Servings: 6 rolls
Prep time: 15 mins
Proof time: 1hr 15 mins
Bake time: 30 mins
Assemble time: 5 mins
Total time: 2hrs 5mins
Ingredients:
Matcha Dough
● 1 1⁄2 tbsp vegan butter
● 4g instant yeast
● 3⁄4 cup unsweetened oat milk
● 1 tbsp granulated sugar
● 1⁄4 tsp salt
● 1 1⁄2 cup all purpose flour
● 1 tbsp Y2 Whisk matcha powder
● 2 tsp olive oil
Strawberry Filling:
● 1 heaping cup frozen strawberry slices
● 1⁄4 cup granulated sugar
● 1 tsp lemon juice
Strawberry cream drizzle:
● Half of the strawberry syrup from the filling
● 1⁄4 cup coconut cream
Other topping:
● Fresh strawberries, sliced
Directions:
1. Make the strawberry filling:
Bring the frozen strawberries, sugar, and lemon juice to a simmer in a saucepan on med heat. Reduce heat to low and soft simmer for ~10mins while mashing the strawberries with a wooden spoon.
2. Remove the strawberries from the stove and cool slightly. Separate the syrup and
mashed strawberries using a sieve. The strawberry purée will be used for the filling,
and the strawberry syrup will be used for the topping.
3. Preheat the oven to 275oF. Turn off the oven and leave the door ajar. We will use the
warmed oven to proof the dough later.
4. Make the matcha dough:
5. Pour the mixture into a large mixing bowl and sprinkle on the yeast. Leave at room
temperature and activate the yeast for 10 minutes. Add the sugar and salt and mix.
6. Add 1⁄2 cup of flour at a time, sift in the matcha powder, and stir with a wooden
spoon. Transfer the loose dough onto a lightly floured surface and knead the dough
into a ball (see notes).
7. Rinse out the mixing bowl, dry off the water, coat the inside with 2 tsp of olive oil,
and place the dough back in. Cover the bowl tight with plastic wrap and rise the
dough in the warmed oven for 1 hour, or until doubled in size.
8. Transfer the dough to a lightly floured surface and roll out into a 30x30cm square.
Spread an even layer of strawberry filling, leaving 2cm of space on three sides and 4
cm on the side farthest away from you (see photo). Sprinkle some flour on top of the
strawberry filling.
9. Starting with the edge close to you, tightly roll up the dough. Using a sharp knife,
pastry cutter, or unflavoured floss, cut the dough into 6x 5cm sections. Place in a
9x6inch (22.86 x 15.24cm) ceramic dish. Cover tight with plastic wrap and place on
the stove (near the warmth) to proof. Preheat the oven to 350oF.
10. Once the oven is preheated, remove the plastic cover and bake the rolls on the
middle rack for 20-25 minutes, or until the tops are slightly golden, but not
browned.
11. Make the strawberry cream drizzle:whisk together the strawberry syrup and coconut cream until smooth and creamy.
12. Assemble the rolls:
drizzle the strawberry cream on top of the slightly cooled rolls and top with fresh strawberry slices. Serve warm!
Notes:
- This recipe can be doubled to make a dozen rolls in a 9x16inch ceramic dish. You
may need to increase the dough proofing time (step 7) by 30 minutes.
- For step 6, knead the dough in a consistent pattern: push the dough away from you
with the palm of your hand, fold the stretched dough towards you, quarter turn the
dough, and repeat until smooth, elastic, and slightly tacky. Lightly flour your hands
as needed.
- If you’re not serving the rolls right away, keep the creamy strawberry drizzle in the
fridge and use when needed.
- Store the baked rolls in a sealed container or plastic bag in the fridge for up to 5
days. Reheat in the microwave for 20-30s.
recipe contributor: LingLing Deng (@foodbylingling)