Lunar New Year Red Bean and Sesame Breakfast Rolls with Goji Berry Glaze

Name: Lunar New Year Red Bean and Sesame Breakfast Rolls with Goji Berry Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: ¾ cup (180 ml) whole milk, warmed to 110°F (43°C); 2¼ teaspoons (7 g) instant active dry yeast; 3 cups (360 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 1 teaspoon (6 g) fine sea salt; 2 tablespoons (30 g) unsalted butter, softened to room temperature; ¾ cup (180 g) sweetened red bean paste; 1½ tablespoons (22 ml) toasted sesame oil; ¼ cup (40 g) white sesame seeds, lightly toasted; ½ cup (80 g) dried goji berries; ½ cup (120 ml) water; ¼ cup (50 g) granulated sugar; ¼ teaspoon (½ g) Chinese five-spice powder; 1 (50 g) large egg, lightly beaten with 1 tablespoon water; ½ tablespoon (4 g) cornstarch slurry, mixed with 2 tablespoons water

From the MyKitchenBank Kitchen

Soft, pillowy breakfast rolls filled with sweet red bean paste and toasted sesame seeds, finished with a translucent goji berry glaze infused with five-spice warmth. Perfect for celebrating Lunar New Year morning or any festive breakfast occasion. The rolls rise overnight in the fridge, making them ideal for entertaining.

Prep: 30 min
Cook: 25 min
Wait: 8 hr 40 min
Total: 9 hr 35 min
Makes: 8 rolls

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Ingredients

8 servings

For the dough
¾ cup (180 ml) whole milk, warmed to 110°F (43°C)
2¼ teaspoons (7 g) instant active dry yeast
3 cups (360 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 teaspoon (6 g) fine sea salt
2 tablespoons (30 g) unsalted butter, softened to room temperature
For the filling
¾ cup (180 g) sweetened red bean paste
1½ tablespoons (22 ml) toasted sesame oil
¼ cup (40 g) white sesame seeds, lightly toasted
For the glaze
½ cup (80 g) dried goji berries
½ cup (120 ml) water
¼ cup (50 g) granulated sugar
¼ teaspoon (0.5 g) Chinese five-spice powder
For assembly
1 (50 g) large egg, lightly beaten with 1 tablespoon water
½ tablespoon (4 g) cornstarch slurry, mixed with 2 tablespoons water

Equipment (10)

Large mixing bowl
Stand mixer with dough hook (or mix by hand, 10 minutes)
8×8-inch (20×20 cm) baking dish
Parchment paper
Rolling pin
Small bowl for egg wash
Shallow dish for sesame seeds
Pastry brush
Instant-read thermometer
Small saucepan

Steps

Before you start

Warm milk to 110°F (43°C) before starting—use an instant-read thermometer
Have all ingredients at room temperature except the egg for egg wash
Read through the overnight rise timing; rolls can be shaped the night before

