Chestnut and Milk Tea Bread Rolls

Name: Chestnut and Milk Tea Bread Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 20 grams Sugar; 3 grams Salt; 4 grams Instant dry yeast; 20 grams Butter; 1 tbsp The syrup from chestnuts simmered in their skins; 100 to 120 grams, chestnuts only Chestnuts simmered in their skins; 1/2 tbsp ☆Black tea leaves; 120 ml ☆Milk; 50 ml ☆Water; 1 dash Milk (to brush on the rolls)

cookpad.japan @cookpad_jp

When I was going to make some tea-scented bread, I remembered that I had a lot of chestnuts simmered in their skins in syrup that I'd made before, so I added them into the bread. It smelled so nice! And the sweetness was just right! The bread was delicious!

The dough is on the soft side, so if it doesn't come together after kneading it for a while, add a little bread flour, or else reduce the amount of milk tea you add.
When putting the rolls on the baking sheet, leave as much space between them as possible since they will increase in volume.
You can add tea leaves to the dough too. Recipe by yaburie

cookpad.japan @cookpad_jp

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Ingredients

4 servings

200 gramsBread (strong) flour
20 gramsSugar
3 gramsSalt
4 gramsInstant dry yeast
20 gramsButter
1 tbspThe syrup from chestnuts simmered in their skins
100to 120 grams, chestnuts only Chestnuts simmered in their skins
1/2 tbsp☆Black tea leaves
120 ml☆Milk
50 ml☆Water
1 dashMilk (to brush on the rolls)

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Steps

1

Put the ☆ steps milk and water in a small pan, and heat. When it comes to a boil add the tea leaves, and simmer until the mixture is strongly tea flavored. (Please adjust the amount of tea leaves used depending on the type.)
2

Take out 140 ml of the liquid from step 1, and let it cool down to about body temperature. If there isn't enough liquid, add milk up to the 140 ml mark. If there's more than you need, just drink up the remainder.
3

Put the bread flour, sugar, salt and dry yeast in a bowl. Add the milk tea from step 2 and the syrup from the chestnuts. Mix well.
4

When it has more or less come together, add the butter and mix it in too. When it has formed a cohesive mass, take the dough out onto a work surface and knead well with your hands. Knead for at least 10 minutes.
5

When the dough comes off the work surface cleanly and is nice and shiny it's done. Round it off into a ball, place in a bowl, cover with plastic wrap and leave for the 1st rising.
6

When the dough had doubled in volume, punch it down to deflate it. Round it off again, cover with a tightly wrung out moistened kitchen towel or plastic wrap, and rest for 10 minutes.
7

Chop up the chestnuts simmered in their skins to about 5mm dices.
8

Roll out with a rolling pin to about a 25x25cm square. Scatter the chopped up chestnuts on the dough evenly. Roll up the dough from the side closest to you, trying to avoid creating any air pockets.
9

Cut into 8 portions with a knife. Line the slices in pairs on a kitchen parchment paper-lined baking sheet, so that the rolled up ends are sticking together (like figure-8s).
10

Cover with plastic wrap and leave in a warm place until they are 1.5 times their original volume. Brush the surface thinly with milk, and bake in a preheated 180°C oven for 20 minutes.
11

Cool the baked rolls on a cooling rack. When they have cooled down, they're done.