Black Sesame Mantou Rolls

Just like the black sesame buns I’ve made before, these mantou rolls are soft and fluffy with a rich black sesame filling. They’re perfect for breakfast. Each bite delivers the subtle sweetness of black sesame wrapped in tender, pillowy dough—it’s a truly comforting treat.

Black Sesame Mantou Rolls

Mantou or bun is a staple in northern Chinese cuisine, often enjoyed for breakfast or even as a main course.

There are countless variations of mantou and buns across China.

For example, I’ve shared recipes for Sweet Potato Mantou, Pumpkin Mantou, and Purple Sweet Potato Mantou. Black Sesame Mantou Rolls are another one I love to make.

These rolls are soft and fluffy, with a sweet black sesame filling. The dough is infused with the nutty flavor of black sesame powder, and when rolled with the sweet black sesame paste, it creates beautiful swirls.

Love for Black Sesame

In my Black Sesame Tang Yuan recipe, I mentioned how much I love everything made with black sesame. Black sesame is known for its nutritional benefits, and many people in China believe it’s good for hair health (though I’m a bit skeptical about that).

For this recipe, I use black sesame powder. If you only have whole black sesame seeds, you can toast them (if they’re not already toasted) and then grind them to make your own powder.

Alternatively, you can try another type of filling, such as the one used in my Brown Sugar Rolls recipe. You can also use my Black Sesame Paste as the filling.

This Black Sesame Mantou Rolls recipe combines my love for black sesame with mantou, and it quickly became one of my favorites.

Ingredients:

Dough:

• 500g all-purpose flour
• 30g black sesame powder (finely ground sesame seeds)
• 4g instant yeast (about 1 teaspoon)
• 260g warm water (around 38°C/100°F)
• ½tablespoon lard (see my recipe for how to make lard; it’s optional and can be substituted with vegetable oil if preferred)

Black Sesame Filling:

• 100g black sesame powder
• 50g granulated sugar
• 30ml water (or more as needed to form a paste)

Instructions:

Step 1: Prepare the Dough

• Mix the Ingredients: In a large mixing bowl, combine the flour, black sesame powder, and yeast. Slowly add the warm water while stirring continuously. Stir until the mixture forms loose, shaggy dough clumps.
• Incorporate the Lard:Once the dough has started to come together, add the lard (or substitute with vegetable oil). Continue kneading the dough until the lard is fully absorbed, and the dough becomes smooth and elastic.
• Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 5-6 minutes to relax the gluten. This step will make it easier to roll out later.

Step 2: Prepare the Black Sesame Filling

Make the Filling: In a separate bowl, mix the black sesame powder and sugar. Gradually add water, 1 tablespoon at a time, until the mixture forms a smooth, spreadable paste. You want a consistency that is neither too runny nor too thick.

Set the black sesame paste aside while you prepare the dough.

Step 3: Roll and Shape the Mantou Rolls

Roll Out the Dough: After the dough has rested, roll it out into a large rectangular sheet on a lightly floured surface. The thickness should be about 5-7 mm (¼ inch). Be careful not to roll it too thin, as you want a good balance of dough and filling.

Spread the Filling: Evenly spread the black sesame filling across the entire surface of the dough, leaving a small border around the edges. Use a spatula or the back of a spoon to ensure the filling is distributed evenly.

Roll Up the Dough: Starting from one of the longer edges, carefully roll the dough into a tight log, similar to rolling up a jelly roll or cinnamon roll. Once rolled, pinch the seam tightly closed to seal the dough. Then, gently roll and shape the dough to form a more rounded log. Take your time to ensure that the roll is even and the filling stays inside.

Cut the Rolls: Once the dough is rolled, use a piece of thread or dental floss (this prevents squashing the roll) to cut the log into individual rolls, about 4-5 cm (1.5-2 inches) thick. To do this, slide the thread under the roll, cross the ends over the top, and pull to slice cleanly through the dough.

Step 4: Proof the Rolls

Let the Rolls Rise: Arrange each cut roll on a piece of parchment paper. Then, place the parchment-lined rolls in the steamer, ensuring there is enough space between them to allow for expansion.

Cover the steamer with the lid. Let the rolls rise for about 45 minutes, or until they have doubled in size.

Step 5: Steam the Mantou Rolls

Steam the Rolls: Once the rolls have risen, bring water to a boil in a steamer pot. Place the mantou rolls in the steamer. Cover the lid and steam over medium heat for 15 minutes.

