Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Sweet Rolls

Demonstrated by: Kuniharu Ohta, Chief Baker and Mio LaRiccia, Baker.
Featured in Ginza Kimuraya Tokyo in Hawaii on October 9, 2004.

electric_kitchen_logo

Ingredients:

Sweet Rolls

  • 3 1/4 cups (450 grams) bread flour
  • 1/3 cup (50 grams) cake flour
  • 2 tablespoons (20 grams) powdered milk
  • 2 1/2 teaspoons (7.5 grams) instant yeast (available at gourmet food stores)
  • 1/3 cup (70 grams) sugar
  • 1 1/2 teaspoons (8 grams) salt
  • 1 1/2 (75 grams) eggs, beaten
  • 1 1/4 cups (250 grams) water
  • 3 tablespoons (40 grams) unsalted butter
  • 3 tablespoons (35 grams) shortening
  • Cooking spray
  • 2 eggs
  • 1 tablespoon water
  • Custard Crème
  • Chocolate chips for garnish
  • Sliced almonds for garnish

Custard Crème:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 3/4 teaspoon vanilla
  • 3 tablespoons butter

Directions:

Custard Crème:

  1. Mix sugar with flour and salt.
  2. Add eggs and milk; cook, stirring constantly, until mixture thickens.
  3. Remove from heat; stir in vanilla and butter.
  4. Cool.

Makes about 2 cups.

  1. Sift the bread and cake flour together.
  2. In a large bowl of electric mixer, mix flour, powdered milk, and yeast on low speed until well combined.
  3. Add sugar, salt, the 1 1/2 egg, and the 1 1/4 cups water; mix on medium speed until smooth and springy, about 3 to 4 minutes.
  4. Add butter and shortening; mix on low speed until smooth, about 5 minutes.
  5. Let dough rest in a warm, draft-free area for 2 hours.
  6. Divide the dough into 27 pieces and shape into rounds.
  7. Let the dough rest for 20 minutes.
  8. Spray baking sheet with cooking spray.
  9. Roll each piece of dough into a 6-inch-long roll and braid 3 pieces together.
  10. Place rolls on baking sheet, allowing space for the dough to rise.
  11. Let the dough rest in a warm, draft free area for an hour.
  12. Preheat electric oven to 425°F.
  13. Make an egg wash by beating the 2 eggs and the 1 tablespoon water together.
  14. Brush the tops of each roll with egg wash.
  15. Place Custard Crème into a squeeze bottle or pastry bag and squeeze a line of Custard Crème on top of each roll.
  16. Sprinkle chocolate chips and almonds on top of each roll.
  17. Bake for 14 minutes; cool.

Makes 9 rolls.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.