The Sesame Seed Buns Recipe These soft bread rolls are very easy to make and great for picnics or packed lunches, or for burgers at a summer barbecue.
Rising and proofing time:
1 1⁄2 hrs
2 1⁄2 cups bread flour, plus extra for dusting
1 tsp salt
1 tsp dried yeast
1 tbsp vegetable oil, sunflower oil,
or light olive oil, plus extra for greasing
1 egg, beaten
1⁄4 cup sesame seeds
1 Stir the flour, salt, and yeast together in a large bowl, then make a well in the middle. Pour the oil into 11⁄2 cups tepid water, then pour this liquid into the well and quickly stir together. Leave to stand for 10 minutes.
2 Turn the dough out onto a floured surface. Knead for 5 minutes, or until smooth and elastic. Shape into a ball by bringing the edges into the middle, then turn into an oiled bowl, smooth side up. Cover with oiled plastic wrap and leave in a warm place for 1 hour, or until doubled.
3 Meanwhile, dust a baking sheet with flour. Scoop the dough onto a floured surface, dust with a little flour, then knead briefly. Pull the dough into 8 even-sized pieces, then shape into rounds. Place onto the floured baking sheet, well spaced apart, then leave for 30 minutes, or until larger and pillowy. Preheat the oven to 400°F (200°C).
4 Once risen, brush the buns with egg and sprinkle sesame seeds over each. Bake for 20 minutes, or until golden, risen, and round. Cool on a wire rack.
These are best eaten the day they are made, but will store, well wrapped in paper, in an airtight container overnight.
|Sesame Seed Buns|