• tworedbowls says:

      October 21, 2014 at 12:39 pm

      Bahaha we were super excited about that too!!! (Letting them rise uncovered = living on the edge.) Thanks so much, Sarah!

  1. says:

    October 21, 2014 at 7:31 am

    First off, your buns look amazing. (Take from that what you will.) And speaking of buns, B2’s toot? Well, maybe he was just trying to warm your home and heart on a cool fall day. Also, buns need a warm space to rise. Just sayin’.

    • tworedbowls says:

      October 21, 2014 at 12:40 pm

      Ha!! As usual, your comments make my day. Now I’m realizing he was just being considerate. Thank you for your insight.

  2. says:

    October 21, 2014 at 8:14 am

    I love this joint working-from-home idea. 🙂 Would def be a nice change of pace every once in a while. Especially with this kinda breakfast!

  3. says:

    October 21, 2014 at 8:24 am

    Great vid! And gorgeous buns. I totally agree with you about working with yeast and working from home. They both require a little mindfulness. Very beautiful photos. I love the idea of sesame seeds in these. Enjoy the day!

    • tworedbowls says:

      October 21, 2014 at 1:33 pm

      Mindfulness is such a good word for it! Thank you so much for such a kind and thoughtful comment, Amanda 🙂 Hope you have a wonderful day yourself!

  4. says:

    October 21, 2014 at 8:37 am

    There really is something so powerful about the process of baking and it’s ability to bring rest. Slow down, breathe deep, work magic with your hands. The result of my baking isn’t always as beautiful as these buns, but you’re so very right – the time is absolutely worth the wait.

  5. says:

    October 21, 2014 at 8:56 am

    These rolls sound so perfect. I love that they are a sweet Asian roll, that is nothing I would have ever thought up And the video? LOVE the video! Working with yeast is always so much fun!

    • tworedbowls says:

      October 21, 2014 at 1:37 pm

      Yes!!! Yeast was such a mystery to me at first, but now it’s so much fun 🙂 Ummm also — I just saw that beautiful Snickers cake of yours and DIED. OH my goodness.

  6. says:

    October 21, 2014 at 9:17 am

    I have been making a conscious effort to take time in the midst of my days. Working from home, or trying to build a career as a creative can be so exhausting – you’re on all the time, and you don’t get the luxury of stepping away from your office, unless it’s to go to the kitchen and do more work there. That’s why, for at least an hour a day, I know unplug and go sit quietly by myself, with a book or even a TV show. Anything, as long as it’s not work-related – and that includes housework. I’m glad you and your husband were able to make time to take things slowly, even if it was work-related. All the best!

  7. says:

    October 21, 2014 at 9:34 am

    I completely agree with you, I feel like bread is the way to just chill, slow down and take it easy rather than speed through a day without thought. I also had a last minute work from home day yesterday, so it must have been in the air : )

  8. says:

    October 21, 2014 at 10:40 am

    Aw I got all relaxed and cozy looking at these black sesame rolls and dreaming of a quiet day of hanging out with my hubby (toddler makes those dreams impossible, hehe!). The act of baking/cooking/preparing really is relaxing, isn’t it? cynthia i also LOVE that sweet and simple little video! made me want to try making these even more … xoxo

  9. says:

    October 21, 2014 at 2:09 pm

    Good grief, these are gorgeous! And I love that you got to work from home the other day (those are my favorite days ever–there is just something so freeing about working in your pajamas :). I am so with you on baking–all the time and patience that goes into it feels downright meditative (when I’m in the right frame of mind, of course). Love that glaze, and that video!

  10. stephanie says:

    October 21, 2014 at 2:11 pm

    first off, these buns! i love black sesame! and in a roll? YES!

    that time lapse!! ♡♡♡ you two were living on the edge not covering up those buns 🙂
    absolutely love that you found a way to spend time together while working…you need more mondays at home!

    and andy is just rocking it with the video!!


  11. says:

    October 21, 2014 at 2:18 pm

    I am so impressed you can work with dough in between working on your computer – I would have crap all on those key holes!! 🙂 just found your blog and I love the beauty of your words and photos alongside – thank you!

  12. says:

    October 21, 2014 at 3:53 pm

    perfect perfect perfect. from your words, to your descriptive process, and the video!!! i was just thinking the other day when you two were going to make another one – so much love for this, girl! i love how you turned that fluffy plump bread into rolls, i can just imagine how delightful they were. and the black sesame paste sounds insane! i’ve only had it in a savory form, so this is getting made asap! xoxoxo!

  13. says:

    October 21, 2014 at 4:24 pm

    This is quite possibly (and more appropriately, probably) the sweetest post ever, with B2’s work on the video being the crowning jewel. You two seem to complement each other in the best ways possible, and it gets me just a little choked up. Cheers to work-from-home days and conference-call-interruptus. I love it.

