Matcha Black Sesame Rolls with Tangerine Glaze
These matcha black sesame rolls with tangerine glaze put a new spin on the traditional cinnamon rolls.
Servings: 12 rolls
Ingredients
Matcha Dough:
- ½ cup water
- 2 ¼ teaspoon active dry yeast
- ¼ cup + 1 Tablespoon granulated sugar
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon fine sea salt
- 4 cup all-purpose flour
- 2 Tablespoon matcha powder
- 5 Tablespoon unsalted butter, room temperature
Black Sesame Filling:
- ½ cup unsalted butter
- ¼ cup black sesame powder*
- ⅓ cup + 2 Tablespoon granulated sugar
- 1 Tablespoon tangerine zest, or orange zest
Tangerine Glaze:
- ¾ cup powdered sugar
- 2 Tablespoon tangerine juice
- pinch of fine sea salt
Instructions
- Matcha Dough: Sprinkle yeast over warm water. Add 1 Tbsp sugar and stir to combine. Let sit for 5 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining 1/4 cup sugar, milk, and eggs.
- In a large bowl, whisk together flour, matcha powder, and salt. Add 2 cups of flour mixture to mixing bowl. Use the hook attachment to mix the dough together. Mix on low speed until flour is incorporated. Add another 1 cup of flour. Continue to knead on low speed, adding softened butter 1 Tbsp at a time.
- Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle.
- Black Sesame Filling: Spread softened butter over rolled dough. In a small bowl, mix together black sesame powder and granulated sugar. Distribute black sesame sugar over dough. Sprinkle tangerine zest on top.
- Roll dough into a tight log with long edge facing you. Slice the log into 12 equals parts.
- Assembly: Lightly grease two giant 6-cup muffin pans. Place slices into prepared muffin tin. Cover with plastic wrap and let rolls rise for 30-45 minutes until rolls expand to fill the muffin tin. Preheat oven to 350℉.
- Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of the bread hits 190℉. Let rolls sit in muffin tin for 5 minutes before unmolding.
- Tangerine Glaze: In a bowl, combine powdered sugar, tangerine juice, and salt. Mix until smooth. Drizzle over warm rolls and serve immediately.
Notes
- Black sesame powder (also called black sesame flour) can be found at Asian markets, health stores, and Amazon.com
- I used two of these giant 6-cup muffin pans to bake the bread rolls.