Yields
8 servings
Prep time
5 mins
Cook time
15 mins
Scaling of Ingredients:
| Ingredient | % | Small Batch (g) | Medium Batch (g) | Large Batch (g) |
|---|---|---|---|---|
| Brown bread flour | 100 | 1 000 | 5 000 | 15 000 |
| Salt | 1.4 | 14 | 68 | 205 |
| Sugar | 1.3 | 13 | 64 | 192 |
| Instant dry yeast | 1.7 | 17 | 83 | 250 |
| Butter / baking margarine | 3.8 | 38 | 192 | 575 |
| Lukewarm milk | 25 | 250 | 1 250 | 3 750 |
| Eggs | 17.7 | 177 | 883 | 2 650 |
| Lukewarm water | 25 | 250 | 1 250 | 3 750 |
| Sesame seeds | 17.7 | 177 | 883 | 2 650 |
| Total | 1 935 | 9 674 | 29 023 | |
| Makes | 33 rolls | 166 rolls | 500 rolls |
Method
1. Sift all the dry ingredients together and mix in the butter/baking margarine until it resembles breadcrumbs. Mixing time will depend on the type of mixer used.
2. In a separate container, whisk together the eggs and warm milk. Add the milk mixture to the flour mixture and gradually add in the lukewarm water. Mix until it forms a soft, not sticky dough.
3. Continue mixing until the dough bounces back when pressed.
4. After mixing, cover with a plastic sheet and allow the dough to rest in a warm area, until doubled in size. Then knock down the dough, divide into individual pieces and mould into smooth dough balls.
5. Place the dough balls onto greased baking trays and cover with a plastic sheet. Allow the dough to rest for 25-30 minutes in a warm area; until doubled in size. Meanwhile, preheat the oven to 220ºC.
6. Brush the rolls with milk and sprinkle with sesame seeds; bake for 12-15 minutes.
Variations, Hints and Tips:
- Alternatively, use poppy seeds or grated cheese to top rolls.
- Weigh the dough balls before rolling, to ensure they will bake to the same size.
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