@@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
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!
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!
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!
*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!
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.
To anyone doing this by hand without a mixer: I kneaded the dough with one piece of butter for about 2-3 minutes, until each one was used up. I then kneaded for another 10-12ish minutes, using a bench scraper to keep it in a ball shape and from sticking to the counter too much. DO NOT USE ANYMORE FLOUR! Just keep kneading even when it feels too sticky, try shaping into a ball then kneading again. I found this helped me to get it to stop sticking towards the end of my kneading!
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.
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.
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.
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!!
@@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!
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.
@@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.
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
@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.
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.
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.
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!!!
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
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!
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!
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.
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.
Okay cooking friends and fam! I don't have a stand mixer nor do I have bread flour so boy was this an experiment! Let me start out with, yes it is all still possible, buuut may end up a touch different than Josh's beautiful buns. Using all purpose flour it gave me a much more dense bun. Still lovely and delicious! But more suitable for dinner roles. Not having a stand mixer was tough and took a lot of kneading! At first your dough looks too crumbly and then (possibly due to the all purpose flour instead of bread) was a dense dough where I didn't get a lot of elasticity. It got better once I added the butter! The dough didn't rise nearly as much as Josh's. This may have been my doing however as I was experimenting. I first let it rise for 2.5 hours but it wasn't growing as much, so I added an additional 30 minutes in the oven on it's "warmer" setting to see if it helped. I don't believe it did and may have dried my dough out too much as we go onto the next part! Kneading was difficult!! I felt the dough may have dried out a tad as it sat in the warm oven! I rekneaded the bread as little as I could for them to only kind of be able to take shape. At this point the dough wasn't filling in it's cracks well and had difficultly reincorporating smaller pieces of dough unless kneaded. They still ended up as weird looking semi balls semi blobs. The baking process took a smidge longer too. I started with 28 minutes and ended up having to add 12 minutes! This may differ for you though as I would start with the recommended and build by 2 or 4 minute increments as no one wants burnt buns. All in all, my family still loved them! I will experiment some more and update as I fail and succeed!
Same boat as for the all purpose flour and hand kneading... However as a happy accident I made a mistake with reading the recipe. (my fault) I added an additional 1/2 cup of milk. The dough did come out very similar to Joshua's in consistency without as much kneading as you would without it. I made it the "right way" with the exception of the mixer and all purpose flour and had the exact experience as you. But the first batch I made was more like his recipe. I hope this is helpful to anybody who is working with their hands.
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!!
This is a legendary recipe. Anyone who wants to impress their friends or family, follow this precisely before you add your own style. I add 1/4 tsp onion powder and a 1/4 tsp of ground Celtic smoked salt as well as 1 tbs of herb de Provence to the flour. I also do 1 tbs of sugar with the milk water and yeast and add a 1tbs to the flour. Every person I have made these for has genuinely loved them. I made sliders today with them for a party and people lost their minds.
@@gailee69I add 1 tbs sugar to the milk yeast and water solution to speed up the yeast and then the other 1 tbs of sugar goes in with the flower, salt (dry ingredients)
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.
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!
Tang-Zhong 20g bread flour 27g water 60g whole milk Add 9g yeast to 120g warm milk Let sit 10min Meanwhile… Mix 320g bread flour, 3g salt 56g sugar, tangzhong and yeasty milk with bread dough hook on medium speed. While mixing, gradually add 42g of soften butter. Mix for another 5-10 min. It should be smooth, slightly sticky. Place in greased bowl to let proof for 1-2 hour Punch down dough Divide dough into 9 pieces, 75g each. Put in greased pan, cover and let proof until doubled in size.(1-2hr) Brush with egg wash mix with a splash of milk right before baking. Bake at 350 for 28-30min, sprinkle with flaky salt fresh out of the oven.
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!
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.
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.
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’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 RUclips 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!
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!!
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
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!
My 9 year old son and I watched this video and agreed these rolls would be thanksgiving 2020 worthy and my goodness did these hit out of the park. They were amazing! My son also added the flaky salt to everything because he felt fancy!!
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!
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.
