The video is a recipe tutorial for making homemade dinner rolls. The ingredients include evaporated milk, yeast, sugar, salt, egg, oil, bread flour, and dry milk. The recipe involves warming the milk, activating the yeast, and then mixing the dry ingredients. The dough is then kneaded by hand for 15-20 minutes until it becomes smooth and elastic. The dough is then placed in a warm, draft-free place to proof for an hour, or until it doubles in size. After proofing, the dough is punched down, folded, and divided into 12 equal pieces. The pieces are then rolled out, flattened, and rolled into logs, and placed in a lined baking pan to proof again. Once they have doubled in size, they are brushed with an egg wash and baked in the oven at 350°F for 20 minutes. The finished rolls are then cooled on a rack, and the video ends with a shot of the inside of a freshly baked roll, showcasing its fluffy and airy texture.
Here are the key facts extracted from the text:
1. The recipe uses a 12-ounce can of evaporated milk.
2. The milk is warmed in the microwave for around a minute, or until it reaches 105 to 110 degrees Fahrenheit.
3. 1 teaspoon of sugar is dissolved in the warm milk.
4. 2 and a half teaspoons of active dry yeast are added to the milk and allowed to activate for 5-7 minutes.
5. The recipe uses 600 grams (5 cups) of bread flour, which has a higher protein content than all-purpose flour.
6. The recipe also uses 1/3 cup (40 grams) of dry milk, 1 cup (100 grams) of sugar, and 1 and a half teaspoons (7 and a half grams) of salt.
7. One large egg is used in the recipe, which should be brought to room temperature.
8. The dough is mixed and then allowed to rest for 15 minutes before kneading.
9. The dough is kneaded for 15-20 minutes, either by hand or using a stand mixer with a dough hook.
10. The dough is then allowed to proof for 1 hour, or until it has doubled in size.
11. The dough is then pressed, folded, and rolled out into 12 equal pieces.
12. The pieces are rolled into logs and placed in a lined baking pan to proof again for 1 hour, or until they have doubled in size.
13. The rolls are then egg-washed and baked in a preheated oven at 350 degrees Fahrenheit for 20 minutes.
14. The rolls are then removed from the oven and cooled on a rack.
Note: The text also mentions that the recipe can be made using all-purpose flour instead of bread flour, but that bread flour produces a better texture.