These honey sesame dinner rolls are delicious and pretty simple to make, even for someone who has never made bread before. I got my dad to test out the recipe and even he was able to make them. I should specify that he has never baked bread before in his life. Anyways, let’s get to baking.
Here is how these Honey sesame dinner rolls are made:
In a small bowl combine the warm water, sugar and active dry yeast. Give the ingredients a quick stir to combine. Set aside for about 5-10 minutes. You will know it is ready when the mixture begins to foam up.
In a large bowl combine 3 ¼ cups of all-purpose flour, and the salt. Using a fork, give the flour and salt a mix to combine.
In your small bowl with the yeast mixture, add the olive oil, honey and egg. Using a fork give the yet ingredients a quick mix to combine. Pour the wet ingredients into the dry ingredients.
Using a fork mix the ingredients until there is no visible liquid left. At this point your dough should look dry and shaggy.
On a clean work surface, sprinkle about two tablespoons of flour. Dump the dough out onto your floured work surface.
Bring the dough together in a ball and start kneading for 5-10 minutes. Kneading should look like a folding and pressing motion. (If you are new to bread making, there are many YouTube tutorials that can help you with the proper kneading technique). If the dough sticks to your hands too much, you can add a bit of additional flour one teaspoon at a time. Be careful not to add too much flour as this will create a denser roll. You are looking for the ball of dough to be smooth and when you press your finger into it, it should bounce back. Once you get to that point, your dough is ready. In a large clean bowl add one tablespoon of olive oil. Add your ball of dough to the bowl and gently toss around with your hands to coat the dough with the oil.
Cover with a clean dish towel and place in a draft free area to rise until doubled in size. It should take about 40 minutes depending on the temperature of your kitchen. I like to put mine in my oven turned OFF, with the light turned on (the light will create a warmer environment for the dough to rise).
Once the dough has doubled in size, prepare your baking pan. Spray your baking dish with non-stick cooking spray and line with parchment paper. I like to put a piece of parchment that overhangs on both sides as this will help remove them easily from the baking pan. (See photos below). Set pan aside for later.
Turn the dough out onto a cutting board. Using a large knife cut the dough into 12 equal portions. I like to start by quartering my circle then cutting each quarter into 3 portions.
Roll the dough portions into tight rolls. You are looking for the tops of the rolls to be smooth with no visible seams. The easiest way to do so is to cup your hand around the ball of dough and use a push pull motion with your palm and fingers. Alternatively, you can also roll the dough into a rough ball, flatten your ball of dough then tuck all the ends underneath and pinch them together.
Place the dough balls into your prepared baking pan.
Cover with a clean dish towel and place back into a warm space to rise for another 30 minutes.
Remove your rolls from the oven (if that is where you have put them to rise). Preheat your oven to 400F.
While your oven is preheating, whisk an egg in a small bowl. Using a pastry brush, gently brush the tops of the rolls with a thin layer of egg. Next, evenly sprinkle over the sesame seeds.
Place the rolls into your preheated oven and bake for about 18-20 minutes or until the tops are a deep golden-brown colour.
Remove your rolls from the oven and let cool in the pan for 5 minutes. After 5 minutes, remove the rolls from the pan and place on a cooling rack. This is when the overhang of parchment comes in handy. Let cool for another 15 minutes.
Serve and enjoy.
HONEY SESAME DINNER ROLLS
Ingredients
FOR THE DOUGH
- 1 cup warm water *Not burning hot or this will kill your yeast.
- 2 tsp sugar
- 1 tbsp active dry yeast
- 3 1/4 cup all-purpose flour
- 1 1/2 tsp sea salt
- 1/4 cup olive oil
- 1/4 cup honey
- 1 egg , large
EXTRAS (for kneading and rising)
- 1/4 cup all-purpose flour (you might not need this extra flour but I recommend keeping it next to you while kneading and adding as needed)
- 1 tbsp olive oil , to oil the bowl
FOR TOPS OF THE ROLLS
- 1 egg
- 2 tbsp sesame seeds
Instructions
-
In a small bowl combine the warm water, sugar and active dry yeast. Give the ingredients a quick stir to combine. Set aside for about 5-10 minutes. You will know it is ready when the mixture begins to foam up.
-
In a large bowl combine 3 ¼ cups of all-purpose flour, and the salt. Using a fork, give the flour and salt a mix to combine.
-
In your small bowl with the yeast mixture, add the olive oil, honey and egg. Using a fork give the yet ingredients a quick mix to combine.
-
Pour the wet ingredients into the dry ingredients. Using a fork mix the ingredients until there is no visible liquid left. At this point your dough should look dry and shaggy.
-
On a clean work surface, sprinkle about two tablespoons of flour. Dump the dough out onto your floured work surface.
-
Bring the dough together in a ball ands tart kneading for 5-10 minutes. Kneading should look like a folding and pressing motion. (If you are new to bread making, there are many YouTube tutorials that can help you with the proper kneading technique). If the dough sticks to your hands too much, you can add a bit of additional flour one teaspoon at a time. Be careful not to add too much flour as this will create a denser roll. You are looking for the ball of dough to be smooth and when you press your finger into it, it should bounce back. Once you get to that point, your dough is ready.
-
In a large clean bowl add one tablespoon of olive oil. Add your ball of dough to the bowl and gently toss around with your hands to coat the dough with the oil.
-
Cover with a clean dish towel and place in a draft free area to rise until doubled in size. It should take about 40 minutes depending on the temperature of your kitchen. I like to put mine in my oven turned OFF, with the light turned on (the light will create a warmer environment for the dough to rise).
-
Once the dough has doubled in size, prepare your baking pan. Spray your baking dish with non-stick cooking spray and line with parchment paper. I like to put a piece of parchment that overhangs on both sides as this will help remove them easily from the baking pan. (See photos above for reference). Set pan aside for later.
-
Turn the dough out onto a cutting board.Using a large knife cut the dough into 12 equal portions. I like to start by quartering my circle then cutting each quarter into 3 portions.
-
Roll the dough portions into tight rolls. You are looking for the tops of the rolls to be smooth with no visible seams. The easiest way to do so is to cup your hand around the ball of dough and use a push pull motion with your palm and fingers. Alternatively, you can also roll the dough into a rough ball, flatten your ball of dough then tuck all the ends underneath and pinch them together.
-
Place the dough balls into your prepared baking pan. Cover with a clean dish towel and place back into a warm space to rise for another 30 minutes.
-
Remove your rolls from the oven (if that is where you have put them). Preheat your oven to 400F.
-
While your oven is preheating, whisk an egg in a small bowl. Using a pastry brush, gently brush the tops of the rolls with a thin layer of egg. Next, evenly sprinkle over the sesame seeds.
-
Place the rolls into your preheated oven and bake for about 18-20 minutes or until the tops are a deep golden-brown colour.
-
Remove your rolls from the oven and let cool in the pan for 5 minutes. After 5 minutes, remove the rolls from the pan and place on a cooling rack. This is when the overhang of parchment comes in handy. Let cool for another 15 minutes.
-
Serve and enjoy.
Sylvie
Looking forward to trying this recipe. Have you had any success with freezing either the dough before 2nd proving or with the baked rolls.
Veronique
Hi Sylvie! Unfortunately I have not tried freezing the dough or the baked rolls yet since they normally don’t last very long in our house lol! I am hoping to try freezing this recipe soon and will make sure to keep you updated on the result. 🙂