I've made these rolls every year for the holidays. Its definitely worth the effort. im so glad i have a stand mixer for them this year, tho. Gonna be making them year-round now 😂❤
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. 🙂
My son came home for Sunday dinner and made these. BEST DINNER ROLLS I have ever eaten! So glad he has taken up cooking and baking as a passion and I get to be a taste tester...lol
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.
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
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
If you are debating whether to make these or not, do it. I don"t have a stand mixer, I just recently (a couple weeks ago) started getting into baking ,and even I could make these. Not only is it the best bread i have ever put in my mouth ,but my whole family also lovedddd them. Thank you so much Joshua!
It is a little difficult for me to remember the exact changes I made ,but I think honestly the main thing was just the kneading. I just disregarded any kneading time and went by the feel and look of the dough. I will say it will be veryyy sticky and annoying to knead ,but don't add any flour. I hope this helps. I hope they turn out well!
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!
The most satisfying thing in this video is Joshua's oven-frame-side-burn on his right forearm. I'm so glad that something like this happens to professionals, too. (I'm currently sporting a similar version on my left forearm, too)
I made these for thanksgiving and they went down really well. My 10 year old scarfed like three of them all to herself. They did need like 30 minutes in the stand mixer before the mixture came together though. Looked like a puddle of goo in the bottom, but I held the line and kept kneading and it eventually came together into the dough that Joshua shows.
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!
Any american who gives us the recipe in grams, mls and centigrade has my undying respect. Great recipe and great results. Many thanks Joshua and greetings from metric Scotland. 👍
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!
Josh, Really appreciate your content. I’ve recently rediscovered my passion for baking, mostly due to high levels of anxiety with which I am struggling, and you’ve not only helped me learn so much about breadmaking and general quality home cooking, but you’ve also helped me find a meditative practice that works for me. Sure it doesn’t solve all my problems but for those hours spent making a beautiful final product, nothing can stop me. Thank you so much and I have made it my personal mission to make every masterpiece you share (hopefully just as gorgeous). P.S. My sourdough starter Charley is almost ready and says hello. Rock over London, rock on Chicago. Kodak: See what develops.
I just made my 2nd batch, using my Bread Machine to mix Dough. They came out great! ‘My’ most popular offering to date. On the 2nd batch, I made what I would have thought a fatal mistake. I left the butter in the microwave until the rolls were in the oven. They turned out well anyway! But I won’t forget the butter next time. I also added fresh-cracked black pepper to the egg wash. The garlic butter is a great add. And I multiplied both the dough and each roll by 150%
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!👍🏻👍🏻
Just takes practice. I bet you can absolutely have your breads look just as good, if not better. Just make sure to get good tension in your dough when you're shaping them. That's a big help. :)
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.
Grabbed your cookbook and tried the dinner roll recipe first (see a few adjustments from this video). They turned out great! Wish I could upload a photo of the rolls. The nice thing about your recipes is that they actually work. There are so many charlatans out there that either haven't even tried their recipes or are just crap but they say they are good. Your recipes and techniques work. Thank you!
Made these for Thanksgiving and I can confirm that they were like eating a buttery fluffy cloud. A few notes on my experience: I don't have a stand mixer. I kneaded by hand, keeping the dough in the bowl and working it until it formed a shaggy dough. Then I melted the butter in the microwave and added that and continued to knead in the bowl until the butter fully absorbed, which took a few minutes. It gets your hands greasy, obviously, but nbd. After that I turned it onto a lightly floured surface and kneaded another 7 or 8 minutes until it was quite smooth. It's also notable that I did not have a metal pan to cook these in, so I used glass. it actually works fine. I did 30 mins at 350 and they were awesome. I would recommend just keeping an eye on them and taking them out when they are nicely browned.
These were excellent. The dough is sticky indeed, but I am accustomed to working with high hydration doughs, so my combination of water and occasionally flour (very sparingly - don't use much) worked well for kneading and shaping. I think this is a difficult recipe to accomplish without a stand mixer. If you did it, then I salute you. The rolls are worth it, and do not skip the garlic butter topping. My family devoured them.
Further. I'm indian and this dish is Indian. It's called Pav here. And I'm amazed your tutorial was way better than any Indian tutorial. Despite dish being our local. Haha. You Rock
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
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!
