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Best Fluffy Hokkaido Dinner Rolls Recipe | Chef Joshua Weissman
Joshua Weissman's recipe elevates the classic dinner roll using the hokkaido method for the fluffiest rolls in existence.
Ingredients
- 2 Tbsp (20g) bread flour
- 2 Tbsp (27g) water
- 4 Tbsp (60g) whole milk
- 1 Tbsp (9g) active dry yeast
- ½ cup (120g) whole milk, at 90-95℉ (32-35℃), plus extra for egg wash
- 2.5 cups (320g) bread flour, plus extra for bench flour if needed
- ¾ tsp (3g) fine sea salt
- ¼ cup (56g) granulated sugar
- 2 large eggs, room temperature, divided
- 3 Tbsp (42g) unsalted butter, softened
- Cooking spray
- 1-2 cloves garlic, finely chopped
- ¼ cup (56g) unsalted butter
- Flakey sea salt, to garnish
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