Sesame Seed Rolls

It’s been waaaay too long since I posted a bread recipe. The last one was Simple Whole Wheat Bread in October. October! Considering I bake homemade bread every single week, I’ve no excuse for not posting my recipes. Do you bake bread on a regular basis? If you don’t, then it should so be your New Year’s resolution.

Sesame Seed Rolls -

You cannot beat homemade bread. Unless you live next to a fancy bakery in the centre of Paris or Rome. The gorgeous smell that glides through the house when it’s baking is reason enough to make it. Just so you know, you get the incredible smell weather your bread turns out fluffy and delicious or rock solid and inedible – a win-win situation! All of my bread recipes (including this one) are made without using a bread maker, so you don’t even need any kitchen gadgets to make these. Except an oven. But you’ve all got one of those, right?

Sesame Seed Rolls -

Not only are these rolls fabulous with butter and honey for breakfast, they also work really well as hamburger buns. I only had white sesame seeds at hand when I was baking these – I think they would look so much better with a mixture of white and black. Give it a try and let me know!

Sesame Seed Rolls
Prep Time
30 mins
Cook Time
30 mins
Total Time
2 hr 30 mins
Servings: 8 rolls
  • 3/4 cup milk
  • 1 teaspoon brown sugar
  • 2 1/2 teaspoons yeast
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tablespoons butter softened
  • 1 teaspoon salt
  • 3 tablespoons sesame seeds
  • extra milk and sesame seeds for topping
  1. Heat the milk up into the microwave until it's warm enough to stick your finger in, but hot enough so you don't want to keep it there for very long! Stir in the brown sugar and sprinkle over the yeast. Leave it to one side for 10 minutes until it's frothy.
  2. Stir together the salt, flour, sesame seeds, butter. Pour over the milk and yeast solution and knead in a mixture for around 5 minutes. If your dough is too wet - it doesn't come away from the sides - slowly add some more flour. If your dough is too dry - it doesn't correctly form a dough - slowly add more water.
  3. Place the dough into a greased bowl and tightly cover with cling film. Leave somewhere warm for around an hour or until doubled in size.
  4. Punch down the dough and divide it into 8 pieces. Roll each piece into a uniform ball and place in a generously-buttered baking tray.
  5. Preheat the oven to around 400°F and cover the baking tray with a clean tea towel and leave to rise again for about 30 minutes.
  6. When risen, lightly brush each roll with milk and sprinkle on sesame seeds.
  7. Bake for around 25-30 minutes or until golden. Remove from the oven, tip them out of the baking tray and leave on a wire wrack to cool.

Here are the link parties I link up to.


  1. These look wonderful! There’s nothing like fresh bread or rolls! I love that you used whole wheat flour, too, I’m trying to incorporate it more into my baking too! These look wonderful!

  2. Bread is one of my weaknesses 😉
    Sounds great!

    Thank you for partying with the Wildly Original Crowd.
    <3 Christina at I Gotta Create!

  3. Your rolls look super delicious – I wish I could make rolls with sesame in them 🙁 My 5 year old is highly allergic to sesame though. I may have to adapt without them though because the bread looks so fluffy and chewy!

    Thanks for linking up to Tasty Thursday.

Leave a Reply

Your email address will not be published. Required fields are marked *