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SESAME
SEED ROLLS
30g fresh
yeast
2 teaspoons sugar
1 cup lukewarm water
3 cups plain flour
1 1/2 cups wholemeal plain flour
1 1/2 cups soy flour
1 tablespoon salt
2 1/4 cups lukewarm water, extra
1 tablespoon milk, for glazing
2 tablespoons sesame seeds
Combine
yeast with sugar, stir until creamy.
Add the water, cover with plastic wrap,
stand 10-15 minutes or until mixture
becomes a little foamy. Sift flours and
salt into a large bowl, return wholemeal
husks to the bowl, make a well in the
center, add yeast mixture and the extra
water, mix well with hands or wooden
spoon. Mixture should be heavy and sticky.
Scrape down inside of dowl, cover with
plastic wrap, stand for 1 hour or until
mixture had doubled in bulk. |
 |
Turn dough onto
a floured surface, divide in half for easier
handling. Knead each half for 5 minutes or
until dough is smooth and elastic. Divide each
half into 12 equal pieces. Knead each piece
until smooth and round in shape. Place 3 cm
apart on baking trays lined with baking paper.
Stand, uncovered, for 15 minutes or until dough
has doubled in bulk.
Brush tops with
milk, sprinkle with sesame seeds. Bake in moderately
hot oven (400°F) for 20 minutes or until
golden brown. Serve hot, or cool on a wire
rack.
Makes 24.
NOTE: Stand the
yeast and the dough in a warm place, such as
a sunny corner, but not in the oven, which
is too hot.
Per roll: 2.4g
fat, 132 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
