Extravagant Checkerboard Bread Rolls Recipe

Name: Extravagant Checkerboard Bread Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 260 grams Strong bread flour; 40 grams Cake flour; 30 grams Sugar; 4 grams Salt; 30 grams Butter; 210 grams Milk and eggs; 4 grams Dry yeast; 8 grams A. Black cocoa (soaked in 1 teaspoon water); 1 B. Custard Cream; 1 B. Anko paste; 1 Almond slices and white sesame

Servings: persons

1
Make the dough in the bread maker.
2
After it has finished kneading (about 20 minutes), take the dough out.
3
Divide it into 2 equal portions, and return A and the dough to the bread maker.
4
Knead for about five minutes.
5
Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising).
6
After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes.
7
If you are adding in the B cream and anko paste, add the custard to the cocoa dough.
8
Add the anko paste to the plain dough.
9
Don't put too much filling in!
10
Wrap each ball up and tightly close the ends.
11
Place both types of dough into a paper lined or greased pan.
12
Let rise for the second time to about 1.5 times the original size.
13
After they have plumped up nicely, coat with milk or egg whites, top with sliced almonds and white sesame if you like, and bake in the oven at 180C for about 20 minutes.
14
Cover with aluminum foil after about 10 minutes to keep the tops from burning.
15
After baking, drop the whole pan from above to remove the hot air.
16
The contrast is cute.~ These are checkerboard patterned bread rolls.
17
Eat them plain, or enjoy it with your favorite filling.
18
This time I filled them with whipped cream using a cream puff pastry bag.
19
This was the previous top photo.
20
This has a gentle color scheme with the plain cocoa.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 260 grams Strong bread flour, 40 grams Cake flour, 30 grams Sugar, 4 grams Salt, and more.

Yes, Extravagant Checkerboard Bread Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Extravagant Checkerboard Bread Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions