Delicious Red Bean Sweet Rolls: A Unique Brioche Treat Packed with Pulses
These Brioche Sweet Rolls, generously filled with luscious Red Bean Paste, offer a wonderfully delicious and original way to incorporate more wholesome legumes into your daily diet. Perfectly suited for a delightful breakfast, a wholesome addition to your kids’ lunchboxes, or simply as a healthier sweet snack to enjoy throughout the day, these Red Bean Sweet Rolls are truly a versatile and satisfying treat!
Thank you US Dry Bean Council for sponsoring this post.” Join me to celebrate World Pulses Day with U.S. Beans!”!
Who can resist the allure of a perfectly baked sweet roll? For many, the light, fluffy texture and warm, comforting flavors make them an undeniable favorite, especially at breakfast. While cinnamon rolls have long held a special place in our hearts (and on our breakfast tables), it’s always exciting to explore new and intriguing fillings that can elevate this beloved pastry to new heights. Enter the world of **Red Bean Sweet Rolls**, a delightful and surprisingly delicious twist on a classic.
These Red Bean Sweet Rolls offer an original take on the traditional sweet roll concept, proving to be just as irresistible as their cinnamon-filled cousins. The foundation remains a rich, yeast-leavened sweet bread dough—a brioche-style base known for its tender crumb and buttery flavor. However, the star of this particular roll is its unique filling: a delicately sweetened and wonderfully textured **Red Bean Paste**. This unexpected combination might sound unusual at first, but it creates a harmonious balance of flavors and textures that is truly captivating.
There’s a special joy in transforming a savory ingredient into a sweet delight, and pulses are truly remarkable for this purpose! If you’re new to the term, “Pulses” is a collective word used to describe the edible seeds of legume plants, including a wide array of ingredients like lentils, beans, and peas. Not only are pulses an excellent source of plant-based protein, fiber, and essential nutrients, but they are also incredibly environmentally friendly. Their cultivation contributes positively to soil health and reduces the need for synthetic fertilizers, making them a sustainable choice for conscious eaters.
My first encounter with **sweet red beans** was a truly eye-opening experience, one that happened after I moved to Australia. Before then, I had never even considered the possibility of using red beans in a dessert. It was in a bustling Chinese restaurant in Melbourne that I first tasted sweet red bean paste tucked inside a soft, steamed bun. I was utterly captivated! The paste, with its subtle sweetness and delightfully nuanced, slightly textured consistency, immediately struck me as the perfect complement to a wide range of desserts. It’s a flavor profile that stands apart, offering a wholesome richness that is both comforting and exotic.
If you’re yet to try **sweet red bean paste**, you might be unsure what to expect. But allow me to assure you: red beans are incredibly versatile and utterly delicious in both savory and sweet preparations. Their earthy flavor pairs beautifully with a touch of sweetness, creating a depth that is truly unique in the world of desserts. These Red Bean Sweet Rolls are the perfect introduction to this delightful ingredient, promising a culinary adventure that will surprise and satisfy your taste buds.
Celebrating World Pulses Day with these Sweet Red Bean Rolls
Every year on February 10th, the US Dry Beans Council (and the world!) celebrates World Pulses Day. This special day is dedicated to recognizing the nutritional power and environmental benefits of pulses, and what better way to participate than by baking a batch of these incredible Red Bean Sweet Rolls? It’s an ideal opportunity to not only enjoy a delicious treat but also to share the significant health advantages that pulses bring to our diets.
For those who, like me, are passionate about optimizing food security, enhancing nutrition, and promoting sustainable food production, integrating more **pulses** into your diet is a powerful step. Pulses play a crucial role in these global efforts, offering a sustainable and nutrient-dense food source. And yes, that absolutely includes incorporating them into your baked goods! These Red Bean Sweet Rolls are a testament to how easily and deliciously you can make pulses a part of your sweet indulgences, contributing to both your well-being and a healthier planet.
Unlocking the Potential: Baking with Beans
**Beans** are a true powerhouse ingredient. Beyond their delicious taste, they are incredibly beneficial for your health. Regularly incorporating beans into your diet can assist in managing blood sugar levels, provide a sustained energy boost, and may even play a role in preventing certain chronic diseases. While traditionally associated with savory dishes like chilis and stews, it’s time to broaden our perception and embrace their potential in the sweet realm!
Too often, pulses are overlooked when it comes to developing new baking recipes and desserts. Admittedly, they weren’t always my go-to ingredient for sweet creations. However, crafting these **Red Bean Sweet Rolls** has profoundly shifted my perspective on this versatile food category, revealing just how wonderfully they can be integrated into desserts. This experience has truly opened up a world of creative possibilities.
