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