Brown Sugar Rolls are soft, sweet, and infused with the rich flavors of brown sugar and red dates. The single fermentation method makes them quick and easy to prepare. Follow my recipe to enjoy these delicious rolls.
More about Brown Sugar Rolls
Dough-based dishes like dumplings and buns are regular staples in our family and freeze really well.
I’ve shared some of my favorite recipes for buns and mantou, including:
These make for a quick and easy breakfast. I use an electric food steamer to set the steaming time.
While it’s steaming, I get my kids ready for school, and by the time we’re all set to go, breakfast is ready to eat.
Brown Sugar Rolls are similar to Black Sesame Mantou Rolls and are a beloved treat in my family. Their soft, sweet, and fluffy texture, combined with the rich caramel flavor of brown sugar, makes them a favorite for everyone.
Whether enjoyed as a breakfast item or a snack, these rolls always bring a smile to our faces and are a comforting, delicious choice for any time of day.
Brown Sugar
Brown sugar is a versatile ingredient that plays an important role in various dough-based dishes. It’s not only used to sweeten the dough itself but also as a flavorful filling. For example:
- In Brown Sugar Fa Gao and Brown Sugar Steamed Buns, the brown sugar is mixed directly into the dough to give the buns their characteristic sweetness and color.
- In Chinese Sugar Buns, brown sugar is often used as a rich, gooey filling that contrasts with the soft dough, creating a delightful combination of textures.
In the case of Brown Sugar Rolls, brown sugar serves both purposes.
For the filling, the ingredient quantities are provided as a reference only. Feel free to adjust them according to your preferences and taste.
Note: Be sure to use high-sugar-tolerant yeast for this recipe. This type of yeast is specially designed to handle the higher sugar content in the dough, ensuring that your rolls rise properly and achieve the desired fluffy texture.
Ingredients
For the Dough:
- 80g brown sugar
- 250g hot water
- 5g high-sugar-tolerant yeast
- 500g all-purpose flour
- 15g corn oil
For the Filling:
- 20g all-purpose flour
- 50g chopped red dates
- 50g brown sugar
Instructions
Prepare the Brown Sugar Water:
- Begin by dissolving 80g of brown sugar in 250g of hot water in a large bowl. Stir the mixture until the sugar is completely dissolved. Allow the mixture to cool until it is warm to the touch, about 38°C (100°F). This step ensures the yeast will activate properly without being killed by excessive heat.
Activate the Yeast:
- Add 5g of high-sugar-tolerant yeast to the warm brown sugar water. Stir gently until the yeast is fully dissolved. Allow the mixture to sit for about 5 minutes or until it becomes slightly frothy, indicating that the yeast is active and ready to work.
Make the Dough:
- Add 500g of all-purpose flour to the bowl with the yeast mixture and mix with a spoon or chopsticks until a shaggy dough forms.
- Add 15g of corn oil to the dough mixture. Continue to knead the dough in the bowl until the oil is fully incorporated and the dough starts to come together.
- Transfer the dough to a lightly floured work surface or kneading mat. Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
Roll Out the Dough:
- Using a rolling pin, roll the dough into a large rectangular sheet, about 1/2 cm thick. Make sure the edges are even, as this will help create uniform rolls.
Add the Filling:
- Lightly dust the surface of the rolled-out dough with a small amount of flour. This helps to absorb any moisture and ensures the filling adheres well to the dough.
- Evenly sprinkle a generous layer of brown sugar across the dough, followed by a layer of chopped red dates. The amount of brown sugar and red dates can be adjusted to your taste. If you prefer a sweeter roll, add more filling.
Roll and Cut the Dough:
- Starting from one of the longer edges, tightly roll the dough into a log. Be sure to roll evenly so that the filling is well-distributed.
- Once rolled, pinch the seam tightly to seal the dough and prevent it from unrolling.
- Using a sharp knife, cut the dough log into even pieces, each about 3-4 cm thick. You should end up with approximately 12-15 rolls.
Proof the Rolls:
- Place each roll, cut-side up, on a piece of parchment paper. Arrange the rolls in the steamer basket, leaving a little space between each roll to allow for expansion during proofing.
