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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 (7g) dry yeast
2 tablespoons sugar
60g butter or margarine, melted
1¼ cup lukewarm milk
¾ 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 4). Place sifted dry
ingredients, including sultanas into the
Mixmaster bowl.
3.
With the bowl speed set on Low start
mixing on Low speed (1-2)
, gradually add
yeast mixture. Note it will be necessary to
scrape sides of bowl with a spatula. Knead
on Medium speed (4) for approximately 4-
5 minutes, keep bowl speed on Low.
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 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
Recipes continued