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    Sesame Seed Bread Rolls

    Sesame Seed Bread Rolls

    Crispy crust, soft inside, toasted seeds on top - I love this sound!

    Crispy crust, soft inside, toasted seeds on top - I love this sound! I don't buy bread anymore because I can make these perfect sesame seed bread rolls at home. The combination of sesame seeds both in the dough and coating the outside creates an incredible aroma and adds wonderful texture.

    Using the simple "lift and slap" technique, this no-knead recipe creates beautifully bubbly dough - that's a great sign! The therapeutic process of coating each roll in sesame seeds results in perfectly crispy, aromatic bread. The hollow sound when you tap them means they are perfectly baked. Follow along with the video below to see the exact coating technique.

    Watch this therapeutic sesame bread-making process!

    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)
    • 6 g Salt(1 tsp)
    • 1 tbsp Sesame Seeds(for dough)
    • Sesame Seeds(for coating, about ½ cup)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 220ml water, 4g fresh yeast, and 4g sugar (optional). Mix until dissolved. Add 320g bread flour, 6g salt, and 1 tablespoon sesame seeds. Mix until there's no dry flour visible - no kneading needed.
    2. 2
      First stretch and fold: Cover and let rest for 30 minutes. With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back into the bowl.
      Timer Available:First Rest (30:00)
    3. 3
      Second stretch and fold: Cover and let rest for another 30 minutes. Repeat the stretching and folding. Lift and slap again.
      Timer Available:Second Rest (30:00)
    4. 4
      Main rise: Let rise for 2 hours or until the dough doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut, then cut into 6 equal parts. The dough should be bubbly - that's a great sign! Pat down each piece slightly, roll, fold to make into a ball, and rub against work surface to seal. Let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    6. 6
      Final shaping and sesame coating: Gently flatten each ball, roll and press down with your fingers. Seal the edge by pinching it. Brush the surface with water and coat generously in sesame seeds. Transfer to baking tray. This process is so therapeutic!
    7. 7
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score and prepare: Score the bread with a sharp blade or knife. Sprinkle a little water between the breads. Cover with another tray of the same size.
    9. 9
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    10. 10
      Cool and serve: Remove from oven and let cool slightly. They sing! The hollow sound means they're perfectly baked. So crispy with toasted sesame aroma!
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    They sing! I could listen to this all day. The hollow sound means they are perfectly baked. So crispy! I wish you could feel the sesame aroma. The crumb is perfectly soft - I'm in love with this bread! According to tradition, I taste it with butter - crunchy heaven!

    Watch the Video Tutorial

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

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