Japanese Hokkaido Dinner Rolls - The Ultimate Soft and Fluffy Delight
Welcome to Kelvin's Kitchen, where we're about to embark on a culinary journey to create the softest and most heavenly dinner rolls you've ever tasted. In this recipe, we'll be using the renowned Japanese Hokkaido method to achieve that perfect texture.
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
**1. Can I use instant yeast instead of active dry yeast in this recipe?**
- Yes, you can generally substitute instant yeast for active dry yeast in equal amounts. However, there is no need to proof instant yeast in warm milk; you can directly mix it with the dry ingredients. Keep in mind that the rising times may be slightly shorter with instant yeast.
**2. Can I make these dinner rolls ahead of time and freeze them?**
- Yes, you can prepare the rolls up to the point where they are shaped and have undergone the second rise. After shaping, place them on a baking sheet and freeze until solid. Then, transfer the frozen rolls to a freezer bag. When ready to bake, allow them to thaw and rise in the refrigerator overnight before baking as directed.
**3. Can I substitute whole milk with a lower-fat milk option?**
- Yes, you can use reduced-fat or skim milk instead of whole milk in this recipe. Whole milk adds richness, but using lower-fat milk will still yield delicious dinner rolls with a slightly lighter texture.
**4. Can I make these rolls without a stand mixer?**
- Yes, you can make the dough by hand. Mix the ingredients in a large bowl with a wooden spoon until a dough forms. Then, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
**5. How do I know when the rolls are done baking?**
- The rolls are done when they turn a beautiful golden brown color and sound hollow when tapped on the bottom. You can also use a kitchen thermometer; the internal temperature should reach around 190-200°F (88-93°C).
**6. Can I add fillings or toppings to these dinner rolls?**
- Absolutely! You can customize these rolls by adding ingredients like cheese, herbs, seeds, or garlic to the dough or sprinkling them on top before baking. Get creative and tailor the rolls to your preferences.
**7. What's the best way to store leftover dinner rolls?**
- Store leftover rolls in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. To keep them fresh longer, freeze the rolls and reheat them in the oven when ready to enjoy.
**8. Can I make these rolls in a bread machine?**
- While this recipe is designed for a stand mixer or hand kneading, you can adapt it for a bread machine by following your machine's instructions for mixing and kneading dough. After the dough cycle is complete, shape the rolls and proceed with the second rise and baking steps as outlined in the recipe.
**9. What's the secret to achieving the softest texture in these rolls?**
- The soft texture of Hokkaido Dinner Rolls is attributed to the tangzhong method, which involves creating a roux-like mixture. It enhances moisture retention and softness. Additionally, precise measurements, proper kneading, and double rising contribute to the rolls' incredible softness.
**10. Can I use this dough to make other types of bread or buns?**
- Yes, you can adapt this versatile dough for other bread or bun recipes. Feel free to experiment and create variations like cinnamon rolls, sweet buns, or savory breads using the same base dough.
Watch the video recipe
Japanese Hokkaido Dinner Rolls - The Ultimate Soft and Fluffy Rolls
**Ingredients:**
- 2 tablespoons of bread flour
- 2 tablespoons of water
- 4 tablespoons of whole milk
**For the Dough:**
- 1 cup of whole milk (lukewarm, between 100-110°F)
- 1 tablespoon of active dry yeast
- 3 ½ cups of bread flour
- ½ teaspoon of salt
- ¼ cup of sugar
- 3 tablespoons of unsalted butter (at room temperature)
- 1 large egg (at room temperature)
**For the Egg Wash:**
- 2 tablespoons of milk
- 1 large egg
**Instructions:**
1. **Creating 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.
- Continue to whisk for about 30 seconds until it transforms into a slurry. Remove from heat, transfer to a small bowl, and let it cool.
2. **Activate the 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 it becomes frothy.
3. **Prepare the Dough:**
- In a stand mixer, combine 3 ½ cups of bread flour, ½ teaspoon of salt, and ¼ cup of sugar. Mix until thoroughly combined.
- Add the tangzhong, milk and yeast mixture, and one whole egg to the dry ingredients.
- Attach the hook attachment and start mixing on low, scraping the sides and bottom of the bowl as needed.
- Gradually increase the speed to medium as the dough forms.
- Add 3 tablespoons of unsalted butter (one spoon at a time) while mixing until the dough becomes smooth.
4. **Shape and Rise:**
- Transfer the dough to a clean surface and shape it into a ball by turning it within itself, rotating, and tucking underneath.
- Grease a large mixing bowl with cooking spray, place the dough inside, and spray the top to prevent cracks.
- Cover the bowl with a damp towel and let it rest at room temperature for 1-2 hours or until it has doubled in size.
5. **Form Dinner Rolls:**
- Grease a 9x13 baking pan with nonstick cooking spray.
- Divide the dough into 12 equal pieces (about 2 ounces each) using a food scale for precision.
- Shape each piece into a ball by tucking the dough under itself.
- Place the rolls in the baking pan, cover with a damp towel, and let them rest for another hour or until doubled in size.
6. **Baking:**
- Preheat your oven to 350°F.
- After the second rise, whisk together 2 tablespoons of milk and 1 large egg for an egg wash.
- Brush each dinner roll with the egg wash.
- Bake at 350°F for 20-25 minutes or until the rolls turn a beautiful golden brown.
**Enjoy your Soft and Fluffy Hokkaido Dinner Rolls!**
Your kitchen will be filled with the irresistible aroma of freshly baked rolls, and your taste buds will be in for a treat. These rolls are perfect for any occasion, and they'll undoubtedly become a family favorite. Bon appétit!
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