Matcha Rolles

Matcha rolles are best straight out of the oven. These rolls are based on the traditional cinnamon rolls, but instead of cinnamon, matcha is added. The inside is a mixture of dark brown palm sugar mixed with matcha. This dark color creates a great contrast with the light green color of the dough. These rolls are ready in less than 1 hour, which makes this a must have for breakfast in weekend.

Ingredients (4 rolls)

Dough
● Matcha (cooking-grade): 6 g go to shop
● Whole wheat flour: 125 g
● Instant yeast: 2.6 g
● Baking powder: 5 g
● Salt: 1/4 teaspoon
● Unsweetened soymilk: 90 mL (37 – 43 °C)
● Melted margarine: 3.5 g
● White granulated sugar: 6 g

Filling
● Matcha (cooking-grade): 3 g go to shop
● Dark brown palm sugar: 25 g
● Melted margarine: 3.5 g

Methods

STAP 1
In a bowl, combine 1/2 of the flour with matcha, yeast, baking powder, and salt.

STAP 2
In another bowl, combine milk, butter and sugar.

STAP 3
Add step 2 to step 1.

STAP 4
Gradually, add 1/2 of the flour to step 3 until a ball forms.

STAP 5
Knead the dough (step 4) until it springs back when you press it with a finger. Set this bowl aside.

STAP 6
In a small cup, mix the matcha with the palm sugar until homgeneously.

STAP 7
Preheat your oven at 180 °C.

STAP 8
Roll your dough (step 5) out into a 20 x 12 cm rectangle.

STAP 9
Brush your rectangular dough (step 8) with a thin layer of margarine.

STAP 10
Sprinkle the matcha sugar (step 6) over your margarine brushed dough (step 9).

STAP 11
Roll your dough (step 10) tightly up on the long side.

STAP 12
To seal the end of your rolls (step 11), use a little bit of water.

STAP 13
Cut your matcha roll (step 12) in 4 even rolls with either a thread or dental floss.

STAP 14
Place each matcha roll (step 13), with the cut side up, on a baking tray lined with parchment paper.

STAP 15
Bake your matcha rolls (step 14) for 15-17 minutes at 180 °C or when the matcha & sugar filling starts to boil.

Enjoy your MATCHA ROLL MOMENT!