Pineapple Jam Sticky Rice Flour Bread Rolls
Asian/Chinese bakery pull-apart milk bread with pineapple jam filling.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup warm milk (38 Celsius / 100 Fahrenheit)
- 7 gram active dry yeast
- 10 gram sugar
- 300 gram bread flour
- 60 gram sticky rice flour
- 40 gram sugar
- 5 gram salt
- 1 egg
- 45 gram (~ 3 tablespoon) unsalted butter, soften
- 1 cup pineapple jam, chilled (or use other jam/filling of your choice)
- 1 egg, lightly beaten
- black sesame seeds
Instructions
- 1
Mix together warm milk, active dry yeast, and 10 gram sugar. Set aside until foamy, about 10 minutes.
- 2
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).
- 3
Divide the dough into 16 equal portions, and set aside for 15 minutes.
- 4
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.
- 5
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.
- 6
Preheat oven temperature to 180 Celsius (350 Fahrenheit).
- 7
Optional: brush the top of bread dough with egg wash, and sprinkle with some black sesame seeds.
- 8
Bake the bread in preheated oven for about 20 minutes, or until golden brown.