How To Make The Greatest Dinner Rolls Ever (Hokkaido Method)

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Homemade super soft and fluffy dinner rolls, but with an amazing Japanese technique to make them 100x better. I used a Japanese Milk bread dough (also known as hokkaido milk bread) with a tangzhong to make these beautiful bread rolls. Oh, and they're brushed with garlic butter so that helps too. Best part is that these are way easier to do than you think. You can totally start these earlier in the day and then have them ready by dinner. Or you can just make them because they're so incredible. The Baking Pan used in this video: https://amzn.to/2TON70m FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Facebook: https://www.facebook.com/thejoshuaweissman Twitter: https://twitter.com/therealweissman Website: http://joshuaweissman.com/ --------------------------------------------------------------- Music used in background during recipe portion: https://soundcloud.com/saib_eats --------------------------------------------------------------- Ingredients you'll need - Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk Bread Dough: 2.5 cups (320g) bread flour 1 tablespoon (9g) active dry yeast (instant works as well) 3/4 teaspoon (3g) fine sea salt 1/2 cup (120g) whole milk 1/4 cup (56g) granulated sugar 3 tablespoons (42g) unsalted butter, softened 1 whole egg, room temperature Egg wash: one egg splash of whole milk (about 2 tablespoons) Garlic Butter 1-2 cloves garlic 1/4 cup (56g) unsalted butter

Comments

Preston Anderson : Can we all agree that he is a criminal for not tearing open one of those fluffy rolls on video?

Isacco Gobbi : Really appreciate the conversion to metric. Wish more channels did this. Keep it up!

Julius Sonnenschein : Let that sit for about ten minutes. That's ten minutes for you metric people.

david : I admire you for consistently mentioning the metric measures. One of the many reasons I enjoy and am able to follow your recipes!

Joy Rodriguez : As a Japanese person this makes me very happy. I haven't watched yet but I've already decided I'm gonna make these for my mother.

Cindy Wong : Thanks. Gonna suffocate in the cabinet until the next video.

Vlad : I love this type of bread and I also made rolls just yesterday. Great minds think alike. As a side note, this bread will be quite sweet and it will be really good on its own but if you want it to work well with meats and salty dishes, I would suggest adding only 2 tablespoons of sugar.

SpaceCakeUnicorn : >"Don't worry I didn't forget about the about the metric system" >Measures milk and water in grams

TMercan31 : Haha lovin the Salt BaeπŸ‘ŒπŸΌ Also, these buns look amazing, I may have to give them a go! πŸ’œ

Robert salazar : I am a professionally trained pastry chef and your videos always are spot on right down to the little details in this one about how to roll and tuck dough. Your technique was spot on. Kudos!

John Fazzari : Thanks a ton for an amazing recipe Joshua. I filled a 16 inch pan pizza with these amazing beauties, and they looked marvelous.

God Is... : They look great. You crack me up with the flaky salt. I need to get some to see what the buzz is all about.

Paul Blanchard : Thank you thank you thank you for including grams and Celsius Loving the channel you make some pretty interesting things

Walter Clements : Add melted butter and egg BEFORE adding any liquid or tangzon. This prevents some of the proteins to form which will make it even fluffier

daenerys : Hahaha love you. Kisses. β€οΈπŸ’‹

Ayy Lmao : ah yes the good old fashioned way of making food... do everything with your feet

The Spare Room : Maldon also makes a smoked salt and it's amazing. Definitely making these.

iamafractal : Can you do a no knead, sourdough (with baking soda to even the ph) version?

edy kubiak : Excellent! Thank you for not using plastic.

Uriah Siner : Hey Josh, would you be able to add the instructions to the ingredients list in the description (or a link to it if its on your site). REALLY wanna make these ASAP, but dont particularly want to have to reply the video every time i forget the next step... which, if were honest, will be after _every_ step lol

Alicja Melanowicz : Love you too, kisses from Metric System ❀

SeeCait : I think it’s about time we talk to Joshua about his addiction to using salt on everything πŸ§‚ P.s love the channel :3

Sofie Gielen : Mise en place? puhlease, I live Γ  l'edge

Space Weeaboo : "Tip your fedora to mother Earth" had me rolling

Matthew Knopp : Just made this recipe, can out phenomenal!

Matias Dimaro : Damm i have been do bread with the jappanese method but never look like your You are a genius men really

Business Boss : I just really want to be friends with you so much ☺ You seem to be the coolest dude ever

FaerieDiva : Yay - damp towel!! You're a superstar!!! Much respect from me & the wild- & sea-life here in Cape Town xxx

Cat S : I made your recipe and followed your video instructions, it was very easy to do and the results were perfect.Thank you!

Vormulac1 : Dear God, I think I'm actually drooling...

Nate Hunsinger : Just wanted to say I’ve checked out a couple of your videos and they are incredible. Great footage, thorough instruction, fun to watch, and you know your stuff. You’re on the come up and def will be prosperous. Keep at it.

Ben SMITH : I need to change my notifications. How did this slip past me. Revenge will be enacted.....

brianonweilstreet : Hearing you say β€˜thicc boy’ made me all tingly.

YOSHI B. : Just tried them. AMAZING! Keep it upπŸ‘ŒπŸ–’

JR T : No no....with all that milk and sweetness to this dough recipe you killed it with spice of garlic. Maybe vanilla or cinnamon

Harke Juice : Joshua love the new look, you look like an evil food wizard.

Kevin Colwell : Omg... That glamour roll at the end... I think I came a little bit πŸ˜»πŸ™€

Tsai Nicole : The conversion was thoughtful. Im not sure if i want to try make that tangzong. πŸ€·πŸ»β€β™€οΈ i cant get the ordinary dinner roll right in the first place.

Jonathan Schuldt : Can one use sour dough starter?

Tina Ambrosio : Question... Can these be shaped and frozen after the first rise? I'm a very very novice baker....these rolls look amazing and again thanks for using metric measurement. I'm trying these out for Easter dinner this Sunday 🀞🀞🀞🀞 Thanks 😊😊😊

Waa_ Luigi : I prefer sweet rolls with like 3/4 cup of honey 🀀 🀀 🀀

nafafonafafofo : I made this yesterday ....WOW!!! These are so fluffy and incredible! I ate half of it in one sitting...oops. Thanks for this recipe! Will be making it again probably tomorrow πŸ€—

Ella Joann : Video quality is amazing! What camera did you use?

stefan kent : Been waiting for this one. Thanks

BeezyBee89 : Oh my lanta 😁😁 Save me some πŸ˜‚πŸ€£

DarceyNE : * Tips fedora * M'other Earth.

ChocolateTampon : Greetings from the UK. I have just discovered your channel. You are super talented. I love cooking myself and it's always great to see other people doing their thing and making excellent food and videos.

Bernardette A : Thank you for not using plastic wrap!!! 😍😍

Allisons Apothecary : Those rolls gave me a serious ladyboner