10 g salted butter per roll (about 120 g in total)
Water, for spraying
Sea salt flakes, for sprinkling
Directions
Step 1: The Dough
Combine: Put the bread flour, matcha powder, sea salt flakes, yeast and castor sugar in a mixer bowl and pour in the cold milk. Mix until fully combined.
Add butter: Add the 40 g unsalted butter.
Knead: Mix for 15 minutes until the dough is smooth and elastic.
Step 2: First Rest
Rest: Cover the dough and rest it for 1 hour.
Step 3: Divide
Portion: Tip the dough onto a floured surface and cut it into 80 g pieces.
Round: Roll each piece into a smooth ball.
Step 4: Shape
Flatten: Roll each ball out into a long, tapered shape, wider at one end.
Fill: Place a 10 g piece of salted butter on the wide end.
Roll: Roll up from the wide end to the tip so the butter is wrapped inside, forming a crescent-shaped roll.
Step 5: Second Rest and Topping
Arrange: Place the rolls on a baking tray.
Rest: Rest for 30 minutes.
Finish: Spray the rolls with water and sprinkle with sea salt flakes.
Step 6: Bake
Bake: Bake at 180°C for 20-25 minutes, or until golden brown.
Serve: Serve warm. The inside should pull apart in soft, green layers.
