Thank you Bob’s Red Mill for sponsoring this post! Growing up, Chinese New Year was the most anticipated holiday in my family. We all pitched in to clean the house, which was a remarkable feat. Mama Lin decorated every inch of our house with red banners, diamond-shaped fortune signs, red envelopes, peach blossoms and platters of citrus fruit. She also loved to put out a large plate of Chinese sweets on the coffee table in our living room. When no one was looking, I would sneak a few pieces of candied winter melon or lotus root into the bedroom. I didn’t want everyone to know what I was up to.
Every year, Mama Lin makes a special black sesame treat: glutinous rice dumplings filled with a sweet black sesame and peanut paste. I haven’t quite gotten the hang of her dumplings yet, but I hope to be able to master her recipe soon! These rye rolls with black sesame are an homage to Mama Lin’s black sesame dumplings. The dough is made with a mixture of Bob’s Red Mill’s unbleached white all-purpose flour and dark rye flour. When I first made these rolls with all-purpose flour alone, I felt that there was something lacking in flavor. The rye flour gives the dough a more complex, heartier taste. I LOVE how fluffy the rolls turned out with that flour combination! I tried using as little sugar and vegan butter as possible for these rolls. If you want rolls that are less sweet, I would skip the glaze.
MASTERING MY MISTAKES / COOKING NOTES
Using active dry yeast: I mention in the beginning of the instructions that the heated almond milk and buttery spread mixture should between 100 to 110 degrees F (38 to 43 degrees C). You don’t want the liquid to be any hotter than that because it will kill the yeast.Letting the dough rise: Because of the rye flour in the dough, it won’t rise as much as dough made completely with all-purpose flour. Nonetheless, the dough should just about double in size after you let it sit in a warm area for an hour. If the dough still doesn’t rise after an hour, set it above a heated oven for about 20 to 30 minutes.Cinnamon roll variation: You can also make these into cinnamon rolls! Mix 1 1/2 teaspoons of ground cinnamon with 3 tablespoons of cane sugar for the filling. I also like to add 1/4 teaspoon of cinnamon to the glaze, which gives the rolls more cinnamon flavor.Substitutions: If dark rye flour is difficult for you to find, you can swap the rye flour for another cup of all-purpose flour.More orange flavor: You can substitute the almond milk in the icing for a tablespoon of orange juice instead. This will give the rolls more orange flavor.Leftover rolls: The rolls keep at room temperature for a day or two (if they last that long). When eating the rolls the next day, I recommend reheating them in the microwave for about 20 seconds on high. Reheating helps soften the rolls.
Disclosure: This recipe is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep me inspired in the kitchen! To learn more about Bob’s Red Mill’s products and recipes, check them out at their website or follow them on Facebook, Instagram, Twitter or Pinterest!
