These Easy Sesame Bread Rolls are the perfect combination of soft, fluffy, and slightly nutty. They’re ideal for any meal, whether served with soup, as a side dish, or used for sandwiches and burgers. Made with simple ingredients and no special equipment required, these rolls are quick to make and incredibly satisfying. With just two rises and a handful of easy steps, you’ll have fresh, homemade bread rolls in no time.
Why You’ll Love This Recipe
-
Simple and Quick: Made by hand, without a mixer, this recipe is easy to follow and perfect for beginners.
-
Fluffy Texture: With just the right amount of yeast and resting time, these rolls come out soft and airy.
-
Versatile: Enjoy them with butter, as a side, or use them as buns for burgers and sandwiches.
-
Customizable: You can adjust the flavor by adding different toppings like sesame seeds, poppy seeds, or even garlic for a more savory twist.
Ingredients for Easy Sesame Bread Rolls
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
2 teaspoons instant dry yeast
-
2 tablespoons granulated sugar
-
1 cup (240 ml) milk, warmed to 100-110 °F (38-43°C)
-
4 tablespoons (57 grams) unsalted butter, melted
-
1 teaspoon salt
-
2 large eggs, room temperature
-
3 cups (390 grams) all-purpose flour, plus more for kneading
-
1 egg yolk, whisked (for brushing)
-
Sesame seeds (for topping)
How to Make Easy Sesame Bread Rolls
Step 1: Activate the Yeast
In a small bowl, combine the yeast, sugar, and half of the warm milk. Mix and let it sit for about 10 minutes until it becomes foamy. This step activates the yeast and ensures your dough rises properly.
Step 2: Combine Wet Ingredients
In a medium bowl, whisk together the rest of the milk, melted butter, salt, and eggs. Set this mixture aside.
Step 3: Mix the Dough
In a large bowl, add the flour and slowly pour in the wet ingredients. Mix everything together until the dough starts to form. It will be sticky, but that’s okay.
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Add a little more flour as needed, but be careful not to add too much. The dough should be smooth and elastic, and no longer sticky to the touch.
Step 5: First Rise
Coat a clean bowl lightly with oil and place the dough in the bowl. Cover it with a towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
Step 6: Shape the Rolls
Once the dough has risen, punch it down to release the air. Divide it into 16 equal-sized pieces. To do this, cut the dough in half, then cut each half in half again, and keep halving until you have 16 pieces. Roll each piece into a ball.
Step 7: Second Rise
Place the dough balls on a parchment paper-lined baking sheet, close together. Cover with a towel and let them rise for another hour in a warm place.
Step 8: Prepare for Baking
Preheat the oven to 350°F (177°C) with the rack placed in the center of the oven. Once the rolls have finished rising, brush the tops with the whisked egg yolk and sprinkle sesame seeds on top.
Step 9: Bake the Rolls
Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown. You can check for doneness by tapping the bottom of a roll – it should sound hollow when done.
Step 10: Cool and Serve
Allow the rolls to cool slightly on a wire rack before serving. They’re perfect with a bit of butter or as a base for sandwiches and burgers.
Variations and Add-ins
-
Poppy Seeds: Use poppy seeds in place of or in addition to sesame seeds for a slightly different flavor.
-
Garlic: Add garlic powder or fresh minced garlic to the dough for a more savory roll.
-
Cheese: Mix in shredded cheese like cheddar or mozzarella for cheesy rolls.
-
Herbs: Fresh or dried herbs like rosemary, thyme, or oregano can be added to the dough for extra flavor.
Storing and Freezing
-
Room Temperature: These bread rolls can be kept at room temperature for 2-3 days. Store them in an airtight container or a sealed plastic bag.
-
Refrigeration: For longer storage, refrigerate them for up to 5 days. Reheat in the microwave or oven before serving.
-
Freezing: These rolls freeze wonderfully. Wrap the rolls individually or place them in a freezer-safe bag, and store for up to 3 months. Thaw at room temperature or reheat in the oven.
Conclusion
These Easy Sesame Bread Rolls are soft, fluffy, and perfect for any meal. Whether served as a side, made into sandwiches, or enjoyed with a spread of butter, they are sure to impress. With a simple, no-mixer method, they are quick enough for a weekday meal, yet fancy enough to serve at gatherings. Make a batch today and experience the warmth and comfort of homemade bread!
Print
Easy Sesame Bread Rolls
- Total Time: 12 minutes
- Yield: 16
Description
These Easy Sesame Bread Rolls are soft, fluffy, and perfect for any meal. Made with just a few simple ingredients, this homemade recipe does not require a stand mixer and results in perfect dinner rolls every time. The addition of sesame seeds adds a delightful crunch and nutty flavor.
Ingredients
2 teaspoons instant dry yeast
2 tablespoons granulated sugar
1 cup (240 ml) milk, warmed to 100-110 °F (38-43°C)
4 tablespoons (57 grams) unsalted butter, melted
1 teaspoon salt
2 large eggs, room temperature
3 cups (390 grams) all-purpose flour/plain flour, plus more for kneading
1 egg yolk, whisked
Sesame seeds
Instructions
Activate the Yeast
In a small bowl, mix the yeast, sugar, and ½ of the warm milk. Let it sit for about 10 minutes until foamy, indicating that the yeast is activated.
Combine Wet Ingredients
In a medium bowl, whisk together the remaining milk, melted butter, salt, and eggs. Set aside.
Make the Dough
In a large bowl, add the flour and mix in the wet ingredients (the yeast mixture and the milk mixture). Stir until combined and a sticky dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough becomes smooth, elastic, and no longer sticky. Add more flour if needed, but be careful not to add too much.
First Rise
Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap or a towel and leave it in a warm place for 1 hour, or until it doubles in size.
Shape the Rolls
Once the dough has risen, punch it down to release air. Divide the dough into 16 equal pieces by cutting the dough in half, then cutting each half in half, and continuing until you have 16 pieces. You can weigh the dough for precision. Roll each piece into a ball.
Second Rise
Place the dough balls on a parchment paper-lined baking sheet, positioning them close together. Cover with a towel and let them rise for 1 hour in a warm place until they’ve doubled in size.
Prepare for Baking
Preheat the oven to 350°F (177°C) with the oven rack in the center. Brush the tops of the rolls with the whisked egg yolk and sprinkle generously with sesame seeds.
Bake the Rolls
Bake for 20-25 minutes, or until golden brown and cooked through. You can check if they’re done by tapping the top—they should sound hollow.
Cool and Serve
Let the rolls cool slightly on a wire rack before serving. Enjoy them warm with butter, as a sandwich bun, or alongside your favorite soups and stews!
Notes
Flour: Use all-purpose flour for soft and tender rolls, or bread flour for chewier rolls.
Flavor Add-ins: Customize your rolls by adding cheese, chopped herbs, or garlic to the dough.
Dough Texture: If the dough is too sticky, add small amounts of flour until it becomes easy to handle. If it’s too dry, add a teaspoon of water at a time to hydrate it.
Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap them in foil or plastic wrap and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