*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.
To anyone doing this by hand without a mixer:
I kneaded the dough with one piece of butter for about 2-3 minutes, until each one was used up. I then kneaded for another 10-12ish minutes, using a bench scraper to keep it in a ball shape and from sticking to the counter too much. DO NOT USE ANYMORE FLOUR! Just keep kneading even when it feels too sticky, try shaping into a ball then kneading again. I found this helped me to get it to stop sticking towards the end of my kneading!
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.
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.
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.
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
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
Really appreciate the conversion to metric. Wish more channels did this. Keep it up!
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👽
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.
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.
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.
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.
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!
Does it change the texture?
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.
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!!!
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.
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.
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 ? )
I made these for Christmas this year because my son wanted home made dinner rolls. They are amazing. Best rolls I’ve ever had
I just made these today. The recipe was perfect!! They rose beautifully, baked perfectly! Light, airy and fluffy! So delicious
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
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.
Okay cooking friends and fam! I don't have a stand mixer nor do I have bread flour so boy was this an experiment! Let me start out with, yes it is all still possible, buuut may end up a touch different than Josh's beautiful buns.
Using all purpose flour it gave me a much more dense bun. Still lovely and delicious! But more suitable for dinner roles.
Not having a stand mixer was tough and took a lot of kneading! At first your dough looks too crumbly and then (possibly due to the all purpose flour instead of bread) was a dense dough where I didn't get a lot of elasticity. It got better once I added the butter!
The dough didn't rise nearly as much as Josh's. This may have been my doing however as I was experimenting. I first let it rise for 2.5 hours but it wasn't growing as much, so I added an additional 30 minutes in the oven on it's "warmer" setting to see if it helped. I don't believe it did and may have dried my dough out too much as we go onto the next part!
Kneading was difficult!! I felt the dough may have dried out a tad as it sat in the warm oven! I rekneaded the bread as little as I could for them to only kind of be able to take shape. At this point the dough wasn't filling in it's cracks well and had difficultly reincorporating smaller pieces of dough unless kneaded. They still ended up as weird looking semi balls semi blobs.
The baking process took a smidge longer too. I started with 28 minutes and ended up having to add 12 minutes! This may differ for you though as I would start with the recommended and build by 2 or 4 minute increments as no one wants burnt buns.
All in all, my family still loved them! I will experiment some more and update as I fail and succeed!
Same boat as for the all purpose flour and hand kneading... However as a happy accident I made a mistake with reading the recipe. (my fault) I added an additional 1/2 cup of milk. The dough did come out very similar to Joshua's in consistency without as much kneading as you would without it. I made it the "right way" with the exception of the mixer and all purpose flour and had the exact experience as you. But the first batch I made was more like his recipe. I hope this is helpful to anybody who is working with their hands.
@@rambogilligan6894 Glad to see your AP flour experience. So you ended up using 1/2 cup extra milk? Kneading time is longer? Bake time the same?
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!!
This is a legendary recipe. Anyone who wants to impress their friends or family, follow this precisely before you add your own style. I add 1/4 tsp onion powder and a 1/4 tsp of ground Celtic smoked salt as well as 1 tbs of herb de Provence to the flour. I also do 1 tbs of sugar with the milk water and yeast and add a 1tbs to the flour. Every person I have made these for has genuinely loved them. I made sliders today with them for a party and people lost their minds.
" I also do 1 tbs of sugar with the 'milk water and yeast' and add a 1tbs to the flour". Could you explain this a bit more?
@@gailee69I add 1 tbs sugar to the milk yeast and water solution to speed up the yeast and then the other 1 tbs of sugar goes in with the flower, salt (dry ingredients)
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.
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!
Tang-Zhong
20g bread flour
27g water
60g whole milk
Add 9g yeast to 120g warm milk
Let sit 10min
Meanwhile…
Mix 320g bread flour, 3g salt
56g sugar, tangzhong and yeasty milk with bread dough hook on medium speed.
While mixing, gradually add 42g of soften butter. Mix for another 5-10 min. It should be smooth, slightly sticky.
