Sesame Choco Rolls Recipe

Tips:
Bloom the yeast in a tablespoon or two of warm milk for about 15 minutes until the milk turns frothy.
Add the bloomed yeast to a large mixing bowl with butter, and mix thoroughly.
Sift in the flour, ensuring all ingredients are well-mixed.
After 10 minutes of mixing and kneading, you should achieve a smooth dough.
Wrap the dough in cling film and let it sit at room temperature for an hour. Alternatively, cover the mixing bowl with a moist cloth and let it sit in a warm place for the same amount of time.
After the dough has proofed, roll it to a medium thickness.
Melt the chocolate, either using the double boiler method or in a microwave-safe bowl at 20-30 second intervals.
Spread the melted chocolate over the flattened dough.
Sprinkle black sesame seeds on top of the chocolate, then roll it up into a Swiss roll.
Cut 9 pieces from the rolled-up dough and place them in a greased pan. Let them proof for 40 minutes.
Then preheat your oven at 170 C for 15 minutes.
Bake for 25 minutes at 170 C or until they turn golden.
Once cooled, transfer onto a plate and dust with icing sugar.