Making the Matcha Dough
Begin by adding your warmed almond milk, and matcha to a mixing bowl and whisk until no clumps of matcha are left. Next, add in the active dried yeast and stir. Let sit 5-10 minutes until bubbles form to be sure the yeast is active and working.
Add your sugar, lemon juice, and melted butter to the mixing bowl and whisk to combine. Then, begin to slowly add in flour until a dough forms. Once the dough has come together, use the dough hook to knead the dough for 5 minutes or take the dough from your bowl and knead by hand on a well-floured surface for 10 minutes until stretchy and elastic.
Lightly spray a large bowl with oil, form the dough into a ball, and add to the bowl. Cover and let rise 1-1.5 hours until the dough has doubled in size. The dough is done when you can push a finger into the dough and the dough does not spring back.
Making the Filling
About 10 minutes before the dough is done with the first rise, add your black sesame seeds and sugar to a food processor and blend until ground together. Then, add in the cold butter and vanilla and pulse together until a thick paste forms. Set aside in the fridge until you are ready to use.
Roll, Fill, & Slice the Dough
Once your dough has doubled in size, turn the dough out onto a lightly floured surface. You will need to flour the rolling pin too so the dough doesn't stick. Roll the dough into a rectangle that is ¼-1/2 inch thick in height.
After the dough is rolled out, take your sesame filling out of the fridge and spread evenly across the dough. Make sure to leave a ¼ inch border around the edges of the dough without filling.
Beginning with the longer side of the rectangle, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
Once the dough is rolled, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp knife. Place into an 10-inch skillet or cake pan and cover with plastic wrap or a similar material. Leave in the fridge overnight (6-18 hours) or at room temperature for 1 hour before baking.
Baking the Buns
Preheat the Oven to 350F.
Once the oven is preheated, bake the buns for 35-40 minutes until cooked through. Remove the buns from the oven and let cool. While the buns are cooling, make your matcha icing!
Making the Matcha Icing
Add the matcha, almond milk, and lemon juice to a small bowl and whisk until no clumps of matcha remain. Gradually add in the powdered sugar and whisk until a thick but smooth icing has formed. If you want a thinner icing, you can add more almond milk, however, a thick icing works best.
Pour the icing over the cooled buns and serve immediately. Enjoy!
- Please note the cooked buns will keep in the fridge for up to 5 days and in the freezer for up to 2 months but will need to be reheated for optimal taste. You could microwave them, but I recommend turning your oven to 200F and heating 10-15 minutes to warm the buns
- This recipe was originally posted using 2 cups of all-purpose flour and 1 ¼ cups cake/pastry flour. If you would like to follow the old recipe, please use these measurements for flour.
- Recipe Inspiration from The Little Epicurean Matcha Black Sesame Rolls
Serving: 1bun | Calories: 439kcal | Carbohydrates: 64g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 368mg | Potassium: 106mg | Fiber: 3g | Sugar: 32g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg