Whole Wheat Rolls with Sesame Seeds
- Makes : about 8 rolls
A healthful roll for any sandwich or just to eat with a meal.
- 4 tsp. dry yeast
- 4 cups whole wheat bread flour
- 1 tsp. soya lecithin, liquid
- 4 tbsp. molasses
- 2 cups water, warmed to 52˚C. (125˚F.)
- 1/2 cup sesame seeds (for an outer coating)
Add the ingredients in the order listed, with the exception of the sesame seeds.
Place the dry yeast and flour in the mixing bowl or in the bread maker container. The total kneading time should be approximately 20 minutes.
Place a thin layer of sesame seeds on a bread board or clean counter top. Place the dough on the sesame seeds and form into a cylinder about 1/3 meter (13 inches) long.
Cut in eight pieces and reform into rolls, making sure that the entire surface, including the ends are coated with the sesame seeds.
Place on a baking sheet or pizza stone coated with a little corn meal to keep the rolls from sticking.
Set the warming drawer or oven to warm setting to 45°C (120°F). Be careful that the oven does not overheat. Place the baking sheet or stoneware pan in the oven to raise the dough. When the dough is slightly over double the size, turn the oven heat up to 175-180°C (350-360°F). Bake for approximately 30 minutes. When the crust is firm, but not crispy, the bread is done. Remove the rolls from the oven. Enjoy!
Reprinted with permission from Mary and Frank Hoffman of
Photograph © all-creatures.org.