How To Make The Greatest Dinner Rolls Ever (Hokkaido Method)
Вставка
- Опубліковано 23 лип 2024
- 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.
Recipe: www.joshuaweissman.com/post/g...
The Baking Pan used in this video: shop-links.co/173636780641757...
Induction Cooktop: shop-links.co/173729635912577...
FOLLOW ME:
Instagram: / joshuaweissman
Facebook: / thejoshuaweissman
Twitter: / therealweissman
Website: joshuaweissman.com/
---------------------------------------------------------------
Music used in background during recipe portion: / saib_eats
--------------------------------------------------------------- - Навчання та стиль
Thanks. Gonna suffocate in the cabinet until the next video.
a tragic death
Hahaha
thømas. Not if you have those dinner rolls 😂
Lol!
Hello C W 👀 yes. and everyone beyond reading this. I am sorry for the stories that people might have told you about God that were not true.
I am here because I want to tell you my story.
God wasn't for me God, he was boring and stupid. I was in a chatolic school, since fifth grade until high school graduation day (or well, the second one, I had to rehabilitate math) in my last two years there was a father or priest however you want to call it wich really got me thinking about christianity? that maybe it wasn't so stupid, he talked with conviction and honesty, he came from the capital of my country a city man that was a lawyer.
Once when we were on a roadtrip to a retreat one classmate said to him that he didn't understand, that he had always been the way he is and he responded with "I was very different" refering to the time before he was a priest.
I was enamored with him as I really liked boys and mans and everything, just looking for attention and maybe in a deeper sense, love, but really didn't know or wanted to accept how it looked like (love). When I talked to him in private, he gave me advice and walk away.
He really cared for us, he took us home when it was late and we were doing stuff for youth group and got a hawks eye so we wouldn't sneek alcohol in out practices for a final act in our senior year.
I graduated and wasn't so repulsed by Jesus as I was before, I could sense the logic behind it and even start elucubrating ideas of what some people say about their relationship with God. That maybe they were not so wrong.
I met my boyfriend while I was with friends wich I mess up with and he looked at me straight in the eye, I didn't know who he was or if was going to see him again, he contact me, and we went out again. It got to the point were he gave me a heart necklace he wore. I wore it and went back to a small party and talked with some friends and how I couldn't believe he gave to me and that I didn't wanted it (I still messed around with some people and didn't want to quit) time pass by and I wanted to quit so I make a last round with the nearest guys at the time to say goodbye, I really wanted to be honest with him, so I said to him what I did, he got really upset. When I saw him again to apologize and try for us to be together again, I saw how hurt he was, I broke his heart and couldn't fix it... he forgave me, but what we had was damaged, we continue to see each other and smile, he checked the messages on my phone and saw my sexual chats with other guy, we were separate again, I plead for forgivness and he forgave me.
The story of God is the same, Isarel cheats, pleads and he forgives (but only when it is with a pure heart).
I was the one that was stupid, and finally I realized it, step 1 complete.
He told me to get closer to God, I did it in the most confortable way for me, by reading, I was now reading the bible, with my whole messed up view of new age, psychology, mithology, weir stuff that got in my mind, all of it, but reading it nonetheless.
I started watching the bible project and the I listen to the sermons of one of the creators. He talked about how to read the bible not demanding (especifically genesis) but reading what the author wants to tell you, I reameber my literature professor, she said, an author dosn't write what word more or less than it's necessary to transmit what he wants to say, in sinthesis every word is important and wants to transmit a message. I stopped talking and started learning (at least a little bit more).
One night when I was looking to anothe sermon of Tim Mackey, I just talked to myself... in that moment I started to believe and in that moment I started talking to God, I got on my knees, like I knew the nuns did in some convents trough online searching and I felt the presence of God with me.
Once a rabbi I watch said that God extends his mercy and in that we realize our sin, we repent and then we go to him in thanksgiving, like the sinner woman (probably a prostitute) to rush to him to pour perfume on his feet and cry unconsolibly over them, wiping her tears with her hair. Yep, I was that woman, and I am glad I am, that could fell the mercy of my Lord trough all those people, even when he wasn't mine, but He acted as such.
