bread – gourmetfinesse

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

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.