1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger
1 teaspoon sesame oil
1 (1-lb.) loaf frozen bread dough, thawed
1 tablespoon sesame oil
1 green onion, thinly sliced
½ teaspoon Chinese five-spice powder
½ teaspoon salt
1 tablespoon sesame seeds
In a small bowl, combine soy sauce, hoisin sauce, honey, garlic, ginger and 1 teaspoon sesame oil; set aside.
On lightly floured surface, roll dough into an 18x5-inch rectangle; brush with remaining sesame oil.
Combine onion, five-spice powder and salt; sprinkle over dough.
Beginning at long end, roll up tightly, jellyroll-style; pinch seam to seal.
Cut into 20 equal pieces.
Place rolls, cut sides down, 1 inch apart on non-stick cooking tray.
Cover with a damp cloth; let rise in a warm place for 15 to 20 minutes or until light and puffy.
Brush rolls with reserved soy sauce mixture; sprinkle with sesame seeds.
Cook according to your Advantium model's cooking settings or until lightly browned.