Pineapple Jam Sticky Rice Flour Bread Rolls

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Serves: 16


  • Yeast solution
  • 1 cup warm milk (38 Celsius / 100 Fahrenheit)
  • 7 gram active dry yeast
  • 10 gram sugar
  • Bread
  • 300 gram bread flour
  • 60 gram sticky rice flour
  • 40 gram sugar
  • 5 gram salt
  • 1 egg
  • 45 gram (~ 3 tablespoon) unsalted butter, soften
  • 1 cup pineapple jam, chilled (or use other jam/filling of your choice)
  • Optional
  • 1 egg, lightly beaten
  • black sesame seeds


  1. Mix together warm milk, active dry yeast, and 10 gram sugar. Set aside until foamy, about 10 minutes.
  2. In a large mixing bowl, whisk together bread flour, sticky rice flour, 40 gram sugar, and salt. Make a well, then add the yeast solution and egg. Knead for about 10 minutes. Then add the butter, and knead again for about 15-20 minutes, or until soft, smooth, not sticky, and elastic (what bakers termed window pane stage).
  3. Divide the dough into 16 equal portions, and set aside for 15 minutes.
  4. Rolls each portion into a circle, top with about 1 tablespoon of pineapple jam, pinch to seal, and gently roll into ball shape. Place in a greased 8"x8" square pan. Repeat for the other 15 portions.
  5. Cover the pan with a wet kitchen towel/saran plastic. Let the dough proof until volume is doubled, about 1 hour in a warm kitchen.
  6. Preheat oven temperature to 180 Celsius (350 Fahrenheit).
  7. Optional: brush the top of bread dough with egg wash, and sprinkle with some black sesame seeds.
  8. Bake the bread in preheated oven for about 20 minutes, or until golden brown.

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