Recipe: Tasty Jasmine Tea Bread Rolls

Isabelle Roberts

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Recipe: Tasty Jasmine Tea Bread Rolls Delicious, fresh and tasty.

Jasmine Tea Bread Rolls. Jasmine Tea Bread Rolls I wanted to make use of my knowledge of yakuzen herbal cuisine and to bake a bread that was good for the liver because it can easily lose its balance in spring. The ingredients in the bread are said to nourish not only the liver but also the spleen. Banana bread is my usual go-to recipe, but I needed something different..

This is one of my favorite breads to make!

It's so soft and fluffy and tastes even better the next day.

The tea you brew as the liquid for the recipe you should brew quite a bit stronger than you would normally brew for drinking, the bitterness will almost completely disappear in the bread leaving you with a much stronger flavor impression from the tea.

You can have Jasmine Tea Bread Rolls using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Jasmine Tea Bread Rolls

It’s 280 grams of Bread (strong) flour.
Prepare 25 grams of Sugar.
It’s 4 grams of Salt.
Prepare 15 grams of Margarine (butter flavored).
It’s 4 grams of Jasmine tea leaves (finely powdered).
Prepare 20 grams of Egg.
You need 22 grams of Hoshino natural leaven.
Prepare 140 ml of Boiling water to brew the jasmine tea.
You need 1 of Kuromame (sweet black beans) or ama-natto (sweetened azuki beans).
It’s 1 of Candied sweet potato.

If you prefer a more intense green colour, you can add two packets instead of one packet of green tea powder 🍃.

The images of Jasmine Tea to me are "feminine" and "Elegant" somehow… Like an elegant noblewoman, wearing subtle beautiful scent. so I wanted to create a soft, roundish and flavorful bread with Jasmine Tea!

For the liquid for a final dough, I used Jasmine Tea instead of water / milk.

Not only Jasmine Tea (liquid) but also chopped.

Jasmine Tea Bread Rolls step by step

Pour hot boiling water, add the jasmine tea leaves and brew for 3 minutes. This will be the liquid ingredient for the dough. Set aside until cooled to 30°C..
Mix all the ingredients except for the margarine, and knead well for about 10 minutes. If you have warm hands, reduce the liquid by 10 ml and adjust the amount of moisture as you knead..
When the flour is thoroughly mixed, add the margarine, and knead for another 10 minutes. Place the margarine in the middle of the dough and fold it into the dough..
Place the dough in a plastic container with scale markings to rise, I used one sold at a dollar store and the dough measured to be 400 ml before it started rising. Or you could let the dough rise in a bowl..
The first rising is complete when the dough rises to about the 1100 ml line (or about 1.5 times larger the original size). It will take about 14 hours in the winter, and a little quicker in the summer, so adjust accordingly..
Place the dough onto a dusted canvas cloth and press down the dough to remove air..
Dampen the surface of the kuromame and diced candied sweet potato, and drain excess water in a colander..
Divide the dough into 8 portions, roll out the dough to about 12-13 cm diameter circles, and fill 4 portions with the kuromame and the other 4 portions with sweet potato..
Pair with 1 kuromame and 1 sweet potato filled dough, and let it rise at 35°C for 60 minutes..
Bake for 13-16 minutes at 220°C in an electric oven or for about 12 minutes at 190°C in a gas oven..
Let sit on a cooling rack. Enjoy!.

The bread rolls shouldn't be too close to each other as they will rise while baking.

Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.

Irresistibly soft, a great addition to any meal.

Over the years, these French bread rolls have become more than a dinner roll.

Although it is fabulous as just that (and would be perfect for an Easter dinner menu or other holiday spread), these French bread rolls have become my go-to for any recipe that needs a wonderful all-purpose roll or bun (whole wheat notes below).