WHOLE WHEAT ROLLS

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This sesame seed topped, golden rolls look rustic and are good for burgers, sandwiches or soups.

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INGREDIENTS:

2 tablespoons yeast

1¼ cups lukewarm milk

1 teaspoon sugar

225g whole wheat flour

225g white flour

plus extra for dusting

1 teaspoon salt

¼ cup margarine

2 eggs (one for the dough the other for brushing the rolls)

Vegetable oil for greasing

Sesame seeds

  • Mix all the dry ingredients together then rub in the margarine till the mixture is like breadcrumbs.
  • Make a well and add the egg and milk, mix to get a soft dough. Knead on a floured surface (15 minutes) or using a mixer (6 minutes) until the dough is smooth and elastic. Place in an oiled bowl and cover with oiled cling film then leave to rise in a warm place for an hour or till doubled in bulk.
  • Knock back the dough and then knead for 10 minutes or using the mixer for 3 minutes. Divide the dough into eight pieces and mould into flattish rounds. Place on floured baking tray and leave to rise for 15 more minutes.
  • Preheat the oven. Brush the rolls with egg and then sprinkle with sesame seeds. Bake for 15 minutes at 180°C and then reduce to 160°C for the last 5 minutes.
  • Test for doneness is that it should be golden, firm and hollow when the bottom is tapped. Cool on wire racks.
  • Makes 8 rolls.
  • BLOG WAITING LIST8
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