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.
Joy Rodriguez Yesss, love this. Hope she enjoys them!
You are a good person.
That’s awesome. Also, nice profile picture
@@theonlyalecazam2947 Who the hell are you? Are you the person I was replying to? No? Then eff off.
@@samarcher3419 I know your not talking to me but some people have one parent that is Asian and the other parent is sometimes Hispanic cause i know some people who have an Asian parent and the other is Hispanic. And I who have both my parents who are from Mexico I have Rodriguez as my last name. So you can say that Rodriguez is a last name that is from Mexico but I'm not sure where Rodriguez actually came from but thats all I got to say
*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!
THANK YOU
careful, he's a hero
careful, he's a hero
thankyou you are a good man
@@ingwerschorle_ spoken twice for emphasis, nice
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.
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!
what do you think if I use a melted butter ?
That’s an interesting question. I would recommend to just use softened butter, as the melted butter would likely just coat the dough instead of incorporating into it. Another issue with using melted butter is unless you went super slow while adding it, you’d likely end up with a puddle of melted butter on your work surface.
Hope this helps!
Star Man Thank you for the tips~ have a nice day! :D
Any tips for making them fluffier? I’ve made them a few times and they keep turning out fairly dense. They’re still good, just not even close to “fluffier than a Hawaiian roll”. Any tips appreciated!
Personally I found that to get them as fluffy as possible, kneading and proof time are especially important. Kneading enough will enable the gluten to fully form, and as long as you account for proof time, it’s extremely difficult to overknead this dough. Personally I turn on my oven for a few minutes, just until warm, and then proof them in there. Hope this helps!
I admire you for consistently mentioning the metric measures. One of the many reasons I enjoy and am able to follow your recipes!
This!!
I agree. It's not just using metric but also measuring by weight instead of volume. Such an advantage for up and downscaling recipes.
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.
I really hope your grandson achieves his dream of becoming a Chef. ❤️
That's such a cute and wholesome moment. Really hope your grandson will achieve his dream!
wish your grandson success! I'm 16 and I am also on track to culinary school in 2 years.
That’s awesome! I got the book at Target the other day. I made the ice cream and cookies. They were delicious.
Wow! Your son is a better chef than me (19yo) because I’m doing these rn and I think I messed up a lot already
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!!
Did the dough come out a little more dry for you because of the flour?
@@francescocangemi415 I’ve made these a few times since then and they always came out perfect, however, there are times where I have to add warm milk or water (but it’s not always a lot). One tip I have is to kneed it for a bit and if it doesn’t get softer then I’d recommend adding some warm milk/water.
thanks for this comment - i'm about to try it with AP flour myself (it's thanksgiving here and bread flour was sold out) and i was terrified it wouldn't work out!
@@francescocangemi415 I can't get it to work... tried three times, no success. Just sore wrists.
Imagine thanksgiving at this guys house
Ohhhhh yes
@@tammyulloa1625 Agreed!!!!
He says he spends 500-1000 on Thanksgiving dinner
@@Big_Red_Dork good food comes with price
@random idiot I think the 500-1000 is the money lol, but I'm sure there's quite a few days of prep involved
Let that sit for about ten minutes. That's ten minutes for you metric people.
calm down :D I'm from Europe and very thankful for the included metric measurements. It was just a joke.
@Mike's Big Mouth Metric is shit. And this is coming from a guy from England
@Mike's Big Mouth ITS CALLED THE CUSTOMARY SYSTEM
@Mike's Big Mouth Kind of a douchebag thing to say you're better than others for using something different, and that's coming from an Asian!
Hello im an alien👽
When he said “I didn’t forget about you metric people. Love you kisses” it’s made me feel special
eXtRa SpEcIaL iF yOuR nAmE iS kIsSeS---
just kidding, my name is Leon lol
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.
fr this recipe is so good I even made a dessert version using this
Hannah so you can change the shape and size and make these mini/slider rolls too?
Ayo I know your comment is two years old, but I gotta ask. Can you fit a double batch in your stand mixer? What size bowl do you have?
do you double the tangzhong as well when you make a double batch?
