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    Black Sesame Bread Rolls

    Black Sesame Bread Rolls

    This bread is amazing! Crispy, flaky outside, soft inside - the aroma of sesame is incredible!

    This bread is amazing! Crispy, flaky outside, soft inside - the aroma of sesame is incredible! I don't buy bread anymore because I can make these perfect black sesame bread rolls at home. Black sesame seeds both in the dough and coating the outside create an incredible aroma and beautiful visual contrast.

    Using the simple "lift and slap" technique, this no-knead recipe creates perfectly shaped rolls that hold their shape beautifully. The black sesame adds a nutty, earthy flavor and stunning appearance. These rolls are perfect on their own or stuffed with your favorite fillings. Follow along with the video below to see the exact coating and shaping technique.

    Watch how to work with black sesame seeds for stunning bread rolls!

    Ingredients

    • 220 ml Water(1 cup, plus extra for brushing)
    • 4 g Fresh Yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread Flour(2 ½ cups, plus extra for dusting)
    • 1 tbsp Black Sesame Seeds(for dough)
    • 6 g Salt(1 tsp)
    • Black Sesame Seeds(for coating, about ½ cup)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (4g) and optional sugar (4g). Mix well. Add bread flour (320g), black sesame seeds (1 tbsp), and salt (6g). Mix until there's no more dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough is now much more elastic! Give it a lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut. Divide into 6 equal parts. Pat down each piece slightly, roll, and make into a ball by rubbing against the work surface to seal. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Gently flatten each ball, give it a quick fold to tighten the surface, and seal again. Brush the top with water and coat generously with black sesame seeds. Transfer to baking tray.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Score the bread with a sharp blade or knife. Sprinkle some water between the breads for steam.
    8. 8
      Bake: Cover with another tray and bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing! The sweetest song in the world. So crispy! The incredible aroma of black sesame is amazing. Wait until you see the inside - perfection! It holds its shape perfectly and is so incredibly soft. Imagine all the fillings you could add!
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    They sing! The sweetest song in the world. So crispy! Wait until you see the inside - perfection! It holds its shape perfectly and is so incredibly soft. Imagine all the fillings you could add - let me know what your favorite stuffing is!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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