1
Bloom yeast
- In a large bowl or stand mixer, combine 0.75 cup (180 ml) warm milk and 2¼ teaspoons (7 g) instant yeast.
- Let sit for 5 minutes until foamy on top, indicating the yeast is active.
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Ready when: Mixture is foamy and fragrant
Tip: If milk is too hot (above 120°F/49°C), it will kill the yeast; use an instant-read thermometer.
2
Mix dough
- Add 3 cups (360 g) all-purpose flour, 0.25 cup (50 g) granulated sugar, and 1 teaspoon (6 g) fine sea salt to the yeast mixture.
- Mix on low speed with a dough hook for 2 minutes until a shaggy dough forms.
- Add 2 tablespoons (30 g) softened unsalted butter and continue mixing on medium speed for 8 minutes until the dough is smooth, elastic, and pulls away from the bowl sides.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: If mixing by hand, knead for about 10 minutes total; the dough should be soft but not sticky.
3
First rise
- Oil a large clean bowl lightly.
- Transfer the dough to it, turning to coat all sides.
- Cover with a damp kitchen towel or plastic wrap.
- Let rise at room temperature (68–72°F/20–22°C) for 1.5 to 2 hours, or until the dough roughly doubles in volume.
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Ready when: Dough springs back slowly when a finger is poked into it; volume has visibly increased
Tip: For overnight preparation, refrigerate at this stage for up to 12 hours instead; proceed with the next step in the morning.
4
Toast sesame seeds
- While the dough rises, place 0.25 cup (40 g) white sesame seeds in a dry skillet over medium heat.
- Stir constantly for 2 to 3 minutes until fragrant and very lightly golden.
- Transfer to a small bowl to cool slightly.
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Ready when: Seeds are fragrant and light golden in color
Tip: Watch carefully to avoid burning; toasting releases the nutty flavor essential to the filling.
5
Prepare filling
- In a small bowl, mix 0.75 cup (180 g) sweetened red bean paste with 1.5 tablespoons (22 ml) toasted sesame oil until well combined.
- Fold in the cooled toasted sesame seeds until evenly distributed.
- Set aside.
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Ready when: Filling is uniform in color and texture, sesame seeds are evenly distributed
Tip: The sesame oil adds a distinctive nutty depth; don't skip or substitute with regular oil.
6
Shape rolls
- Turn the risen dough onto a lightly floured surface.
- Gently press it into a rectangle roughly 12 inches (30 cm) long and 8 inches (20 cm) wide, about 0.5 inch (1.3 cm) thick.
- Spread the red bean and sesame filling evenly over the dough, leaving a 0.5-inch (1.3 cm) border on all sides.
- Starting from the long edge, roll the dough tightly toward you into a log.
- Cut the log into 8 equal pieces using a sharp serrated knife or dental floss (sawing gently to avoid squishing).
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Ready when: Dough is stretched into a rectangle and filling is evenly distributed; rolls are evenly sized
Tip: Use floss or a thin knife to cut cleanly without compressing the dough; wet the blade between cuts if filling sticks.
7
Arrange for second rise
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper.
- Place the 8 rolls cut-side up in the dish in a 2-row, 4-column arrangement, leaving a small space between each.
- Cover with a damp kitchen towel or loosely tented plastic wrap.
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Tip: For overnight baking, cover and refrigerate at this stage for up to 12 hours; remove 30 minutes before baking to let rolls come to temperature.
8
Second rise
- Let the rolls rise at room temperature for 45 minutes to 1 hour until they are puffy and have risen about 0.5 inch (1.3 cm) above the pan rim and are nearly touching each other.
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Ready when: Rolls are visibly puffy and nearly touching; they spring back slowly when gently poked
Tip: Do not let them over-rise or they will become too soft to hold their shape during baking.
9
Preheat and egg washOven 375°F / 190°C
- About 15 minutes before baking, preheat the oven to 375°F (190°C).
- Lightly brush the tops of the risen rolls with the egg wash (1 beaten egg mixed with 1 tablespoon water), using a pastry brush.
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Tip: Apply egg wash gently to avoid deflating the puffy rolls.
10
Bake rollsOven 375°F / 190°C
- Bake the rolls in the preheated 375°F (190°C) oven for 22 to 25 minutes until the tops are deep golden brown and the rolls sound slightly hollow when tapped on the bottom.
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Ready when: Tops are deep golden brown; rolls sound hollow when tapped on the bottom
Tip: If the tops brown too quickly, loosely tent with foil for the last 5 to 7 minutes.
11
Prepare goji glaze
- While the rolls bake, combine 0.5 cup (80 g) dried goji berries and 0.5 cup (120 ml) water in a small saucepan.
- Bring to a gentle simmer over medium heat, then add 0.25 cup (50 g) granulated sugar and 0.25 teaspoon (0.5 g) Chinese five-spice powder.
- Simmer for 3 to 4 minutes, stirring occasionally, until the goji berries are softened and the liquid has reduced slightly to a light syrup.
- Remove from heat and let cool for 2 minutes.
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Ready when: Goji berries are plump and soft; liquid is syrupy and light amber in color
Tip: Don't let the mixture boil vigorously or the goji berries may disintegrate; a gentle simmer is ideal.
12
Cool and glaze
- Remove the rolls from the oven and let them rest in the pan for 3 to 5 minutes.
- Meanwhile, prepare a cornstarch slurry by mixing 0.5 tablespoon (4 g) cornstarch with 2 tablespoons (30 ml) water.
- Strain the cooled goji glaze through a fine-mesh sieve, catching the syrup in a small bowl and reserving the softened berries.
- Stir the cornstarch slurry into the syrup to thicken it slightly.
- Brush or spoon the glaze generously over the warm roll tops and scatter the reserved goji berries on top.
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Ready when: Glaze is translucent and lightly coats the rolls; goji berries are visible on top
Tip: Apply glaze while rolls are still warm so it adheres; the cornstarch prevents the glaze from running off.
13
Serve
- Transfer the glazed rolls to a wire rack or serving platter.
- Serve warm or at room temperature within 2 hours for the best texture and glaze appearance.
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Tip: These rolls are best served the day they are baked but can be reheated gently in a low oven.

Good to know

Tips

Red bean paste varies widely in sweetness; taste your filling before spreading it on the dough—if it tastes overly sweet, mix in an extra 1 tablespoon water or sesame oil to balance the flavor.
For a more decorative presentation, arrange the glazed rolls on a platter in a circle and garnish with a few whole goji berries and a light sprinkle of toasted white sesame seeds around the edges.
These rolls are at their absolute best served warm. If you must make them ahead, rewarm them unwrapped in a 325°F (160°C) oven for 12 to 15 minutes just before serving, then apply the glaze fresh.
The dough can be frozen before shaping; allow it to thaw in the refrigerator overnight, then let it come to room temperature before rolling and filling. This allows you to bake fresh rolls in the morning without starting from scratch.

Make ahead

Prepare and shape the rolls through step 7, then cover and refrigerate overnight (up to 12 hours). Remove from the refrigerator 30 minutes before baking to allow them to come to room temperature, then proceed with the egg wash and baking. The goji glaze can also be made up to 4 hours ahead and reheated gently before glazing.

Storage & reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days in a sealed container. Freeze un-glazed baked rolls for up to 3 months; thaw at room temperature and reheat in a 300°F (150°C) oven for 8 to 10 minutes, then glaze. Do not freeze the goji glaze; make it fresh before serving.

Substitutions

sweetened red bean paste → black sesame paste or sweetened black bean paste. Creates a different flavor profile but maintains the festive visual appeal; use 0.75 cup (180 g) of either substitute.
toasted sesame oil → 2 teaspoons (10 ml) dark soy sauce mixed with 1 tablespoon (15 ml) melted unsalted butter. Adds umami depth if toasted sesame oil is unavailable; adjust proportions slightly as the soy sauce adds saltiness.
dried goji berries → dried cranberries or dried red dates (jujubes), chopped. Offers similar festive color and sweetness; use the same amount and follow the same glaze preparation.
Chinese five-spice powder → ground star anise alone or 0.125 teaspoon (0.25 g) ground cinnamon plus a pinch of clove. If five-spice is unavailable; adjust to taste as star anise is potent.