to 45 minutes
21:28until they cool.
21:29Then we'll transfer them to the freezer for about 30 minutes to an hour until they're frozen solid.
21:33And then we're going to transfer them to a zipper lock bag and keep them in our freezer for up
21:37to six weeks.
21:40I have my zipper lock bag of six frozen dinner rolls.
21:45They are rock solid.
21:46So now we are just 10 minutes away from having freshly baked bread on the table.
21:50This is the last step.
21:51Okay.
21:52Okay.
21:52Take me through it.
21:53So I have a sheet pan here with some parchment.
21:56If you had a toaster oven and just wanted to bake one or two at a time, you could do
21:59that as well.
22:00So now we're going to bake these at 425 degrees with the oven rack in the middle position for 8
22:04to 10 minutes.
22:05Within that time, these are going to thaw, brown, and iron out some of those wrinkles that we see on
22:10the rolls.
22:10Okay.
22:11Perfect.
22:12Oh, my goodness.
22:14Nine minutes later.
22:15Oh, beautiful.
22:17Stunning.
22:18We do have to wait just five more minutes to let them cool, and then we can dive in.
22:23Oh, these look beautiful, but I'm hoping it's time to eat.
22:27It sure is.
22:28And look at that.
22:29Big and fluffy.
22:32Never would have thought that was frozen.
22:33No, never.
22:34Incredible.
22:35Never.
22:36The smell is out of this world.
22:37Just got some nice soft butter.
22:40You can tell it's still warm because the butter's starting to melt.
22:43All right.
22:44Take a wee piece here.
22:46Oh, listen to that.
22:46Cracklin' top.
22:52Mmm.
22:53It's so good.
22:55Tender.
22:57Tender as a baby's hug.
22:58That is one of the plushest, most tender interiors, but I'm loving this crispness.
23:05I bet you that's that twice baking.
23:07These are exceptional dinner rolls, period, and the fact that they're make-ahead just puts them to the top of
23:13my list.
23:14Where you are.
23:15I very much appreciate it.
23:17So if you'd like to make dinner rolls way ahead of time, start by creating a flour paste using the
23:24microwave.
23:24Parbake the rolls until just set before cooling and freezing.
23:28Then bake the rolls straight from the freezer, whenever you want, how many you want, for just 10 minutes until
23:34they're deep golden brown.
23:35So from America's Test Kitchen, make way ahead dinner rolls.
23:40You can get this recipe and all the recipes from this season, along with product reviews and select episodes.
23:46And those are all available on our website, americastestkitchen.com slash TV slash dinner roll.
23:54Back at it.
23:56Back at it.
23:57Mmm.
23:57Back at it.
23:57Back at it.
23:57Back at it.
23:57Back at it.
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