Asian Soft Bread Recipe: Pillowy, Buttery Rolls With Sticky Sesame Gloss

This Asian soft bread recipe delivers restaurant-quality mantou with a tender, fluffy interior and a delicate sesame glaze that's impossible to resist. 💛 The secret lies in a precise blend of flour, butter, and a touch of sugar that creates that signature pillowy texture—no special equipment required.

I've perfected this technique after years of testing, and it's become a staple in my kitchen for everything from breakfast tables to holiday feasts.

What sets these rolls apart is the balance of ingredients: high-protein flour for structure, cold butter for flakiness, and just enough sugar to encourage browning without overpowering the flavor. The dough rests overnight, which develops gluten gently and creates that irresistible softness.

When baked, the sesame seeds toast beautifully, adding both texture and aroma that will have everyone reaching for seconds.

The result is a batch of golden-brown rolls with a crackly crust that gives way to a melt-in-your-mouth center. Each bite offers a perfect harmony of buttery richness and subtle sweetness, finished with that sticky sesame glaze that makes them impossible to put down.

These aren't just side dishes—they're the star of any meal, capable of transforming ordinary gatherings into memorable occasions.

Whether you're serving them warm with butter for dipping or pairing them with soups and stews, these rolls will become a regular in your rotation. The dough can be made ahead and refrigerated for up to 48 hours, making this the ultimate make-ahead recipe for busy weekdays or special occasions.

Let's get started on creating your perfect batch.

Ingredients for asian soft bread

Twelve ingredients, twelve perfect golden rolls—this is your ticket to restaurant-quality mantou at home.

The high-protein bread flour is non-negotiable here—it's what gives those rolls their signature structure. King Arthur or Caputo Tipo 00 are my go-tos, but any bread flour with 12-14% protein will work. The butter needs to be cold and cubed—this creates those irresistible flaky layers. I always grab Plugrá or Land O'Lakes unsalted from the dairy case at Whole Foods or Trader Joe's—they keep beautifully in the fridge for weeks. Pro tip: measure your flour by weight if you can—it's more accurate than volume. The sesame seeds? White sesame gives a milder flavor, while black adds a deeper toasted note. Toast them in a dry pan for 2-3 minutes until fragrant—this aroma is what makes these rolls smell heavenly.

No sesame oil? Toasted peanut oil at half the amount works in a pinch, though it'll change the flavor profile slightly. Running short on butter? Coconut oil solidified in the fridge mimics the fat content, though the flavor won't be identical. The milk needs to be warmed—just heat it in the microwave for 30 seconds until it reaches about 90°F. Too cold and the yeast won't activate properly. For the glaze, if you're avoiding honey, agave nectar works beautifully. And if you can't find toasted sesame oil, regular sesame oil plus a pinch of smoked paprika gives a similar depth. The dough will be sticky—don't panic, that's exactly what you want for those pillowy results. If it feels too wet, add 1 tbsp more flour, but be gentle—overworking the dough will make the rolls dense.

This dough is a make-ahead dream—it actually improves overnight. Wrap it tightly in plastic and refrigerate for up to 48 hours. The rolls bake best at 375°F for 15-18 minutes, until they're golden and sound hollow when tapped. Store leftovers in an airtight container at room temperature for 2 days, or freeze the unbaked rolls for up to 3 months. To reheat, wrap in a damp towel and warm in a 350°F oven for 10 minutes—they'll be just as soft as when they came out of the oven. Pro move: brush the warm rolls with a little more sesame glaze before serving. Trust me, your guests will think you're a professional.

Step-by-step instructions for Asian soft bread recipe

Here's how to craft these irresistibly soft, buttery rolls with that signature sticky sesame glaze.

In a stand mixer fitted with the dough hook, combine the 4 cups high-protein bread flour, 1 tsp diamond crystal kosher salt, and 0.25 cup granulated sugar. Mix on low speed for 30 seconds just to distribute the ingredients evenly. In a separate small bowl, whisk together the 0.5 cup warm whole milk (about 90°F), 0.25 cup water, and 0.5 tsp instant yeast. Let this mixture sit for 5 minutes until it becomes frothy—this activates your yeast.

Once the yeast mixture is bubbly, pour it into the flour mixture along with the 1 whole large egg and 1 cup cold unsalted butter (cut into small cubes). Mix on low speed for 2 minutes until the butter begins to incorporate. Then increase speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the bowl. The dough should be slightly tacky but not sticky—if it's too dry, add 1 tsp neutral oil at a time until it reaches the perfect consistency.

Lightly oil a large mixing bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm place (like a turned-off oven with the light on) for 1 to 1.5 hours, or until it has nearly doubled in size. You'll know it's ready when you poke it gently and the indentation springs back slowly.

Once risen, turn the dough onto a lightly floured surface and divide it into 12 equal pieces (about 2.5 ounces each). Roll each piece into a smooth ball, then flatten slightly into a disc about 1.5 inches thick. Cover with a towel and let them rest for 10 minutes—this prevents them from shrinking when you shape them later.

While the dough rests, prepare the glaze by combining 2 tbsp sesame oil, 1 tbsp honey, and 0.5 cup sesame seeds in a small bowl. Mix well until the honey is fully incorporated and the sesame seeds are evenly distributed. This glaze is what gives these rolls their iconic sticky, nutty finish—don't skip it!

Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until they're fragrant and lightly golden. Set them aside to cool slightly, then mix them back into the glaze. This step ensures the seeds stay crispy and aromatic rather than soggy. Keep the glaze at room temperature until ready to use.

Using your hands, gently press each dough disc into a 3-inch circle, then roll it up tightly into a log shape. Pinch the seam to seal, then curve the log into a crescent shape—this creates that classic Asian roll silhouette. Place the shaped rolls on a parchment-lined baking sheet, seam-side up, and cover loosely with a towel.

Let the rolls rise for another 30-45 minutes until they've puffed up noticeably. They should look slightly larger but still maintain their shape. Preheat your oven to 350°F during this time—you want everything ready to go when the rolls are perfectly risen.

Brush each roll generously with the sesame glaze, coating them evenly on all sides. Bake in the preheated oven for 18-22 minutes until the rolls are deep golden brown and sound hollow when tapped on the bottom. The glaze should be bubbly and sticky—this is your cue that they're perfectly baked.

For extra crispiness, transfer the rolls to a wire rack and let them cool for 5 minutes. Then brush them with an additional 1 tbsp sesame oil while still warm. Serve immediately while the glaze is still gooey and the rolls are at their peak softness. These disappear fast—make sure you've got hungry guests or a big appetite!

Regional styles of asian soft bread

Japanese Mantou

Japanese-style mantou, or shokupan, are slightly sweeter and denser than their Chinese counterparts. Replace the sesame glaze with a simple mirin and sugar glaze—mix 2 tbsp mirin with 1 tbsp granulated sugar and brush it on after baking.

Use 1 tbsp honey instead of sugar in the dough for extra sweetness. These rolls pair beautifully with miso soup or teriyaki chicken. 🌸

Korean Mandu Bread

For a Korean-inspired version, add 1 tbsp gochujang to the dough for a subtle spicy kick. Shape the rolls into smaller, oval buns (about 2 inches long) and brush with a glaze of 1 tbsp toasted sesame oil + 1 tsp honey + ½ tsp gochujang.