Pineapple Jam Sticky Rice Flour Bread Rolls
Soft Chinese-style bread rolls made with a mix of bread flour and sticky rice flour, filled with pineapple jam.
⏱️ Prep: 30 min🍳 Cook: 20 min
Ingredients
| 1 cup | 240 ml | warm milk (38 Celsius / 100 Fahrenheit) |
| 7 gram | active dry yeast | |
| 10 gram | sugar (for yeast solution) | |
| 300 gram | bread flour | |
| 60 gram | sticky rice flour | |
| 40 gram | sugar | |
| 5 gram | salt | |
| 1 | egg | |
| 45 gram (~ 3 tablespoon) | unsalted butter, softened | |
| 1 cup | 240 ml | pineapple jam, chilled (or other jam/filling of your choice) |
| 1 | egg, lightly beaten (optional) | |
| — | black sesame seeds (optional) |
Instructions
Categories: Bread. Cuisine: Chinese. Prep time: 30 mins. Cook time: 20 mins. Total time: 50 mins. Serves: 16.
- Mix together warm milk, active dry yeast, and 10 gram sugar. Set aside until foamy, about 10 minutes.
- In a large mixing bowl, whisk together bread flour, sticky rice flour, 40 gram sugar, and salt. Make a well, then add the yeast solution and egg. Knead for about 10 minutes. Then add the butter, and knead again for about 15-20 minutes, or until soft, smooth, not sticky, and elastic (what bakers termed window pane stage).
- Divide the dough into 16 equal portions, and set aside for 15 minutes.
- Rolls each portion into a circle, top with about 1 tablespoon of pineapple jam, pinch to seal, and gently roll into ball shape. Place in a greased 8"x8" square pan. Repeat for the other 15 portions.
- Cover the pan with a wet kitchen towel/saran plastic. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
- Preheat oven temperature to 180 Celsius (350 Fahrenheit).
- Optional: brush the top of bread dough with egg wash, and sprinkle with some black sesame seeds.
- Bake the bread in preheated oven for about 20 minutes, or until golden brown.