Black Sesame Sweet Rolls

Soft and Fluffy Black Sesame Sweet Rolls made with brioche dough and toasted black sesame paste. These buns are just the best way to start a day.

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Fluffy brioche dough filled with toasted black sesame paste then rolled up into six perfect rolls and finished off with a simple sugar syrup. I promise you they’re not too sweet, just the right amount of sweet, and everyone will love these buns. The effort is well worth it!

INGREDIENTS YOU’LL NEED TO MAKE THESE BLACK SESAME SWEET ROLLS:

1. Toasted black sesame seeds
2. Honey
3. Granulated sugar
4. Milk
5. Instant yeast
6. Bread flour
7. Eggs
8. Unsalted butter
9. Vanilla extract

EQUIPMENT YOU’LL NEED:

1. Stand mixer or a large bowl if you knead by hand
2. 2-quart baking dish, 12 x 8 inch
3. Food processor
4. Serrated bread knife or dental floss
5. Large bowl
6. Plastic wrap or kitchen towel

STEP-BY-STEP INSTRUCTIONS:

(Be sure to see the recipe card below for the full ingredients list & instructions)

To Make the Black Sesame Paste:

1. Finely grind the toasted black sesame seeds in a food processor.
2. Once the seeds release their natural oil and become a smooth paste, add honey and unsalted butter, then pulse until well combined.
3. Transfer it to a small bowl, cover, and set aside.

To Make the Brioche Dough:

4. Combine instant yeast, 2 tablespoons granulated sugar, and warm milk in the bowl of the mixer. Stir well and let it sit for about 10 minutes or until foamy.
5. Add the remaining granulated sugar, bread flour, egg, and vanilla extract into the mixer bowl, then fit the mixer with the dough hook, and mix on medium-high speed for about 10 minutes until the dough is smooth and is clearing the sides of the bowl.
6. Add the butter and mix on medium speed for another 3-5 minutes. To check your dough is sufficiently kneaded, Take a small ball of the dough and stretch it into a square and thin film. If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.
7. Turn the dough out onto a lightly floured surface, then shape the dough into a ball and place it into a lightly buttered bowl. Cover the dough with plastic wrap or a towel and leave it in a warm spot to rise for about 1,5 – 2 hours or until it doubled in size.
8. If you want to make the dough a day before. Cover the dough with plastic wrap, let it rise slightly for about 1 hour, then put it in the fridge overnight and continue the process in the morning.

Assemble:

9. Line a 12″ x 8″ baking dish with parchment paper, set aside.
10. Turn the dough out onto a lightly floured surface. Gently deflate the dough and roll it into a 10″ x 12″ rectangle, then spread the black sesame paste evenly.
11. Starting with the long side, tightly roll up the dough to form a 12-inch long log and cut into 6 even rolls.
    Arrange them in the prepared baking dish.
12. Cover and allow the rolls to rise for about 50-60 minutes in a warm spot until puffy and nearly doubled in size. It’s done when you pressed it lightly with a finger, it leaves a small indentation that starts to spring back.
13. While the rolls are rising, preheat the oven to 350F and make the egg wash. Combine egg yolk and milk, then whisk until smooth.
14. Brush tops of rolls with egg wash and bake until golden brown on top, about 20-25 minutes until the rolls are nicely browned.
15. In a small saucepan, combine water and sugar. Bring to a boil and stir until all sugar has dissolved about 1-2 minutes.
16. Brush the rolls with the sugar syrup as soon as they come out of the oven. Leave the buns to cool slightly then serve them warm and enjoy!

HOW TO TELL IF BREAD DOUGH IS FULLY KNEADED:

The windowpane test is my favorite way to tell if my dough is fully kneaded or not.
Here’s how you do it:

1. Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough must be thin enough to pass light through it.
2. If you can stretch the dough without breaking it, then your dough is properly kneaded and the gluten is well-developed.
3. If the dough tears before you’ve fully stretch it into a thin sheet, the gluten isn’t quite ready yet. Knead the dough for another two minutes and try the windowpane test again.

