Black Sesame Rolls

These irresistibly soft black sesame rolls combine fluffy bread with a rich, nutty filling for a sophisticated twist on traditional sweet rolls. The dramatic swirls of black sesame paste make these rolls the perfect centerpiece for your next brunch or afternoon tea!

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Watch how to make this

Recipe

Step-by-step instructions

Step 1: Prepare dough

If you've been following along, the bread for these black sesame rolls is similar to my strawberry poppy seed cinnamon rolls, with just a few minor adjustments. The dough was so soft and pillowy, I just had to recycle the recipe.

To make the dough, first activate the yeast in warm milk and heavy cream. If you're using instant yeast, you can skip this step, but make sure to still use warm milk and heavy cream.

Then, combine the yeast mixture with the remaining dough ingredients and knead until a dough forms. I used a stand mixer, but you can also knead the dough by hand.

Once smooth, let the dough proof in a warm area for 1 hour or until doubled in size. When I was attending the Culinary Institute of America, my pastry chef would always remind us that the time was simply a guideline. Go by the look and feel of the dough; if your kitchen is cooler, it will take longer than 1 hour.

Step 2: Make black sesame paste

While the dough is proofing, make the black sesame paste. If you have ever made any nut butter, the process is the same except with black sesame seeds.

Use a food processor and puree the seeds until they become 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.

Step 3: Shape rolls

Once the dough has doubled in size, divide it into 8 even portions. Roll each portion into an 8x6-inch rectangle.

Then, spread about 1 tablespoon of black sesame paste in the center of each rectangle and roll it into a cigar that's 8 inches long. One tablespoon doesn't seem like much, but black sesame is strong, so a little goes a long way.

Cut that cigar in half, leaving one end intact. Flip the cut sides so that they're facing you, then braid the two ropes together. Now connect the two ends together to create a knot.

Don't worry if it's not perfect, they will look beautiful no matter what!

Step 4: Bake

Arrange the rolls in a cake pan or baking dish, letting the rolls just slightly touch. They need some room to grow during the second proof, so you don't want them crammed too close together. 

After about one hour, the rolls filled up the entire pan!

Brush the egg wash onto the black sesame rolls and bake for about 25-30 minutes or until golden brown.

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 so soft and tender that I couldn't stop tearing away the rolls from the pan. Like I said, thank goodness the recipe makes 8 rolls!

For another fantastic black sesame treat, check out these matcha black sesame s'mores bars!

Make-ahead and storage

• Make-ahead: You can prepare the dough, let it complete its first rise, then refrigerate it overnight. Bring to room temperature before shaping the rolls.
• Store: The rolls are best enjoyed on the day they're baked, but can be stored in an airtight container at room temperature for up to 2 days.

More Asian bread recipes

Looking for more Asian bread ideas? Try these: