Sumo Mandarin Sweet Rolls
I'm late to citrus season, but these sweet rolls make up for my tardiness.
These sweet rolls are kept nice and soft by starting with a tanzhong. If sumo mandarins aren’t in season, any other citrus could easily be replaced! Try a lemon version, for example.
EQUIPMENT
9x13 baking pan
Rolling pin
Stand mixer
INGREDIENTS
I bought 4 Sumo Mandarins for these rolls.
Sweet Rolls
1 cup (240g) milk
¼ cup (34g) plus 4 cups (540g) all-purpose flour
¼ cup (58g) cold water
3 large eggs, cold
1 teaspoon active dry yeast
¼ cup (50g) granulated sugar
1½ teaspoons salt
8 tablespoons (116g) butter, cut into 1-inch pieces, at cool room temperature, plus more for the bowl
1 Sumo Mandarin
Filling
½ cup (113g) butter, softened
¾ cup (150g) brown sugar
1 pinch of salt
1 tablespoon Sumo Mandarin zest
Sumo Mandarin Cream Cheese Frosting
4 ounces (113g) cream cheese, at room temperature
1 cup (110g) powdered sugar
1 pinch of salt
6 tablespoons (85g) butter, at room temperature
1 tablespoon Sumo Mandarin zest
1 tablespoon Sumo Mandarin juice
METHOD
Make the tangzhong
Warm the milk in a pot for about 3 minutes. Remove from the heat and take out 1/3 cup (80 grams) of the milk, pouring into the bowl of your stand mixer.
Return the pot to the stove with the remainder of the milk. Add 1/4 cup (34 grams) of flour and mix together until you get something similar to a smooth mashed potato.
Add tangzhong to the stand mixer and whisk to combine.
Make the dough for the sweet rolls
Add the cold water to the bowl and whisk to combine. Add the eggs and whisk to combine.
Ad the yeast and the remaining 4 cups/540 grams of flour. Mix until a shaggy dough forms, about 5 minutes. Cover and let rest for about 5 minutes.
Add the sugar, salt, and zest of a mandarin to a bowl. Rub the mixture together with your fingertips and then add to the mixer. Let mix for about 15-20 minutes until the dough is smooth and pulls away from the sides.
Reduce the speed and one piece at a time, add the butter, letting each piece absorb fully. This should take about 10-15 minutes.
Butter a large bowl and add the dough from the mixer to the buttered bowl. Cover and let sit at room temperature to rise about 50%, about 1 to 1.5 hours.
Transfer the bowl to the fridge and let continue rising overnight.
Make the filling
Add the brown sugar, salt, and zest of one mandarin to a bowl and mix together.
Set aside as you prepare the rolls.
Prepare the rolls for baking
Remove the rolls from the fridge and turn out onto a floured surface.
Roll your dough out until you have a ⅜-inch-thick rectangle measuring about 20 inches long and 12 inches wide
Using a spatula, add your butter to the top of the dough and then sprinkle on your brown sugar filling.
Starting at the side closest to you, begin rolling the dough tightly and let the log rest on the seam.
Place a piece of parchment paper in your baking pan.
Add a tablespoon of butter to your parchment-lined pan and using your hand or brush, brush the butter into the parchment paper.
Using a piece of dental floss or a knife, cut your buns equally.
I was able to get 12 rolls, however, you could make them smaller and get 15 or larger and get less. I would recommend using a ruler to measure the entire rolled up log and then dividing that equally.
Add your rolls to the pan and cover with aluminum foil. Place in a room temperature spot for 30-60 minutes until doubled in size.
Bake the rolls
Preheat your oven to 350 F.
Place your pan in the oven for about 15 minutes.
Remove the foil and add back into the oven for another 20 minutes.
Let cool on a wire rack for 15 minutes and then remove from the pan to sit on a wire rack to cool fully.
Make the cream cheese frosting
Add cream cheese and butter to a bowl and mix together.
Add remaining ingredients and mix until fully incorporated.
Enjoy
Frost your sweet rolls however you’d like. You can easily double or half the frosting recipe as well.
Enjoy!
