I will post the whole entire recipe from their website: Tangzhong • 2 tbsp flour 20g • 2 tbsp water 27g • 4½ tbsp milk 60g Yeast mixture • 1 tosp active dry yeast or instant yeast 10g • 2 tbsp lukewarm water 20g Dough • Tangzhong • Yeast mixture • 2⅓ cup AP flour 380g • ¼ cup sugar 60g • 1 tsp salt 3g • 1 large egg • 3 tbsp softened unsalted butter 1. Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step. 2. In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon. 3. Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms. 4. Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable. 5. Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size. Dinner roll method 1. Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. When shaping, you want to make sure to form surface tension on the dough balls to make sure they com out looking smooth. Allow it to rest another 1 hour 2. Brush with egg wash which is just 1 beaten egg and bake in the ca 350F for 20 minutes. 3. Top with garlic butter and enjoy. Loaf method 1. Separate your dough into 3 equal pieces, it should be about 250g each. 2. Flatten each piece into a rectangle. 3. Fold the long sides towards the middle. Roll it up and seal the edge towards the bottom. 5. Place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll. 6. Cover with plastic wrap and let proof for 1 hour. 7. Brush with egg wash which is just 1 e 8. Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting.
A few tips that aren’t mentioned in the video: 1: Use all-purpose flour for the tangzong (or however you spell it) and bread flour for everything else. 2: The 1/2 cup of milk isn’t used in the main dough: it’s the amount used in the total recipe. 4.5 tbsp milk makes up about 1/4 cup. The remaining 1/4 cup is used in the main dough. Without it the dough is too dry. 3: The amount of butter isn’t specified here, but anywhere between 2-4 tbsp should do (I used 2).
Thank you.I had just made 3 diff recipes of brioche trying to recreate the Brioche I had in Canada. Yesterday made Korean Milk bread using Condensed milk in place of sugar and seriously it yielded a magical sweet dough with a beautiful texture. Appreciate your input about the milk & how much butter. People don't realize how fabulous homemade breads are to take your meals up a notch.
The actual Japanese method for a dough improver is Yudane. Tangzhong is a Chinese method. For Yudane you pour boiling water into a equal amount of flour. It's more of a wet dough ball then a paste. It creates a lighter bread. The Tangzhong method creates something closer to a brioche.
@createdshocked4700 you cracked the code! Thank you! It finally turned out perfect and consistent without adding more flour. Great job and thank you for sharing! 🎐❤️🧡💛💚💙💜
I think the half a cup of milk was probably not all used. A 1/4 of a cup was probably mixed in with the roux to loosen it and cool it just a hair down and the remaining was mixed with an egg for the egg wash that went on top of it before it went in the oven. If you use it that way then the dough won't be as sticky. And you put all the ingredients in together before you start mixing then it will combine better. It will start to be kinda dry at first then slowly loosen. And if you need to add a little extra i would do it only a teaspoon at a time to get the right consistency. That way the milk that is left can be whisked lightly with the egg for egg wash.
This is simply the best dinner rolls recipe I have tried. Other recipes I tried just weren't producing the softness I was looking for. This one hit the spot for me.
@@ruquiyyasaifi3396 I suggest a sprinkle of flour on a dry surface to coat both sides of the dough, making it easier to handle. When rolling the balls, add flour gradually, a little at a time, for a manageable dough that’s still soft and fluffy.
Made them today. I just stuffed with cooked chicken and cheese came out so delicious and soft. Also made some bun plain they also came out super soft and delicious.
Baked mine at 360°F for 20 mins. Tip: Use parchment paper in a glass container to avoid bun bottoms burning. Followed his advice, used 2 tbsp of butter (worked like a charm), added slightly under 1/4 cup of sugar, and voilà - perfection!
what worked for me was 385 degrees than let it go golden brown at the top then turn ur oven off... cut the bread and put it back in the pan and back in the oven(with the oven off) the heat thats still in the oven should finish it through... hope this helped
Turned out delicious! Versatile indeed! Dinner roll, ham turkey sandwich, breakfast sandwich or with butter and jam or is delicious just as is!! It does bounce back. Ty for sharing!
