Sunday, July 22, 2007

Sesame Whole Wheat Sandwich Rolls

What a relaxing weekend! We have had so much rain here in Houston this summer that we're getting used to napping indoors, watching movies, and reading. Nice! The perfect weekend to make a yeasted bread. I decided to try another recipe from The Bread Bible before having to return the book to the library and chose these Sesame Whole Wheat Rolls. The egg glaze gave them a beautiful brown, shiny appearance and they smelled absolutely wonderful. They're very sturdy rolls--great for large sandwiches or BBQ. They need a substantial filling to stand up to the whole grains and bready texture. I'll probably make them smaller next time, as they are very filling. Continue for recipe.

Sesame Whole-Wheat Long Rolls
The Bread Bible, Beth Hensperger's

Yield: 16 rolls

1 1/2 cups warm water
1 1/2 T active dry yeast (1 1/2 packages)--use a little less with instant yeast

2 T brown sugar
3/4 cup warm milk
4 T butter, melted
1 T salt
2 T raw sesame seeds
1 1/2 cups whole-wheat flour
4 -4 1/2 cups unbleached, all-purpose flour or bread flour

Egg glaze: 1 large egg mixed with 1 T milk

Pour the water in a small bowl. Sprinkle the yeast and a pinch of brown sugar over the surface of the water. Stir to combine and let stand at room temperature until foamy, about 10 min.
In a large bowl, using a whisk, combine the milk, butter, brown sugar, salt, seeds, and whole-wheat flour.
Beat hard until smooth, about 3 min.
Add yeast mixture and the unbleached flour, 1/2 cup at a time.

Turn the dough out onto a lightly floured surface. Knead for about 5 min., dusting with flour only as needed, to make a smooth, soft, slightly sticky dough.
Place the dough in a greased deep bowl. and cover the plastic wrap.
Let rise until doubled in bulk, 45 min. to 1 hour.
Gently deflate the dough. Turn out onto a lightly floured surface.
Grease or parchment-line 2 baking sheets.
Divide the dough into 16 equal portions and shape each into an oblong oval.
Place the rolls 2 inches apart on the baking sheet, cover, and let rest until puffy and almost double, about 30 minutes.
Brush with the egg glaze.
Preheat oven to 375 degrees.

Bake rolls for 20-25 min. or until lightly browned.

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