@@cotswald03 Hey I doubled the batch size for this recipe. Just double all the ingredient amounts in every step, and you can proceed as the recipe goes normally.
Thank you so so much for making my European ass happy by using metric system ❤️
Laura Reszka same 😍
🙄🙄🙄🙄
Well, i’m not european but still happy for the metric system.
Metric system is the only way yeeeh
@Jojo Ndv How could you not? It's superior in ever way! The only thing I like about the imperial system is cups which can make remembering a recipes ratios easier and you don't need a scale.
This man is really gonna have me go out and buy flakey sea salt.
Never heard of it till he mentioned it, went looking for pretzel salt but couldn't find any, saw the flaky salt on the shelf though. Well worth it, they have a smoked flake salt too
Engineer
I got mine from Amazon
It comes in two boxes and this salt is truly Ah-May-zing !! Omg yes
Same 😂
Joule I went to my local amazon go store had someone bus me in because if someone busses you in they pay for your stuff it’s basically stealing😂
I'm not sayin this stuff is really good or addictive, but if the first -dose- ... BOX, I meant BOX.. was free, it would be out of line.
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.
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.
Really appreciate the conversion to metric. Wish more channels did this. Keep it up!
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.
Ooh thanks for the suggestion
Good to know
I just made these with slightly less than 1/4 cup sugar and they tasted just fine especially when topped with garlic butter right out of the oven 👌😊.
That's really handy to know. Thanks!
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
OMG. JUST pulled my first attempt at these out of the oven ... seriously the single greatest bread product I have ever baked. I'm going to make these again and again and again and again and again!! Mine rose a lot though ... they were almost 4" tall after baking. Don't care, they were still amazing. Tender, flaky, soft, and amazing with garlic butter. Thank you for this!!
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.
Never made rolls or bread using this method and bravely decided to make this recipe for Christmas Eve dinner. The technique seemed strange to me but I followed his instructions and the rolls turned out soft and fluffy. The rolls were slightly sweet (which I liked). There were only four of us at dinner so the recipe made just the right amount. I will definitely make them again.
Hands down the best dinner roll recipe I have ever made! The Tangzhong made all the difference! The rolls were super soft and fluffy as well as buttery and sweet. Thanks Mr. Wessman for a great recipe!👍🏻👍🏻
Made these for thanksgiving. Everyone loved them! They are amazing.
I served these on Thanksgiving and got a lot of compliments. Everyone absolutely loved them. The similar burger bun recipe was hit too. Keep these recipes coming, I'm building some serious cred amongst some legit food snobs.
dude these videos are seriously my favorites! such wholesome cooking content
I made these for Thanksgiving today and they came out PERFECT....absolutely the best dinner rolls I've ever made, and I've gone through many, many recipes. I even doubled the recipe and they look, smell, and taste glorious. They're fluffy, soft, and totally perfect! I couldn't believe that I made them! I'm in quarantine so I had to use half AP flour and they still came out great!
Thank you for being such a delight to watch while I learn new things!
tried this recipe today (had to watch multiple times cause I was more focused on the buns rather than Josh's instructions 😳) and HOLY SMOKES THIS WAS AMAZING! Even my strict asian mom (who rarely eat any western stuff) approved so I'll say a total newbie with flour and oven can do this as well!Thanks so much Josh!
Absolutely great instructions, I love it when recipes give ingredient in weigh, thank you for that! The rests of the (how to) are great too. very easy to follow and complete. Anyway I'm going to try these in the next couple of days.
My husband did this bread recipe for the second year in a row. They are a total success, my family dont believe we make them. They're so good!!! Thabns for sharing awesome and easy recipes!!!
If you’ve been trying to find the fluffiest roll recipe, this is the one. Seriously. He made it easy to follow, and the rolls are better than any restaurant. Will definitely be baking this recipe for years to come. Thank you for your recipes and entertaining videos Joshua!
I don’t know how many times I’ve watched this video and just drooled like a teething toddler!
K so I made these tonight. Was not expecting bakery level perfection. These are absolutely incredible I'm currently transcribing the recipe so I can make these all the time.
I wanted to say thank you as these were the hit of my Thanksgiving dinner! I appreciate all your efforts and work to share with us.