I saw this yesterday and decided to give it a try. It came out so much better than I expected!! I baked it for 20 minutes at 350 and used yudane instead of tangzhong because it's a little easier lol This is the only bread I'm making from now on. 💯
yeast mixture: 1 tbsp yeast 1/4 water tangzhong: 2 tbsp flour 2 tbsp water 4.5 tbsp milk 2 1/3 cup flour, 1/4 sugar 1 tsp salt 1/2 cup milk, yeast mixture + tangzhong, 1 egg mix for 5 mins then add 3 tbsp of butter ( one tbsp at a time ) rest 1.5 hour (cover it up) split the dough, rise again for 45 mins, brush with egg wash and put it in the oven at 400° for 20 mins ( saw Bunny Killers comment, check at 17 mins or 15 if your oven is strong / you put it on a higher rack)
Seems that alot say its 2 wet BUT....the 1/2 cup of milk is the total recipe so when you make the tangzong stuff, that takes almost 1/4 of a cup so the rest needs only 1/4 of a cup of milk...NOT a whole nother half cup- thats why so wet I believe, because people arent considering the whole amount, its HIS incompetence in relaying a complete recipe....people hv SO many questions in the comments....best to look up recipes and read 5 or 6 to get the best main recipe profile...partial shorts that dont contain the info will just disappoint, and this is a job- so to fail isnt a great feeling....hv faith, baking is hard until you get the hang.❤
Holy shit I made these yesterday and they were amazing. I skipped the egg wash and went for the butter. Y’all!!!!! So good, wish I could post a pic here ❤
These are the ingredients from their website: INGREDIENTS Tangzhong 2 tbsp flour 20g 2 tbsp water 27g 4½ tbsp milk 60g Yeast mixture 1 tbsp active dry yeast or instant yeast 10g 2 tbsp lukewarm water 20g Dough Tangzhong Yeast mixture 2⅓ cup AP flour 380g ¼ cup sugar 60g 1 tsp salt 3g ½ cup milk 130g 1 large egg 3 tbsp softened unsalted butter😊😊 350 F for 25-30 minutes
The first time I made this, I didn't add all of the milk because I saw everyone's comment about it being too wet. Then after reading more carefully on his website, he says to add a tablespoon of flour at a time until the dough becomes more manageable. Since I didn't use much milk, currently waiting to see how they turn out now lol.
185C for 25 min with thermo on. Just if you want to know. You can use 750/650/550/500 type of flower. You can use milk powder instead of normal one. 50g for 500g of flour.
I think the 1/2 c milk was supposed to be 1/2 cup butter because he didn’t say how much butter or write it in the recipe so something g tells me that was the issue. But that stick he put in looked more like 1/4 cup.
In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon. 2 tbsp flour,2 tbsp water,4½ tbsp milk
This recipe was so good! This is my first time making bread and it was quite easy! I only had to knead on the table after it got sticky with flour but that was it! It was crisp fluffy and super yummy! 10/10
I’ve made this twice and they’ve come out too wet both times even though I followed the recipe exactly as you said. I used bread flour instead of APF so maybe that might have something to do with it
@japandanerd - BE serious if you are trying to assist someone with figuring out a problem. What is ap? That is not even an appropriate abbreviation, use appropriate language so all can understand. I only know what you meant because I saw someone in a layer comment mentioned all purpose flour.
For those who are trying this. My mom suggested 400°f and to check it at 17 sense we don't have the temperature. Wish you luck 👍
Recipe linked in description says 350° for 20 minutes.
But good lookin out 😉
Thank you, how did they turn out?
@JuJu Bee it was delicious! It reminded me of the rolls at Texas Road house
my link wouldnt open! any of you happen to have recipe ud be willing to share? looks amazing!
Makes a lot of sense
I will post the whole entire recipe from their website:
Tangzhong
• 2 tbsp flour 20g
• 2 tbsp water 27g
• 4½ tbsp milk 60g
Yeast mixture
• 1 tosp active dry yeast or instant yeast 10g
• 2 tbsp lukewarm water 20g
Dough
• Tangzhong
• Yeast mixture
• 2⅓ cup AP flour 380g
• ¼ cup sugar 60g
• 1 tsp salt 3g
• 1 large egg
• 3 tbsp softened unsalted butter
1. Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step.
2. In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms.
Should be thick and you will be able to pick all of it up with a spoon.
3. Add your yeast mixture and tangzhong along with the remaining dough ingredients except for the softened butter in a stand mixer bowl. If you are using instant yeast, add the yeast and water in at this stage as well. Mix on low speed for 5 minutes or until a proper dough forms.
4. Add your softened butter, 1 tbsp at a time and mix on medium speed until the butter is fully incorporated and the dough is very smooth. If your dough is too sticky, add more flour 1 tbsp at a time until manageable.
5. Allow your dough to proof in a bowl, covered with plastic wrap for 1.5 hours or until doubled in size.
Dinner roll method
1. Portion the dough into 75g pieces and place into a 9 inch cake pan giving them 1cm of space. When shaping, you want to make sure to form surface tension on the dough balls to make sure they com out looking smooth. Allow it to rest another 1 hour
2. Brush with egg wash which is just 1 beaten egg and bake in the ca
350F for 20 minutes.
