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

Follow by Email
Facebook
Twitter
Instagram
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

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

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

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

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

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

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.

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

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.

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

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

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

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

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! :)

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

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

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

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

DarceyNE : * Tips fedora * M'other Earth.

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

guillermo kelly : 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...

Toconut Bliss : 🀣🀣 best buns I tried it,it’s sooooooo goooooooddddddd

Tammy D : Do you have a cookbook yet?....you do know you need one right?πŸ€—.... perhaps with a CD version Available for instruction πŸ˜‰πŸ˜..... I'm binge watching all your videos while sick..😎

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

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

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.

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

Gracey W. : i love your videos. they’re so calming and beautiful and they help me unwind after a crazy day. keep doing what you do!!

Savannah Evelynn Daniels : My beautiful, sweet king. Thank you for this GIFT!

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

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

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

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

Mark Mendoza Hernandez : lofi cooking tutorial w/ commentary. dope content my friend.

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

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

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

Radoslav Bezprizvanniy : Love your craft, man! Keep up the good work!

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€—

Dennis Schohan : thank you for metric, it's more scientific, and includes non-Earth gravity locations.

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

Patrick Lyons : Josh can you do a video of all your kitchen equipment?

Techy Nerdy Gypsy : I have been patiently waiting for this recipe. Thank You 😊

Erin Vittoria : You are wonderful, has anyone told you that? :) And your videos are so aesthetically pleasing. Thanks for all the great recipes.

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

Christina James : Who would give this a thumbs down???? Seriously, why? It looks AMAZING!!! LOL

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

a : i love how considerate you are with measurements πŸ‘πŸ‘πŸ‘

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.

Eoin Mc Grath : This is the first channel I've seen that pulls of 60 fps