I just made these and they are.... just perfection. I did not have the stand mixer but kneaded it about the same time as suggested in the recipe. I will be making these on a regular now!
Thank you thank you thank you for including grams and Celsius
Loving the channel you make some pretty interesting things
I have made these rolls twice now and they turned out perfect both times. Thanks Joshua!!!
I made these for Christmas this year because my son wanted home made dinner rolls. They are amazing. Best rolls I’ve ever had
These are, hands down, the best bun-roll-thing EVER! really easy and well worth the effort.
I haven't baked professionally in years
Sorta feels like something is missing.
A former sous chef of mine saw your videos and said "this dude reminds me of you"
so now i've been binge watching your stuff and man...
I'm making these for Christmas Eve dinner
I truly feel a sort of motivation from your videos.
after a decade of trying too hard in kitchens,
I kind of lost "the hunger" "the drive"
Thank you for your channel.
TL;DR
Bro this looks good af
Thank you for all you do with this channel
I ain't on twitter, but subbed here, bell notifications in full send
thank you
My dough, worked by hand, was too wet so I had to add more flour. But it ended up turning out really soft and fluffy. Could even add various fillings like red bean or kaya. Thank you for this!!
Made these tonight...first time I have EVER tried to make any kind of bread...they came out PERFECT! Thank you!
Made this twice and they came out spectacularly both times. Today I was going to my sisters house for Christmas dinner. I decided to try doubling the recipe to accommodate a crowd. They came out perfectly!
ah yes the good old fashioned way of making food... do everything with your feet
I don’t get the joke...
4:15 did he just call that dough a 'thicc boi' ?
Absolutely
I'm more concerned about the fact that he said 'tip your fedora to mother earth'.
Tell me he’s wrong.
wtf is it then a flat boi? Boi thats one doubled in size thicc boi of douggh No Kapp
Brent Hedden yes he did
Thanks for this recipe! I love how cultured you get with your recipes and how you stay true to the culture's recipe - no substitutions! I'm thinking of making thanksgiving leftover sliders with this bread
By far the BEST rolls EVER!!!! I love how your recipes all turn out perfect. Thank you.
Thoroughly enjoyed the last four videos I watched. You just earned another subscriber
This recipe is amazing. I let my dough rise overnight in the fridge (love activated dry yeast, hate early mornings) and proof for about an hour in the morning. The bread turned out absolutely fabulous!
Thank you!! I’m planning on making these for tomorrow and I was looking to see if leaving the dough in the fridge overnight would be possible.
did you proof overnight with the boule? or after you divided the dough into pieces?
With the boule. I divide the dough in the morning for final proofing.
hello and thank you so much for posting this! You’re easily one of my favorite content creators, and I’m actually making these for thanksgiving.
I just made this today--and I made it into a loaf like his original plan! It turned out super soft and I love it!
Hokkaido Dinner Rolls (Josh Weissman)
Take out egg, mise yourself up
Tangzhong:
20g bread flour
2 tablespoons water
4 tablespoons (60g) whole milk
Bread Dough:
320g bread flour
9g active dry yeast (instant works)
3/4 t (3g) fine sea salt
½ cup whole milk
56g granulated sugar
42g (3T) unsalted butter, softened
1 whole egg, room temperature
Egg wash:
one egg
splash of whole milk (about 2T)
Garlic Butter:
1-2 cloves garlic
¼ cup (56g) unsalted butter
Make Tangzhong: heat ingredients over medium heat in a saucepan, constantly whisking (30 sec-2 minutes) until thick. Cool to room temp.
Add 9 grams yeast to ½ cup milk that has been warmed to 90°. Mix well and let sit for 10 minutes
In a mixer bowl (mixer fitted with dough hook), add the dough ingredients, (except butter and egg) and whisk to combine.
Begin mixing at low speed and add tangzhong, yeast mix and egg until dough begins to form. Increase speed to medium low and gradually add butter in 1T increments until incorporated. Continue to mix 5-7 minutes, scraping if necessary, until dough is smooth and elastic.
