Sesame rolls are one of my favorite things to bake at home. Soft inside, golden outside, just like the bakery.
The dough is light and airy. A generous sesame coating gives every bite a toasty crunch.
I make them for breakfast, for dinner, or next to a main dish.
This recipe is precise, and it works every time. The smell fills the whole house.
One tip: dip each roll in water before rolling it in sesame. That’s how the seeds stick on every side.
Sesame seed rolls are made from 00 or all-purpose flour, lukewarm water, instant yeast, salt, sugar, olive oil, and sesame seeds. Knead about 10 minutes, rise 1 hour, shape 7 long rolls, dip in water and coat in sesame, and rise 30–40 minutes. Bake at 350°F (180°C) for 20–25 minutes until golden.
Sesame Seed Rolls (Soft, Bakery-Style)
Ingredients
Method
- In a small bowl, mix the yeast and sugar with a scant ½ cup (100 ml) of the lukewarm water. Set aside for 5–10 minutes, until bubbles appear.
- In a large bowl, mix the flour and salt. Add the yeast mixture, the rest of the water (a scant 1 cup / 220 ml), and the olive oil.
- Knead for about 10 minutes, until the dough is soft and elastic.
- Transfer to a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
- Divide into 7 pieces of about 4¼ oz (120 g) each. Roll each one into a finger 6–7 inches (15–18 cm) long.
- Dip each roll in water and coat it in sesame seeds on all sides.
- Place on a parchment-lined baking sheet with space between them. Cover and let rise again for 30–40 minutes.
- Bake in an oven preheated to 350°F (180°C) for 20–25 minutes, until golden.
Notes
- Wait for real bubbles in step 1. It shows the yeast is active.
- Weigh the pieces for evenly sized rolls that bake at the same rate.
- Leave space between the rolls on the sheet so they bake as separate rolls.
- Tipo 00 flour → all-purpose flour (same amount).
- White sesame → a mix of white and black sesame seeds.
Frequently asked questions
Dip each shaped roll in water, then roll it in sesame seeds on all sides before the second rise.
Yes. Tipo 00 is preferred, but the original recipe says regular flour works too.
Yes, as written. The dough is flour, water, yeast, salt, sugar, and olive oil, with no eggs or dairy.
Keep them in a sealed bag at room temperature for a day or two. They freeze well; warm them briefly in the oven after thawing.
Yes, divide the dough into more pieces. Smaller rolls will likely bake faster, so start checking a few minutes early.
