[RECIPE] Mini Coffee & Matcha Roti Buns

I am burning through my butter like crazy for the past two weeks because of these amazing, delicious Coffee & Matcha Roti Buns. I was surprised by how easy it is to make them. The only key here is to ensure buns to be fluffy and airy and a perfect coating that covers the entire bun. I also made some Matcha Butter as fillings for the matcha buns.

Matcha & Coffee Roti Buns

Mini Coffee & Matcha Roti Buns

  • Servings: 8 buns
  • Difficulty: Intermediate
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Ingredients

    Dough
  • 110mL Milk
  • 1/2 tsp Instant Yeast
  • 170g All-Purpose Flour
  • 1/2 tsp Salt
  • 17g Sugar
  • 15g Unsalted Butter, room temperature
  • 20g Unsalted Butter, frozen
  • Coffee Coating (for 4 buns)
  • 25g Unsalted Butter, room temperature
  • 25g Sugar
  • 35g All-Purpose Flour
  • 1/2 Egg, approximately 25g
  • 2 tsp Instant Coffee Powder
  • 1 1/2 tsp Hot Water
  • Matcha Coating (for 4 buns)
  • 25g Unsalted Butter, room temperature
  • 25g Sugar
  • 35g All-Purpose Flour
  • 1/2 Egg, approximately 25g
  • 2 tsp Matcha Powder, sifted
  • 2 tsp Hot Water
  • Matcha Butter Filling (for 4 buns), optional
  • 20g Unsalted Butter, room temperature
  • 2 tsp Matcha Powder, sifted
  • 1 tsp Sugar

Directions

    To Prepare Matcha Butter:
  1. Combine the matcha powder and sugar.
  2. Combine it with the softened butter. Mix until combine with no lumps.
  3. Freeze the matcha butter for at least 1 hour.
  4. Also freeze 20g of regular butter for at least 1 hour.
  5. To Prepare Dough:
  6. Microwave milk for 30 seconds. Put the instant yeast into the warm milk. Set aside.
  7. In one bowl, combine all purpose flour, salt, and sugar.
  8. Pour the milk mixture into the dry ingredients. Mix until combine.
  9. Cover the bowl with a plastic wrap. Set aside for 15 minutes.
  10. Cut the soften (not melted) butter into cubes and slowly add them into the dough. Knead.
  11. Knead the dough until it is elastic and smooth. (This process may take around 20 to 30 minutes.)
  12. When the dough becomes very elastic, it is ready for rising.
  13. Place the dough in a bowl and cover it with plastic wrap. Keep it into a warm place to rise. Let it rise for one hour.
  14. To Prepare Matcha/Coffee Coating:
  15. Combine the instant coffee powder (matcha powder) and hot water. Set aside.
  16. In a large bowl, whisk the softened unsalted butter until creamy.
  17. Add sugar into the butter and whisk until combined with no lumps. Continue to whisk until it turns creamy, light, and fluffy. This process may take few minutes if you are using an electric mixer.
  18. In a small ramekin, whisk the egg. Slowly add the egg into the butter mixture. Whisk until combined and no lumps before adding more egg. There might be a slight separation, but that’s okay.
  19. Add the coffee/matcha mixture into the butter mixture. Combine.
  20. Sift the all-purpose flour into the mixture. Mix until combine with no lumps.
  21. Put the coffee/matcha mixture into piping bags. Set aside.
  22. To Assemble:
  23. If the dough is ready, it will hold the shape after poking it.
  24. Divide it into 8 equal pieces, 35g each.
  25. Roll the divided dough into balls.
  26. Cover with a plastic wrap, and let it rest for 15 minutes.
  27. Divide the frozen butter and matcha butter into a total of 8 pieces, 5g each.
  28. Take one dough out and roll it until flatten it. Place the (matcha) butter on top.
  29. Seal the dough well with the butter inside.
  30. Cover with a plastic wrap, and let it rise for 1 hour or until 2x its size.
  31. Preheat the oven to 170 °C or 338 °F.
  32. Cut the ends of the piping bag. Starting from the middle top of the bun, start piping forming a coil/spiral until you have covered about 3/4 of each bun.
  33. Bake for 8-10 minutes or until top is crisp and golden brown.
  34. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool further. Ready to serve.

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