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Bread rolls
Follow steps 1 - 5 from the Basic White Loaf recipe.
Punch down, fold sides to centre and turn the dough over. Knead lightly on a well
floured surface. Cut the dough into 12 portions and roll each portion across the
bench, until an even soft ball.
Place each portion of dough onto a baking tray lined with baking paper. Cover in
plastic wrap, allow to double in size (about 20 - 40 minutes), brush with eggwash and
sprinkle with a mixture of poppy and sesame seeds.
Bake on 200ºC for 15 - 20 minutes.
Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked
bakery goods to give a shiny glaze.
Sesame rolls
Follow steps 1 - 5 from the Basic White Loaf recipe.
Preheat the oven to 220ºC and grease an oven slide.
Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured
surface. Divide the dough into 24 equal portions and shape into round, smooth balls.
Place close together onto the prepared tray and brush with melted butter and sprinkle
with sesame seeds.
Cover with plastic wrap and allow to rise in a warm place for approximately 10
minutes.
Bake for approximately 20 minutes. Baked rolls sound hollow when tapped.
Variations:
Flat rolls can be made using this recipe. After dividing the dough into equal portions
and shaping into rounds, flatten each round with a rolling pin to approximately 1.5cm
thick. Place close together on prepared trays, brush with melted butter and sprinkle
with sesame seeds. Cover with plastic wrap and allow to rise in a warm place for
approximately 10 minutes. Bake for approximately 20 minutes.
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