Embracing more pulses in our cooking offers a multitude of benefits. They are not only excellent for our personal health but also contribute significantly to the health of our planet. As superfoods, pulses play a critical role in fostering sustainable food systems, enriching soil, and requiring fewer resources to grow. They are an integral part of a balanced diet and a responsible approach to eating.
**Red Beans** are particularly well-suited for baking, primarily because of how easily they transform into a delightful Sweet Red Bean Paste. This paste, a staple in many Eastern Asian cuisines, requires only **two core ingredients** and offers incredible versatility. From traditional sticky rice cakes (mochi) to ice cream, refreshing sweet drinks, pancakes, sweet soups, and various breads, **Red Bean Paste** adds a unique depth and natural sweetness that is both delicious and surprisingly simple to prepare right in your own kitchen.
Crafting Your Own Homemade Sweet Red Bean Paste
Creating your own Sweet Red Bean Paste is a surprisingly straightforward process that requires minimal ingredients and effort. The primary components are simply red beans and white sugar, combined with water. In many East Asian cuisines, particularly Japanese, **Red Bean Paste** (known as “Anko”) is traditionally made from Azuki Beans. However, for this recipe, we’ll be using the more readily available Red Beans, commonly found in grocery stores across the USA or Australia. Both types of beans yield a delicious paste perfect for sweet applications.
Whether you prefer a slightly chunky or a velvety smooth paste, the choice is yours. Both textures work beautifully in various desserts. But for our current masterpiece, these amazing Sweet Rolls, let’s dive into the simple steps to prepare this essential filling!
To make this delightful Sweet Red Bean Paste, you will need:
- Dry Red Beans (or Azuki Beans for a more traditional approach)
- Caster Sugar (or granulated sugar)
- Water
Here is a simplified guide to making your homemade Red Bean Paste:
- Begin by soaking the **Dry Red Beans** in plenty of water. This step significantly reduces cooking time and helps achieve a tender texture. Aim for an overnight soak, or at least 8 hours.
- After soaking, drain and rinse the beans thoroughly under cold water. Transfer them to a large pot, cover completely with fresh water, and bring to a boil. Reduce the heat to a gentle simmer and let them cook for 30 to 45 minutes, or until the beans are exceptionally soft and easily mashed between your fingers. Ensure the beans remain submerged throughout the cooking process by adding more water if necessary.
- Once cooked, drain the soft red beans, discarding the cooking water. Stir in the **caster sugar** while the beans are still warm. To achieve the paste consistency, you can either use a potato masher for a charmingly chunkier texture, or a food processor for a smoother result. For these sweet rolls, I recommend a texture that’s relatively smooth but still retains a few small pieces of bean to add delightful character.
Essential Ingredients for Your Red Bean Sweet Rolls
With your homemade Red Bean Paste now perfectly prepared and ready, the next exciting step is to create the wonderfully rich and tender sweet roll dough. For these rolls, we’ll be using a classic Brioche Dough—an enriched yeast dough renowned for its luxurious texture, achieved by incorporating eggs and butter. This dough is truly ideal for crafting decadent, fluffy, and utterly delicious sweet rolls that practically melt in your mouth!
The dough for these Red Bean Sweet Rolls shares many similarities with my other popular recipes, such as my Cinnamon Rolls and Lemon Sweet Rolls. This familiarity means you’ll be working with a proven recipe that consistently delivers fantastic results. (You’ll find all the precise quantities listed in the recipe card below.)
Here’s what you’ll need to assemble this incredible brioche dough:
- Full Cream Milk
- Instant Dry Yeast
- Caster Sugar
- Eggs
- Plain / All-Purpose Flour
- Salt
- Soft Unsalted Butter
Crafting Your Fluffy Red Bean Sweet Buns: A Step-by-Step Guide
While making these sweet rolls by hand is certainly possible and deeply rewarding, using a stand mixer significantly streamlines the process and ensures a perfectly kneaded dough with less effort. The entire baking journey can be broken down into three main, manageable stages: preparing the brioche dough, allowing it to prove and develop its rich flavor, and finally, shaping and baking your beautiful rolls.
To Make the Enriched Brioche Dough:
- Gently warm the Milk until it is lukewarm – not hot, as excessive heat can deactivate the yeast. In a small bowl, combine the lukewarm milk with the Instant Dry Yeast and a small portion of the caster sugar. Stir lightly and set this mixture aside for about 5 to 10 minutes. You’ll know the yeast is active and healthy when a foamy or bubbly layer forms on the surface.
