Best Hokkaido Dinner Rolls Recipe Soft & Fluffy Bread

Discover the best Hokkaido dinner rolls recipe, featuring the tangzhong method for incredibly soft and fluffy rolls. Perfect for any meal, these rolls are a delicious treat, ready in under 2 hours!

Origin of Hokkaido Milk Bread: Hokkaido Milk Bread, often referred to as "Shokupan," originates from Japan's Hokkaido region. It is known for its incredibly soft and fluffy texture, making it a beloved staple in Japanese cuisine.

Double Rising: The dough is left to rise twice in this recipe. The first rise allows the dough to expand and develop flavor, while the second rise after shaping the rolls ensures they are light and airy.

FAQs

Frequently Asked Questions

1. What is the tangzhong method? The tangzhong method involves cooking a portion of the flour and liquid into a slurry before adding it to the dough, resulting in softer and fluffier bread.

2. Can I use all-purpose flour instead of bread flour? Yes, but bread flour has a higher protein content, which helps achieve the desired texture.

3. How do I know when the dough has doubled in size? The dough should be visibly larger and may leave an indentation when gently pressed with a finger.

4. Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise and use it within 24 hours.

5. Can I freeze the dinner rolls? Yes, bake the rolls and let them cool completely before freezing. Reheat in the oven before serving.

6. What is the best way to reheat the rolls? Reheat in a 350°F oven for about 10 minutes until warmed through.

7. Can I add other ingredients to the dough? Yes, you can add herbs, cheese, or other ingredients to customize the flavor.

8. Why do I need to use a food scale? A food scale ensures that each roll is the same size, resulting in even baking.

9. Can I use instant yeast instead of active dry yeast? Yes, but adjust the quantity according to the package instructions.

10. What if I don't have a stand mixer? You can knead the dough by hand, but it will take longer to achieve the same elasticity.

11. Why is an egg wash used? The egg wash gives the rolls a shiny, golden brown finish.

12. Can I use non-dairy milk? Yes, you can substitute with almond, soy, or oat milk.

13. How do I ensure the rolls stay soft? Store in an airtight container to prevent them from drying out.

14. Can I use salted butter instead of unsalted? Yes, but reduce the added salt in the recipe to balance the flavors.

15. What should I do if my dough is too sticky? Add a small amount of flour, a tablespoon at a time, until the dough is manageable but still slightly sticky.

Watch the video recipe

Hokkaido Dinner Rolls Recipe

Serving: 12 rolls

Introduction

These soft and fluffy Hokkaido dinner rolls are made using the tangzhong method. Perfect for any meal, these rolls are a delicious treat.

Ingredients

Tangzhong:
- 2 tablespoons bread flour
- 2 tablespoons water
- 4 tablespoons whole milk
Dough:
- 1 cup whole milk (lukewarm, between 100-110°F)
- 1 tablespoon active dry yeast
- 3 ½ cups bread flour
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons unsalted butter (at room temperature)
- 1 large egg (at room temperature)
Egg Wash:
- 2 tablespoons milk
- 1 large egg

Directions

Make the Tangzhong: In a saucepan over medium heat, whisk together 2 tablespoons of bread flour, 2 tablespoons of water, and 4 tablespoons of whole milk until it forms a slurry. Remove from heat, transfer to a small bowl, and let it cool.
Activate Yeast: In a separate bowl, mix 1 tablespoon of active dry yeast with 1 cup of lukewarm whole milk. Let it rest for about 10 minutes until frothy.
Prepare Dough: In a stand mixer, combine 3 ½ cups of bread flour, ½ teaspoon of salt, and ¼ cup of sugar. Add the tangzhong, milk and yeast mixture, and one whole egg. Mix on low, then gradually increase to medium. Add 3 tablespoons of unsalted butter (one spoon at a time) while mixing until the dough is smooth.
First Rise: Shape the dough into a ball, place it in a greased bowl, cover with a damp towel, and let it rise at room temperature for 1-2 hours until doubled in size.
Shape Rolls: Grease a 9x13 baking pan. Divide the dough into 12 equal pieces (about 2 ounces each), shape into balls, place in the pan, cover with a damp towel, and let rise for another hour until doubled.
Bake: Preheat the oven to 350°F. Brush the rolls with the egg wash made from 2 tablespoons of milk and 1 large egg. Bake for 20-25 minutes until golden brown.

Enjoy your soft and fluffy Hokkaido dinner rolls!

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