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' ?

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

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

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

Timothy Short : Can you do a video on how you get your stand mixer to knead the dough? So often the dough just clings to the hook and just spins around

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

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! :)

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

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

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

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

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

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

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

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.

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

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

el : * Tips fedora * M'other Earth.

Star Man : I’ve made these twice so far, and they’ve turned out great. A few tips I have for people making them by hand (no stand mixer), like me, are: At first when you take the dough out of the bowl, it will seem SUPER dry. This is normal. If you keep kneading it, it WILL come together and if anything, it’ll be fairly sticky. While incorporating the butter the dough will start to seem like it’s falling apart. Keep on kneading, because after maybe a minute or two the dough will reform and be extremely elastic. Once this happens, add the next tablespoon of butter While kneading the dough you will be tempted to add a lot of flour. DON’T. The dough, especially after adding the butter, will seem sticky. But trust me, be conservative with the flour. Eventually the dough will incorporate the butter completely and will stop sticking. Other than that, I think you’re set. These dinner rolls are AMAZING, and this recipe is super convenient for other things such as cinnamon rolls, etc. Hope this helps!

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

Peta Bruce : Your videos are awesome! It’s like watching Matt D'Avella baking 😂😂

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?

Jonathan Schuldt : Can one use sour dough starter?

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

REPUBLIC Shall Endure : for being so young, you have tremendous skills. good for you. enjoy your videos.

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!

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

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

sammanthat : I've done it where you split the dough into three individual "rolls" and baked that in a loaf pan, since I don't own a square pan. Works well either way and tastes amazing!

YOSHI B. : Just tried them. AMAZING! Keep it up👌🖒

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...

BeezyBee89 : Oh my lanta 😁😁 Save me some 😂🤣

rneustel : I don’t know how many times I’ve watched this video and just drooled like a teething toddler!

Laetitia Lalila : Thank you for using the metric system! 😘 Also, condolences on that burn...

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

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.

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

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!!

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

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