- In the large bowl of your stand mixer, fitted with the dough hook attachment, combine the Plain Flour with the remaining caster sugar. Lightly whisk the **egg** into the milk-yeast mixture, then pour this wet mixture over the dry ingredients in the mixer bowl. Begin kneading on a low speed until the ingredients just come together. At this point, add the Salt.
- Continue kneading the dough for another 3 minutes on low to medium speed. Then, gradually add the very soft, unsalted Butter, piece by piece, ensuring each addition is fully incorporated before adding the next. Once all the butter is in, increase the mixer speed to medium-high and knead for an additional 5 to 7 minutes. The goal is a dough that is incredibly soft, smooth, and elastic—you should be able to gently stretch a piece of the dough without it tearing, indicating proper gluten development.
The second crucial step in creating these perfect brioche buns is allowing the dough to **prove**. Transfer the kneaded dough to a lightly oiled bowl, cover it with a clean tea towel or plastic wrap, and place it in a warm, draft-free spot. Let it rise for approximately 1 to 1.5 hours, or until its size has visibly doubled. This slow rise is essential for developing the dough’s rich flavor and airy texture.
Now, the moment you’ve been waiting for—it’s finally time to shape your exquisite sweet rolls!
- Gently punch down the risen dough to release the accumulated air. Transfer it onto a lightly floured work surface. Using a rolling pin, carefully roll the dough into a large, thin rectangle. Aim for an even thickness across the entire surface.
- Evenly spread your prepared **Red Bean Paste** over the rolled dough, ensuring you leave a clear border along one of the longer sides (this will help seal the roll).
- Starting from the opposite longer side (the one with the paste reaching the edge), carefully and tightly **roll** the dough into a log. Aim for a snug roll to prevent large air pockets.
- Optional but highly recommended: For easier slicing and cleaner spirals, transfer the rolled dough log to the refrigerator for approximately 10 minutes. Chilling the dough slightly will firm it up, making it much simpler to cut without squishing the shape.
- Using a sharp, serrated knife or even unflavored dental floss, slice the dough log into **9 to 12 equal portions**. Arrange these individual rolls on a baking tray lined with parchment paper or a well-greased baking pan, ensuring you leave ample space between each roll to allow for their second rise.
- For a beautiful golden finish, gently brush the tops of each roll with an **Egg Yolk wash** (egg yolk mixed with a touch of milk). Cover the tray with a clean tea towel and allow the rolls to undergo a second prove for about 30 minutes, or until noticeably puffy.
- Preheat your oven to the specified temperature (see recipe card). Bake for **25 to 35 minutes**, or until the rolls are gloriously golden brown and puffed up. Once baked, allow them to cool slightly on the tray before transferring them, as they will be delicate when hot.
Storing and Enjoying Your Red Bean Sweet Rolls
To keep these delectable **Red Bean Sweet Rolls** at their best, store them in an airtight container at room temperature for up to 3 days. While they don’t require refrigeration for immediate consumption, you can extend their freshness by an additional day or two in the fridge if needed. However, be aware that their delicate brioche texture may start to dry out after the third day.
For the ultimate experience, I highly recommend **gently warming them up** before serving. A quick burst in the microwave, a few minutes in a preheated oven, or even a brief toast in a toaster (if sliced) will bring back that freshly baked softness and warmth. The subtle sweetness of the red bean paste is especially delightful when slightly warm.
These **Red Bean Sweet Rolls** are also excellent candidates for freezing, whether baked or unbaked, making them perfect for meal prepping or enjoying fresh rolls whenever a craving strikes! If you choose to freeze them unbaked, simply place them directly from the freezer into a preheated oven and add an extra 10-15 minutes to the baking time. This method allows you to enjoy fresh-baked rolls with minimal fuss.
Alternatively, if you’ve already baked your rolls, you can freeze them once they’ve cooled completely. When ready to enjoy, thaw them at room temperature for a few hours, then reheat them gently in the oven or microwave until warmed through. This ensures you always have a wholesome and delicious treat on hand!
