This light white bread dough is topped with sesame seeds for added nutty flavour. These are so simple to make and are perfect served with plenty of sandwich filling like egg mayo or tuna and salad. These fresh bread rolls can be frozen until needed to stored in an airtight container and eaten within a few days. You could combine all the dough and bake in a large bread tin or baking tray to make a whole loaf.
- 500g strong white flour
- ½tsp salt
- 1tsp dried quick yeast
- 1tsp sugar
- 300ml lukewarm water
- 1tsp sunflower oil
- 2tbsp milk
- 1tbsp sesame seeds
Preheat oven to 350°F/180°C/Fan 160°C/Gas Mark 4 and grease a baking sheet.
Sift the flour and place in a large mixing bowl
Pour the salt on one side of the flour, and the yeast and sugar on the other. Add half the water and the oil and start to mix.
Gradually add the rest of the water until you have a smooth but not sticky dough. You may not need all of the water
Turn out onto a floured surface and knead for 10 minutes, or until you have a smooth, elastic dough
Place back into the mixing bowl, cover with cling film and leave for 2 hours, or until the dough has doubled in size
Turn the dough back out onto a floured surface and knead for 4 to 5 minutes.
Divide the dough into 8 and form into balls. Place the balls onto the baking sheet and brush with milk. Sprinkle with sesame seeds
Bake for 25 to 30 minutes, or until the make a hollow sound when tapped on the base. Remove from the oven and transfer to a wire rack to cool
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