Recipe by @breadandbananas
These matcha white chocolate rolls are soft, warm, and just sweet enough to make you reach for a second. Matcha runs through the pillowy dough and the buttery white chocolate filling, so its flavour comes through in every swirl. Serve them while they're still a little warm, when the centres are at their softest.
What you'll need:
For the dough:
- 1½ tsp active dry yeast
- ¾ cup (187 ml) warm milk
- 3 cups (360 g) flour
- ¼ cup (50 g) sugar
- 1 tsp salt
- 1 egg
- 3 tbsp (42 g) butter, softened and cubed
- 2 tsp matcha powder
For the filling:
- 1 cup white chocolate, melted
- 3 tbsp butter, softened
- 1 tsp matcha powder
How to make it:
- Mix the yeast into the warm milk and leave for 5 minutes.
- In a stand mixer fitted with a dough hook, combine the flour, sugar, matcha, and salt. Add the yeast mixture and egg, then knead until a shaggy dough forms.
- Add the butter one tablespoon at a time and knead until the dough is smooth and elastic. Cover and let rise for 1 hour.
- Gently press the air from the dough and roll it into a large rectangle. Combine the filling ingredients and spread them over the dough. Roll it up lengthwise, then cut into 12 pieces.
- Place the rolls in a large baking tray. Cover and let rise for another 30 minutes.
- Bake at 350°F (about 175°C) for 20–22 minutes, until golden on top. Let cool slightly before serving.
For baking, choose a matcha with enough flavour to carry through the dough and filling. The result is especially good alongside a warm cup of tea.
