I love black sesame. Black sesame, taro, and coconut are my top three Asian dessert flavors whether it be a cake, bread, or drink. If you find me at an Asian bakery, you’ll most likely find at least one of those three flavors on my tray. What can I say, I can never resist these temptations! My cravings struck again today but this time it was all for black sesame. Instead of heading to the bakery, I decided to make my own black sesame rolls. The results? Let’s just say it’s a good thing this recipe makes 16 rolls because these are about to be put on the menu for breakfast, snack, and dessert.
**Helpful tips and common mistakes
If you’ve been following along, the bread for these black sesame rolls is the same as the ones for my strawberry poppy seed cinnamon rolls. The dough was so soft and pillow, I just had to recycle the recipe. Find more tips on how to make the dough for the rolls in that link.
While the dough is proofing, make the black sesame paste. If you ever made any nut butter, the process is the same except with black sesame seeds. Use a food processor and puree the seeds until it becomes a paste, about 7-8 minutes. Add the honey and continue to puree until smooth. The black sesame paste will be thick and full of black sesame flavor. You can also find black sesame paste at many Asian markets, but by making it yourself, you can choose how sweet you want your dessert. Adjust the amount of honey needed according to your preference.
Once the dough has doubled in size, divide it to 16 even balls. Roll each ball out into an 8×6 inch rectangle. Don’t worry about getting it into a perfect rectangle, have some fun with it! Spread about 1 tbsp black sesame paste in the center of each rectangle and roll it into a cigar. Cut that cigar in half, leaving one end intact. Tie those two ends into a knot, then tie the other remaining ends together. Repeat with the remaining balls. These directions may sound confusing but long story short, tie all the loose ends together. The great thing about these black sesame rolls is that each ends up having their own shape, making them even more beautiful.
Make sure to leave space in between the rolls to allow them to rise. Also if the pan is overcrowded, this will prevent the rolls from baking evenly in the oven. After about one hour, the rolls filled up the entire pan!
Brush egg wash onto the black sesame rolls and bake for about 20-25 minutes or until golden brown. I did separate the 16 rolls into 2 pans of 8; however, if you fit all 16 into one large pan, you may need to increase the baking time.
Let the rolls cool slightly and serve with a piping cup of hot coffee. These black sesame rolls were the perfect amount of sweet and buttery. The rolls were soft and tender that I couldn’t stop tearing away the rolls from the pan. Like I said, thank goodness the recipe makes 16 rolls!
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