I love having a go-to sweet staple that’s quick, comforting, and kid-approved—and these sweet red bean rolls never disappoint.
There’s no long fermentation, no complicated shaping, and they’re ready in just over half an hour. The rolls steam up incredibly soft, with gentle sweetness tucked into every layer. Perfect for busy mornings or cozy afternoons.
These rolls are light, fluffy, and easy to tear apart layer by layer, with tender sweet red beans inside. If you prefer a smoother filling, you can also try Red Bean Paste Rolls for a more delicate, creamy texture.
Contents
Why You’ll Love This Recipe
- No long proofing—simple and beginner-friendly
- Soft, fluffy texture that stays moist after steaming
- Lightly sweet and not cloying
- Great for breakfast, snacks, or kids’ meals
- Easy to customize with different fillings
Ingredients (Makes about 12 rolls)
- 500g all-purpose flour
- 270ml warm water (30–35°C)
- 5g instant yeast
- 10g sugar
- 200g sweet red beans (well drained)
Note:
Make sure the sweet red beans are not overly wet. Excess syrup can cause the dough to become sticky and may lead to leaking during shaping or steaming.
Instructions
Make the dough
Add flour, sugar, and yeast to a large bowl and mix well. Gradually pour in the warm water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead by hand until the dough becomes smooth and elastic. There’s no need to knead extensively—just until the surface is even.
Divide the dough
Cut the dough into 12 equal portions (about 50–60g each). Roll each piece into a smooth ball and cover to prevent drying.
Fill and roll
Flatten one dough ball into a round wrapper, slightly thicker in the center and thinner around the edges. Add 15–20g sweet red beans, seal tightly like a bun, then gently roll into a tongue-shaped oval about 15cm long.
Shape the rolls
Fold the top and bottom edges toward the center to form a long strip. Roll tightly from one end to create a spiral roll.
Proof
Place the shaped rolls on parchment paper or a steamer liner, leaving space between each one. Cover and let proof for 20–25 minutes, until noticeably puffy and springy when pressed.
Steam
Bring water to a full boil, then steam over medium heat for 15 minutes. Turn off the heat and let rest for 3 minutes before opening the lid to prevent shrinking.
Serve
Enjoy warm. The rolls should be soft, fragrant, and easy to peel apart layer by layer.
Frequently Asked Questions
Can I skip the sugar in the dough?
A small amount of sugar helps activate the yeast and improves softness. Removing it may affect the texture.
Why did my rolls turn dense?
This usually happens if the dough was under-proofed or the water temperature was too low for proper yeast activation.
Can I use other fillings?
Yes. Red bean paste, mung bean paste, raisins, or even chocolate chips work well.
How do I store leftovers?
Store cooled rolls in an airtight container. Reheat by steaming for 2 minutes or microwaving for about 10 seconds to restore softness.
Can these be frozen?
Yes. Freeze after steaming and cooling. Reheat directly from frozen by steaming until heated through.
Soft Sweet Red Bean Rolls
Ingredients
- 500 g all-purpose flour
- 270 ml warm water 30–35°C
- 5 g instant yeast
- 10 g sugar
- 200 g sweet red beans well drained
Instructions
Make the dough
- Add flour, sugar, and yeast to a large bowl and mix well. Gradually pour in the warm water while stirring with chopsticks or a spoon until a shaggy dough forms. Knead by hand until the dough becomes smooth and elastic. There’s no need to knead extensively—just until the surface is even.
Divide the dough
- Cut the dough into 12 equal portions (about 50–60g each). Roll each piece into a smooth ball and cover to prevent drying.
Fill and roll
- Flatten one dough ball into a round wrapper, slightly thicker in the center and thinner around the edges. Add 15–20g sweet red beans, seal tightly like a bun, then gently roll into a tongue-shaped oval about 15cm long.
Shape the rolls
- Fold the top and bottom edges toward the center to form a long strip. Roll tightly from one end to create a spiral roll.
Proof
- Place the shaped rolls on parchment paper or a steamer liner, leaving space between each one. Cover and let proof for 20–25 minutes, until noticeably puffy and springy when pressed.
Steam
- Bring water to a full boil, then steam over medium heat for 15 minutes. Turn off the heat and let rest for 3 minutes before opening the lid to prevent shrinking.
Serve
- Enjoy warm. The rolls should be soft, fragrant, and easy to peel apart layer by layer.
