Cinnamon Rolls

There is something especially comforting about freshly baked bread, and this golden sesame crunch bread is a lovely example of how simple ingredients can create something special. Made with bread flour, milk, yeast, butter, and a touch of sugar, the dough develops a tender, fluffy interior that makes each piece wonderfully satisfying.

What makes this recipe stand out is its buttery topping. A mixture of softened butter, oil, and honey is brushed generously into the baking pan before the dough is arranged inside. As the bread bakes, the mixture helps create a beautifully golden exterior with a lightly sweet, buttery flavor.

The shaping method is also a little different from traditional sandwich bread. Instead of placing one large loaf into the pan, the dough is divided into 13 portions, rolled, cut in half, and arranged together. This creates 26 smaller sections that bake close together, making the finished bread easy to pull apart and share.

A sprinkle of sesame seeds adds a delicate toasted aroma and a pleasant nutty flavor. Meanwhile, the milk powder, milk, and butter contribute to the soft crumb and rich taste that make enriched yeast breads so enjoyable.

Although the recipe involves several resting periods, most of the time is hands-off while the yeast works. A stand mixer makes kneading easier, but the dough can also be prepared with a little patience and hand kneading.

Serve this bread warm for breakfast, alongside a comforting meal, or as an afternoon snack with coffee or tea. If you enjoy homemade bread with a golden crust and pillowy center, save this recipe to your bread-baking Pinterest board so you can make it again!

Why You’ll Love This Recipe

– Soft and Fluffy Interior: Milk, butter, and milk powder help create a tender crumb with a rich, pleasant flavor.

– Golden Butter-Honey Crust: The combination of butter, oil, and honey gives the bottom and edges a lovely golden finish.

– Easy Pull-Apart Portions: The individual dough pieces make serving simple, with no need to slice an entire loaf.

– Beautiful Sesame Finish: Sesame seeds add a lightly nutty flavor and an appealing toasted topping.

– Perfect for Sharing: With 26 small pieces, this bread is a practical choice for family breakfasts, gatherings, or afternoon snacks.

Key Ingredients & Why

– Bread Flour: Its higher protein content helps develop a strong gluten network during kneading. This gives the dough enough structure to rise while maintaining a soft, elastic interior.

– Instant Yeast: Yeast produces carbon dioxide during fermentation, allowing the dough to expand and develop its characteristic airy texture. Instant yeast can be mixed directly with the dry ingredients.

– Milk Powder: Adds dairy solids that contribute to a richer flavor, improved browning, and a tender crumb.

– Milk: Provides moisture, natural milk sugars, and dairy proteins. These contribute to the bread’s softness and help develop a beautifully browned crust.

– Butter: Adds richness and tenderness to the dough. The additional butter in the pan also helps create the characteristic golden exterior.

– Honey: Adds mild sweetness to the pan coating and encourages browning during baking.

Variations & Substitutions

– Dairy-Free Version: Replace the 270 ml milk with 270 ml unsweetened soy milk, and replace the 58 g butter with 58 g plant-based butter. Use 30 g dairy-free milk powder if available. Expect a slightly different flavor and browning.

– Honey Alternative: Replace 15 g honey with 15 g maple syrup. The topping will have a slightly different flavor, but the moisture and sweetness will remain similar.

– Different Seeds: Replace sesame seeds with an equal volume of poppy seeds or a mixture of sesame and sunflower seeds. Keep the topping light so the dough can still rise freely.

– Less Sweet Bread: Reduce the dough sugar from 80 g to 60 g. The bread will be less sweet, although browning and fermentation may differ slightly.

– Richer Dairy Flavor: Replace the 270 ml whole milk with 270 ml whole milk containing a little extra cream, while keeping the total liquid volume unchanged. The crumb may become slightly richer.

Equipment Needed

– Stand Mixer With Dough Hook: Makes kneading the enriched dough easier and more consistent. A large mixing bowl and hand kneading can be used as an alternative.

