Portion control. That’s what America needs.
It’s hard. I know. I’m a foodie after all. But thanks to bloggers like Have Cake, Will Travel, I don’t need to worry about downsizing each recipe because it’s already been done for me.
I just tweak it so that the end product says “me” rather than “Celine a.k.a Have Cake, Will Travel.”
Therefore, I present to you my version of Celine’s Betcha Want that Matcha. And yes, she was right, I do want that matcha.
Whole Wheat Matcha Roll
For the rolls:
3/4 cup (180 ml) plain soy or other nondairy milk, heated to 100°F (38°C)
2 teaspoons active dry yeast
3 T honey
2 1/4 cups (300 g) whole wheat flour
1/2 teaspoon fine sea salt
4 tea bags matcha green tea leaves
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon olive oil, to coat the bowl
1/3 cup (58 g) chopped nondairy bittersweet chocolate
To make the rolls: In a medium bowl, combine milk and yeast. Let stand for about 10 minutes until it foams and bubbles.
In a large bowl, combine flour, salt, and matcha tea leaves.
Add in the melted coconut oil, honey, and vanilla extract. Lastly add in the yeast mixture.
Knead for about 8 to 10 minutes, until the dough is smooth and pliable. The dough may still be a bit sticky but I find this works best in creating soft rolls when using whole wheat flour.
Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
Line a baking sheet with parchment paper, or silicone baking mat.
Punch down dough. Divide into six equal portions.
Divide chopped chocolate into six equal portions, placing each in the center of each piece of dough. Fold dough over chocolate. Shape into rolls. Place on prepared baking sheet, loosely covering with plastic wrap. Let rise for 40 minutes.
Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5).
Bake for 16 to 18 minutes, until the rolls are golden brown and sound hollow when the bottom is tapped.