B2 and I spontaneously decided to work from home together yesterday. As mundane as it sounds, I think it was the best decision we’ve made in weeks — instead of the usual Monday malaise, feeling sluggish amid a flurry of phone calls and emails, we spent a quiet, pajama-clad day at our sun-warmed dining table, with home-brewed coffee and baked oatmeal, getting more done than we — or at least I — ever would have in the office. (Except when B2 farted in the middle of my conference call and I spent the rest of it laughing instead of listening to my co-worker.)
I think I’m still getting used to the idea that, in this workaday world, taking the time to relax is something you have to actually try to do, even if it’s something as simple as working from home. Vacation days aren’t scheduled for you, they expire if you don’t take them; secret work-from-home days won’t land in your lap unless you decide you’re playing hooky. But maybe the force behind it makes it feel more rewarding, in the end.
In some ways, it reminds me of why I love baking. Working with yeast, taking the time to knead and coax the dough from something messy, tacky and frustrating into something smooth and pliable, then leaving it alone and letting the hours go by while it relaxes and rises, means taking a conscious, sometimes forced break from the hectic every-day. And it eventually means a final product that’s infinitely more satisfying for the slower, more intentional process it required.
With the cooling weather outside and the acceleration of work that seems to come with it, these rolls seemed like the perfect thing to stop and bake. I am an eternal fan of cinnamon rolls — I’m pretty sure I spend most of my time in any airport thinking about where the Cinnabon is hiding. But while there’s definitely a time and place for a butter-sugar-cinnamon punch in the gut, I thought I’d try something a little gentler for this iteration. So, taking my cues from Grace, I used black sesame paste instead, and rolled it up in a simplified version of this Hokkaido milk bread dough I made a few weeks back. I’m actually shocked that it’s taken me this long to post a black sesame treat, since it’s one of my absolute favorite flavors — to me, it epitomizes comfort, with a nuttiness that’s reminiscent of peanut butter, but an earthy warmth that’s all its own.
As for the glaze, yuanyang is a coffee and milk tea hybrid with the best story behind its name. I first had it a few years ago in Hong Kong and have been missing it ever since, until the lovely folks at Season with Spice were kind enough to send me a sample of their magical yuanyang mix. It’s every bit as delicious as I remember the real thing being, so much so that I spared a little to pair with these rolls, too. If you don’t have the yuanyang mix on hand, you can use instant milk tea powder instead to make a milk tea glaze (!) or infuse the milk with a mix of instant espresso and black tea — or you could omit it altogether and opt for the traditional sweetened condensed milk, like Grace does.
Hope you’re all having wonderful Tuesdays!
Black sesame rolls with yuanyang coffee-tea glaze.
Inspired by Lolo’s Little Kitchen. For an easier, no-fuss alternative, try using a double-batch of this no-knead brioche dough from Bread in 5.
Ingredients
- for the tangzhong:
- 6 tbsp water
- 2 tbsp flour
- for the dough:
- 1/2 cup whole milk
- 1 1/2 tsp active dry yeast
- 2 3/4 cups (about 350 grams) flour
- scant 1 tsp salt
- 1/4 cup sugar
- 1 egg
- 2 tbsp butter
- for the black sesame filling:
- 1 cup black sesame seeds
- 1/4–1/3 cup honey (or more to taste)
- for the glaze:
- 2 tbsp yuanyang powder from Season with Spice (*see Notes for alternatives below)
- 1 cup confectioners’ sugar
- 1 tbsp melted butter
- 1–2 tbsp milk
Instructions
- In a small saucepan, whisk together 6 tbsp water and 2 tbsp bread flour until no lumps remain. Heat the mixture over medium-low heat, whisking constantly. It should thicken to a gel-like consistency in just a few minutes. As soon as lines appear in the mixture when stirred, remove from heat and transfer to a small, clean bowl. Let cool to room temperature.
- Next, heat the milk briefly to just above room temperature, about 110° F or lukewarm to the touch. I do this simply by microwaving it for 10-15 seconds. Sprinkle the yeast over the milk and set aside for 5-10 minutes for the yeast to activate. The milk should foam.
- In the meantime, sift together the flour, salt, and sugar in a large bowl. When the yeast is ready, add the tangzhong and egg into the yeast mixture, then whisk to combine. Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the mixture forms a loose, shaggy dough, then switch to using your hands. Knead for 4-5 minutes, or until the dough forms a semi-smooth ball. The dough should be sticky and moist — sprinkle flour over your hands and the dough as needed to keep kneading, but try to avoid overflouring. One tablespoon should be enough.
