[WARM 90°F] 60 min + 30 min
+ OVEN 350°F 30 min
3 tablespoons (36 g) granulated sugar
2 teaspoons (7 g) active dry yeast
¾ cup (180 ml) milk, room temperature
1 large egg, beaten, room temperature
2 ¾ cups (340 g) bread flour
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter, room temperature
3 ½ tablespoons (50 g) unsalted butter, softened
½ cup (100 g) brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
1 cup (120 g) powdered sugar
2 tablespoons milk, room temperature
1 tablespoon (14 g) unsalted butter, softened
½ teaspoon vanilla extract
In a large bowl, combine granulated sugar, dry yeast, milk and egg; stir well. Add in bread flour and salt; knead for 5 minutes or until well incorporated. Transfer dough onto lightly-floured surface and continue kneading until the dough comes together. Add in butter 1 tablespoon at a time and knead for another 5–10 minutes until dough is smooth on the surface.
Using both hands, shape dough into a tight ball by pulling down the sides. Place the dough in the lightly-floured pot. Cover and proof over [WARM 90°F] for 60 minutes or until almost double in size.
Remove the dough from the pot and gently punch down to release air. Roll out the dough into a 13” x 9” rectangle. Smear the mixture of butter, brown sugar and cinnamon evenly and sprinkle pecans throughout the dough. Roll up into a 13” log starting at the long edge and cut crosswise into 8 equal sizes.
Lay parchment paper and arrange the rolls in the pot, cover and proof over [WARM 90°F] for another 30 minutes or until almost double in size.
Preheat oven to 350°F. Bake uncovered for 30 minutes or until golden brown. Meanwhile, mix ingredients for Glaze and set aside.
Remove the rolls from the pot and let cool on a wire rack. Once cooled, spread the Glaze over the rolls and serve.
You can substitute 1 tablespoon ground cinnamon with 2 tablespoons green tea powder and ½ cup brown sugar with ½ granulated sugar to make matcha rolls.
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