Black Sesame-Emo Rolls

Ingredients

• 120 ml Lukewarm milk (Use warm, not hot, milk.)
• 5 g Dry yeast
• 1 Egg
• 50 g Granulated sugar (Use 1 tablespoon to activate the yeast and add the remainder to the dough.)
• 2 g Salt (For the dough.)
• 35 g Unsalted butter (Melted and slightly cooled.)
• 315 g All-purpose flour (Add gradually.)
• Neutral oil (For lightly oiling the rising bowl and greasing the 9 x 13-inch baking dish.)
• 75 g Brown sugar (For the filling.)
• 37.5 g Unsalted butter (Softened; for the filling.)
• 75 g Black sesame paste (For the filling.)
• 45 g Heavy cream (For the filling.)
• 100 g Powdered sugar (For the frosting.)
• 50 g Cream cheese
• 50 g Black sesame paste (For the frosting.)
• 20 g Boiling water (For the frosting.)
• 1 g Salt (For the frosting.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   While the dough rises, combine the brown sugar, softened butter, black sesame paste, and heavy cream for the filling. Mix until smooth and airy.

7. 7

   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.

8. 8

   Spread the black sesame filling evenly over the dough, leaving a small border clear around all edges.

9. 9

   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.

10. 10

    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.

11. 11

    While the rolls undergo their second rise, preheat the oven to 350°F (175°C).

12. 12

    Bake the risen rolls for 20–25 minutes, until golden brown on top while remaining soft in the center.

13. 13

    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.

14. 14

    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 per serving

• dessert
• sweet rolls
• baked
• yeast dough
• black sesame
• cream cheese frosting
• vegetarian
• Asian-inspired