I totally love this recipe. The chewiness of the crust has to be tried to be believed. The softness and fluffiness of the centre of the rolls is amazing, given the lovely crust...bring on the butter, lots of it.
I first tried these when I took the very first Bali Foodie Tour to Mozaic restaurant for a Thermomix Masterclass with the very talented James Ephraim. They serve these rolls all the time in their bread baskets in the restaurant, which by the way on a world scale is right up there. You really should go when in Bali. Completely amazing and we love it and it is now a firm favourite on our trips, but I digress.
James kindly agreed to allow me to have the recipe and to share it with you. It first appeared in our inaugural Thermomix 2016 calendar and is now also in the TMix Plus magazine. And now it’s here. You’re going to love them!
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- 150 g black rice, soaked for around 2 hours
- water for steaming
- 1.2 Litre water for cooking
- 1 pandan leaf, tied in a knot
- 480 g bakers flour
- 2 tsp Cacao - Powder BUY
- 2 tsp Pink Salt Flakes BUY
- 2 tbsp dried yeast
- 50 g candlenuts or macadamias
The day before you wish to make these rolls, place rice into a bowl and cover. Soak for 2 hours. Drain and place rice into TM bowl with 1.2L water.
Place rice and pandan leaf (tied in a knot) into TM bowl. Cook 60 min/90°C/Reverse/speed 2/MC off. The rice should be fully cooked, but al dente. Add cooking time if needed.
Remove rice and place into an airtight container. Cool before refrigerating overnight.
Preheat oven to 200°C.
Place chilled rice, without the pandan leaf, and remaining ingredients into TM bowl and knead 3 min/Interval.
Tip out dough onto well-floured bread mat and flatten with your hands.Divide into 40g lots and roll into balls. Place on lined baking trays.
Cover and prove until doubled. If the rice is cold, this will take at least 2 hours.Bake 10–15 minutes.