- Add the butter to the dough, one tablespoon at a time, kneading after each addition. Add the second tablespoon of butter only after the first has been evenly incorporated. The kneading will be slippery and messy at this point, but just keep kneading (actually, it’s oddly satisfying) and it should eventually form a soft and pliable dough that’s easy to work with. Knead for an additional 4-5 minutes, or until dough becomes smooth and elastic.
- Place the dough in a large bowl (greased, if you prefer, though it doesn’t really matter) with plenty of room and cover loosely with plastic wrap or a damp towel. Let rise for 1-2 hours in a warm, draft-free area, or until well-doubled. Alternatively, let the dough rise overnight in the refrigerator. I prefer the latter — it gives extra time for the gluten to develop, and yields a better flavor, in my opinion. Plus, dividing the labor over two days makes the process much more manageable. The dough should be fine for up to 24 hours.
- While the dough is proofing, make the black sesame filling. First, toast the seeds by heating them in a large skillet over medium heat, stirring with a spatula, until the seeds pop, smell fragrant, and turn brittle. Alternatively, you can roast them in the oven, like Mandy does here. Once the seeds are toasted, grind the black sesame seeds using a food processor or a mortar and pestle. The seeds will first form a coarse powder, then begin to form a paste as the oil releases. I had to scrape the sides of the food processor down 4 or 5 times before it reached that point. When the seeds form a moist paste, add the honey and grind again until the mixture turns smooth and glossy.
- Once the dough is doubled, turn it out and roll it into a large rectangle. I rolled mine about 11×14 inches, but it doesn’t have to be exact — just at least the size of a normal piece of paper. Spread an even layer of filling over the dough, as thick as you’d like, leaving a border around the edges. I found that homemade sesame paste doesn’t take very well to spreading, so you may need to use your fingers to press it in an even layer across the dough instead.
- Starting with the long edge, roll the dough into tight log. Pinch the seam closed and turn the log so that the seam-side is down. Using a serrated knife or dental floss, cut the log into 8 to 10 equal pieces.
- Line a 10-inch cast-iron pan or 8×8 inch baking dish with parchment paper, then place the rolls in the pan, cut-side down and as evenly spaced as possible. If you run out of room, you can bake the extras free-form on a baking sheet or in individual porcelain ramekins. Let the rolls rise a second time in the pan until nearly doubled, another hour or so. About halfway through the proofing, preheat your oven to 350° F. When the rolls are proofed, bake for about 20 minutes, or until just golden in some parts.
- To make the glaze, sift together the yuanyang powder and confectioner’s sugar. Add the melted butter and 1 tbsp of milk, and whisk until blended. If the glaze is too thick to pour, add more milk, a few teaspoons at a time, until it reaches your desired consistency. Pour over the rolls while they’re still warm and serve immediately.
Notes
Feel free to use storebought black sesame paste if you’d prefer to skip the hassle of making your own.
If you don’t have yuanyang mix, you can use instant milk tea mix instead, or make your own yuanyang by combining instant espresso powder with black tea powder. If you only have tea bags or tea leaves, you can infuse the milk by steeping the tea in it before using it in the glaze.
The rolls can be frozen at various points. You can freeze the unbaked rolls just after shaping and before the second rise; when ready to bake, let the rolls thaw overnight in the refrigerator and then let them proof at room temperature before baking as normal. Alternatively, you can place the still-frozen rolls in a cold oven while it preheats and bake as normal after it reaches the preheated temperature, keeping an eye on the browning. It may take a little less time to bake (and will expand less than if allowed to come to room temperature more slowly). You can also freeze the baked rolls, unglazed, by wrapping tightly in foil once cool. To reheat, just microwave from frozen for 30 seconds, or bake from frozen in a preheated oven at 350° F for 10-15 minutes.
Sarah | The Sugar Hit
You just time-lapse blew my mind with that video!!!! When they GREW in the pan? That was amazing. I want these buns in my mouth.
tworedbowls
Bahaha we were super excited about that too!!! (Letting them rise uncovered = living on the edge.) Thanks so much, Sarah!
movita beaucoup
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
Ha!! As usual, your comments make my day. Now I’m realizing he was just being considerate. Thank you for your insight.
ileana
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!
ileana
Also that fart in the call cracked me up. Boys and farts. UGH.
tworedbowls
LOL RIGHT?! At least they never smell. (Mysteriously.)
