Dairy Free Hokkaido Milk Bread Rolls – Japanese Milk Bread – Just Cook With Dustin

hey guys welcome back to just cook withDustin if you haven’t yet please hitthat subscribe button and turn on thenotification bill and share this videowith your friend I’ve got set aside onelarge egg a teaspoon of pink Himalayansalt a tablespoon of yeast 1/2 cup offlour and underneath this is a quartercup of sugar that we will add to themixing bowl at a later timeon the stovetop we’re gonna combine twotablespoons of all-purpose flour withsix tablespoons of almond milk we willwhisk these constantly over medium-highheat until they combine making a verysticky or tacky dough[Music]once the almond milk and flour havecombined to create what is essentially atruethis is cult Tang song we will turn offthe heat and add a half cup of almondmilk we will let this set aside and coolwhile we prepare our other ingredientsin the stand mixer in our stand mixer wewill add two cups of all-purpose flour[Music]after putting two cups of all-purposeflour into the stand mixer we will addthe remaining dry ingredients that wehave set aside we will stir this to makesure the dry ingredients are thoroughlycombined before adding our wetingredients to this we will add our onelarge egg 1/4 cup of melted dairy-freebutterand the Tang song mix that we created onthe stovetop earlier once we have placedall these ingredients in our mixing bowlwe will then put it on the stand mixerand turn it on to number one so that allthe ingredients can combine once the wetand dry ingredients have come togetheryou can increase the speed to two orthree and let this continue to knead thedough for an additional five to sixminutes until all of the dough has comeaway from the sides of the bowl we willthen place the dough onto a well flouredworking surface[Music]this is the time when we will begin towork the dough by hand stretching andpulling and adding flour until the doughis no longer sticky at that point wewill shape it into a ball and roll it byhand to eliminate the seam and to makethe skin smooth and firm this is workingthe glutens making it tighter andtighter and as you can see here as youpush on the dough the dough bounces backimmediately we’ll then take this andwork it between our two nails pullingdown with the right and pushing forwardwith the left in a circular motion tocontinue to work the dough after workingthe dough between our hands were foundan additional minute we’re gonna thentake the dough ball and place it backinto the mixing bowl with about atablespoon of olive oil we’ll make surethat the dough ball is completelycovered with the olive oil so that nodry spots developed while we let thedough rest and rise as it doubles insize after coating the dough ball witholive oil we will then cover the mixingbowl with either a towel or plastic wrapwhile we wait for the dough to rise wewill get our baking pans ready bycovering them with melted butter on allthe sides and the bottom for this recipesince I am making a batch of twelve Iwill be using two 8 inch round cake pansafter the dough is doubled in size we’llremove it from the mixing bowl we willthen weigh it to find out what the totalweight is in grams and then divide thatnumber by 12[Music]after weighing the dough ball I havedetermined that each roll should wave 68grams[Music]after weighing out each dough ballI will then begun to tuck the edgesunderneath creating a smooth roundsurface at the top and then I will placeit under my hand and roll the dough ballunder my hand in a clockwise motionmaking sure that each dough ball isuniform in shape and size[Music]after shaping each of the dough balls wewill then brush them with melteddairy-free butter and place them in acold oven so that they can proof onceagain for their second rise we’ll waituntil they are about doubled in size oruntil each roll is pressing up againstthe roll next to it in my oven I place asheet of aluminum foil on the top rackto keep the rolls from browning too fastas they bake we’re looking for the rollsto reach 190 degrees internaltemperature[Music]after of the roles have proved for thesecond time and doubled in size we willthen turn the oven on to 350 degreesFahrenheit and let them bake for 25 to30 minutes or until the internaltemperature has reached 190 degrees wewill then encode them with one morelayer of butter and they are ready to go[Music]these Japanese Hokkaido dairy-free milkbread rolls are absolutely deliciousthe Tanjong that we created on the stovethat little bit of flour and almond milkhas created steam that is released asthese baked creating succulent airpockets and as such a soft interior forthis biscuit you could use it as ahamburger bun or just serve it alongsideyour favorite meal I hope you guys likethis recipe and if you haven’t yetplease hit the subscribe button andshare this video with your friends itwould help me out a lot thanks and we’llcatch you guys next week[Music]