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

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

Laura Reszka : Thank you so so much for making my European ass happy by using metric system ❤️

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

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.

Brent Hedden : 4:15 did he just call that dough a 'thicc boi' ?

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

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

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

TMercan31 : Haha lovin the Salt Bae👌🏼 Also, these buns look amazing, I may have to give them a go! 💜

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.

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

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

Margaret Lim : Thanks Joshua, baked these buns yesterday, n they turned out great n yummy! Loved the garlic butter brushed on!

el : * Tips fedora * M'other Earth.

Engineer : This man is really gonna have me go out and buy flakey sea salt.

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

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

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.

Rachel Shauchunas : Literal food porn. My eyes couldn't look away. I am not ashamed. But seriously, I love your videos and your sass! Keep up the good work! :)

Mici FTW : 6:15 What he did: look on the right and make a good shot What he also did: put the glasses back.

Sskrimp_TeX • : i only understand 10 feet per pound yard fahrenheit iam joking i use the CORRECT metric system

Becky Ramirez : As a earth dweller and lover, I thank you for trying with the damp towels ❤️ subscribed. Can't wait to see you hit the 1 million mark soon

Edward Schwieterman : Thoroughly enjoyed the last four videos I watched. You just earned another subscriber

Haji Jackson : From one chef to another, I love your videos. Very informative and presented in a professional manner. Keep up the good work. I will be making these on the weekend. Thanks for sharing.

Aida Strocovsky : I love your style, and your recipes. Thank you! Cheers from Winnipeg, Canada.

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

Christine Fowles : dude these videos are seriously my favorites! such wholesome cooking content

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

Justin Ayres : Can the yeast be replaced with starter? Much love, new subscriber/binger. Love your beef Wellington by the way - my favourite dish.

Jonathan Schuldt : Can one use sour dough starter?

Adriana Grace : So much love and admiration for you!!!!

Yinjie Gao : Amazing recipe! Tang song makes the bread soooo soft! I add 15gram more milk to make the dough more hydrated. But I guess the liquid amount really depends on the flour you use(according to my personal experience). Definitely worth a try!

nvdl. : I just made a loaf. With the same recipe, but it didn’t really turn out the same, I also made rolls, and OH MY GODDDDD!!!! TO DIE FORRR. They’re sooooo goooodddddd.

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

guillermo gabriel : Dunno if you'll ever read this, but here i go.... Been following your channel for quite some time and have to send you the best regards. The only problem i"ve got so far is... Imperial has oz-quarts-gallons-etc for liquids; so do metric, and they're mililiter and/or liter. PLEASE use them accordingly...

ςӇεϝ ΛɌdΐ : Cot dammit im hungry now 😂

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

Lightsho Matsumoto : subbed.. omg.. Love your passion for this!! Amazing!

Serj : I don't have a mixer, so I just mixed all by hand, let it sit for a night, than mish~mashed everything again by hand and divided to 8, put it for another 6 hours of rising in the pan. (because it's really nice doing house chores when you know what's waiting later) then 30 min in 170 C but without the garlic butter glaze bcz I was lazy.. Easy way to get compliments from all the house residents :D Thank you for the great recipe and inspiring to cook :)

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

Doggy Boy 1320 : B roll? More like D roll!

C V : Joshua, you are wonderful! Love your channel and your personality!

monicazhen : Where did you get that whisk? / Can you do a cooking gadgets video?

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

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

Angelica Marquez : Finally!!! You have been teasing this for a while! Sexy AF.

Gavin Hickson : “Or 22 centimeters for you metric pepes” You mean the rest of the world?

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

Emma Palmer : Finally got around to making these and they are delicious! For anyone thinking about making them, yes, they are the softest buns ever. The fam loved, especially Miss 6.