Roll on Summer!

               I made these bread rolls today as an experiment for the Cookery Camps I'll be teaching over the Summer. They are soft 'White Dinner Rolls'. Great with soup, salads or as a breakfast roll.

 

Last of the rolls!

Sesame Bread Rolls

350g plain flour

1 sachet fast action yeast

200ml warm water

1tsp salt

2tbs olive oil

1tbs vegetable oil

beaten egg

1tbs sesame seeds

Sift the flour into a bowl and add the yeast from the sachet.

Dissolve the salt in the warm water and add to the flour and yeast. Add the olive oil and mix it all together to make a dough.

Knead the dough on the table, dust the table with flour if the dough is sticky.

Knead the dough until smooth and springy.

Coat the dough in the vegetable oil and place in the bowl. Cover the bowl with cling film and put in a warm place for 30-45 minutes until doubled in size.

Grease a Swiss roll tin.

Take the dough out and knead again until springy. Divide into 8 or 9 pieces and shape them into rolls, place them onto a Swiss roll tin, leaving space in between them.

Cover with cling film and a tea towel and put them back into the warm place for 30 minutes, until they get bigger and start to touch each other.

Heat the oven to 220˚C, GM 7.

Take the tea towel and film off the rolls, brush the rolls with egg wash and sprinkle on the sesame seeds.

Bake in the hot oven for 20-25 minutes.They will be golden and will sound hollow when wrapped with a knuckle underneath. Cool on a wire rack.