3. Top with garlic butter and enjoy.
Loaf method
1. Separate your dough into 3 equal pieces, it should be about 250g each.
2. Flatten each piece into a rectangle.
3. Fold the long sides towards the middle.
Roll it up and seal the edge towards the bottom.
5. Place into an oiled 9 inch loaf pan leaving 1 inch of space between each roll.
6. Cover with plastic wrap and let proof for 1 hour.
7. Brush with egg wash which is just 1 e
8. Bake 350F for 25-30 minutes. I like to immediately brush with butter and let rest for 10 minutes before cutting.
Hey how did it turn out?? Pls tell me Im gonna make it today please let me know 🥰 and is this the real recipe???
Thanks ❤❤❤❤❤❤❤❤❤
@@MaryamMubarak1235did you make this?? How’d it go?
Love that you listed the ingredients & didn't just leave it up for to our imagination. Thank you.
325grams bread flour
30 grams of sygar
5.grams of sugar
Tangzhong
1/4 cup milk
Yeast mixture
2 TB softened butter
Bake 400 F 17 min-19 min
Hey thanks for this 🫶🏻
What's sygar
😕 I don't understand what some of these words mean 😕
I would really appreciate more help/instructions please
@@nevermind7253 would likely help if you tell us which words give you problems 😉
The egg. you forgot the egg
A few tips that aren’t mentioned in the video:
1: Use all-purpose flour for the tangzong (or however you spell it) and bread flour for everything else.
2: The 1/2 cup of milk isn’t used in the main dough: it’s the amount used in the total recipe. 4.5 tbsp milk makes up about 1/4 cup. The remaining 1/4 cup is used in the main dough. Without it the dough is too dry.
3: The amount of butter isn’t specified here, but anywhere between 2-4 tbsp should do (I used 2).
thank yooou! i was really confused about the butter
Thankyou, does anyone know what diff the tangzhong makes?
@@BlackstoneWorshipperit’s roux that makes the bread soft and moist, giving that chewy texture that Asian bread has
@@dearhoneytea848 thankyou 🙏🏾
Thank you.I had just made 3 diff recipes of brioche trying to recreate the Brioche I had in Canada. Yesterday made Korean Milk bread using Condensed milk in place of sugar and seriously it yielded a magical sweet dough with a beautiful texture. Appreciate your input about the milk & how much butter. People don't realize how fabulous homemade breads are to take your meals up a notch.
The actual Japanese method for a dough improver is Yudane. Tangzhong is a Chinese method. For Yudane you pour boiling water into a equal amount of flour. It's more of a wet dough ball then a paste. It creates a lighter bread. The Tangzhong method creates something closer to a brioche.
Keeping your instructions ❤ TY!
100g flour for 100g of water for Yudane. And 500g of flour to make dough later. Butter 25g. And 20 min baking 185C thermo.
@createdshocked4700 you cracked the code! Thank you! It finally turned out perfect and consistent without adding more flour. Great job and thank you for sharing! 🎐❤️🧡💛💚💙💜
I think the half a cup of milk was probably not all used. A 1/4 of a cup was probably mixed in with the roux to loosen it and cool it just a hair down and the remaining was mixed with an egg for the egg wash that went on top of it before it went in the oven. If you use it that way then the dough won't be as sticky. And you put all the ingredients in together before you start mixing then it will combine better. It will start to be kinda dry at first then slowly loosen. And if you need to add a little extra i would do it only a teaspoon at a time to get the right consistency. That way the milk that is left can be whisked lightly with the egg for egg wash.
This is simply the best dinner rolls recipe I have tried. Other recipes I tried just weren't producing the softness I was looking for. This one hit the spot for me.
in the recipe, it is stated to add 1/2 cup of milk, but he doesn't add that. that is why most of us have a wet dough.
it said 4.5 tables spoons
@@kellyy8735that was just to make the tangzhong… later when combining everything in the mixer he has listed another milk portion of 1/2 cup.
On his website, it says if the dough is too sticky, add 1 tablespoon of flour at a time until the dough becomes manageable 😊
@@Bmth201 i added flour to make the dough less wet but the bread ended up being tight and not fluffy at all!!
@@ruquiyyasaifi3396 I suggest a sprinkle of flour on a dry surface to coat both sides of the dough, making it easier to handle. When rolling the balls, add flour gradually, a little at a time, for a manageable dough that’s still soft and fluffy.
Made them today. I just stuffed with cooked chicken and cheese came out so delicious and soft. Also made some bun plain they also came out super soft and delicious.