Turn out dough onto unfloured surface and roll around until the dough forms a tight boule. Place boule in a lightly greased bowl and cover with a damp towel and let sit at room temp for 1-2 hours, or until double in size.
Punch down dough and turn out onto a lightly floured surface and divide into 9 chunks, roughly equal in size. (about 75g each). Roll chunks into small, tight boules and place in a greased cake pan (9”x9”), about 1” apart. Cover again with a damp towel and allow to double in size again at room temp for about 1-2 hours.
During this time, preheat oven to 350°.
When ready, brush rolls with egg wash and bake at 350° for 28-30 minutes.
While buns are baking, make garlic butter by mincing garlic and putting in a cold pan with butter. Allow butter to just melt and remove from fire. (keep warm so butter doesn’t solidify)
When rolls come out of oven, brush generously with garlic butter and top with flakey salt. YUM!
Note: these are frikkin A.MA.Zing! Every damn time. They freeze beautifully! We love them with garlic honey butter and last weekend made sliders with these as the buns. To die for.
So...what do you do with the Tangzhong? What am I missing?
Patricia Helmuth add to dough ingredients.
Warm Salty Breeze did you freeze the dough?
Thanks, this should really be in the description so that we dont need to pause and replay the video every hour.
a slightly disappointing salad no, we have frozen the rolls themselves.
I love your style, and your recipes. Thank you! Cheers from Winnipeg, Canada.
I’ve been binge watching all your videos and this is the video I decided to try first of many, everything went by smoothly with zero issues. Thank you, love your videos!
I'm still fairly new to cooking, and I've always wanted to try making home made bread. This man has inspired me
Born and raised in Hokkaido, growing up eating so called Hokkaido Milk Bread without questioning why, and finally figured what’s in that fluffy bread thanks to Josh!
This will be the dinner roll for this thanks giving dinner....to represent!
Did your family make it or did y’all buy it ? (If they baked it was the recipe any different ? )
* Tips fedora * M'other Earth.
DarceyNE this comment is so underrated omg
PHAHAHAHAH LMAOO WHY
I’ve been lurking on your channel for a week or so and when I came across these I had to try them. They came out beautifully.
I substituted evaporated milk for whole milk and seemed to end up with the same texture (just in case anyone else is running low on whole milk and wants to know if it’ll turn out the same).
I also NEVER leave reviews on UA-cam recipes I try, even the ones I really like (just in case anyone is wondering if they’re really that good.. yes, they’re flavor pillows and you need to make them).
In short, all of my dinner rolls are going to be Hokkaido style from now on. Thanks so much for sharing!
Just made these, amazing. Thanks for another great recipe.
I think it’s about time we talk to Joshua about his addiction to using salt on everything 🧂
P.s love the channel :3
@Robert Taylor true everything has got to have salt
this is a very forgiving recipe - I didnt really measure any of the ingredients, shortened the proofing time (actually put it in a mildly warm oven to speed it up a bit!), and used cream+water instead of milk and it turned out just like the video said it would! Haha dont be afraid if you mess up a bit or sub an ingredient ig it worked for me somehow
Do you know if you can use AP flour? All the bread flour near me is sold out
@@emmarose6524 that'll prob work it just might have a less bread-y texture if that makes sense lmap
Good to know! I can’t do whole milk and will try it with oat milk !!
how much did you shorten the proofing time by?
@@emmarose6524 Try buying a box of vital gluten if you can't find bread flour.
just did them for Christmas !! They came out wonderfull . Everybody enjoyed them and kept asking for the recipe . Thank you very much for charing such good stuff !!
I wanted to say a heart-felt thank you, thank you, thank you! I just recently retired and want to get back into cooking real food and saw these rolls and had to try them! They turned out fabulously perfect! When I was young they thought you were strange if you didn't use Betty Crocker Mixes -- (one of the reasons I stopped baking) so baking -- especially scratch dinner rolls -- has been intimidating to me all these years. This is SO MUCH BETTER and so empowering! I appreciate you, your talent and your willingness to share what you know. I can't wait to try the next baked good. 🙂
I just made these today. I can certify they’re delicious!
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.
