Tuesday, 30 May 2006
- 450 grams white bread flour
- ½ tsp salt
- 1 sachet easy blend dried yeast ( 7 grams)
- 350 ml lukewarm milk
- 2 tbsp sunflower oil
- 1 eggs beaten
- 1 tbsp Sesame seed
- Milk for brushing
1.Grease baking sheets.
2.Sieve the flour and salt into the large mixing bowl. Stir in the dried yeast, sesame seed.
3.Add milk, sunflower oil and beaten eggs to the dry ingredients and mix everything to a dough.
4.Place the dough on to a lightly floured work surface and knead lightly a few minute until smooth and soft.
5.Place the dough in a greased bowl, cover and leave to rise in the warm place for 1 or until the dough has doubled in size.
6.Knock back (punch down) the dough by kneading it for a 2 minutes. Shape into 8 ball and place on the baking tray. Cover and leave for 15 minutes.
7.Brush the rolls with milk and bake in preheated oven 220 degree C or 425 degree F for 15-20 minutes until the roll are golden brown.
8.Transfer the rolls to the wire rack and leave to cool slightly before serve.