Sourdough Chinese Sesame and Star Anise Spiral Rolls

Name: Sourdough Chinese Sesame and Star Anise Spiral Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: ½ cup (120 ml) active sourdough starter, bubbly and doubled, at room temperature (70–75°F / 21–24°C); 3 cups (405 g) bread flour; ¾ cup (180 ml) lukewarm water, 70–75°F (21–24°C); 2 teaspoons (12 g) kosher salt; 3 tablespoons (45 ml) toasted sesame oil; 1½ teaspoons (6 g) five-spice powder; 1 teaspoon (3 g) star anise pods, ground finely, ground to a fine powder (about 8–10 pods); 3 whole (60 g) scallions (green onions), white and light green parts, thinly sliced; ½ cup (75 g) white sesame seeds, divided: 4 tablespoons (30 g) for filling, remainder for topping; 2 tablespoons (30 g) unsalted butter, softened, at room temperature, softened; 1 whole (50 g) large egg, beaten with 1 tablespoon (15 ml) water

From the MyKitchenBank Kitchen

Tender, tangy sourdough rolls swirled with fragrant five-spice powder, sesame seeds, and star anise, topped with more sesame for crunch. The sourdough provides depth while the warm spices create an aromatic, slightly sweet-savory profile. Perfect warm from the oven with butter, or serve alongside Asian noodles and braises.

Prep: 25 min
Cook: 25 min
Wait: 2 hr 30 min
Total: 3 hr 20 min
Makes: 8 rolls

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Ingredients

8 servings

½ cup (120 ml) active sourdough starter, bubbly and doubled, at room temperature (70–75°F / 21–24°C)
3 cups (405 g) bread flour
¾ cup (180 ml) lukewarm water, 70–75°F (21–24°C)
2 teaspoons (12 g) kosher salt
3 tablespoons (45 ml) toasted sesame oil
1½ teaspoons (6 g) five-spice powder
1 teaspoon (3 g) star anise pods, ground finely, ground to a fine powder (about 8–10 pods)
3 whole (60 g) scallions (green onions), white and light green parts, thinly sliced
½ cup (75 g) white sesame seeds, divided: 4 tablespoons (30 g) for filling, remainder for topping
2 tablespoons (30 g) unsalted butter, softened, at room temperature, softened
1 whole (50 g) large egg, beaten with 1 tablespoon (15 ml) water

Equipment (7)

Large bowl (3-quart / 3-liter)
Stand mixer with dough hook (or mix by hand)
8×8-inch (20×20 cm) square baking pan or 9-inch (23 cm) round cake pan
Bench scraper or dough knife
Parchment paper
Baking sheet (to bake the pan on, for even heat)
Instant-read thermometer (optional, for dough temp)

Steps

Before you start

Have active sourdough starter fed 4–6 hours before (bubbly, doubled in volume)
Grind star anise finely using a spice grinder or mortar and pestle
Let dough bulk ferment at room temperature (68–72°F / 20–22°C) for best flavor development