Place in greased bowl to let proof for 1-2 hour
Punch down dough
Divide dough into 9 pieces, 75g each. Put in greased pan, cover and let proof until doubled in size.(1-2hr)
Brush with egg wash mix with a splash of milk right before baking.
Bake at 350 for 28-30min, sprinkle with flaky salt fresh out of the oven.
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!
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.
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.
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.
Made these for thanksgiving. Everyone loved them! They are amazing.
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 RUclips 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!
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!!
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 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
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!
My 9 year old son and I watched this video and agreed these rolls would be thanksgiving 2020 worthy and my goodness did these hit out of the park. They were amazing! My son also added the flaky salt to everything because he felt fancy!!
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!
I don’t know how many times I’ve watched this video and just drooled like a teething toddler!
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.
I've made these rolls every year for the holidays. Its definitely worth the effort. im so glad i have a stand mixer for them this year, tho. Gonna be making them year-round now 😂❤
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 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
dude these videos are seriously my favorites! such wholesome cooking content
ah yes the good old fashioned way of making food... do everything with your feet
I don’t get the joke...
I just made this and all I can say is WOW. So soft so good. Follow the recipe and technique and it won’t fall.
My son came home for Sunday dinner and made these. BEST DINNER ROLLS I have ever eaten! So glad he has taken up cooking and baking as a passion and I get to be a taste tester...lol
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.
Who's still here in 2024? 😊 just made this for dinner. So fluffy & yum. Thanks for the recipe! ❤
I love your style, and your recipes. Thank you! Cheers from Winnipeg, Canada.
I love how you don’t take much time with blah blah and the audio is nice and clear without echo, etc..
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
When he said fluffier then a Hawaiian roll I knew I was in for it
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
Thoroughly enjoyed the last four videos I watched. You just earned another subscriber
These are the best rolls I've ever made! My wife and daughter couldn't stop talking about them. Soft, fluffy, flavorful. The flaky salt is a must
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
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
I just made these today. I can certify they’re delicious!
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
Made these tonight...first time I have EVER tried to make any kind of bread...they came out PERFECT! Thank you!
If you are debating whether to make these or not, do it. I don"t have a stand mixer, I just recently (a couple weeks ago) started getting into baking ,and even I could make these. Not only is it the best bread i have ever put in my mouth ,but my whole family also lovedddd them. Thank you so much Joshua!
What did you adjust to make these by hand? I am wanting to try to make these too and I dont have much to work with. Would love any info!
It is a little difficult for me to remember the exact changes I made ,but I think honestly the main thing was just the kneading. I just disregarded any kneading time and went by the feel and look of the dough. I will say it will be veryyy sticky and annoying to knead ,but don't add any flour. I hope this helps. I hope they turn out well!
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!
* Tips fedora * M'other Earth.
DarceyNE this comment is so underrated omg
PHAHAHAHAH LMAOO WHY
Yay - damp towel!! You're a superstar!!! Much respect from me & the wild- & sea-life here in Cape Town xxx
The most satisfying thing in this video is Joshua's oven-frame-side-burn on his right forearm. I'm so glad that something like this happens to professionals, too. (I'm currently sporting a similar version on my left forearm, too)
These are by far the best burger bun / dinner roll recipe that I have used to date. Keep up the great work Joshua Weissman.
Honestly feel the love when Josh uses the metric system 😭💕
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
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!
I made these for thanksgiving and they went down really well. My 10 year old scarfed like three of them all to herself.
They did need like 30 minutes in the stand mixer before the mixture came together though. Looked like a puddle of goo in the bottom, but I held the line and kept kneading and it eventually came together into the dough that Joshua shows.
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!
I was wondering if this same recipe can be used for a single loaf? I love this recipe and have been using it for years!!!!
Hokkaido loaves are usually split into 4, rolled up, and put in the same loaf pan if that makes sense, there’s lots of pictures!
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?
So stoked to make this for friendsgiving this year.
Same. I went out and got all the ingredients. Today I'm doing a test run to see how it turns out.
@@Drewcooks24 I did the same thing. I accidentally undercooked it in the middle, but the outside was amazing!
