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Sesame Seed Rolls (Soft, Bakery-Style)

Sesame Seed Rolls (Soft, Bakery-Style)

Classic sesame rolls, soft inside and golden outside.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 7 rolls
Course: Breads & Rolls
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 4 cups (500 g) flour, preferably tipo 00 (all-purpose works too)
  • 1⅓ cups (320 ml) lukewarm water
  • 2⅓ teaspoons (7 g) instant yeast
  • 2 teaspoons (10 g) salt
  • 1 tablespoon (15 g) sugar
  • 2 tablespoons (30 ml) olive oil
  • Sesame seeds, for coating

Method
 

  1. 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.
  2. 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.
  3. Knead for about 10 minutes, until the dough is soft and elastic.
  4. Transfer to a greased bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
  5. Divide into 7 pieces of about 4¼ oz (120 g) each. Roll each one into a finger 6–7 inches (15–18 cm) long.
  6. Dip each roll in water and coat it in sesame seeds on all sides.
  7. Place on a parchment-lined baking sheet with space between them. Cover and let rise again for 30–40 minutes.
  8. Bake in an oven preheated to 350°F (180°C) for 20–25 minutes, until golden.

Notes

Tips for bakery-style rolls
  • 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.
Substitutions
  • Tipo 00 flour → all-purpose flour (same amount).
  • White sesame → a mix of white and black sesame seeds.