Matcha Black Sesame Rolls with tangerine glaze

• Vegetarian

• Produce

  • 2 tbsp Matcha powder
  • 1 tbsp Tangerine, zest zest (or orange
  • 2 tbsp Tangerine, juice

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 4 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 3/4 cup Powdered sugar
  • 1 tsp Sea salt, fine
  • 1 pinch Sea salt, fine
  • 1/4 cup Sesame, black powder

• Dairy

  • 13 tbsp Butter, unsalted
  • 1/2 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on thelittleepicurean.com

Ingredients

• 1/2 cup water
• 2 1/4 tsp active dry yeast
• 1/4 cup + 1 Tbsp granulated sugar
• 1/2 cup whole milk
• 2 large eggs
• 1 tsp fine sea salt
• 4 cups all-purpose flour
• 2 Tbsp matcha powder
• 5 Tbsp unsalted butter, room temperature
• 1/2 cup unsalted butter
• 1/4 cup black sesame powder*
• 1/3 cup + 2 Tbsp granulated sugar
• 1 Tbsp tangerine zest (or orange zest)
• 3/4 cup powdered sugar
• 2 Tbsp tangerine juice
• pinch of fine sea salt

Directions

• 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.