I've been playing a lot of Animal Crossing: New Horizons (ACNH) lately. If you're not familiar, ACNH is a video game where you spruce up a deserted island for yourself and your animal neighbors. Since the game's release about two years ago, players have created super impressive island designs with tons of aesthetic themes. "Springcore" themed islands are particularly appealing to me, with their pastel color palettes, quaint picnic spaces, dessert tables, backyard gardens, and idyllic imagery. (Google "animal crossing springcore" and you'll see the charm.)

Touring dozens of ACNH springtime island renovations inspired me to bring the picnic-y springcore vibes into real life. I designed these dreamy Matcha Rolls with Strawberry Cream Cheese Frosting to embrace a soft color palette and fit in perfectly with a springtime picnic spread. I also styled and photographed the rolls with the light and flowery springcore aesthetic in mind.

Not only are these rolls gorgeously springy, but they are also delicious. This recipe uses the Japanese baking technique tangzhong to give the rolls a pillowy texture. If you've never used a tangzhong before, it's simply a heated mixture of water and flour that allows the flour to absorb and retain more moisture, making the final product fluffy and moist for days. As for the filling and frosting, the strawberry cream cheese topping perfectly balances the rolls' earthy matcha interior. If you prefer a less sweet roll, you can leave off the frosting for an equally satisfying treat.

Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!

Time: 4 hours

Makes: 9 rolls

Ingredients

Dough

2 cups plus 3 tablespoons bread flour
1/2 cup water
1/2 cup whole milk
1 large egg
1 1/2 teaspoons instant or rapid-rise yeast
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons softened butter

Filling

1 tablespoon matcha powder (unsweetened)
1 cup granulated sugar
5 tablespoons butter, melted

Frosting

5 ounces cream cheese, softened
1/4 cup butter, softened
1/2 cup strawberry powder (from about 1 cup of dehydrated strawberries)
- Note: to make strawberry powder from dehydrated strawberries, blend them with a blender or food processor or place them in a bag and crush them with a rolling pin
1/2 cup powdered sugar
a pinch of salt

Methods

In a small microwave-safe bowl, whisk 3 tablespoons bread flour with 1/2 cup water. Microwave the mixture for 40-80 seconds, or until it has a pudding-like texture, stopping every 20 seconds to whisk and check the consistency.
In a large bowl or the bowl of a stand mixer, whisk together the flour paste, milk and egg until combined. Add the yeast and remaining flour and stir until no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.
Add the sugar and salt. Then knead the dough, by hand or on low speed, for 5 minutes. Continue kneading as you add the softened butter one tablespoon at a time. Once the butter is fully incorporated, turn the mixer to medium-low or continue kneading by hand. Knead until the dough is smooth springy, about 10 minutes by hand or 5 minutes in the mixer.
Form the dough into a smooth, round ball and place it seam-side down in a lightly greased bowl. Cover with a damp tea towel and let rest for 1 to 1 1/2 hours, or until doubled in size.
After the dough has risen, grease an 8-inch by 8-inch baking dish and preheat oven to 350 F. Press down on the dough to deflate any large air bubbles and turn it out onto a lightly floured surface. Press and roll into a 16-inch by 12-inch rectangle with the longer sides parallel to the counter.
In a small bowl, stir together the filling's matcha powder and sugar. Gently spread the melted butter over the dough, leaving a 1-inch border along the top. Sprinkle the matcha mixture over the butter, using your hands or an offset spatula to spread it and press it into the dough.
Starting with one of the long sides, roll the dough into a cylinder. Cut it into 9 even rolls and arrange them in the prepared baking dish. Cover loosely and let rise for 30 minutes to 1 hour, or until they are puffy and spring back when poked. Bake rolls for 25-35 minutes, or until they begin to brown.
While the rolls are baking, make the frosting. Beat the cream cheese and butter until very smooth. Then, add the strawberry powder, powdered sugar and salt and mix until combined. Spread over the cooled rolls and dig in!

Sustainability Tips

Egg: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.
Flour: I like to buy King Arthur Flour brand because King Arthur Flour is a B Corp. That means that they're held to a high environmental and social standard. Alternatively, you could find a farmer who grows and mills flour locally. Buying locally can help connect you to your local food system and cut back on the miles your food has to travel.
Sugar: I like to buy coconut sugar because it's easy to find fair-trade varieties, but fair-trade granulated sugar is another great option here. Read all about it in my sustainable cane sugars post!
Butter and cream cheese: Since cows contribute a lot to climate change by releasing methane, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan dairy options if you're feeling adventurous, but these might affect the final rolls.