Any american who gives us the recipe in grams, mls and centigrade has my undying respect. Great recipe and great results. Many thanks Joshua and greetings from metric Scotland. 👍
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!
Josh,
Really appreciate your content. I’ve recently rediscovered my passion for baking, mostly due to high levels of anxiety with which I am struggling, and you’ve not only helped me learn so much about breadmaking and general quality home cooking, but you’ve also helped me find a meditative practice that works for me. Sure it doesn’t solve all my problems but for those hours spent making a beautiful final product, nothing can stop me. Thank you so much and I have made it my personal mission to make every masterpiece you share (hopefully just as gorgeous).
P.S. My sourdough starter Charley is almost ready and says hello.
Rock over London, rock on Chicago.
Kodak: See what develops.
Hey man this is wonderful to read. Happy that baking is bringing some positivity to your life! It really does a great job of that! Keep going! :)
Honored to have your reply. Thanks so much Josh. You keep going too :)
The thumbnail ain't no clickbait, these ARE the best dinner rolls you'll ever make(I've made them before🙋🏻♂️)
Hi, when are you doing a book with all your recipes? I love your channel.
I just made my 2nd batch, using my Bread Machine to mix Dough. They came out great! ‘My’ most popular offering to date. On the 2nd batch, I made what I would have thought a fatal mistake. I left the butter in the microwave until the rolls were in the oven. They turned out well anyway! But I won’t forget the butter next time. I also added fresh-cracked black pepper to the egg wash. The garlic butter is a great add. And I multiplied both the dough and each roll by 150%
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!👍🏻👍🏻
Everytime someone says Mise en place I think to myself “everything in its place” Culinary school will do that to you
Damm i have been do bread with the jappanese method but never look like your
You are a genius men really
Just takes practice. I bet you can absolutely have your breads look just as good, if not better. Just make sure to get good tension in your dough when you're shaping them. That's a big help. :)
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.
These are, hands down, the best bun-roll-thing EVER! really easy and well worth the effort.
Grabbed your cookbook and tried the dinner roll recipe first (see a few adjustments from this video). They turned out great! Wish I could upload a photo of the rolls. The nice thing about your recipes is that they actually work. There are so many charlatans out there that either haven't even tried their recipes or are just crap but they say they are good. Your recipes and techniques work. Thank you!
*preps my milk and yeast*
*goes to check on the paste*
someone: "ooh this milk looks good"
*drinks yeast and milk out of a measuring cup*
FOR SCIENCE!
WHAT DID HE SAAYYYYYYYY
@@trillcollins7847 lol
@@azulfrangelladelavega552 Nobody actually did this, but I do wonder what they would say!
OH NOOOOOOOO
Those are the sexiest dinner rolls I’ve ever seen
Ohhh they’re made from milk bread!
Made these for Thanksgiving and I can confirm that they were like eating a buttery fluffy cloud. A few notes on my experience:
I don't have a stand mixer. I kneaded by hand, keeping the dough in the bowl and working it until it formed a shaggy dough. Then I melted the butter in the microwave and added that and continued to knead in the bowl until the butter fully absorbed, which took a few minutes. It gets your hands greasy, obviously, but nbd. After that I turned it onto a lightly floured surface and kneaded another 7 or 8 minutes until it was quite smooth.
It's also notable that I did not have a metal pan to cook these in, so I used glass. it actually works fine. I did 30 mins at 350 and they were awesome. I would recommend just keeping an eye on them and taking them out when they are nicely browned.
These were excellent.
The dough is sticky indeed, but I am accustomed to working with high hydration doughs, so my combination of water and occasionally flour (very sparingly - don't use much) worked well for kneading and shaping.
I think this is a difficult recipe to accomplish without a stand mixer. If you did it, then I salute you.
The rolls are worth it, and do not skip the garlic butter topping. My family devoured them.
Every dish I made watching you, turned out to be the best I ever eaten.
And I never cooked before corona lockdown situation.
Thank you. Truly.
Further. I'm indian and this dish is Indian. It's called Pav here.
And I'm amazed your tutorial was way better than any Indian tutorial. Despite dish being our local. Haha.
You Rock