Belinda Lo (Moonblush Baker)
Seriously Love! I have real thing for sesame in Asian sweet bread. The black swirls against that pure white dough is a perfect picture that does not need words.
That glaze is perfect to finish it off too!
tworedbowls
Me too!!! Or black sesame in anything really…. Ahhh, tangyuan <3 Thank you so much, Belinda!
Amanda
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
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!
Lindsey | Mabel & the Wooden Spoon
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.
tworedbowls
So beautifully put, Lindsey — thank you so much for commenting.
jenna @ justjfaye.com
Your pictures are stunning and look so comforting. These make me want to spend an entire afternoon just baking and relaxing.
tworedbowls
Thank you so much, Jenna!
Tieghan
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
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.
Ksenia @ At the Immigrant's Table
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!
Abby @ The Frosted Vegan
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 : )
cococakeland
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
sundiegoeats
Love black sesame, it would be lovely in a roll. I need to find milk tea powder!
Rachel @ Bakerita
Wow, these are so gorgeous and unique! I love that coffee-tea glaze. And your photos…stunning!
Sara
I loved reading this! And reminds me to take some time to relax and de-stress once in a while. And uuuugh drooling over these buns 😉
Maria | pinkpatisserie
Seriously gorgeous rolls, and that black sesame filing sounds absolutely amazing. Love that video too! Ditto Sarah, rising dough=genius!
Millie | Add A Little
Beautiful videos and an amazing video Cynthia!! Congrats B2 for another awesome video!
Amy | Club Narwhal
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!
stephanie
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!!
xoxo
Kat
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!
Lindsey
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!
rovinglights
These are stunning and such unusual flavours and the video is a dream! I cannot express how much I love your blog <3
jaime : the briny
ah! this post made me smile and ooh and ahh. thank you so much for sharing it. that video!! the time lapse!!!!11!1 the black sesame. i swoon.
oh, and the fart too. i giggles. 🙂
emily
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.
Meg | bread + barrow
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
kristie {birch and wild}
I have never had black sesame in a dessert before, but I am going to change that now-these look incredible 🙂
Erminia
Hi,
what a lovely choice, working from home!
I wish I could do the same…
Anyway, as soon as I saw your post, it made me think about:
http://www.bojongourmet.com/2014/04/black-sesame-dark-milk-chocolate-chip.html
Black sesame looks amazing in both recipes.
I have baked several times the Milk Bread you gave the recipe fes weeks back, and it is simply amazing.
Thanks for your passion and beautiful posts.
Erminia
Grace
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!
Sini | My Blue&White Kitchen
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
Cate @ Chez CateyLou
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!!
Katrina @ Warm Vanilla Sugar
Oh my goodness, these are so unique! Love!
ellie | fit for the soul
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.
Liz @ Floating Kitchen
I’m so intrigued by these flavors. Looks delicious! Love love love our video. And I got a good chuckle over B2’s fart!
Laura
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.
Nancy @ gottagetbaked
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.
Katie @ Butterlust
I adore black sesame but sadly don’t get the opportunity to eat it very often. Adding it to cinnamon rolls?? HELLO! Beautiful work, as usual!
theclevercarrot
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
Valerie
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. 😀
hapanom
OMFG! These look incredible! I love the flavors you have going on here – so creative! And so beautiful too!
wallflourgirl
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!
Our Food Stories
oh my…these look SO good!! and we love the video <3
best wishes from berlin
nora & laura
Sherrie | With Food + Love
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.
Nik@ABrownTable
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.
dinnersforwinners
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!
Elle Johnston
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!)
sara
Wow! These buns look totally amazing. So creative and they just look so tasty! 🙂
Alison Labonte
Question: after the second rise, could you refrigerate them and bake them the next day? I jut don’t imagine I could get up early enough to shape them, let them rise and bake them for breakfast!!
Alison
Never mind my previous question …. I figured it out and holy cow these buns are amazing! I didn’t have the tea powder so I just steeped some coffee and piñon flavored black tea with milk. Wowowow. Thanks!
★★★★★
Alison
Love these rolls! Making them for the second time but wondering: what is the weight of the sesame paste once you’re done making it? It would be helpful for those of us just using ready made paste. I just mixed up around 80g paste with 1/4 cup honey, it tastes right but now while I’m waiting for the dough to rise I’m wondering if it’s going to be enough.