Rich Black Tea & Apple Bread Rolls

Rich Black Tea & Apple Bread Rolls

Rich bread with the aroma of black tea.
With this bread dough, you can make white bread and a variety of other kinds of bread.
The slight bitterness of the black tea adds great flavor.

Ingredients: 6 of the bread rolls in the picture (about 10 cm in diameter)

Bread flour ...★
120 g
Cake flour ...★
40 g
Sugar ...★
2 tablespoons
Salt ...★
1/3 teaspoon
Butter (or margarine) ...★
30 g
Tea bags with strong fragrance (earl gray) ...★
2 bags (take the tea leaves out of the tea bags)
Egg yolk
Heavy cream
20 ml
Milk and 2 black tea bags
70 ml or more (total amount with the heavy cream and egg yoke added should be 110 ml.)
Dry yeast ...★
3 g
Large apple
1 (I used 2 apples to make the bread in the picture. Use 2 large apples if you prefer.)
70 g (140 g, if using 2 apples.)
30 ml (60 ml, if using 2 apples.)
Cinnamon (optional)
as desired


1. Warm up the milk. Do not let it boil. Add in 2 tea bags and make strongly flavored milk tea.
2. Set aside. I like to squeeze the tea bags occasionally but this is optional.
3. In an empty container, put the egg yolk, heavy cream and milk tea from Step 1. The total amount should be 110 ml.
4. Add more milk if the ingredients in Step 3 do not add up to 110 ml.
5. If kneading the dough with hands, warm up the milk tea mixture from Step 4 to a little under 40℃ in the microwave or double boiler. Skip this process if using a bread machine. I kneaded the dough with my hands.
6. Combine the milk tea mixture from Step 5 with the ★ ingredients. Knead the dough in the bread machine or according to hand kneading instruction in (Recipe ID: 888224).
7. Let the dough sit for first rising. Let rest.
8. Use this bread dough to make any kind of bread you like. The subsequent steps are for apple rolls.
9. Punching the dough down, stretch the dough into a 20-25 cm wide x 25-30 cm long rectangle as shown in the picture.
10. Have the apple filling drained and ready. Spread the filling over the dough. See below for apple filling recipe.
11. Roll up the dough tightly. Pinch the rolled end closed or use egg wash as a glue.
12. Cut the rolled dough into 6 apple rolls. Arrange them on a flat baking pan or in a shaped pan. I put mine in a muffin pan this time.
13. Let the dough rise a second time. I let my dough rise in my oven at 38℃ for 30 minutes using the proofing feature.
14. Bake at 190℃ for 15-18 minutes, and it's done. The apple rolls in the picture are glazed (with milk).
15. [Apple filing] I use this apple filling in different baking recipes. It's only slightly sweetened.
16. Cut the apple into 5mm thick quarter round pieces. After peeling and coring my apples its net weight was about 250 g.
17. Line a pan with the apples. Add in the granulated sugar and simmer over low heat.
18. Apples start to release juices. Continue to simmer over a low heat. Add in the rum after the first 15 minutes.
19. Simmer over low heat for about 10-15 minutes.
20. Once most of the liquid has evaporated, add in the cinnamon (optional). Simmer, stirring occasionally.
21. The filling is done once the liquid has evaporated.
22. If you prefer a sweeter filling, use 20 g of granulated sugar.
23. If using the filling to make bread, transfer the apples into a sieve immediately after Step 21 and thoroughly drain.

Story Behind this Recipe

I made these black tea bread rolls because I had a plenty of earl grey tea bags that someone gave me and because creating bread recipes is fun...