Black Sesame-Emo Rolls
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Soft, enriched cinnamon-roll-style buns filled with airy black sesame cream and brown sugar, then topped with a glossy black sesame cream cheese frosting. The rolls are tender, nutty, richly sweet, and strikingly dark in color.
- Time
- 2 hours 35 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Dough
- 120 g
- 50 g
Filling
Black Sesame Cream Cheese Frosting
Weights are estimates. Together, the ingredients weigh about 1.03 kg before cooking, which is about 170 g per serving.
Steps
Prepare the Dough
Combine the lukewarm milk with 1 tablespoon of the granulated sugar in a small bowl. Sprinkle the dry yeast over the milk, stir gently, and let it stand for 5–10 minutes, until the surface is frothy.
In a large bowl, whisk together the remaining granulated sugar, egg, melted butter, and the dough salt. Add the frothy yeast mixture and whisk until evenly combined.
Gradually add the all-purpose flour, about 1 cup at a time, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a soft dough forms.
Knead the dough until smooth and elastic: use the stand mixer for 5–7 minutes, or knead by hand on a lightly floured surface for 8–10 minutes.
Place the dough in a lightly oiled bowl and turn it once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Prepare the Filling
While the dough rises, combine the brown sugar, softened butter, black sesame paste, and heavy cream for the filling. Mix until smooth and airy.
Assemble the Rolls
When the dough has doubled, gently punch it down to release excess air. Turn it onto a floured work surface and roll it into an approximately 12 x 18-inch rectangle.
Spread the black sesame filling evenly over the dough, leaving a small border clear around all edges.
Roll the dough tightly from one long edge into a log. Using dental floss or a sharp knife, cut the log into 6 evenly sized rolls.
Arrange the rolls in a greased 9 x 13-inch baking dish, leaving a little space between them. Cover with a towel and let them rise for another 30–45 minutes.
Bake the Rolls
While the rolls undergo their second rise, preheat the oven to 350°F (180 °C) (175°C (350 °F)).
Bake the risen rolls for 20–25 minutes, until golden brown on top while remaining soft in the center.
Prepare the Icing
While the rolls bake or cool slightly, combine the powdered sugar, cream cheese, black sesame paste, boiling water, and frosting salt. Mix until glossy and completely smooth.
Spread or drizzle the black sesame cream cheese frosting over the warm rolls and serve.
Notes
The source specifies cutting the log with dental floss. The added neutral oil is an estimated amount needed for the bowl and baking dish; use only enough to coat. Serve warm for the softest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 627
- Protein
- 12 g
- Carbs
- 83 g
- Fat
- 28 g
- Fiber
- 4 g
Where the calories come from
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