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Greatest Dinner Rolls

Homemade super soft and fluffy dinner rolls, but with an amazing Japanese technique to make them 100x better. I used a Japanese Milk...

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.

ITEMS USED:



INGREDIENTS:

Tangzhong:

  • 2 Tbsp (20g) bread flour

  • 2 Tbsp (27g) water

  • 4 Tbsp (60g) whole milk


Bread Dough:

  • 2.5 cups (320g) bread flour

  • 1 Tbsp (9g) active dry yeast (instant works as well)

  • 3/4 tsp (3g) fine sea salt

  • 1/2 cup (120g) whole milk

  • 1/4 cup (56g) granulated sugar

  • 3 Tbsp (42g) unsalted butter, softened

  • 1 whole egg, room temperature


Egg wash:

  • one egg

  • splash of whole milk (about 2 tablespoons)


Garlic Butter

  • 1-2 cloves garlic

  • 1/4 cup (56g) unsalted butter


INSTRUCTIONS:

Method:

  1. For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste.

  2. Once thick, remove from heat and let it cool to room temperature.

  3. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes.

  4. In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally.

  5. When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes.

  6. Dump dough onto a work surface and roll into a tight ball.

  7. Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size.

  8. Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each).

  9. Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours.

  10. Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes.

  11. For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat.

  12. Remove buns from oven and immediately brush with garlic butter and flaky salt.

106 Comments


egd39.0983
Mar 26

Although it takes a little more time, the tangzhong contributes to an amazingly unique flavor and a stunning, feathery, flaky texture visible as you pull the rolls apart. The rolls are sweet and have a flavor, difficult to describe, but somewhat like that of milk bread, unsurprisingly, or a Hawaiian roll. Additionally, the dough is easy to work with -- just tacky enough so that it sticks slightly to the surface when rolling them into balls, helping to achieve that seamless look. To restate, the process is so satisfying, from whisking together the tangzhong, to rolling the dough balls, to pulling apart the fluffy rolls to reveal the instagram-worthy, feathery inside.

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Eileen Kelterer
Eileen Kelterer
Feb 11

I made these for a group so I doubled the recipe. Even though I only have an artisan K Aid mixer(not the big one) it handled the dough just fine. These are very different from other dinner rolls I’ve made and they were much better in my opinion. I got side tracked and dipped them in the butter first to rise. Realized it after the fact so I let them rise and then did the egg wash just before baking. May have been different but were

still excellent. Will definitely be making them again. I found the recipe on ThePancakePrincess. They baked 9 different roll recipes and had a taste test. Weissman came out the winner so that is wh…


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Bryan Maloney
Bryan Maloney
Jan 14

This recipe is a mess. Steps and ingredients are left out. Why did you publish this crap? Why have you refused to fix it after it was pointed out to you, You are a fake and a fraud.

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Leslie Toussaint
Leslie Toussaint
Mar 17
Replying to

You have to watch the video. Primed yeast mixture involves warm milk (95ºF) and other steps that are not explicitly described in the written instructions. He’s not a fake or a fraud, though. That’s going too far.

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kandecaine
Jan 05

Claire Saffitz makes a great version of these dinner rolls on YouTube. My daughter (who had never made bread before) made Claire's version for Thanksgiving & it was the best rolls we'd ever ate !

Here is a link:

https://youtu.be/Wvk135WOAg0?si=8yolslu2Uv1439rV


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Sumera Parveen
Sumera Parveen
Dec 18, 2023

How many parts do I divide it into if I want to make a loaf instead before the final proofing? And how long do I bake for in my loaf pan?

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