1
Mix the dough
- In a large bowl or stand mixer, combine the active sourdough starter, lukewarm water, and bread flour.
- Stir by hand or on low speed with the dough hook for 2–3 minutes until all flour is moistened and a shaggy dough forms.
- Let rest for 20 minutes (autolyse) to allow flour to fully hydrate.
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Ready when: Shaggy dough with all flour moistened
Tip: Autolyse prevents dryness and improves extensibility; don't skip it.
2
Add salt and knead
- Add kosher salt to the dough.
- Mix on medium speed (or knead by hand) for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.
- The dough should hold together and spring back slightly when poked.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Use medium speed to avoid overheating the dough; hand-kneading works too if you prefer.
3
Bulk fermentation
- Transfer dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise at room temperature (68–72°F / 20–22°C) for 90 minutes.
- Perform 4 sets of stretch-and-fold at 20-minute intervals: wet your hand, grab one side of the dough, stretch it up and fold it over itself, rotate the bowl 90°, repeat 4 times per set.
- After the final fold, let the dough rest undisturbed for 30 minutes.
- It should feel airy and increase in volume by about 50%.
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Ready when: Dough increases 50% in volume, jiggles when bowl is shaken, feels airy
Tip: Stretch-and-fold strengthens the dough without a stand mixer. Cold room temps? Ferment closer to 100 minutes.
4
Shape and roll
- Turn the dough onto a lightly floured surface (don't deflate aggressively).
- Shape into a rough rectangle approximately 12×8 inches (30×20 cm).
- Brush the entire surface with softened butter, leaving a ½-inch (1.3 cm) border on the top edge.
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Ready when: Rectangle is evenly shaped and buttered
Tip: Don't overwork the dough; gentle handling keeps it light. If it springs back, let it rest 5 minutes.
5
Add spiced filling
- In a small bowl, combine five-spice powder, ground star anise, and 4 tablespoons (30 g) of sesame seeds.
- Drizzle this mixture evenly over the buttered dough.
- Scatter the sliced scallions over the spice mixture.
- Reserve the remaining sesame seeds for topping.
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Ready when: Spices, sesame, and scallions are evenly distributed over dough
Tip: Grind fresh star anise for the brightest aroma; pre-ground loses volatile oils quickly.
6
Roll and cut
- Starting from the long side closest to you, roll the dough tightly toward the far edge, using the buttered border to seal.
- Cut the log into 8 equal pieces using a bench scraper or sharp knife.
- If the dough is sticky, wipe your knife between cuts.
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Ready when: 8 rolls with visible spiral filling
Tip: Cut with a single downward motion using a bench scraper; dragging stretches and breaks the seal.
7
Arrange and proof
- Place parchment paper in an 8×8-inch (20×20 cm) square baking pan or 9-inch (23 cm) round cake pan.
- Arrange the 8 rolls cut-side up, spacing them snugly so they'll touch when they rise.
- Cover loosely with a damp kitchen towel.
- Let proof at room temperature for 60 minutes until puffy and light; they should increase in volume by about 50% and feel soft when gently prodded.
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Ready when: Rolls are noticeably puffier, soft to the touch, with visible rises between them
Tip: Proofing time depends on room temp; cold rooms need 70–80 minutes. Overproofed rolls collapse easily.
8
Preheat ovenOven 400°F / 205°C
- While rolls proof, preheat your oven to 400°F (200°C) for 15 minutes.
- Position a rack in the middle of the oven.
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Ready when: Oven reaches 400°F (200°C)
Tip: A fully preheated oven ensures even browning and a strong oven spring.
9
Egg wash and sesame topping
- When rolls are fully proofed, brush the egg wash (beaten egg mixed with 1 tablespoon water) over the tops and exposed sides of each roll.
- Sprinkle the reserved sesame seeds generously over the egg wash.
- Press them gently so they adhere.
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Ready when: Rolls are glossy, evenly coated with egg wash and sesame seeds
Tip: Egg wash must be applied just before baking so sesame seeds stick; don't wash and wait.
10
Bake rollsOven 400°F / 205°C
- Place the pan on a baking sheet (to distribute heat evenly) and transfer to the preheated 400°F (200°C) oven.
- Bake for 22–26 minutes until the rolls are deep golden brown on top and the sides are set and pale golden.
- The rolls should sound hollow when tapped underneath.
- Internal temperature at the center of a roll should reach 205–210°F (96–99°C) if you use an instant-read thermometer.
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Ready when: Deep golden-brown tops, hollow sound when tapped, internal temp 205–210°F (96–99°C)
Tip: If tops brown too quickly, tent loosely with foil for the last 5 minutes. Baking sheet prevents bottoms from overbaking.
11
Cool and finish
- Remove the pan from the oven and let rolls rest in the pan for 5 minutes (they firm up slightly).
- Transfer the rolls to a wire rack or serving platter.
- They can be brushed with a little more toasted sesame oil if desired for extra fragrance.
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Ready when: Rolls are set but still warm, come away cleanly from pan
Tip: Cooling slightly prevents them from breaking apart when you move them, but serve warm for best texture.

Good to know

Tips

For deeper sourdough tang, use a portion of your starter that's been fed 12 hours before (it will be at peak acidity even if less risen).
Toast sesame seeds lightly in a dry skillet for 2–3 minutes before using if you want extra nuttiness and fragrance.
These rolls pair beautifully with Asian braises, noodle soups, or alongside roasted meats; also excellent torn and dipped in soy sauce or chili oil.
If you don't have a stand mixer, hand-knead for 12–15 minutes; the sourdough's long fermentation helps develop gluten without mechanical assistance.

Make ahead

Dough can be mixed and bulk-fermented up to 8 hours ahead, then shaped, proofed in the pan, and baked the next morning (cover and refrigerate after shaping; remove 30 minutes before baking and add 5–8 minutes to bake time). Baked rolls keep for 1 day; reheat gently.

Storage & reheating

Room temperature: up to 12 hours in an airtight container. Refrigerator: up to 3 days in an airtight container; reheat wrapped in foil at 325°F (163°C) for 10–12 minutes. Freezer: up to 1 month wrapped individually in plastic wrap and in a freezer bag; thaw at room temperature for 30–45 minutes, then warm as above.

Substitutions

five-spice powder → 1 teaspoon (2 g) ground cinnamon + ½ teaspoon (1 g) ground clove + ¼ teaspoon (0.5 g) ground white pepper. Mimics five-spice flavor when the premixed blend is unavailable. Adjust to taste.
star anise pods, ground finely → Omit entirely and increase five-spice powder to 2 teaspoons (8 g). Rolls will be less intensely anise-forward but still aromatic; good for anise-sensitive eaters.
toasted sesame oil → Extra-virgin olive oil or neutral oil (grapeseed, canola). Neutral oils lose the aromatic sesame note; use if allergies or preferences require.
scallions (green onions), white and light green parts → Thinly sliced chives or Chinese chives (garlic chives), or omit for a cleaner spice profile. Chives add mild onion flavor; omitting shifts focus entirely to five-spice and star anise warmth.