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Bread rolls
1. Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2. 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 is achieved.
3. Place each portion of dough onto a baking
tray lined with baking paper. Cover with
plastic wrap, allow to double in size
(about 20-40 minutes), brush with
eggwash and sprinkle with a mixture of
poppy and sesame seeds.
Note: Eggwash is a mixture of egg yolk and
tepid water used to glaze the top of
uncooked bakery goods to give a shinny
glaze.
4. Bake on 200°C for 15-20 minutes.
Sesame Rolls
1. Follow steps 1 - 5 from ‘Basic White Loaf’
recipe.
2. Preheat oven to 220°C and grease a
baking tray.
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.
Recipes (continued)