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Matcha Crusty Bread Rolls
There’s something deeply satisfying about a crusty bread roll with a crackly top and a soft, fragrant inside. These matcha crusty bread rolls have a thin, crisp crust and a tender crumb, with a gentle matcha aroma that’s not overpowering.
This is one of those homemade bread recipes that looks impressive but is very doable at home. The dough is soft and easy to work with, and the crust mixture creates those beautiful natural cracks as the bread bakes. If you enjoy crusty bread rolls, matcha baking, or hands-on bread making, this is a recipe worth trying.
Ingredients
Bread Dough
- 500 g Bread Flour
- 30 g Matcha Powder
- 7 g Instant Yeast
- 6 g Salt
- 350 g Milk
- 30 g Butter (softened)
Crust Mixture
- 150 g Water (room temperature)
- 6 g Instant Yeast
- 20 g Oil
- 20 g Sugar
- 4 g Salt
- 30 g Bread Flour
- 90 g Glutinous Rice Flour
Baking
- Oven temperature: 180°C
- Baking time: 25 to 30 minutes
- Yield: 9 bread rolls
Method
Make the Dough
- In a mixing bowl, add 500 g bread flour and 30 g matcha powder. Add 7 g instant yeast and 6 g salt, then pour in 350 g milk.
- Mix on low speed until the ingredients come together and form a dough. Increase the speed and continue mixing until the dough looks smooth.
- Add 30 g softened butter and keep mixing for about 8 minutes, or until fully incorporated. The dough should be elastic and pass the windowpane test.
- Divide the dough into 9 equal portions and roll each piece into a ball. Cover and let it rest for about 30 minutes.
Prepare the Crust Mixture
- In a mixing bowl, add 150 g room-temperature water and 6 g instant yeast. Mix until the yeast is completely dissolved.
- Add 20 g oil, 20 g sugar, and 4 g salt, then add 30 g bread flour and 90 g glutinous rice flour.
- Mix well until you get a smooth batter. Cover and set it aside.
Shape and Proof
- Lightly dust each dough ball with flour. Gently roll it out into an oval shape, keeping the thickness even.
- Rotate the dough so the longer side is facing you. Starting from one end, gently roll the dough up into a log. Pinch the seam lightly to seal.
- Repeat the steps with the remaining dough balls. Place the rolled dough seam-side down into a liner.
- Cover the dough and let it proof until doubled in size, about 60 minutes, or longer depending on your room temperature.
Pipe the Crust and Bake
- By the time the dough has finished proofing, the crust mixture should be ready. If it looks foamy, the yeast is active.
- Use a hand whisk to gently stir the mixture until it returns to a smooth batter, then transfer it to a piping bag.
- Pipe the batter evenly over the proofed bread dough.
- Bake in a preheated oven at 180°C for 25 to 30 minutes, or until fully baked. Remove from the oven and let it cool.
Baking Notes
- Proofing time may vary depending on room temperature.
- These bread rolls are best enjoyed fresh, when the crust is at its crispiest.