I made today, aewsome, best bread I ever made,soon to make best burger around.
I added about 1/2 more flour, these turned out perfect. I split the recipe in half and made raisin cinnamon buns!!
Super fluffy!
Oooo. I like that idea 👍🏾.
Yeah my dough was very wet and not like his at all
I always have to add like 1/2 cup or more of flour too.
Good idea Teresa😊
Baked mine at 360°F for 20 mins. Tip: Use parchment paper in a glass container to avoid bun bottoms burning. Followed his advice, used 2 tbsp of butter (worked like a charm), added slightly under 1/4 cup of sugar, and voilà - perfection!
I just tried this and i cried in happiness tbh,
Thank you @ Devoncott 👍🏻👍🏻👍🏻👍🏻 you nailed it and now it makes much more sense ! And now I know not to use the “ additional “ milk ! Thanks so much
They are perfect. I used bread flour with flax meal, basil and black pepper. The burgers were fantastic!!😊
what worked for me was 385 degrees than let it go golden brown at the top then turn ur oven off... cut the bread and put it back in the pan and back in the oven(with the oven off) the heat thats still in the oven should finish it through... hope this helped
This is sooooo good and easy to make, love it! Thanks for the recipe!
Looks deliciouse❤
I’ve tried other recipes & this is one the best! I stuffed mine with turkey slices & cheese, delicious! Took the rest for camping & hiking.
Awesome! Can’t wait to try this
Love love love this recipe and how the buns turn out!!
I tried it today and it was delicious !
These look amazing!!! I can't wait to try them.
I love that!! it’s sooo good ❤
fantastic recipe!! i tried it and it was a success
Turned out delicious! Versatile indeed! Dinner roll, ham turkey sandwich, breakfast sandwich or with butter and jam or is delicious just as is!! It does bounce back. Ty for sharing!
I’m obsessed with making Japanese milk bread. I have never tried the rolls. Now I am. They look amazing!!!
Looks delicious!!!
I am gonna try!
I made these and OMGEEEEE 😵💫they are beyond delicious!!!!!😋😋😋😋😋😋😋thanks for sharing this amazing recipe 🌟
he only mentioned 1 tbs butter at a time. d u know how many tbsp that we should add?
@@rahmahwiwieklwiduri7743 3 tablespoons altogether
just made my first bread on this recipe…i love it thanks for unlocking a new hobby
Me too🎉
I saw this yesterday and decided to give it a try. It came out so much better than I expected!! I baked it for 20 minutes at 350 and used yudane instead of tangzhong because it's a little easier lol This is the only bread I'm making from now on. 💯
Mmmm thanks I am definitely making these 👏🏾👏🏾
yeast mixture: 1 tbsp yeast 1/4 water
tangzhong: 2 tbsp flour 2 tbsp water 4.5 tbsp milk
2 1/3 cup flour, 1/4 sugar 1 tsp salt 1/2 cup milk, yeast mixture + tangzhong, 1 egg
mix for 5 mins then add 3 tbsp of butter ( one tbsp at a time )
rest 1.5 hour (cover it up)
split the dough, rise again for 45 mins, brush with egg wash and put it in the oven at 400° for 20 mins ( saw Bunny Killers comment, check at 17 mins or 15 if your oven is strong / you put it on a higher rack)
Seems that alot say its 2 wet BUT....the 1/2 cup of milk is the total recipe so when you make the tangzong stuff, that takes almost 1/4 of a cup so the rest needs only 1/4 of a cup of milk...NOT a whole nother half cup- thats why so wet I believe, because people arent considering the whole amount, its HIS incompetence in relaying a complete recipe....people hv SO many questions in the comments....best to look up recipes and read 5 or 6 to get the best main recipe profile...partial shorts that dont contain the info will just disappoint, and this is a job- so to fail isnt a great feeling....hv faith, baking is hard until you get the hang.❤
Thanks I will make Sure to make some for my Japanese grandparents
Holy shit I made these yesterday and they were amazing. I skipped the egg wash and went for the butter. Y’all!!!!! So good, wish I could post a pic here ❤
Absolutely amazing thanks for the recipe
Looks delish!!
Looks fantastic
These are the ingredients from their website:
INGREDIENTS
Tangzhong
2 tbsp flour 20g
2 tbsp water 27g
4½ tbsp milk 60g
Yeast mixture
1 tbsp active dry yeast or instant yeast 10g
2 tbsp lukewarm water 20g
Dough
Tangzhong
Yeast mixture
2⅓ cup AP flour 380g
¼ cup sugar 60g
1 tsp salt 3g
½ cup milk 130g
1 large egg
3 tbsp softened unsalted butter😊😊
350 F for 25-30 minutes
The first time I made this, I didn't add all of the milk because I saw everyone's comment about it being too wet. Then after reading more carefully on his website, he says to add a tablespoon of flour at a time until the dough becomes more manageable.
