top of page
1
Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
2
Add the flour and salt, followed by the butter to the stand mixer bowl, and add the now activated yeast mixture.
3
Using the dough hook attachment knead the dough for 10 minutes.
4
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
5
Turn out the dough from the mixer and form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 45 minutes, the dough should have doubled in size (this may take longer depending on the temperature of your kitchen)
6
Grease 2 baking tray, I use a 30 x30 cm 12 x 12inch trays for this recipe.
7
After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, and form it into a ball.
8
Divide the dough ball into 12 equal pieces, and form them into small balls, place them evenly spaced on the prepared baking trays cover them with a dry light weight cloth and let them proof for at least 45 minutes.
9
Make up the egg wash by mixing the egg and milk together thoroughly.
10
When there’s only 10 minutes left on the proof, preheat your oven to 200°C / 390°F / of Gas mark 6, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the rolls a tougher crust.
11
At the last moment of the preheat, gently brush the rolls with the egg wash and sprinkle on a few sesame seeds.
12
Place both trays in the preheated oven and give the rolls a quick spray with water, and set your timer for 16 to 20 minutes, depending on how crusty you want your finished rolls to be.
13
Remove from the oven and allow to cool on a wire rack.
14
Enjoy.
Method
Ingredients
600g / 21oz Strong white bread flour
372g / 372mls Lukewarm water / 40°C / 104°F
12g / ½oz Softened butter or Lard
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
6g / 1tsp Sugar
1 Small egg + 1tsp milk (egg wash)
50g / 2oz Sesame seeds
Large Aluminium Cookie Sheet/Baking Tray
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Lightweight dough proofing cloth
.jpg)
Extra strong dough proofing bowl cover (White)
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page