These rolls are soft on the inside, and have the rich flavor of wheat and sesame seeds.
Makes about 16 rolls.
Ingredients:
- 1 1/2 c warm water
- 1 Tbsp instant dry yeast
- 2 Tbsp sugar
- 2 Tbsp vegetable oil
- 1 tsp salt
- 3 c bread flour
- 1 c whole wheat flour
- 1 egg white, lightly beaten
- 2 Tbsp raw sesame seeds
Directions:
- In large bowl, stir together warm water, yeast, sugar, oil, salt, bread flour and whole wheat flour.
- With wooden spoon, mix until dough has pulled away from sides of bowl. Turn out on lightly floured surface. Knead until smooth and elastic (about 10 minutes), gradually adding up to a few tablespoons more bread flour if needed.
- Lightly oil large bowl. Place dough in bowl; turn over to coat. Cover and let rise in warm place until doubled, about 40 minutes.
- Punch down; turn out on clean work surface. Divide dough into 16 equal pieces. Form them into round balls.
- Turn bottom in all the way around to cause top surface tension. Slightly flatten ball into 3 inch disc. Place on lightly oiled baking sheet(s), spacing them at least 1 inch apart.
- Brush each with egg white and sprinkle with sesame seeds. Cover rolls with oiled wax paper. Allow to rise until nearly doubled, about 20 minutes. Meanwhile, preheat oven to 400 degrees F.
- Bake in center oven 15 minutes or until lightly browned in places.
- Transfer to wire rack to cool completely before serving..