  14. says:

    October 21, 2014 at 5:15 pm

    Holy gorgeousness, Cynthia! I have never had black sesame, and am now totally intrigued. Also, that video – so beautiful! They turned out perfect. Don’t you love working from home together? Phil and I get to do that once in a while, and I love enjoying the morning at the dining room table with cups of tea, our computers and a couple of candles. And the farts, obviously the farts are also present. xx

  15. says:

    October 22, 2014 at 8:17 am

    Hi! I’m so happy you’ve posted this – thank you for the mention! The more condensed milk the better and I absolutely love the sound of that glaze. Only just learning the wonders of tangzhong, so will try a few more recipes that include it.
    They look delicious. I made your hokkaido milk bread the other week too, it’s gorgeous. Definitely find inspiration from your blog, it’s so wonderful and really flattered I could provide you with some inspiration!

  16. says:

    October 22, 2014 at 9:27 am

    B2, you’re the man! Seriously, can’t get enough of these videos. What a lovely post and recipe, Cynthia! That black sesame filling is just perfect, and I love the sound of yuanyang tea glaze (I spent a few moments repeating that name over and over again – “yuanyang” “yuanyang” “yuanyang”). Also, I hope you’re gonna post that baked oatmeal recipe soon. What a treat! xoxo

  17. says:

    October 22, 2014 at 10:03 am

    Your work from home day sounds lovely (minus B2’s boy behavior, hehe) – I wish I could have one of those weekly! I love baking bread too, and love the comparison you made! These rolls are so gorgeous, and I love the glaze!!

  18. says:

    October 22, 2014 at 1:13 pm

    Ohhh mannn what a gorgeous roll, and I’m a sucker for black sesame paste!!! As you know, soooome Korean breads contain black sesame which I’m sure you’ve tried already 😉 What a gorgeous collection of pictures, and that video is perfect. What do you guys use to edit your videos?! And yes, sometimes we do have to force ourselves to slow down. The past week it’s been so much harder to do that for me, even though I’m sick and not getting any better. I should listen more…haha.

  19. says:

    October 23, 2014 at 9:46 am

    I love black sesame treats and, even more, I love the idea of them all swirled up with honey in a soft dough. Comfort and joy to be sure. Glad you got a mindful day of hooky too. Also the note on the idea that our leisure can expire is rattling, but! it’s a call to take charge of leisure. It’s so much more important than most people give it credit for.

  20. says:

    October 23, 2014 at 5:37 pm

    Cynthia, you’re a genius. I’ve been dying to make that hokkaido milk bread for years now and it’s a brilliant move to fill it with sesame paste. Yuanyang is my favourite HK style cafe drink, especially iced. So in other words, everything about this post is making me drool! I wish I could work from home…but then I’d never leave the house or my ratty, dirty pjs. Maybe it’s better that I need to dress up and leave the house! Glad you had a nice work-from-home day with Bowl #2.

  21. says:

    October 24, 2014 at 10:07 am

    So many things to say…so many things. Your video was beautifully shot and edited- B2 surely is multi-talented. Well done. And ps- your dough is perfect. Relaxing sure is an art, isn’t it? I know this (unfortunately) all too well. It really takes conscious effort to stop and breathe. Thank you for taking us along your day at home and reminding us to slow down. It felt like I was right there with you. Oh, and the fart? I die. Hilarious. xx

  22. says:

    October 24, 2014 at 12:09 pm

    Oh…these cinnamon buns sounds amazing (and deliciously different!). I’m just acquainting myself with yeast, it’s a tentative relationship but I think I’m beginning to see the allure. 😀

  23. says:

    October 24, 2014 at 3:43 pm

    I have the best memories of drinking yuanyang in a little Western tea shop in HK with my godmother–seriously, the type of fusion twists those folks come up with are the best. (Case in point: I actually crave McD’s there because they have black sesame smoothies and WHAT.) I totally agree about enforced breaks–even then, I don’t always take them when I should. One of the dangers of always working from home and taking my research wherever I want! I’ll be saving this recipe for one of those break days though. Thanks, Cynthia!

  24. says:

    October 27, 2014 at 9:43 am

    I LOVE this Cynthia — and that video!! I’m really love these videos you guys are doing. Especially the part when the little rolls looked like they were breathing in and out on pan, so perfect. Beautiful, beautiful work.

  25. says:

    October 27, 2014 at 11:18 am

    Cynthia, B2 and you are a power team! Also, it looks like we both had buns on our minds this past week 🙂 I love sesame anything especially in dessert, you are right it is so comforting. I always get something with either red bean paste or sesame when I visit the Chinese bakeries in San Francisco. These buns are beautiful.

  26. says:

    October 27, 2014 at 1:49 pm

    Hahahaha I can’t believe you ratted out B2 for cutting the cheese! Oh my gosh you guys are hilarious. LOVE your video and love that you made these little beauties via tangzhong! So cool! Love the inspiration I always find here, Cynthia. xoxo!

  27. says:

    November 4, 2014 at 12:42 pm

    I’m a little late to the party but oh my these buns look gorgeous! I love the idea of using black sesame in place of cinnamon, it’s such a warm nutty flavour perfect for this time of year and really original. I can’t wait to get in the kitchen and try these (and like so many have already said – your video was great!)

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