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No-knead black sesame and cardamom milk rolls have totally become my favorite weekend baking project when I want to wow my family without hanging around the kitchen all day. They’re pillowy soft, loaded with awesome flavors, and turn any basic breakfast into something special.
I started making these one rainy morning when I felt like whipping up something fun with whatever I found in my cupboard. Ever since, it’s my go-to treat for gifting friends something tasty.
Irresistible Ingredients
- For the dough:
- 195 g bread flour: Gives your rolls that nice hearty bite
- 55 g cake flour: Makes it extra soft
- 30 g sugar: Sweeten as much as you like
- 1 large egg or 50 g silken tofu or 50 g mashed banana: Choose for a vegan option
- 1/2 tsp salt or 1/2–1 tsp miso
- 2 tbsp or 30 g butter, salted or not: Let it come to room temp
- 2–3 g active dry yeast
- 140 g milk: Warmed to 43°C—plant milk works just fine too
- Filling:
- 3–4 tbsp crunchy black sesame butter
- 1–2 tbsp brown sugar
- Pinches of ground cardamom: Add to your liking
- Frosting stuff:
- 225 g cream cheese: Let it soften up
- 2 tbsp unsalted butter: Soften this too
- 1 tsp miso
- 1 tsp vanilla extract
- 2 tbsp crunchy black sesame butter
- 125 g powdered sugar
- Black sesame powder: If you wanna dust some on top (up to you)
- Bonus:
- One beaten egg for a shiny top or go with neutral oil, cream, soft butter, or any vegan swap
Easy Step-by-Step Directions
- Start the dough:
- Dump your flours, sugar, egg, salt or miso, and butter in a stand mixer. Stir the yeast with a bit of sugar into the warmed milk, let it hang out for 10 minutes. Then pour the yeast mix into the dry stuff and blend on low ‘til you see a sticky, stretchy dough. It’ll still be kind of wet but shouldn’t stick all over you. Make that into a ball, cover up, and let it chill at room temp about an hour.
- Put it all together:
- Grab a baking dish about 23 cm wide and grease it or line it with baking paper. Gently flatten the dough on a lightly floured surface into a big rectangle, about 5–6 mm thick. Spread black sesame butter everywhere except a 1 cm border. Sprinkle on your brown sugar, then hit it with ground cardamom to taste.
- Shaping:
- Roll it up snug with all the filling inside. Cut into 9 even pieces and pop them in the pan. Another way? Slice the rectangle into 9 strips, roll each one up. Let these rise about an hour until they’re puffy and almost doubled.
- Time to bake:
- Heat up the oven to 180°C about half an hour before the rolls are done rising. If you want them glossy, brush the tops with that egg. Bake 30–35 minutes, covering up with foil after 20 minutes so the tops don’t brown too much.
- Make the frosting:
- While rolls bake, mix cream cheese, butter, miso, vanilla, and black sesame butter together, stir in powdered sugar last. Slap it into a piping bag or just spread it over the finished rolls once cool.
- Finishing touch:
- Let your rolls cool on a wire rack when they’re out of the oven. When they’re cool enough, top with your frosting. Dust with a pinch of black sesame powder or powdered sugar if you feel fancy.
Honestly, black sesame butter steals the show here. That nutty, slightly bitter vibe sets off the sweet dough just right. The very first brunch I brought these to, folks were begging for the instructions before they’d even finished round one.
Keeping Them Fresh
Stick the rolls in an airtight box on the counter and they'll stay soft for up to 2 days. For longer, put them in the fridge, good for 5 days. Warm them a bit in the oven or microwave to soften. Or freeze without frosting for 2 months max—let them thaw and reheat before icing.
Ingredient Swaps
If you can’t snag black sesame butter, try mixing black sesame paste with a bit of honey or brown sugar. No cake flour? Swap for regular all-purpose and take away 2 tablespoons per cup, using cornstarch instead. Skipping dairy? Use plant margarine and vegan cream cheese for the topping.
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Serving Tips
These rolls are so good warm at brunch with a latte or spicy chai. Sprinkle toasted black sesame seeds on top for even more crunch just before serving. Or turn them into dessert with a scoop of vanilla or matcha ice cream to play off that sesame flavor.
Frequently Asked Questions
- → What can I use to replace eggs?
You can swap the egg for 50 g of silken tofu or mashed banana as a vegan option.
- → How do I get smooth black sesame glaze?
Make sure the butter and cream cheese are softened before mixing. Slowly add powdered sugar for a smooth texture.
- → Can I prep the dough the night before?
Yes, let the dough rest in the fridge overnight. Bring it back to room temperature before shaping.
- → What vegan swaps work well here?
Use plant-based milk, replace butter with vegan margarine, and substitute eggs with silken tofu or banana.
- → How do I stop the rolls from burning on top?
Cover the rolls with foil after 20 minutes of baking to prevent over-browning.