Best Matcha Baked goods - Insanely Good TikTok Recipes

Ingredients

• 1 cup Milk (warm (about 110°F) to activate yeast)
• 1 tablespoon Sugar (for yeast activation)
• 2.5 teaspoons Active Dry Yeast (instant or active dry)
• 3.5 cups All-Purpose Flour (sifted)
• 0.33 cup Granulated Sugar (adds sweetness to the dough)
• 1.5 teaspoons Salt (fine sea salt)
• 1 large Egg (room temperature)
• 0.33 cup Unsalted Butter (melted and cooled slightly)
• 1.5 tablespoons Matcha Powder (culinary grade, sifted)
• 1 teaspoon Vegetable Oil (for greasing the bowl)
• 1 egg Egg Wash (beaten with 1 tbsp milk, for glaze)

Instructions

1. Activate Yeast

   In a small bowl combine the warm milk, 1 tablespoon sugar, and yeast. Stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together the sifted flour, 1/3 cup granulated sugar, salt, and matcha powder until evenly distributed.

   Time: PT5M

3. Add Wet Ingredients

   Create a well in the center of the dry mixture and pour in the activated yeast mixture, melted butter, and the egg. Stir until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Knead the dough by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for about 15 minutes, until smooth, elastic, and slightly tacky.

   Time: PT15M

5. First Rise

   Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

6. Shape and Second Rise

   Turn the risen dough onto a floured surface, divide it into two equal portions, roll each into a log about 1‑inch thick, and cut each log into 7 equal pieces (total 14 rolls). Arrange the pieces in a greased baking pan, cover, and let rest for another 1 hour until puffy.

   Time: PT1H

7. Egg Wash

   Beat the egg with 1 tablespoon milk and brush the tops of the risen rolls lightly.

   Time: PT5M

8. Bake

   Preheat the oven to 360°F. Bake the rolls for 18 minutes, then cover the pan loosely with foil and bake an additional 10 minutes to finish cooking without over‑browning.

   Time: PT28M

   Temperature: 360°F

9. Cool and Serve

   Remove the pan from the oven, let the bread cool in the pan for 10 minutes, then transfer the rolls to a wire rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

30g

Fat

7g

Fiber

2g

Ingredient Substitutions

• Instead of Milk: almond milk, soy milk, oat milk
• Instead of Sugar: honey, agave syrup
• Instead of Active Dry Yeast: fresh yeast (double amount)
• Instead of All-Purpose Flour: bread flour
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Salt: kosher salt (use 1.25 tsp)
• Instead of Egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Unsalted Butter: margarine, coconut oil
• Instead of Matcha Powder: green tea powder
• Instead of Vegetable Oil: butter, canola oil
• Instead of Egg Wash: milk wash (1 tbsp milk), plant‑based milk wash

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk
• Wooden Spoon or Spatula
• Stand Mixer with Dough Hook (optional)
• Plastic Wrap or Clean Kitchen Towel
• Baking Pan
• Oven
• Pastry Brush (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading the dough to develop gluten
• First rise until doubled in size
• Second rise after shaping
• Baking covered for the final 10 minutes

Chef Tips from the Video

• Use high‑quality culinary matcha for the best color and flavor; lower‑grade tea can taste bitter.
• For an extra soft crumb, add a tablespoon of milk powder to the dry ingredients.
• Brush the rolls with a little melted butter right after they come out of the oven for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw at room temperature before reheating.

Room temperature: Keep in a bread box for 1‑2 days; otherwise the crust will dry out.

Make-Ahead Tips

• After the first rise, you can refrigerate the dough overnight; let it come to room temperature before shaping.
• Unbaked, shaped rolls freeze well. Freeze on a tray, then transfer to a zip‑top bag; bake from frozen, adding 5‑7 minutes to the bake time.

Frequently Asked Questions