Sesame Seed Dinner Rolls with Toasted Seeds
Soft, pillowy dinner rolls infused with nutty toasted sesame seeds and sesame oil, baked in muffin tins for perfect portioning. These rolls balance warm spices with delicate sesame flavor, creating a tender crumb with subtle richness. The combination of sesame oil and toasted seeds delivers depth that enhances simple dinner fare. Best for bakers seeking reliable yeast rolls with visual appeal and sophisticated flavor. Serve warm at weeknight dinners, holiday tables, or alongside soups and stews. This version distinguishes itself through the double sesame approach—both oil and toasted seeds worked throughout the dough and sprinkled on top—plus the practical muffin-tin method that ensures consistent sizing and foolproof browning without shaping difficulty.
Ingredients
- 4 ½ teaspoon active dry yeast
- ½ cup water, warm, 90-100 degrees
- 3 ⅛ tablespoon sugar
- 2 cup milk, warm, 70-80 degrees
- 1 teaspoon salt
- ½ teaspoon sesame oilneutral oil (vegetable, canola)1:1infoFull guide →
- 2 tablespoon olive oil
- 6 ½ cup all-purpose flourbread flour1:1tags:chewier texture
info
- 5 tablespoon sesame seeds, toasted, plus additional for toppingwhite sesame seeds1:1infoFull guide →
Instructions
- 1
Dissolve yeast in warm water, add sugar, and set aside until foamy, about 5 minutes.
- 2
Combine yeast mixture, warm milk, sugar, salt, sesame oil, olive oil, and 2 cups flour in stand mixer with dough hook; stir well.
- 3
Gradually add remaining flour and knead until dough forms smooth, slightly sticky ball that pulls away from bowl sides.
- 4
Knead in toasted sesame seeds.
- 5
Cover bowl with plastic wrap and let dough rise in warm, draft-free place until doubled, approximately 1 hour.
- 6
Punch down dough and spoon equally into 2 muffin tins (24 cups total) using spoon sprayed with olive oil.
- 7
Sprinkle additional sesame seeds on roll tops.
- 8
Place tins in warm, draft-free place and let rolls rise until doubled, approximately 1 hour.
- 9
Preheat oven to 400 degrees Fahrenheit.
- 10
Bake until golden brown, approximately 20 minutes.
- 11
Cool on wire rack; serve warm or at room temperature.
Tips
Toast sesame seeds in dry skillet over medium-low heat just until golden, watching constantly—they burn quickly and bitterness develops fast. This step deepens flavor significantly versus raw seeds.
Spray dough spoon with olive oil to prevent sticky dough from clinging; this method eliminates shaping frustration and ensures uniform roll size without hand-stretching.
For consistent rise in cool kitchens, place dough or muffin tins in turned-off oven with light on, or atop a running dishwasher for gentle warmth without drafts.
Good to Know
Keep cooled rolls in airtight container at room temperature up to 2 days. Freeze in freezer bag up to 3 months; thaw at room temperature or reheat wrapped in foil at 350 degrees Fahrenheit for 10 minutes.
Prepare dough through first rise up to 12 hours ahead; refrigerate covered, then let reach room temperature before second rise and baking.
Serve warm alongside soups, stews, roasted meats, or holiday dinners. Pair with compound butters, herb spreads, or honey.
Common Mistakes
Use water between 90-100 degrees to avoid killing yeast with excessive heat or slowing activation with cold.
Watch sesame seeds closely while toasting to avoid burnt, bitter flavor that dominates subtle roll crumb.
Let dough fully double both rises to avoid dense, gummy rolls with weak crumb structure.
Substitutions
FAQ
Can I make these rolls without a stand mixer?
Yes. Combine ingredients in large bowl and stir with wooden spoon until shaggy, then knead by hand on floured surface for 10-12 minutes until smooth and slightly sticky. This requires more physical effort but yields identical results.
What if I don't have sesame oil?
Substitute neutral oil like vegetable or canola in equal amount. Sesame oil provides nutty depth; without it, rolls taste milder. To recover flavor, increase toasted sesame seeds by 1-2 tablespoons or top finished rolls with sesame seed butter.
Can I freeze these rolls after baking?
Yes. Cool completely, freeze in freezer bag up to 3 months. Thaw at room temperature or reheat wrapped in foil at 350 degrees for 10 minutes. Reheating restores softness; room-temperature thawing keeps texture slightly firmer.