- Cover the steamer with a damp cloth or lid and allow the rolls to proof in a warm, draft-free area for about 40 minutes to 1 hour, or until the rolls have visibly puffed up. To test if the rolls are ready, gently press the dough with your finger. If it springs back slowly, the rolls are ready to steam.
Steam the Rolls:
- Prepare your steamer by bringing water to a boil over medium-high heat. Once the water is boiling, place the steamer basket with the proofed rolls over the boiling water.
- Steam the rolls for 15 minutes over medium-high heat. After steaming, turn off the heat and let the rolls sit in the steamer for an additional 3 minutes to prevent them from collapsing when exposed to cooler air.
Brown Sugar Rolls with Red Dates
Brown Sugar Rolls are soft, sweet, and infused with the rich flavors of brown sugar and red dates. The single fermentation method makes them quick and easy to prepare. Follow my recipe to enjoy these delicious rolls.Calories 2677kcalIngredients
For the Dough:
- 80 g brown sugar
- 250 g hot water
- 5 g high-sugar-tolerant yeast
- 500 g all-purpose flour
- 15 g corn oil
For the Filling:
- 20 g all-purpose flour
- 50 g chopped red dates
- 50 g brown sugar
Instructions
Prepare the Brown Sugar Water:
- Begin by dissolving 80g of brown sugar in 250g of hot water in a large bowl. Stir the mixture until the sugar is completely dissolved. Allow the mixture to cool until it is warm to the touch, about 38°C (100°F). This step ensures the yeast will activate properly without being killed by excessive heat.
Activate the Yeast:
- Add 5g of high-sugar-tolerant yeast to the warm brown sugar water. Stir gently until the yeast is fully dissolved. Allow the mixture to sit for about 5 minutes or until it becomes slightly frothy, indicating that the yeast is active and ready to work.
Make the Dough:
- Add 500g of all-purpose flour to the bowl with the yeast mixture and mix with a spoon or chopsticks until a shaggy dough forms.
- Add 15g of corn oil to the dough mixture. Continue to knead the dough in the bowl until the oil is fully incorporated and the dough starts to come together.
- Transfer the dough to a lightly floured work surface or kneading mat. Knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
Roll Out the Dough:
- Using a rolling pin, roll the dough into a large rectangular sheet, about 1/2 cm thick. Make sure the edges are even, as this will help create uniform rolls.
Add the Filling:
- Lightly dust the surface of the rolled-out dough with a small amount of flour. This helps to absorb any moisture and ensures the filling adheres well to the dough.
- Evenly sprinkle a generous layer of brown sugar across the dough, followed by a layer of chopped red dates. The amount of brown sugar and red dates can be adjusted to your taste. If you prefer a sweeter roll, add more filling.
Roll and Cut the Dough:
- Starting from one of the longer edges, tightly roll the dough into a log. Be sure to roll evenly so that the filling is well-distributed.
- Once rolled, pinch the seam tightly to seal the dough and prevent it from unrolling.
- Using a sharp knife, cut the dough log into even pieces, each about 3-4 cm thick. You should end up with approximately 12-15 rolls.
Proof the Rolls:
- Place each roll, cut-side up, on a piece of parchment paper. Arrange the rolls in the steamer basket, leaving a little space between each roll to allow for expansion during proofing.
- Cover the steamer with a damp cloth or lid and allow the rolls to proof in a warm, draft-free area for about 40 minutes to 1 hour, or until the rolls have visibly puffed up. To test if the rolls are ready, gently press the dough with your finger. If it springs back slowly, the rolls are ready to steam.
Steam the Rolls:
- Prepare your steamer by bringing water to a boil over medium-high heat. Once the water is boiling, place the steamer basket with the proofed rolls over the boiling water.
- Steam the rolls for 15 minutes over medium-high heat. After steaming, turn off the heat and let the rolls sit in the steamer for an additional 3 minutes to prevent them from collapsing when exposed to cooler air.
Nutrition
Calories: 2677kcal | Carbohydrates: 564g | Protein: 57g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 63mg | Potassium: 1105mg | Fiber: 19g | Sugar: 159g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 214mg | Iron: 26mg
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