Sesame Pan Rolls

Chef admin | Restaurant

These delicious rolls may be made earlier and reheated.

  • Serves: 16 rolls
  • Vegetarian: ---
  • Preparation Time: 1 hour 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Breads and Muffins
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1/3 cup Sugar
      1 1/2 tsp. Salt
      2 pkgs. active dry Yeast
      4 3/4 cups All-purpose flour
      5 tblsp. Margarine or Butter
      2 lg. Eggs
      1 tblsp. Sesame seeds


    1. 1) In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan, heat 4 tablespoons margarine or butter (1/2 stick) and 1 cup water until very warm (120 to 130 degrees F). Margarine or butter does not need to melt completely.

      2) With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. In cup, refrigerate 1 tablespoon egg white for brushing on rolls later. Into flour mixture in bowl, beat in remaining eggs with 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 2 1/4 cups flour to make a soft dough.

      3) Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball; place in greased large bowl, turning
      dough to grease top. Cover and let rise in warm place (80 to 85 degrees F) until doubled, about 1 hour.

      4) Punch down dough. Turn dough onto lightly floured surface. Cut dough into 4 pieces; cover and let rest 15 minutes for easier handling.

      5) Grease 13" by 9" metal baking pan. In small saucepan, over low heat, melt 1 tablespoon margarine or butter. Roll 1 piece of dough into a 16-inch-long rope. Cut rope into four 4- inch-long rolls. Repeat with
      remaining dough to make 16 rolls in all. Brush rolls with melted margarine or butter and arrange in pan to make 2 lengthwise rows of 8 rolls each. Cover; let rise in warm place until doubled, about 30 minutes.

      6) Preheat oven to 400 degrees F. Mix reserved egg white with 1 teaspoon water. Brush rolls with egg-white mixture; sprinkle with sesame seeds. Bake rolls 15 to 20 minutes until golden and rolls sound hollow when lightly tapped with finger. Cool rolls in pan on wire
      rack 10 minutes. Place second rack on top of pan; invert rolls onto rack, then invert back onto first rack so rolls are right-side up. Serve rolls warm. Or, cool rolls to serve later. Reheat if desired.

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