HOW TO REFRIGERATE THE DOUGH AND BAKE IT THE NEXT MORNING?

1. After the dough is fully kneaded, turn the dough out onto a lightly floured surface, then shape the dough into a ball and place it into a lightly buttered bowl.
2. Cover and let it rise slightly in a warm spot for about 30 minutes.
3. Then, place the dough in the fridge overnight, or for up to 24 hours.

HOW TO STORE LEFTOVER BLACK SESAME SWEET ROLLS

Store the leftover sweet rolls in an airtight container or wrap them tightly with plastic wrap on a plate. Most baked rolls will stay fresh for 2-3 days at room temperature, or up to a week in the fridge.

Black Sesame Sweet Rolls

Yield: 6

Soft and Fluffy Black Sesame Sweet Rolls made with brioche dough and toasted black sesame paste. These buns are just the best way to start a day.

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Ingredients

Black Sesame Paste

• 145g (1 cup) toasted black sesame seeds
• 2 tablespoon honey
• 1 teaspoon unsalted butter

Brioche Dough

• 120g (1/2 cup) lukewarm milk
• 2 teaspoons instant yeast
• 50g (1/4 cup) granulated sugar
• 292g (2 + 1/3 cup) bread flour
• 1 large egg
• 1/2 teaspoon vanilla extract
• 75g (2/3 sticks) unsalted butter

Sugar Syrup

• 60g (1/4 cup) water
• 50g (1/4 cup) granulated sugar

Instructions

To Make the Black Sesame Paste:

Finely grind the toasted black sesame seeds in a food processor. Once the seeds release their natural oil and become a smooth paste, add honey and unsalted butter, then pulse until well combined. Transfer it to a small bowl, cover, and set aside.

To Make the Brioche Dough:

Combine instant yeast, 2 tablespoons granulated sugar, and warm milk in the bowl of the mixer. Stir well and let it sit for about 10 minutes or until foamy.

Add the remaining granulated sugar, bread flour, egg, and vanilla extract into the mixer bowl, then fit the mixer with the dough hook, and mix on medium-high speed for about 10 minutes until the dough is smooth and is clearing the sides of the bowl.

Add the butter and mix on medium speed for another 3-5 minutes. To check your dough is sufficiently kneaded, Take a small ball of the dough and stretch it into a square and thin film. If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.

Turn the dough out onto a lightly floured surface, then shape the dough into a ball and place it into a lightly buttered bowl. Cover the dough with plastic wrap or a towel and leave it in a warm spot to rise for about 1,5 - 2 hours or until it doubled in size.
*If you want to make the dough a day before. Cover the dough with plastic wrap, let it rise slightly for about 1 hour, then put it in the fridge overnight and continue the process in the morning.*

Assemble:

Line a medium baking dish with parchment paper, set aside.
Turn the dough out onto a lightly floured surface. Gently deflate the dough and roll it into a 10" x 12" rectangle, then spread the black sesame paste evenly.

Starting with the long side, tightly roll up the dough to form a 12-inch long log and cut into 6 even rolls. Arrange them in the prepared baking dish. Cover and allow the rolls to rise for about 50-60 minutes in a warm spot until puffy and nearly doubled in size. It's done when you pressed it lightly with a finger, it leaves a small indentation that starts to spring back.

While the rolls are rising, preheat the oven to 350F and make the egg wash. Combine egg yolk and milk, then whisk until smooth. Brush tops of rolls with egg wash and bake until golden brown on top, about 20-25 minutes until the rolls are nicely browned.

In a small saucepan, combine water and sugar. Bring to a boil and stir until all sugar has dissolved about 1-2 minutes. Brush the rolls with the sugar syrup as soon as they come out of the oven. Leave the buns to cool slightly then serve them warm and enjoy!

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