Sesame-Topped Soft White Dinner Rolls... for Breakfast, Lunch, Tea, Dinner... Whatever!
This is probably the most basic of homemade bread, one can make. They are called 'dinner' rolls because Nigella has called them 'dinner' rolls and I had copied this recipe long time back from one of her earlier books (I honestly dont remember whether it was 'Nigella Bites' or 'How to Eat'). If I had my say, I would eat it any time of the day, any number of them and no, I dont believe in feeling ashamed of any quantity I eat of anything:) Whatever be the name, these are the most serviceable, all-round bread or rolls that can be teamed up with any menu and any occassion!
The recipe is good enough to make 16 rolls of the size seen in the picture.
INGREDIENTS:
Bread Flour - 500 to 600 grams (You can also use plain all purpose flour, but the strong bread flour ensures super softness)
Instant Yeast - 3 teaspoons
Salt - 1/2 teaspoon
Caster Sugar - 1 tablespoon
Milk - 375 ml
Butter - 20 to 25 grams
FOR THE TOPPING:
Egg - 1, beaten
Milk - 1 tablespoon
Salt - a pinch
Sesame Seeds - 2 to 3 teaspoons
METHOD:
Combine 500 grams flour with the instant yeast, salt and sugar in a large mixing bowl.
Put milk and butter in a saucepan and heat until the milk is just warm (not hot) and butter is beginning to melt.
Pour the milk mixture into the bowl of flour and mix with a wooden spoon to make a rough dough. You may need to add a little of the remaining flour if the dough is too wet.
Knead the dough with your hands (or you can use an electric mixer) until it is smooth and silky.
Put the dough in a greased bowl, cover with a clingwrap and leave aside in a warm place.
After an hour, take the dough (which would have risen twice its size) and punch the air out of it. Turn it onto a floured surface.
Make small rounds of the dough and place them on a greased baking tray or a baking sheet, 5 mm apart.
Cover them with a tea towel and leave to rise again in a warm place for half an hour.
Preheat the oven to 220 degrees C.
When the buns have puffed up, beat together an egg, milk and salt and paint the top of each one with the egg mixture (for the glaze).
Scatter sesame seeds on them.
Bake for 15 minutes. Done!
Such is the joy of baking your own rolls that you may feel like indulging in this divine activity everyday!
Lots of love and happiness:)
The recipe is good enough to make 16 rolls of the size seen in the picture.
INGREDIENTS:
Bread Flour - 500 to 600 grams (You can also use plain all purpose flour, but the strong bread flour ensures super softness)
Instant Yeast - 3 teaspoons
Salt - 1/2 teaspoon
Caster Sugar - 1 tablespoon
Milk - 375 ml
Butter - 20 to 25 grams
FOR THE TOPPING:
Egg - 1, beaten
Milk - 1 tablespoon
Salt - a pinch
Sesame Seeds - 2 to 3 teaspoons
METHOD:
Combine 500 grams flour with the instant yeast, salt and sugar in a large mixing bowl.
Put milk and butter in a saucepan and heat until the milk is just warm (not hot) and butter is beginning to melt.
Pour the milk mixture into the bowl of flour and mix with a wooden spoon to make a rough dough. You may need to add a little of the remaining flour if the dough is too wet.
Knead the dough with your hands (or you can use an electric mixer) until it is smooth and silky.
Put the dough in a greased bowl, cover with a clingwrap and leave aside in a warm place.
After an hour, take the dough (which would have risen twice its size) and punch the air out of it. Turn it onto a floured surface.
Make small rounds of the dough and place them on a greased baking tray or a baking sheet, 5 mm apart.
Cover them with a tea towel and leave to rise again in a warm place for half an hour.
Preheat the oven to 220 degrees C.
When the buns have puffed up, beat together an egg, milk and salt and paint the top of each one with the egg mixture (for the glaze).
Scatter sesame seeds on them.
Bake for 15 minutes. Done!
Such is the joy of baking your own rolls that you may feel like indulging in this divine activity everyday!
Lots of love and happiness:)
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