These are , by far , the best dinner rolls I’ve ever made. Very soft and so yummy! Thank you Joshua!! 👍🤩
I made these tonight from your cookbook, and OMG! Fell in love. Thank you so much.
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
When he said fluffier then a Hawaiian roll I knew I was in for it
How much I enjoy your videos. So grateful. Thank you for sharing! 💛
I made these for me and my wife a number of times now both for snacks and for meals. She loves them. I'm taking them to my parents and siblings next.
Thank you so much for this recipe!
Haha lovin the Salt Bae👌🏼
Also, these buns look amazing, I may have to give them a go! 💜
Let me give yours a go x
Can we all agree that he is a criminal for not tearing open one of those fluffy rolls on video?
Preston Anderson I did, y’all just have to find it in the video. ;)
Preston Anderson 0:22
He did, in the intro!! How'd you miss it? It was very sexy!!
@@JoshuaWeissman my mouth was open when I saw you tear it open slowly.. I could smell it. Mmmmm thank you for your recipe ❤️
attention span much? already forgot?
I baked these tonight, and Josh, these are DELICIOUS. They are so fluffy, soft and tasty. Hands down the best rolls I’ve ever eaten!! I also made your choc chip cookies and brownies. I love your recipes, thank you! 🤝
Absolutely the BEST and most fluffy and moist rolls ever!! GREAT recipe!
Honestly feel the love when Josh uses the metric system 😭💕
Thank you so much! I've been on a quest to make a soft, fluffy yeast roll for a few months now. I'd tried two other recipes, both with varying degrees of failure. I'd tried other breads in an attempt to learn more. I've learned a lot about making bread in the process. And even more about doing it by hand. I applied those lessons to both this recipe today and the sub roll recipe from the Subway meatball hero video. Both turned out really well. But this one nearly made me cry because I've been trying to do this for months and even just making these I had to make some adjustments and call an audible on things. And it still turned out so well. Thank you thank you thank you! This recipe is my go-to now
I made these today and they are DELICIOUS! They rose really fast and went a little high in the oven, (I pulled them really early) but taste and texture weren't sacrificed. Amazing
Just got finished making these... Omg😍😍😍 these are by far the best dinner rolls I've ever made... Thanks so much Joshua.
Your recipes always turn out phenomenally when I try them out! How would this recipe change for a loaf? Thanks!
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!
I had to add a bit more milk with my Wheat Montana flour. IF not my mixer would have quit and refused to work again. LOL!
I made these last night and WOW!!! I was nervous making them by hand since I didn’t have a stand mixer, and it was my first time making bread. I even re-kneaded the dough halfway through and proofed a second time because I was worried I had under-kneaded it earlier. Each roll wasn’t perfectly shaped but it came out baked just right and fluffy as described!! I can’t wait to make more 😄
I made these today for Thanksgiving and everybody loved them! Thank you so much for the recipe!
Hi, when are you doing a book with all your recipes? I love your channel.
Those are the sexiest dinner rolls I’ve ever seen
Ohhh they’re made from milk bread!
These are the best dinner rolls I’ve ever eaten. They’ve become a regular guest at our family dinner table. Well worth the time and effort. We love these rolls with Dishoom’s Keema Pau recipe.
Absolutely delicious! Thank you for the recipe.
I made these and they were so good! I found that 2 hours of levening was a bit overkill and 1 h was enough each time!
Josh, I love your videos! Lot's of successful meals off of your channel, so thank you! But for thanksgiving, I think a lot of us are going to be trying this recipe, and a big question we all have is can you shape and proof your rolls the day before and then cook the next day? Any tips for that? Thank you!
These are the best buns I’ve ever had. Thank you for this amazing recipe!
Made these yesterday for Thanksgiving without ever trying them out beforehand and well... THERE WAS NO NEED TO! Everyone agreed they were the best. Bakery quality! Thanks, Joshua.
YESSS FINALLY gonna watch it right away :D
I found this around Thanksgiving now I wanna convince my mom to let me make these
Surprise your mom! I started "surprising" my mom with creations in the 4th grade. Just CLEAN UP and she will not grumble so much. I'm a Nana now and I always let my granddaughter play with bread dough...and she knows how to check for the gluten window to see if she kneaded it enough.
