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Sesame Rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2.Preheat oven to 220°C. Line a baking tray
with baking paper.
3.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.
4.Place close together onto the prepared tray
and brush with melted butter and sprinkle
with sesame seeds.
5.Cover with plastic wrap and allow to rise in
a warm place for approximately 10
minutes.
6.Bake for approximately 20 minutes. Baked
rolls sound hollow when tapped with the
knuckles.
Variations to this recipe:
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.
Sultana Loaf Makes 2 loaves
1 sachet dry yeast
2 tablespoons sugar
60g butter or margarine, melted
1
1
/
4
cup lukewarm milk
3
/
4
cup water
4 cups plain flour or bakers flour
2 tablespoons sugar, extra
2 tablespoons powdered milk
1 teaspoon salt
1 cup sultanas
1.Combine the first five ingredients in a
small bowl and allow to stand in a warm
place until mixture begins to froth. About
10 minutes.
2.Insert dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients, including sultanas into the
larger Mixmaster bowl.
3.On Low speed (1-2), gradually add yeast
mixture. Note it will be necessary to scrape
sides of bowl with a rubber spatula. Knead
on Medium speed (4) for approximately
4-5 minutes.
4.Continue the kneading process at Medium
speed (4) until all ingredients are
incorporated and dough forms a ball. Note
mixture should be wet and sticky. Remove
dough from bowl using a rubber spatula.
5.Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap, and let rise in a warm place until
doubled in size (40-50 minutes).
6.Punch down, fold sides to centre and turn the
dough over. Turn dough out onto a well floured
surface and knead lightly for 1-2 minutes until
smooth. Cut and shape into loaf pans. Cover
with plastic wrap and allow to rise in a warm
place until doubled in size, approximately 20
minutes. Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles. Makes 2 loaves.
Tip: If dough is too wet, while mixer is
kneading slowly sprinkle about a
tablespoon at a time of flour until mixture
is smooth and moist but not wet. Dough
should be slightly sticky, soft and elastic.
Variations to this recipe:
The sweet yeast dough can be used to
make various sweet bakery goods such as
the plaited sweet loaf, Chelsa bun or hot
cross buns.
Baking continued