These Easy Sesame Bread Rolls need to be a staple on your Thanksgiving and Christmas dinner table. Soft and fluffy just the way they should be.
The two best smells that can come from your oven is baking bread and homemade cookies. Even better are when the rolls are fresh and warm out of the oven and eaten simply with a good, creamy butter.
Now, I’m no master baker, but even I can make these rolls without messing them up. There’s no mixer needed. All you need is a bowl, a spatula, a warm place to proof the dough and a little time.
My favorite thing to do is top them with toasted sesame seeds before baking, but you can really top them with anything from poppy seeds, flaked onion, garlic powder/salt or leave them plain.
These easy sesame bread rolls are so light and soft, I also use them for sandwiches (hello holiday leftovers) serve with soups, stews and they even make the best burger buns.
If you want to get really festive, a few years ago I made a rosemary bread wreath (< click on text for link) that can also be a fun and edible table decoration.
You can make these easy sesame bread rolls ahead of the holidays. They keep for 2 to 3 days kept in a cool place in a sealed container.
If you’ve tried these Easy Sesame Bread Rolls or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 1/4 cups (295 ml) milk, warmed to 95°F/35°C
- 4 tablespoons unsalted butter, melted (see note)
- 1 teaspoon salt
- 2 large eggs, room temperature
- 3 cups (601 grams) + 2 ½ tablespoons all-purpose flour
- Egg yolk, whisked
- Sesame seeds
- Add the yeast, sugar and ¼ cup of the milk to a small bowl and mix. Let stand for 10 minutes until foamy.
- In medium bowl, whisk together the milk, butter, salt and eggs. Set aside.
- To a large bowl add the flour, wet ingredients, yeast and milk. Mix until well until combined. Turn out onto a floured surface and knead for 5 minutes, dusting with flour as needed until elastic and smooth and no longer sticky.
- Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap and leave in a warm place for 1 1/4 hours until doubled in size. I like to turn the oven on for a minute or so, turn it off then put the dough in the oven to proof.
- Line a large baking sheet with parchment paper.
- Divide the dough into 16 balls. Place on the pan, evenly apart. Cover with a towel and place in a warm area to rise for 1 hour.
- Preheat oven to 350°F/177°C. Place the oven rack just below center of the oven.
- Brush the tops of the rolls with the egg yolk. Sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown.
Note: To melt the butter, place in a microwave-safe bowl and microwave on 50% power until melted.