Hokkaido Milk Bread Dinner Rolls
ID: fb111e34...
These homemade dinner rolls are incredibly soft, fluffy, and rich, utilizing the Japanese Hokkaido milk bread method with a tangzhong starter. Brushed with garlic butter and topped with flaky sea salt, they are the ultimate side dish for any dinner.
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🍳 Cooking Flow
Make the tangzhong starter by whisking flour, water, and milk over heat until thickened, then let cool. → Mix the activated yeast, cooled tangzhong, dry ingredients, and egg in a stand mixer, slowly adding softened butter until smooth. → Let the dough proof for 1-2 hours, then divide into 9 equal pieces and shape into tight balls. → Place the balls in a greased 9x9 inch pan, proof for another 1-2 hours, brush with egg wash, and bake at 350°F (175°C) for 28-30 minutes. → Brush the baked, hot rolls with infused garlic butter and top with flaky sea salt before serving.
Cooking Steps
Brief Cooking Order
Make the tangzhong starter by whisking flour, water, and milk over heat until thickened, then let cool. → Mix the activated yeast, cooled tangzhong, dry ingredients, and egg in a stand mixer, slowly adding softened butter until smooth. → Let the dough proof for 1-2 hours, then divide into 9 equal pieces and shape into tight balls. → Place the balls in a greased 9x9 inch pan, proof for another 1-2 hours, brush with egg wash, and bake at 350°F (175°C) for 28-30 minutes. → Brush the baked, hot rolls with infused garlic butter and top with flaky sea salt before serving.
Introduction
These homemade dinner rolls are incredibly soft, fluffy, and rich, utilizing the Japanese Hokkaido milk bread method with a tangzhong starter. Brushed with garlic butter and topped with flaky sea salt, they are the ultimate side dish for any dinner.
Step 1
To make the tangzhong, combine 2 tbsp bread flour, 2 tbsp water, and 4 tbsp whole milk in a small saucepan. Heat over medium heat, whisking constantly for 30 seconds to 2 minutes until it becomes a thick, sticky paste. Transfer to a bowl and let cool to room temperature.
Step 2
Activate the yeast by combining 1 tbsp active dry yeast with 1/2 cup warm whole milk (90-95°F / 32-35°C). Whisk gently, and let it stand for about 10 minutes to hydrate.
Step 3
In the bowl of a stand mixer, whisk together 2.5 cups of bread flour, 3/4 tsp of fine sea salt, and 1/4 cup of granulated sugar.
Step 4
Attach the dough hook to the mixer. Add the cooled tangzhong paste, the yeast mixture, and 1 room temperature egg to the dry ingredients. Mix on low speed, scraping the sides of the bowl as needed.
Step 5
Once the dough begins to form, increase the speed to medium-low. Gradually add 3 tbsp of softened unsalted butter, about 1 tablespoon at a time. Continue mixing for 5 to 7 minutes until the dough is smooth, elastic, and fully incorporates the butter.
Ingredients List
Important Notes
Using the tangzhong method (cooked flour-water-milk paste) keeps the dinner rolls exceptionally moist, soft, and fresh for longer.
Ensure your egg and butter are at room temperature so they integrate into the dough smoothly.
When shaping the dough balls, use an unfloured surface to create friction, allowing you to tuck the dough under itself and create surface tension.
Do not let the garlic brown when making the garlic butter; sweat it gently for just 30 seconds to maintain a sweet, fragrant garlic flavor.
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