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Matcha Black Sesame Rolls

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
Author: Maryanne Cabrera

Ingredients

Matcha Dough:

  • 1/2 cup water
  • 2 1/4 teaspoon active dry yeast
  • 1/4 cup + 1 Tablespoon granulated sugar
  • 1/2 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:

  • 1/2 cup unsalted butter
  • 1/4 cup black sesame powder*
  • 1/3 cup + 2 Tablespoon granulated sugar
  • 1 Tablespoon tangerine zest, or orange zest

Tangerine Glaze:

  • 3/4 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 degrees F.
  • Remove plastic wrap and bake rolls for 35-40 minutes until golden brown and the internal temperature of the bread hits 190 degrees F. 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.