Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

For the enriched dough:

• In a medium bowl, whisk together 1 cup whole milk (warmed), ⅓ cup granulated sugar, and 2 ¼ teaspoons active dry yeast. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
• In a stand mixer fitted with hook attachment, add 2 large eggs, 3 tablespoons black sesame paste, 4 ¼ cups all-purpose flour, 4 tablespoons cornstarch, 1 ¼ teaspoons fine sea salt, and yeast mixture. Mix on medium low speed until dough forms.
• While mixing on medium low speed, add ½ cup unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test.

  To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
• Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!).

For assembly:

• In a medium bowl, mix together ½ cup unsalted butter, ⅓ cup black sesame paste, and 2 tablespoons brown sugar until combined. Taste, adding more brown sugar to your liking.
• On a lightly floured surface, roll out dough into a 18"x-12" rectangle. Evenly spread black sesame filling. Scatter chopped 8 Oreos all over, then cut twelve 1 ½-inch strips.
• Gently roll each strip into a tight roll, placing each one in a 9"x13" baking pan. Lightly cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours. In the last 5-10 minutes, preheat oven to 350°F/177°C.

Bake rolls:

• In a small bowl, mix ⅓ cup heavy creamand 1 tbsp black sesame paste until combined. Pour all over rolls.
• Bake for 25-35 minutes, or until rolls are no longer doughy in the middle.

  In the last few minutes of baking, make the frosting: in your stand mixer fitted with paddle attachment, mix softened 8 ounces cream cheese, ⅓-1 cup powdered sugar (adjust to taste), 2 tablespoons black sesame paste, and ½ tablespoon vanilla until fully combined.
• Let rolls cool for about 5 minutes, then spread on cream cheese frosting and top with crushed 6 Oreos. Enjoy!