Sesame Seed Rolls

Prep Time1 hour
Bake Time30 minutes


  • 6 ½ cups Arrowhead All-Purpose White Flour (Unbleached) 
  • 2 cups warm whole milk, Plus ¼ cup cold milk for egg wash
  • 4 tbsp unsalted butter (room temperature)
  • 3 tbsp Granulated Sugar
  • 2 ½ tsp Kosher Salt
  • 2 ½ tbsp Instant Yeast
  • 1 egg yolk
  • ¼ cup sesame seeds


  • In a large mixing bowl, combine 2 cups warm milk, butter, yeast and sugar. Whisk together and set aside for 10-15 minutes. 
  • Add the flour and salt. Mix until the dough comes together.  
  • Turn the dough out onto the counter and knead by hand for 8-10 minutes. Alternatively, you can us a stand mixer fitted with the dough hook attachments and mix on medium speed for 5-6 minutes.  
  • Transfer the dough to a oiled bowl, cover with a dry towel and let rise in a warm place for 30 minutes. 
  • Deflate the dough by gently pressing it into a rectangle and cutting it unto 4 strips. Then cut each strip into 8-10 pieces. Roll the pieces into balls baking sure to pinch the ends together, making a small seam. 
  • Place the dough balls, seam side down on a parchment lined baking sheet, leaving 2 inches of space between each roll.. Cover with a dry towel and let rise at room temperature for 15-20 minutes.
  • In a small bowl, whisk ½ cup cold milk with 1 egg yolk. Sing a pastry brush, gently apply egg wash to the rolls and sprinkle with sesame seeds
  • Bake at 350F for 25-30 minutes or until golden brown. 
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