Hokkaido Dinner Rolls
Hokkaido Dinner Rolls are a variation we make of Japanese Milk Bread. They remind me of the flavor you get from those famous Hawaiian Sweet Rolls, but they’re a little less sweet. They’re the most versatile dough we use – they’re perfect for burger buns! They’re soft, a perfect balance between sweet and salty, and they make your house smell absolutely heavenly.
There are a few steps to making these, but they’re not difficult. Hokkaido Dinner Rolls are a great way to try your hand at bread making. The secret is the tangzhong, which is basically just a type of roux. You mix flour, water, and milk together and cook it. This gives a tender, soft, and moist crumb. These rolls go wonderfully with a pile of Gourmet Mashed Potatoes with Garlic and Herbs and Turkey Gravy!
Hokkaido Dinner Rolls
These Hokkaido Rolls are a family favorite. They’re soft, strike a perfect balance between sweet and salty, and the dough is the most versatile dough ever. You can make a loaf bread, hot dog or hamburger buns, or stick with a classic dinner roll as shown in this recipe.
- Prep Time30 min
- Cook Time15 min
- Resting Time2 hr 15 min
- Total Time3 hr
- Yield12-15
- Serving SizeRolls
Ingredients
Tangzhong
- 2 Tbsp. (20g) Bread Flour
- 2 Tbsp. (27g) Water
- 4 Tbsp. (60g) Whole Milk
Dough
- 2.5 Cups (320g) Bread Flour
- 1 Tbsp. (9g) Active or Instant Dry Yeast
- 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 temp
Egg Wash
- 1 Whole Egg
- 2 Tbsp. (splash) Whole Milk
Method
Tangzhong
Add bread flour, water & milk to a saucepan.
Heat over medium, stirring continuously (30sec-2min, or until thickened). You should start to see a light film form at the bottom of the pan- that’s when you know it’s close to done.
Remove from heat, allow to cool to room temp.
Dough
Add yeast to warm milk (90-95ºF). Stir and let bloom.
Whisk bread flour, salt & sugar together in a mixing bowl. Add Tangzhong, milk, yeast & room temperature egg.
Mix on low until the dough just comes together, then turn to medium until the dough is fully together. If you’re doing it by hand, mix until there’s no dry flour left.
Add butter 1 Tbsp. at a time and scrape down the bowl sides as needed. Mix for 5-7 Minutes or until the dough is smooth.
Turn the dough out onto an unfloured surface and shape into a ball. Place dough ball into a greased bowl and cover. Allow to rise about 1-2 hours or until doubled in size.
Lightly punch down dough & scrape onto a lightly floured surface. Divide and shape as desired.
Place dough in a lightly greased pan, cover and proof for 1-2 hours or until doubled in size.
Brush with egg wash and bake in a 400º oven for 10-15 minutes. Check at 10 minutes, but don’t go past 15 or they can get dry. Remove to cool and brush with butter.
We’ve used this recipe to bake hot dog buns, too, but they really shine as a burger bun. They’re soft but stout enough to stand up to any juices. 75g dough balls yields approximately 9 rolls, while 65-70g yields 10 perfect sized Hamburger Buns. It’s easier to weigh the whole dough ball, then divide by how many buns/rolls you want to make.
