These are pretty much like cinnamon rolls except I roll red bean (adzuki bean paste) instead of cinnamon sugar, & butter in the dough.
- Bean Paste (Can be made ahead of time)
- Enriched Dough
- Palm Sugar & Butter Topping.
You can make your own or use a can. Just make sure you are using the Chinese style paste, that is actually spreadable, vs the Japanese style one. The Japanese ones are more like a sauce than a paste. It’s too goopy to stay in the dough, and you will most likely end up with a mess, if you try and roll it together.
- 1 batch of King Arthur Flour’s Japanese Milk Bread dough
- Follow the recipe until step 10.
- about a pint of adzuki bean paste. I used the method with condensed milk and eggs.
- chopped nuts (optional)
- 3-4 tbs butter
- 1 slab of palm sugar.
- While you are waiting for the dough to rise, melt about 3-4 tablespoons of butter in a pan you will be baking the rolls in. Add a slab of palm sugar. Melt the sugar completely in the pan. Let it start to carmelize. Sprinkle nuts is you are using them on the bottom of the pan. Then set aside.
- Preheat the oven to 350 degrees.
- Once the dough has risen. Punch down and knead until smooth.
- Roll out the dough into a rectangle about 1/4″ thick.
- Spread the bean paste over the dough leaving a 1/4″ border around.
- Roll the dough into a log. Make sure the seam in on the bottom.
- Cut the log into 8 pieces.
- Arrange the rolls spiral side up in the pan on top of the butter. I use a cast iron frying pan.
- Bake for about 30 minutes or until brown.
- Remove from oven and turn upside down onto a plate.