Explore More Delicious Bread Recipes:
- Quick No Yeast Cinnamon Rolls
- Apple Cinnamon Pull Apart Bread
- Sweet Potato Buns
- Spinach and Ricotta Rolls
- Cinnamon Rolls in a Remoska
- Lemon Sweet Rolls
- Chocolate Cinnamon Rolls
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Recipe
Red Bean Sweet Rolls
Print Recipe
Ingredients
Red Bean Paste
- 180 gr (1 cup) Dry Red Beans
- 350 ml (1 1/2 cup) Water for Soaking, + water for cooking
- 80 gr (1/3 cup) Caster Sugar
Sweet Roll Dough
- 120 ml (1/2 cup) Full Cream Milk
- 5 gr (1/2 tbsp) Instant Dry Yeast
- 20 gr (2 tbsp) Caster Sugar
- 1 Egg
- 250 gr ( 1 2/3 cup) Plain Flour
- 1 pinch Table Salt
- 25 gr (2 tbsp) Soft Unsalted Butter
Egg Wash (optional)
- 1 Egg Yolk
- 1 tsp Full Cream Milk
Instructions
Red Bean Paste
- Place the uncooked Red Beans in a large bowl and cover with the Water. Leave to soak overnight, or for approximatively 8 to 10 hours (1)
- The next morning, pour through a sieve to keep the beans only and rinse well under clear water.
- Place in a large pot and cover with water. Turn on medium heat and leave to cook on a simmer for 30 to 45 minutes, or until the beans are really soft (2). Add more water if needed during the process; the beans should always be covered with water.
- Drain and Rinse, then transfer the cooked beans in the bowl of your food processor. Add the Caster Sugar and blend until smooth (3). Place in an air-tight container and keep in the fridge until ready to be used. Alternatively, you can use a simple Masher to make the paste.
Sweet Roll Dough
- Heat up the Milk for a few seconds, or until lukewarm (not hot, or it will kill the yeast). Mix in the Instant Dry Yeast and 1 tbsp of Caster Sugar. Set aside for about 10 minutes, or until the top is bubbly/frothy (4).
- Place the Flour and the rest of the Sugar in the bowl of your mixer, with the kneading attachment.
- Whisk the Eggs into the Milk/Yeast, then pour it over the Flour. Start by mixing it all with a stiff spatula until combined, then start kneading for the mixer. Knead for 1 minutes on low/medium speed, then add the Salt (5)
- Knead for another 3 minutes on low/medium speed, then slowly add the very soft Butter, pre-cut into small cubes. Increase the speed of the mixer to medium/high and mix for about 5 more minutes, stoping to scrap the edges of the bowl if needed.
- Cover the bowl with a tea towel and leave to prove in a warm place for 1 to 1,5 hour, or until doubled in size.
- Punch the dough to remove the air, then transfer onto a lightly floured surface. Use a rolling pin to roll into a large rectangle.
- Spread the Red Bean Paste all over the flatten dough, using an offset spatula or the back of a spoon. Starting from one of the longer side, roll the dough on itself.
- Optional: place the long, rolled dough in the fridge for 10 minutes. It will make the slicing of each rolls much easier as the dough will firm up.
- Slice 9 to 12 individual rolls and place them on a large baking tray, lined with baking paper or well greased. Leave lots of room around each rolls so that they have room to expand.
Egg Wash
- Whisk the Egg Yolk and Milk, and brush it over each rolls.
- Cover with a tea towel and leave to prove again for 30 minutes. Preheat your oven on 180’C/350’F.
- Bake for 25 to 35 minutes, or until puffed and golden. Leave to cool down before taking off the tray.
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Notes
- This initial soaking step significantly reduces the overall cooking time required for the red beans. While you can bypass it, be prepared to cook the unsoaked raw beans for a longer duration, typically around 2 to 2.5 hours, to achieve the desired softness.
- To test for doneness, carefully remove one bean (it will be hot!) and gently press it between your fingers. If it mashes effortlessly with little resistance, the beans are perfectly cooked and ready for the next step.
- The texture of your red bean paste is a matter of personal preference. I prefer a paste with small, delightful chunks of beans to add texture, but feel free to blend it further until it’s completely smooth and creamy if that’s what you desire.
- If, after 10 minutes, you observe no visible bubbling or frothing on the surface of your milk-yeast mixture, your yeast might be inactive. Gently re-warm the mixture for a few more seconds, ensuring it remains lukewarm (not hot), and whisk thoroughly again. If there’s still no reaction, it’s best to discard that batch and try again with fresh yeast, as inactive yeast will prevent your dough from rising.
- While a stand mixer makes kneading effortless, you can certainly knead the brioche dough by hand on a lightly floured surface. However, be aware that manual kneading will generally take about twice as long to achieve the desired smooth, elastic consistency.
Nutrition (per serving)