Sesame Seed Bread Rolls Recipe by Jon Michelena
Cooking Instructions Prep: 50 min. Bake: 20 min. 1 Sift the flour and salt together in a bowl. In a small saucepan, warm the water, milk, and sugar to about 110°F (43°C). Add the yeast and stir to dissolve. 2 Add the water mixture and olive oil to the flour mixture. Mix well, then transfer the dough to a work surface and knead until smooth and elastic. The dough should not stick to your hands or the surface when finished. If needed, sprinkle with a little flour. Lightly oil a bowl with olive oil, place the dough in it, and turn to coat. 3 Cover the bowl with a kitchen towel or plastic wrap and let the dough rise for about 1 hour, or until doubled in size. Rising time may vary depending on room temperature—the warmer it is, the faster the dough will rise. 4 Divide the dough into 6 equal pieces and shape each into a ball. Place the dough balls on a baking sheet lined with parchment paper or lightly greased with oil. Cover with plastic wrap and let rise for another 30 minutes. Brush the tops with the beaten egg white, make a few slashes on top with a sharp knife, and sprinkle with sesame seeds. 5 Preheat the oven to 475°F (246°C). Bake the rolls for about 20 minutes, or until golden brown. 6 Serve warm for dinner or use for sandwiches. 1 Sift the flour and salt together in a bowl. In a small saucepan, warm the water, milk, and sugar to about 110°F (43°C). Add the yeast and stir to dissolve. 1 Sift the flour and salt together in a bowl. In a small saucepan, warm the water, milk, and sugar to about 110°F (43°C). Add the yeast and stir to dissolve. 2 Add the water mixture and olive oil to the flour mixture. Mix well, then transfer the dough to a work surface and knead until smooth and elastic. The dough should not stick to your hands or the surface when finished. If needed, sprinkle with a little flour. Lightly oil a bowl with olive oil, place the dough in it, and turn to coat. 2 Add the water mixture and olive oil to the flour mixture. Mix well, then transfer the dough to a work surface and knead until smooth and elastic. The dough should not stick to your hands or the surface when finished. If needed, sprinkle with a little flour. Lightly oil a bowl with olive oil, place the dough in it, and turn to coat. 3 Cover the bowl with a kitchen towel or plastic wrap and let the dough rise for about 1 hour, or until doubled in size. Rising time may vary depending on room temperature—the warmer it is, the faster the dough will rise. 3 Cover the bowl with a kitchen towel or plastic wrap and let the dough rise for about 1 hour, or until doubled in size. Rising time may vary depending on room temperature—the warmer it is, the faster the dough will rise. 4 Divide the dough into 6 equal pieces and shape each into a ball. Place the dough balls on a baking sheet lined with parchment paper or lightly greased with oil. Cover with plastic wrap and let rise for another 30 minutes. Brush the tops with the beaten egg white, make a few slashes on top with a sharp knife, and sprinkle with sesame seeds. 4 Divide the dough into 6 equal pieces and shape each into a ball. Place the dough balls on a baking sheet lined with parchment paper or lightly greased with oil. Cover with plastic wrap and let rise for another 30 minutes. Brush the tops with the beaten egg white, make a few slashes on top with a sharp knife, and sprinkle with sesame seeds. 5 Preheat the oven to 475°F (246°C). Bake the rolls for about 20 minutes, or until golden brown. 5 Preheat the oven to 475°F (246°C). Bake the rolls for about 20 minutes, or until golden brown. 6 Serve warm for dinner or use for sandwiches. 6 Serve warm for dinner or use for sandwiches. 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