Black Sesame Bread Rolls


Lately I am impressed with the recipes from Carol Easy Life.  They are easy and the bread is very different from the European bread I am used to bake.  It is soft, a big contrast to the European bread which is more chewy.  Don’t take me wrong, European bread is still my favourite bread, particularly German bread.  The fragrance of the wheat is unbeatable by bread from any other country.  Back to Carol’s recipe……. I spot the black sesame one and was determined to make it.  The texture is soft and a hint of sesame, not dominant.


215g Milk
20g sugar
1/4 teaspoon (about 1g) Salt
300g Bread flour
20g Black sesame powder
2g (about 1/2 teaspoon) Quick dry yeast

Knead the dough as normal
Complete the first fermentation
Sprinkle bread flour on the dough and put it on a smooth surface
Squeeze the air from the dough
Divide the dough into 8 equal portion, each about 70g and cover with a towel

Relax for 15 minutes



black-sesame-bread-roll-roll-upKnead the relaxed dough into droplet. The top should be the widest. The width decreases gradually down to the bottom.
Roll the droplet dough into a long shape about 30cm
Gently roll up from the top




Close the bottom of the neatly into the baking tray
Spray water on top of the bread rolls. Go for the second rise for 50-60 minutes.


Preheat the oven at 170C
Bake the bread rolls between 18 and 20 minutes
Let cool the rolls and enjoy


5 thoughts on “Black Sesame Bread Rolls

    1. After kneading the dough, it will go through fermentation/rising twice. The first fermentation normally takes one hour, depends on the room temperature. Complete the first fermentation means let the dough go through the first fermentation. Hope it helps. Meyan

      1. Yes it does, I usually let the dough rise but I didn’t know its called fermentation 🙂 thank you for your reply, I will try this recipe today 🙂

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