INGREDIENTS

• • 1 cup whole milk warm
• • 1 pouch active dry yeast
• • ½ cup white sugar
• • 4 cups ap flour
• • 1½ Tbsp Aiya Culinary Grade Matcha
• • 1 tsp salt
• • 4 egg yolks
• • ¾ cup unsalted butter melted
• • margarine and white sugar for topping

DIRECTIONS

• 1. Combine warm milk, 1 Tbsp of sugar, and yeast. Set aside to proof for 10 min or until frothy.
• 2. Sift the flour and Matcha together. Add salt and the remaining sugar.
• 3. Add egg yolks and butter with the dry mixture.
• 4. Add milk/yeast mixture to the dry mixture. Mix until it becomes a sticky dough.
• 5. Knead the dough until smooth. It will be sticky so use some flour for your hands and work surface.
• 6. Transfer the dough to a greased bowl. Cover it with a towel and let the dough rise for 2 hrs or until it doubles in size.
• 7. Uncover the dough. Punch the dough lightly to release the air.
• 8. Divide the dough into 12 pieces.
• 9. Roll and lengthen each piece until they are about 12 in long. For each long piece, start on one end to roll it into a spiral, and tuck the other end underneath.
• 10. Place the rolls on a baking tray lined with parchment paper. Cover with a towel and let them rise for 1 hour.
• 11. Bake at 350°F for 15 min or when the tops begin to turn brown.
• 12. Remove from oven and let cool for 5-10 min.
• 13. To serve, spread margarine on top then dip in sugar.