Rest After Steaming: After steaming, turn off the heat but leave the rolls in the steamer for an additional 3 minutes with the lid still on. This resting period helps prevent the mantou from collapsing due to a sudden change in temperature.

Tips and Variations:

• Lard Substitute: Lard is commonly used in Chinese cuisine, and you can check out my recipe for how to make it. If you prefer not to use lard, you can substitute it with vegetable oil. However, lard adds a traditional richness to the dough that you might enjoy.
  
• Filling Adjustments: Feel free to adjust the sugar in the filling to your taste. If you prefer a less sweet filling, reduce the amount of sugar.
  

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  Black Sesame Mantou Rolls

  Just like the black sesame buns I’ve made before, these mantou rolls are soft and fluffy with a rich black sesame filling. They’re perfect for breakfast. Each bite delivers the subtle sweetness of black sesame wrapped in tender, pillowy dough—it's a truly comforting treat.

  Course Breakfast, Side Dish

  Cuisine Chinese

  Prep Time 30 minutes minutes

  Cook Time 20 minutes minutes

  Fermentation Time 1 hour hour

  Servings 5

  Calories 555kcal

  Ingredients

  Dough:

  • 500 g all-purpose flour
  • 30 g black sesame powder finely ground sesame seeds
  • 4 g instant yeast about 1 teaspoon
  • 260 g warm water around 38°C/100°F
  • ½ tablespoon lard see my recipe for how to make lard; it's optional and can be substituted with vegetable oil if preferred

  Black Sesame Filling:

  • 100 g black sesame powder
  • 50 g granulated sugar
  • 30 ml water or more as needed to form a paste

  Instructions

  Step 1: Prepare the Dough

  • Mix the Ingredients: In a large mixing bowl, combine the flour, black sesame powder, and yeast. Slowly add the warm water while stirring continuously. Stir until the mixture forms loose, shaggy dough clumps.
  • Incorporate the Lard:Once the dough has started to come together, add the lard (or substitute with vegetable oil). Continue kneading the dough until the lard is fully absorbed, and the dough becomes smooth and elastic.
  • Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 5-6 minutes to relax the gluten. This step will make it easier to roll out later.

  Step 2: Prepare the Black Sesame Filling

  • Make the Filling: In a separate bowl, mix the black sesame powder and sugar. Gradually add water, 1 tablespoon at a time, until the mixture forms a smooth, spreadable paste. You want a consistency that is neither too runny nor too thick.
  • Set the black sesame paste aside while you prepare the dough.

  Step 3: Roll and Shape the Mantou Rolls

  • Roll Out the Dough: After the dough has rested, roll it out into a large rectangular sheet on a lightly floured surface. The thickness should be about 5-7 mm (¼ inch). Be careful not to roll it too thin, as you want a good balance of dough and filling.
  • Spread the Filling: Evenly spread the black sesame filling across the entire surface of the dough, leaving a small border around the edges. Use a spatula or the back of a spoon to ensure the filling is distributed evenly.
  • Roll Up the Dough: Starting from one of the longer edges, carefully roll the dough into a tight log, similar to rolling up a jelly roll or cinnamon roll. Once rolled, pinch the seam tightly closed to seal the dough. Then, gently roll and shape the dough to form a more rounded log. Take your time to ensure that the roll is even and the filling stays inside.
  • Cut the Rolls: Once the dough is rolled, use a piece of thread or dental floss (this prevents squashing the roll) to cut the log into individual rolls, about 4-5 cm (1.5-2 inches) thick. To do this, slide the thread under the roll, cross the ends over the top, and pull to slice cleanly through the dough.

  Step 4: Proof the Rolls

  • Let the Rolls Rise: Arrange each cut roll on a piece of parchment paper. Then, place the parchment-lined rolls in the steamer, ensuring there is enough space between them to allow for expansion.
  • Cover the steamer with the lid. Let the rolls rise for about 45 minutes, or until they have doubled in size.

  Step 5: Steam the Mantou Rolls

  • Steam the Rolls: Once the rolls have risen, bring water to a boil in a steamer pot. Place the mantou rolls in the steamer. Cover the lid and steam over medium heat for 15 minutes.
  • Rest After Steaming: After steaming, turn off the heat but leave the rolls in the steamer for an additional 3 minutes with the lid still on. This resting period helps prevent the mantou from collapsing due to a sudden change in temperature.

  Nutrition

  Calories: 555kcal | Carbohydrates: 93g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 240mg | Fiber: 6g | Sugar: 10g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 8mg