I made these yesterday(added 1/4 of each,my pan is larger) and even though I've only baked bread and pizza so far, the dinner rolls ended up being amazing ! Thank you so much for all the videos you're posting and for sharing so much knowledge with us ! Can't wait to try them purfect burger buns soon :3
Happy New Year! Made these for NYE dinner and they where the absolute show stopper, soft, fluffy, pillowy, garlicy buns of happiness! Thanks for sharing this recipe!
Yay - damp towel!! You're a superstar!!! Much respect from me & the wild- & sea-life here in Cape Town xxx
Love this recipe. Have used it for both loaf and rolls, and since I haven't seen anyone else do it yet lemme just help ya'll out if you're trying to follow along.
• Set aside 1 egg so it can get to room temp.
Tangzhong
• To small sauce pan add 20 grams (2 tbsp) flour, 27 grams (2 tbsp) water, and 60 grams (4 tbsp) whole milk.
• Turn it on medium heat, constantly whisk until it gets sticky and tacky. This can happen pretty quickly (30 seconds-2 minutes).
• As soon as it gets thick and paste-like, remove from heat and let it get down to room temp. You can put it in a separate bowl off to the side.
• While that cools, prepare the rest of your ingredients if you haven't already.
Bread Dough
• Heat 120 grams (1/2 c) of whole milk to 90-95 degrees Fahrenheit (32-35 degrees Celsius), add 9 grams (1 tbsp) active dry yeast. Stir and set to the side for about 10 minutes.
• Combine 320 grams (2.5 cups) bread flour, 3 grams (3/4 tsp) fine sea salt, and 56 grams (1/4 c) granulated sugar. Whisk until combined.
• Put in stand mixer with dough hook attached... that you forgot to plug in and attempt to turn it on. Have a 'shoulda had a v8' moment, plug in your stand mixer and THEN turn it on. (You can also do this by hand, be patient and keep working the dough.)
• Add your Tangzhong, milk and yeast mixture, and 1 whole egg that is at room temperature.
• Start the mixer at low speed and scrape sides of bowl as needed.
• Once the dough is incorporated, you can keep the mixer at medium-low speed add 3 tbsp of unsalted and softened butter a little at a time until it's all incorporated.
• Let the dough mix with everything incorporated for 5-7 minutes until smooth.
• Once it's done place on an unfloured work surface and form into a tight ball. Place in medium sized greased bowl and cover with damp towel. Let rise 1-2 hours or doubled in size.
• PUNCH (if possible)
• Scrape onto lightly floured work surface and separate into 9 equal pieces about 75 grams.
• Grease a 9x9 inch pan, and then roll the 9 separate pieces into balls and place them in rows of 3 in your pan.
• Cover with damp towel and proof for 1-2 hours at room temp. (I usually start my oven preheating in the last 15 or so minutes of the prove to make sure I don't have to wait on it afterward)
• Cover with egg wash (1 egg and 2 tbsp milk). Bake in an oven that's been preheated 350 degrees Fahrenheit or 175 degrees Celsius for 28-30 minutes.
• Once they're done, brush them with the garlic butter he taught ya'll how to make (there's less steps to this, I'm sure you'll get it), and flakey salt. Let cool or destroy while warm.
**If you're making a loaf, separate into 3 equal pieces. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Fold into 3rds. Roll out long ways to form a rectangle. Then roll it over to form a spiral (think cinnamon roll or something) and pinch the seam to seal. Do this with each of the three pieces and place them in your loaf pan seams down. Cover and let rise for about 45 minutes. Cover with egg wash, bake 350 for about 30 minutes like with the rolls. You'll know it's done when you tap it and it sounds hollow. If you plan to slice it, let it cool completely or you'll tear the bread rather than cut it and ruin your crumb.
Oof my stupid self didn’t separate in 3 pieces for loaf just rolled it out still in log form for rise and in oven now
My brother and I are making these for tomorrow (Thanksgiving) and we just got done putting them into the pan to rise, it already smells so good! I can't wait to dig in! Thank you for this awesome recipe!
Thank you for the recipe.
Can’t wait to try it!!!