It’s time for another easy and delicious bread recipe. John & I were in the Northwest recently, visiting Chelsea & Kenny in the beautiful state of Washington, and while we were there I made these amazing Sesame Dinner Rolls (twice)! The first time I made them as homemade hamburger buns, where John cut them in half, buttered and grilled them – OMG! Kenny loved the homemade hamburger buns so much that he requested them as dinner rolls for his chili birthday dinner. I’ve also made them this past week and again today, so that makes a total of 4 times in the last two weeks. This recipe is similar to my Crusty Artisan Bread in 5 Minutes, but with a couple changes.
These sesame dinner rolls are super easy to make. They mix up in about 5 minutes and go perfect with any meal!
The dough should look similar to this after 2 hours.
Place the dough balls onto a greased baking stone or cookie sheet.
Remove the wax paper and brush the tops of the rolls with the beaten egg.
I made these the other night to go with my homemade chicken soup.
Ironically, as I was working on this post, John asked me to make a batch of these rolls for our pork roast dinner tonight…too funny!
- 1½ cups water, room temperature or lukewarm
- 1 tablespoon sugar, granulated or brown sugar
- 2½ teaspoons active dry yeast (or a .25 ounce packet)
- 3¼ cups flour, unbleached or all-purpose
- 2 teaspoons salt, regular or kosher
- Additional ingredients for dusting & shaping:
- 3-4 tablespoons all-purpose flour (for dusting and shaping the dough)
- 1 egg, lightly beaten (for brushing on the rolls)
- 1 tablespoon sesame seeds, toasted or regular (to sprinkle on top)
- Put the water, sugar and yeast into a large mixing bowl or a Cambro Round 6 Quart Storage Container (perfect for bread making) and give it a stir.
- In a separate bowl measure the flour and salt and whisk them together.
- Mix all the dry ingredients into the wet ingredients. Use a dough hook with a stand mixer, or a wooden spoon and a mixing bowl, and stir until the flour is absorbed and the sides of the bowl are clean.
- Cover the dough with a lid that has a small hole in the middle. Then allow the dough to rest at room temperature for 2 hours. The dough is now ready to shape, rise and bake, or you can put the container in the fridge for up to 2 weeks and use a portion of the dough any time you want fresh baked bread.
- Remove the lid, sprinkle the top of the dough with a little flour and use a spatula to scrape down the sides. Put the dough on a floured counter or cutting board and knead just a few times, or until the air bubbles are gone and the dough is flat. You don't need to thoroughly knead the dough.
- Cut into 8 pieces, more or less depending on the size of dinner rolls you want. Then sprinkle with a little more flour and shape into round balls. Place on a greased baking stone or cookie sheet.
- Cover with a piece of wax paper coated with baking spray. Let rise 45-60 minutes, or until double in size.
- Remove the wax paper and brush the tops of the rolls with the beaten egg, then sprinkle with the sesame seeds.
- Bake in a preheated 400 degrees F oven for 18-20 minutes, or until the tops and bottoms of the rolls are golden brown.
I was pleasantly surprised that the lid from my Cambro round 6 quart container fit my Kitchen Aid mixing bowl perfectly!
If using a lid without a hole, just leave a small opening on one side.
For best results allow 3-4 hours for:
Shaping the dough
This recipe makes 8 large dinner rolls or hamburger buns, but the dough can be cut into any size rolls you’d like.
This recipe was adapted from Artisan Bread in 5 Minutes a Day and cut in half. But, the baking method for this recipe is different than the crusty artisan bread recipe.
Here’s an interesting article from the Kitchn on different kinds of yeasts and how to use them.
Looking for more delicious bread recipes?
Here are a couple you may also enjoy!
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