– 11 x 11-Inch Baking Pan: A pan approximately 28 x 28 cm with 2.4-inch sides accommodates the 26 dough portions. Avoid using a significantly smaller pan, as the dough needs room to expand.

– Kitchen Scale: Helps divide the dough into 13 equal portions for consistent baking.

– Rolling Pin: Helps flatten each dough ball before cutting. A clean, lightly floured work surface can also be used.

– Pastry Brush: Spreads the butter-honey mixture evenly across the pan and applies egg wash. A clean silicone brush is a practical alternative.

– Plastic Wrap or Clean Kitchen Towel: Prevents the dough from drying during its resting and rising periods.

– Oven: Provides consistent heat for baking. An oven thermometer is helpful if your oven temperature is inaccurate.

Yield & Exact Sizing

– Total Yield: 26 small pull-apart pieces, made from 13 original dough portions.

– Serving Size: Approximately 2 pieces per serving, giving 13 servings.

– Pan Size: Approximately 11 x 11 x 2.4 inches (28 x 28 x 6 cm).

– Size & Shape: Divide the dough into 13 equal balls, then cut each flattened portion into 2 pieces. Arrange all 26 pieces in the prepared pan.

– Cooking Shrinkage: The dough expands during proofing and baking. Some minor settling may occur as the bread cools, but properly proofed pieces should retain their fluffy shape.

Ingredients

For the Bread Dough:

4 cups bread flour (approximately 17.3 oz)

2½ tsp instant yeast

¼ cup milk powder

⅓ cup plus 1 tbsp granulated sugar

1 large egg

1 cup plus 2 tbsp milk

4 tbsp plus 1 tsp unsalted butter, softened

1 tsp salt

For the Butter-Honey Pan Coating:

2 tbsp unsalted butter, softened

1 tbsp neutral cooking oil

2¼ tsp honey

For the Topping:

Sesame seeds, as needed

1 large egg, beaten, for egg wash

Note: The original ingredient list does not specify the quantity of sesame seeds or a separate egg for the egg wash. One additional beaten egg is included here to account for the egg-wash step.

Instructions

1. Combine the dough ingredients. Add the bread flour, instant yeast, milk powder, sugar, egg, and milk to the bowl of a stand mixer. Mix until the ingredients come together into a rough dough.

2. Knead until elastic. Attach the dough hook and knead for approximately 6 minutes. The dough should begin developing a smooth, elastic consistency.

3. Incorporate the butter and salt. Add the softened butter and salt. Continue kneading for another 3 minutes, or until the butter is fully incorporated and the dough becomes smooth.

4. Allow the dough to rise. Transfer the dough to a lightly greased bowl, cover, and leave it to rest for approximately 50 minutes.

5. Divide and shape. Turn the risen dough onto a clean work surface. Divide it into 13 equal portions and shape each portion into a smooth ball.

6. Rest the dough balls. Cover the portions and let them rest for 15 minutes. This relaxes the gluten and makes rolling easier.

7. Prepare the butter-honey mixture. Combine the softened butter, cooking oil, and honey in a small bowl. Stir until the mixture is smooth and evenly blended.

8. Prepare the baking pan. Brush the bottom and sides of an 11 x 11-inch baking pan with the butter-honey mixture.

9. Shape the individual pieces. Flatten or roll each dough ball, then cut it into two pieces. Arrange all 26 pieces in the prepared baking pan.

10. Proof the shaped dough. Lightly spray the dough with water, cover the pan, and let it rise for approximately 45 minutes, or until the pieces have visibly expanded and nearly doubled in size.

11. Prepare for baking. Preheat the oven to 400°F (200°C). Gently brush the risen dough with beaten egg, taking care not to deflate it.

12. Add the sesame seeds. Sprinkle sesame seeds evenly over the surface of the dough.

13. Bake until golden. Place the pan in the preheated oven and bake for 24-27 minutes. Remove when the bread is cooked through and the top has developed an attractive golden-brown color.

