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

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.

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[trabajaba]

Thanks. Gonna suffocate in the cabinet until the next video.

[joyrodriguez]

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.

[JesseDiMauro]

Made thanksgiving dinner for the first time ever this year. I made stuffing, turkey, green bean casserole, all from scratch and amazing, and none of that mattered because I also made these rolls.

[lauddles]

*Greatest Dinner Roll Recipe*

*Ingredients:*
Tangzhong
- 2 Tbsp (20g) Bread Flour
- 2 Tbsp (27g) Water
- 4 Tbsp (60g) Whole Milk

Bread Dough
- 2 1/2 Cups (320g) Bread Flour
- 1 Tbsp (9g) Active Dry Yeast
- 1/2 Cup (120g) Whole Milk
- 3/4 Tsp (3g) Fine Sea Salt
- 1/4 Cup (56g) White Sugar
- 3 Tbsp Unsalted Butter, Softened
- 1 Egg, Room Temperature

Egg Wash
- 1 Egg
- Splash of Whole Milk (2 Tbsp)

Garlic Butter
- 1 to 2 Cloves of Garlic, Minced
- 1/4 Cup (56g) Butter

*Steps:*
1. Combine Tangzhong ingredients into a small saucepan
2. Heat over Medium heat, stirring constantly until a thick, sticky paste has formed
3. Remove from heat and let cool to room temperature
4. In a small bowl, combine warm milk (90° to 94°F / ° to °C) and yeast
5. Stir to hydrate yeast and let sit for 10 minutes
**If the yeast does not become foamy, your yeast may be expired, or the milk was too hot or too cold**
6. Combine flour, salt, and sugar into the bowl of a stand mixer with the dough hook attachment
7. Add the Tangzhong, yeast mixture and egg
8. Mix on low speed, scraping down the sides of the bowl when necessary
9. When dough begins to come together, increase speed to medium-low
10. When dough fully forms together, add in the softened butter 1 tablespoon at a time
11. Allow to mix for 5-7 minutes
12. Dump the dough onto an unfloured work surface and form into a tight ball by moving in in circles between hands
**Make sure that your hands are in constant contact with the work surface**
13. Place dough into a medium size, lightly greased bowl and cover with a damp dish cloth or towel
14. Allow dough to rise for 1 to 2 hours, or until the dough has doubled in size
15. Remove the cloth and punch down the dough
16. Turn out dough onto an unfloured work surface and split into 9 equal balls (approximately 75g each)
17. Grease a square cake pan (9"×9"/ 22cm×22cm)
18. Repeat step 12 with all 9 dough balls
19. Place the dough balls into the pan in rows of 3
20. Cover with a damp dish cloth or towel and proof for 1 to 2 hours
21. Preheat oven to 350°F or 175°C
22. Make the egg wash by whisking together the egg and milk and brush over the proofed rolls
23. Bake rolls for 28 to 30 minutes
25. Combine butter and minced garlic into a small saucepan and melt together
25. Once removed brush immediately with the garlic butter and sprinkle on flaky salt
25. Serve and enjoy!

[tannerabbott]

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!

[juliusSnn]

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

[advaithabhardwaj]

When he said “I didn’t forget about you metric people. Love you kisses” it’s made me feel special

[luke]

My grandson, 9, made these with me tonight for Thanksgiving. So amazing! We doubled it to produce a large bowl of awesomeness. He ate four!!! He wants to be a chef one day and got JW's cookbook last week for his birthday. Video really helped as we have never made Japanese milk bread before.

[Engineer_Heathen]

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

[Pinky]

Imagine thanksgiving at this guys house

[anumnabeel]

These turned out AMAZING!!! Probably the best recipe I’ve EVER done. That Japanese technique made such a difference. I was a bit surprised and shocked myself as how good they turned out as I didn’t have bread flour and had no choice but to use AP flour (since I was in quarantine). wow just WOW!!

[koi_feesh__]

When he said fluffier then a Hawaiian roll I knew I was in for it

[dcoynel]

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

[laurareszka]

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

[Hannah__g]

I have to send a huge thank you because I've made these buns in different shapes and sizes over 10 times and spent all day baking 4 double batches for thanksgiving! I've watched this video probably 500 times. Huge fan.

[dancebrittany]

I just made these for Easter and they are AMAZING. Everyone said they were the best dinner rolls they had and I'm so glad Josh posted this recipe ♥️.

ONE TIP: While letting my dough mix in my kitchenaid, it was very sticky and I feel most people would want to throw in more flour. Resist the temptation! After rising for over an hour, it became a soft pleasant dough to work with.

This is the best dinner roll recipe you will ever find.

[isaccoGobbi]

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

[hippiemuslim]

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.

[dangermoose]

These rolls are amazing, thank you. This is the third recipe of yours that I've tried and they've all came out perfect the first time. I think it would be a good idea if you let people know your recipes are great for beginners too.

[yjaysha]

I made these for my family this Thanksgiving & everyone loved them out of every yeasted bread recipe I’ve ever used this one is by far my favorite