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Combine the flour, granulated sugar, yeast, and matcha powder in a bowl
Pour in the milk and oil into the above bowl
Mix and knead the dough until all the ingredients are combined and the dough is soft/pillowy and no longer sticky
Cover and allow to proof for 1 hour or until doubled in size
Combine the flour, granulated sugar, yeast, and hojicha powder in a bowl
Pour in the milk and oil into the above bowl
Mix and knead the dough until all the ingredients are combined and the dough is soft/pillowy and no longer sticky
Cover and allow to proof for 1 hour or until doubled in size
Divide each of the dough balls into 12 pieces each (so that you end up with 12 matcha balls and 12 hojicha balls)
Take two of each dough ball and roll them out into long thin strips (so that you end up with 2 strips of matcha dough and 2 strips of hojicha dough)
In order to create the swirl shape, follow the pictures provided above!
Place the dough in the steamer with about 2 inches of room between one dough ball and the other (since these buns will expand) and steam for 15 minute - 20 minutes each
Remove from the steamer and allow to cool on a wire rack so that the bottoms don't get soggy, then enjoy!