Ube and Black Sesame Rolls

by Vivbakez
18 rolls
1 hr 40 min

I am obsessed with this flavour pairing - both in taste and appearance. These ube and black sesame rolls are soft and fluffy with a slightly chewy texture.

Thebread dough is made using the Yudane method which involves pre-hydrating flour for at least 8 hours to yield bread that stays soft for days.

The black sesame filling has a lovely roasted and caramelised taste from the

roasted black sesame powder and dark brown sugar.

Topped with a creamy ube topping, they are so addictive. The rolls are best eaten fresh but can be stored for up to 5 days in the fridge, then popped in the toaster-oven or microwave to heat back up.

Ube and Black Sesame Rolls
Recipe details
  • 18  rolls
  • Prep time: 1 Hours Cook time: 40 Minutes Total time: 1 hr 40 min
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Ube dough
  • Yudane
  • 100 g Bread flour 
  • 80 ml boiling water
  • Bread
  • 300 ml milk (room temp) 
  • 30g sugar
  • 7g instant yeast 
  • 20g unsalted butter (room temp)
  • 400g Bread flour 
  • 10 g salt
  • 15g ube powder
Black sesame filling
  • 75g dark brown sugar
  • 80g butter
  • 40g black sesame paste
Ube cream
  • 70g Butter
  • 50g Powdered sugar  
  • 100ml heavy cream
  • 1 tsp ube extract 
For the ube dough
Prepare yudane one day earlier by mixing bread flour and boiling water until fully incorporated. Roll into a ball and clingwrap, then place in the fridge for a minimum of 8 hours and up to 48 hours. 
Add milk, sugar, yeast, butter, yudane (torn into pieces), flour, ube powder and salt to stand-mixer bowl. Knead on low speed until combined then increase speed to medium. Mix for about 20 minutes until a smooth and elastic dough is formed. 
Transfer dough to a large bowl and allow to rise for about 45 minutes in a warm place, or until doubled in size. Make black sesame filling in the meantime. 
Punch dough to release air. 
Divide dough in half. Roll one half into a flat rectangle about 20cm by 30cm. Spread black sesame filling over the dough. 
Roll up the dough and cut into 9 rolls - i like using floss to do this
Place rolls spaced evenly in an 8 inch square baking tin and allow to rest for about 30 minutes. 
Repeat with other half of dough. 
Bake at 170C for 18 minutes. 
Top with ube cream
For the black sesame filling
In a large bowl, add the brown sugar, butter (softened) and black sesame paste. Mix well until everything is combined. 
For the ube cream
Add the butter (softened) into a large bowl. Using an electric mixer, whisk the butter until light and fluffy. 
Add ube extract, powdered sugar and heavy cream and continue whisking until combined.