Sesame Sweet Rolls

I am a huge sucker for bread! I love all types of rolls, loaves, and baguettes. However, one of my favorites is sweet rolls. I love trying out different flavor combinations to put different spins on a classic sweet roll.

Today I use green onion, sesame, and coriander to give an Asian infusion to my rolls. They ended up being super yummy and I absolutely loved them! I will definitely be making these again in the future.

When I was trying to figure out today’s recipe I wanted to use supplies I knew I already had around the house. I have a bunch of sesame oil and sesame seeds. I also knew I had some fresh green onion I had just picked today. Coming up with the third flavor was a bit harder however. I considered turmeric, lemon, and ginger before settling on some fresh ground coriander. Coriander is one of my favorite Asian spices and it has a very nice earthy lemon taste. I enjoy cooking with it in several different dishes.

Coriander is the dried seeds from cilantro plants which my family grows every year in our gardens.

Fresh ground coriander is so fragrant and delicious. The coriander I used was grown by my mom in 2017. Even three years later it is still in amazing condition. We’ve stored it in a glass jar and it has kept it fresh. You definitely can’t get quality like that at a grocery store!

For this recipe I used regular almond milk and granulated sugar. Ideally I would use a sweetener like monk fruit or stevia or even organic raw sugar, but I was in a pinch. I would advise against using something like coconut sugar, because it would change the flavor of the rolls.

Coconut sugar has a medium strength caramel flavor which would easily mask the flavor of sesame and green onion. Monk fruit has a taste very similar to traditional white sugar while being zero calorie and therefore better at keeping blood sugars at regular levels. This is good for diabetics or anyone monitoring their carbohydrate intake.

One thing I really struggle with in making breads is getting the hydration right. Your dough should form well together, while still not being over moist. If it’s over moist it will be heavy and not develop good air pockets. Dense bread is not always the greatest. It can be very chewy and a mouthful to chew.

It is almost better for your dough to be on the drier side than the overly hydrated side. If your dough isn’t like a large ball of modeling clay is may be too wet or too dry. If it’s too wet add more flour a tablespoon at a time until the right consistency is reached.

Your rolls should develop a nice brown crust on top. If your rolls are still pale give them more time in the oven. I bake on a convection setting which bakes a little faster than the normal setting. Ovens also vary slightly in baking times.

I hope y’all really enjoy this recipe and give it a try! If you do be sure to snap a picture and post it on either Instagram or Facebook. If you tag me I’ll be sure to check it out. I love seeing y’all make my recipes!

Thank you for taking the time to check out my blog! Whether you stay for a day, a week, a month, or a year I appreciate you. -Kate

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Published by k.emerso00

20 year old blogger and online business owner located in the small state of Delaware, USA.

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