14. Cool before serving. Allow the bread to rest briefly in the pan before separating the individual pieces. Serve warm for the best soft texture and buttery aroma.

Visual & Tactile Cues

Dough Mixing and Kneading

• After the initial mixing, the dough should look cohesive rather than like separate dry and wet ingredients.
• After approximately 6 minutes of kneading, it should feel smoother and more elastic.
• Once the butter and salt are incorporated, the dough should feel soft, supple, and slightly tacky rather than excessively sticky.

First Rise

• The dough should visibly expand during the 50-minute resting period.
• Its surface should appear smoother and more inflated.
• When gently pressed, the dough should feel airy rather than dense.

Shaping

• Each of the 13 portions should have a reasonably uniform size.
• The dough balls should have smooth surfaces and should hold their rounded shapes.
• After the 15-minute rest, the dough should feel more relaxed and easier to flatten.

Second Rise

• The 26 arranged pieces should expand and fill more of the available pan space.
• The dough should look noticeably puffier after approximately 45 minutes.
• A gentle fingertip press should leave an indentation that slowly begins to recover.

Baking

• The sesame seeds should become lightly toasted.
• The top should develop an even golden-brown color.
• The bread should smell buttery, lightly sweet, and pleasantly nutty.
• The center should feel soft and springy when gently pressed after baking.

Cooking Notes (Pro Tips)

– Measure the Flour Carefully: Weighing the flour is more reliable than using cups. Too much flour can make enriched bread dense and reduce its softness.

– Use Softened Butter: The butter should be pliable before adding it to the dough. Very cold butter takes longer to incorporate and can interfere with even kneading.

– Allow Enough Proofing Time: The 50-minute and 45-minute rising periods are estimates. Room temperature and yeast activity affect fermentation, so pay attention to the dough’s expansion rather than relying exclusively on the clock.

– Avoid Overcrowding the Pan: Arrange the 26 pieces evenly so they have room to expand. The recommended pan dimensions help maintain the intended shape and baking pattern.

Storage & Reheating Guide

– Room Temperature: Store completely cooled bread in an airtight container or tightly sealed bread bag for up to 2 days. Keep it away from direct sunlight and heat.

– Refrigerator: Refrigeration is generally unnecessary for plain bread and can make the crumb stale more quickly. If you need longer storage, freezing is preferable.

– Freezer: Wrap individual portions or small groups tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months for the best quality.

– Oven Reheating: Warm thawed bread in a preheated 325°F (165°C) oven for approximately 5-8 minutes. This helps refresh the exterior while keeping the interior soft.

– Air Fryer: Reheat individual pieces at approximately 300°F (150°C) for 2-4 minutes, checking frequently to prevent excessive browning.

– Avoid Excessive Microwaving: Microwaving for too long can make the bread rubbery or tough. If using a microwave, heat a small portion briefly and serve immediately.

Serving Suggestions

This sesame crunch bread is especially lovely for a relaxed breakfast, weekend brunch, or an afternoon snack. Its buttery sweetness pairs well with fresh, tangy, and savory foods.

– Greek Yogurt and Fresh Fruit: Serve with plain Greek yogurt, berries, or sliced apples. The refreshing acidity balances the richness of the bread.

– Cream Cheese Spread: A thin layer of cream cheese adds a creamy, slightly tangy contrast to the sweet butter-honey flavor.

– Scrambled Eggs: Soft scrambled eggs make a satisfying breakfast pairing. They can be prepared on the stovetop while the bread warms.

– Fresh Tomato and Cucumber Salad: A simple salad with lemon juice, olive oil, and fresh herbs provides freshness and balances the buttery crust.

Nutrition Facts

Estimated Nutrition per Serving

Serving size: 2 small pieces (approximately 1/13 of the recipe).

• Calories: 260 kcal
• Fat: 8 g
• Carb: 39 g
• Protein: 7 g

Disclaimer: This nutritional information is an estimate provided by an online calculator and is meant for informational purposes only. Actual values vary depending on ingredient brands, sesame seed quantity, and final serving size.

