This raisin glaze can also be used on prebaked rolls if you don’t feel like making them. Just brush the glaze on a package of small sweet rolls, sprinkle with the sesame seeds, and bake at 400°F. until heated through, about 4 minutes.
- Yield: 2 dozen rolls
- 1 package (2¼ teaspoons) active dry yeast
- ¼ cup warm water (about 100°F., or just warm to the touch)
- 2 tablespoons plus a pinch of sugar
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons shortening
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1 large egg
- 4 cups all-purpose flour, plus more as needed
- Olive oil, for greasing the bowl
- 3 tablespoons unsalted butter, melted and cooled
- ¾ cup golden raisins
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ¼ teaspoon ground ginger
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon black sesame seeds
How to Make It
To make the Rolls
- In a spouted measuring cup, stir together the yeast, water, and a pinch of sugar. Let proof until bubbly, about 5 minutes.
- In a medium bowl, melt the softened butter and the shortening together in the microwave. Whisk in the milk, the remaining 2 tablespoons sugar, and the salt. Let cool and then whisk in the egg.
- Pour the yeast and milk mixtures into the bowl of a mixer fitted with the paddle attachment. Add the flour and beat on medium until a dough comes together. Switch to the dough hook and mix on medium high until a sticky dough forms, adding a little more flour or water, if necessary, so the dough forms a ball around the hook. Knead on medium-high speed until the dough is soft and smooth and cleans the sides of the bowl, about 4 minutes. Coat a large bowl with oil and turn the dough to coat in the oil. Cover lightly with plastic wrap or a kitchen towel and let rise at room temperature until doubled, about 1 hour.
- Punch down the dough and cut into 2 equal pieces. On a lightly floured work surface, roll 1 piece out to about ½ inch thick. Cut rounds with a 3-inch cutter, repeating with the remaining piece of dough and rerolling the scraps once to get about 2 dozen rounds.
- With the dull side of a butter knife or a chopstick, make a slightly off-center crease in each round. Brush the surfaces with 1½ tablespoons of the melted butter and fold the rounds over, along the crease, to make a semicircle with the bottom slightly overlapping the top. Arrange the rolls, not touching, on 2 baking sheets lined with parchment. Cover loosely with plastic wrap and let rise until doubled again, about 1 hour.
- While the rolls rise, make the glaze: In a small saucepan, combine the raisins, 1 cup water, the oil, honey, ginger, and a pinch of salt. Bring to a boil and simmer until the liquid is reduced by about half and the raisins have softened, about 6 minutes. Let cool slightly. Puree in a blender with the butter to make a smooth glaze. Transfer to a bowl and set aside.
- Preheat the oven to 425°F. When the rolls have risen, brush with the remaining 1½ tablespoons melted butter and bake until just golden, 8 to 10 minutes. Remove from the oven, brush with the glaze, and sprinkle with the sesame seeds and a little salt. Bake just until the glaze is glossy and the undersides of the rolls are golden brown, about 2 minutes more. Cool on wire racks, but serve still warm from the oven.