Since I didn't use much milk, currently waiting to see how they turn out now lol.
Hi i just tried your recipe and it turned out the bestttt♥️♥️♥️♥️
Loved your recipe
Looks delicious gotta try it❤️🥰
It looks delicious! And the garlic butter on top....
I am so hungry now! I think I might do some baking 😂😂
def wanna try this
omg! its very delicious!
Ur such a good teacher 😮💨. ‘Tis amazing
Looks good and easy. Ty
You know that bread is real when you hit it bounce back
These are Parker House rolls. Invented at the Parker House Hotel, in Boston, back in the 1800’s.
Yum
I love this ❤thank you❤
They look beautiful, I bet they taste as good as they look, yum
Thank You ❤❤❤❤
So good we made it for thanksgiving!!
Love your video 🥰❤️
Wow that looks yummy!
Could you please come up with a vegetarian recipe for the same!
Looks delicious 😋
Thanks for a really great recipe
I made bread and it stayed fresh for 3 days ❤❤❤
Looks yummy
I am making that. Amazing! 😋
I love this bread! I sometimes add a little extra sugar and treat it as a dessert. It's not hard to make and will impress everyone you know!
Best rolls i have ever tasted,thanks❤
OMG amazing 🤩
Ohh 😯🤦🏾🤣 okay 👍💁🏾♀️ thanks 👍😊
Delicious 😋
185C for 25 min with thermo on. Just if you want to know.
You can use 750/650/550/500 type of flower.
You can use milk powder instead of normal one. 50g for 500g of flour.
i'm going to make this my husband use to love there bread he lived there❤❤ japan is awesome
You guys have to try this, it is sooo good, 💯 yum😋❤️
Cant wait to try theses
im making them right now 😊
How much butter goes in it?
Omg 🤤 I’m gonna thinking about this until I make it 😂
I think the 1/2 c milk was supposed to be 1/2 cup butter because he didn’t say how much butter or write it in the recipe so something g tells me that was the issue. But that stick he put in looked more like 1/4 cup.
Looks exactly like Ukrainian papmushki (пампушки) which served to boursht (борщ)
Why did you use tangzhong method instead of yudane if you made Japanese bread ? Curious
Damn!!!! It was good! Thank you
Can this recipe work with Almond or Soy Milk if one is vegan?? Great video thanx for sharing!🎉😊
So good and glad
In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon.
2 tbsp flour,2 tbsp water,4½ tbsp milk
How much butter in total did you use? The recipe link in your description isn’t opening
Tangzhong,Yeast mixture,2⅓ cup AP flour,¼ cup sugar,1 tsp salt,½ cup milk,1 large egg
Omgness 😋 yummy
Omg so delicious i love bread i forced my husband to make me bread for my entire life
Everyone: It's looking so tasty
Me: is he wearing the Akatski cape of naruto?????
This recipe was so good! This is my first time making bread and it was quite easy! I only had to knead on the table after it got sticky with flour but that was it! It was crisp fluffy and super yummy! 10/10
How much butter do you add…???
2 1/2 cups of butter of silky smooth texture
3 tablespoons
nice n chewy
I’ve made this twice and they’ve come out too wet both times even though I followed the recipe exactly as you said. I used bread flour instead of APF so maybe that might have something to do with it
I just tried this, used ap flour, came out way too sticky. It didn't work.
in the recipe, there's ½ cup of milk, but he doesn't add that. mine too came out same, too wet. so I skipped the milk
Fudge should I add more flour
@@aaryadesai3143on his website, he says to add an additional tbsp of flour at a time to make it more manageable if the dough becomes too sticky
@japandanerd - BE serious if you are trying to assist someone with figuring out a problem. What is ap? That is not even an appropriate abbreviation, use appropriate language so all can understand. I only know what you meant because I saw someone in a layer comment mentioned all purpose flour.
🤤 Imagine making garlic bread with cheese on that.
How long would it take in an air fryer I don’t have an oven
Can you leave it overnight in the fridge?
Oh God I'm so happy😊
Did you cook the yeast?
Damn that looks good
where can i find the Recipes????🎉🎉🎉🎉
Yummy
I made this and it turned out well. It did take an extra 10 mins to bake though.
Ooooooooo that look yummy garlic fluffy bread damn
Came for Delicious in Dungeon.
Now I'm going to try out.
Is that powdered milk or liquid milk woth the flour?