Recipe Science

This golden sesame crunch bread is an enriched yeast bread made primarily from bread flour, milk, milk powder, sugar, egg, and butter. The preparation involves mixing and kneading the dough, allowing it to ferment, dividing it into individual portions, and completing a second proof before baking. A separate butter, oil, and honey mixture coats the baking pan, while egg wash and sesame seeds finish the surface.

The bread flour supplies gluten-forming proteins that develop into an elastic network during kneading. This network traps carbon dioxide released by yeast fermentation, allowing the dough to expand. Milk proteins and lactose contribute to browning, while milk powder increases the concentration of dairy solids. Butter coats some of the flour proteins, contributing tenderness and a richer mouthfeel. During baking, heat causes the dough structure to set as moisture evaporates and the surface browns through Maillard reactions and sugar-related browning processes.

The two-stage fermentation allows the dough to develop volume and a lighter crumb before entering the oven. Dividing each of the 13 dough portions into two creates 26 smaller sections that bake together in the prepared pan. The butter-honey coating contributes flavor and browning, while sesame seeds provide additional aroma and texture. For storage, completely cooled bread should be sealed to limit moisture loss. Freezing is preferable to refrigeration when longer storage is needed because refrigeration can accelerate starch retrogradation, which contributes to bread staling.

From a dietary perspective, this bread provides carbohydrates from flour and sugar, alongside fat and protein from dairy, egg, and butter. Its estimated added sugar is approximately 12-14 g per serving, depending on the sesame quantity and other ingredient variations. This represents approximately 24%-28% of the FDA Daily Value of 50 g for added sugars. Reducing the dough sugar from 80 g to 60 g can lower added sugar per serving while maintaining the basic enriched-dough structure. Actual sodium and saturated fat values depend on the butter, salt, and milk products selected, so ingredient labels are useful when assessing the final nutritional profile.

Frequently Asked Questions

– Can I make this bread without a stand mixer? Yes. Knead the dough by hand on a clean work surface. Because the dough contains butter, milk, and egg, it may initially feel sticky, but continued kneading will help develop its structure.

– Can I prepare the dough the night before? Yes, the first fermentation can be adapted to an overnight refrigerator rise. Cover the dough securely, refrigerate it, and allow it to become easier to handle before dividing and shaping. The final proof may take longer if the dough is still cold.

– Why didn’t my bread rise properly? Common reasons include inactive yeast, milk that was too hot, insufficient kneading, or a room that was too cold. Check that your yeast is fresh and allow additional proofing time when necessary.

– Can I use active dry yeast instead of instant yeast? Yes. Use approximately 8 g active dry yeast in place of 8 g instant yeast. Bloom it in some of the lukewarm milk before mixing it with the remaining ingredients.

– What ingredients can I use if I live outside the United States? Bread flour may be labeled strong flour or high-protein wheat flour in other countries. Instant yeast is commonly sold as instant dried yeast, while milk powder may be labeled dried milk. These ingredients can produce a similar flavor and texture when used in the stated quantities.

– Why is my sesame topping too dark? Sesame seeds can brown quickly, particularly when exposed to strong top heat. If the bread is browning too quickly, loosely cover the pan with aluminum foil toward the end of baking.

– How do I know when the center is fully baked? The top should be golden brown, and the center pieces should feel set rather than wet or doughy. An instant-read thermometer inserted into the bread’s center can provide an additional check; enriched bread is generally done around 190°F (88°C).

Conclusion

Homemade bread does not have to be perfect to be delicious, and this golden sesame crunch bread is a wonderful recipe to practice your baking skills. Between the soft, buttery interior, lightly sweet crust, and toasted sesame topping, every little piece offers something worth enjoying.

Have you tried making pull-apart bread at home? I’d love to hear whether you prefer yours with extra sesame seeds or a little more honey in the buttery topping!

Happy cooking, friend!