Black sesame bun roll

Black sesame bun roll


  • 225 gm bread flour
  • 25 gm cake flour
  • 3 gm instant dry yeast
  • 10 gm milk powder
  • 50 gm caster sugar
  • 1/2 tsp salt
  • 60 ml water, about 36C/97F
  • 80 ml milk, about 36C/97F
  • 1 egg
  • 30gm black sesame powder (or 20gm black sesame powder + 10h black sesame seed)
  • 30 gm butter, softened at room temperature
  • whisked egg, for egg wash


  1. Mix all ingredients (except butter) in a breadmaker or knead by hand. When all the ingredients come together, knead in butter until the dough passes the thin membrane test.
  2. Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof untill it's doubled in size, about 1 hour.
  3. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions.
  4. Knead each into a roll shape.
  5. Place them evenly in a lightly greased baking tin.
  6. Cover with plastic wrap and let it proof until doubled in size, about 45 minutes.
  7. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F.
  8. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes.
  9. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.
  10. Happy baking:)

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