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1
Mix the Dough
15 Mins
Room temperature, about 22°C (72°F)
Whisk the 500 g flour, 7 g instant yeast, 100 g sugar and 5 g salt in a large bowl. In a jug, whisk the 8 yolks with the 240 ml lukewarm milk and 5 ml vanilla. Pour the yolk mixture into the flour and stir with a wooden spoon until a shaggy dough forms, then work in the 60 g softened butter a spoonful at a time.
Milk hotter than 43°C (110°F) kills the yeast — test it on your wrist; it should feel warm, not hot.
Done when: A soft, shaggy dough with no dry flour left in the bowl.
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2
Knead Until Smooth
10 Mins
Room temperature, about 22°C (72°F)
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, pushing it away with the heel of your hand, folding it back and turning it. The dough is ready when it is smooth, elastic and springs back when poked, and a stretched piece forms a thin window without tearing.
Resist adding extra flour — a tacky dough bakes into a softer roll. A bench scraper lifts sticky dough off the counter.
Done when: A smooth ball that springs back slowly when poked.
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3
First Rise
60 Mins
Warm spot, about 26°C (79°F)
Shape the dough into a ball, set it in a lightly oiled bowl and turn it once to coat. Cover with a damp cloth or cling film and rest in a warm spot until doubled in size, about 60 minutes.
A cold kitchen slows the rise — set the bowl in the oven with only the light on, or on top of the fridge.
Done when: The dough has doubled and a poked dent stays put instead of springing back.
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4
Shape the Rolls
10 Mins
Room temperature, about 22°C (72°F)
Punch the dough down gently and turn it onto the counter. Divide into 12 equal pieces of about 88 g each. Roll each piece into a tight, smooth ball by cupping your hand over it and rolling in small circles, then set the rolls seam-down on a parchment-lined baking tray, well spaced.
Even pieces bake evenly — weigh the first few if you are unsure, then eyeball the rest.
Done when: Twelve smooth, round rolls, evenly spaced on the tray.
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5
Second Rise and Egg Wash
25 Mins
Warm spot, about 26°C (79°F)
Cover the tray loosely and rest the rolls until puffy and nearly doubled, about 25 minutes. Near the end, heat the oven to 180°C (350°F). Whisk the reserved yolk with the 15 ml milk and brush it gently over each roll, then sprinkle with the 10 g sesame seeds.
Brush lightly — a thick coat of egg wash pools and browns in blotches.
Done when: Puffy rolls, glossy with egg wash and speckled with sesame.
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6
Bake Until Deep Golden
25 Mins
180°C (350°F)
Bake for 22 to 25 minutes, until the rolls are deep golden brown all over and sound hollow when tapped underneath. A thermometer pushed into the centre of a roll should read at least 88°C (190°F). Cool on a wire rack for at least 15 minutes before serving.
If the tops brown too fast after 15 minutes, lay a loose sheet of foil over the tray.
Done when: Deep golden crusts, hollow-sounding bases and an internal temperature of at least 88°C (190°F).
auto_awesome Finishing Touches & Plating
Serve the rolls warm or at room temperature, plain or split and buttered. In Honduras the same roll is baked a little larger at Christmas, sliced and soaked in syrup for torrejas — a second life for any roll left over.
Honduras
45m
