Ingredients

The following ingredients have 24 Servings
  • 2 packages (2¼ teaspoons) active dry yeast (4 1/2 teaspoons, total)
  • 1/2 cup warm water (between 90 and 100 degrees)
  • 3 tablespoons sugar (plus 1/8 teaspoon sugar)
  • 2 cups warm milk (between 70-80 degrees)
  • 1 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 6 1/2 cups all-purpose flour
  • 5 tablespoons toasted sesame seeds (plus additional for topping)

Instruction

  • -In a small bowl, dissolve the yeast in the warm water. Add in the 1/8 teaspoon sugar and stir. Set aside for about 5 minutes until the mixture gets foamy.
  • -In the bowl of a stand mixer with the dough hook (or a large bowl with a wooden spoon), combine the yeast mixture, warm milk, 3 tablespoons sugar, salt, sesame oil, olive oil, and 2 cups of flour. Stir well to combine.
  • -Gradually add in the remaining flour and continue kneading until the dough comes away from the sides of the bowl and forms a smooth and slightly sticky ball.
  • -Knead in the 5 tablespoons of toasted sesame seeds. *Note - you can toast sesame seeds in a small dry skillet over medium/low heat for a few minutes until they turn golden. Keep an eye on them because they can burn quickly.
  • -Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until double in volume (approximately 1 hour).
  • -Punch the dough down and, using a spoon sprayed with olive oil, spoon the dough equally between 2 muffin tins (24). *Note - The olive oil spray on the spoon will help get the sticky dough off the spoon.
  • -Sprinkle the tops of the rolls with additional sesame seeds.
  • -Place the muffin tins in a warm, draft-free place and allow the rolls to again double in volume (approximately 1 hour).
  • -Preheat oven to 400-degrees Fahrenheit.
  • -Bake the rolls in the preheated oven for approximately 20 minutes or until they are beautifully golden brown.
  • -Cool on a wire rack and serve warm or at room temperature.