Seasame seeded 7-inch sandwich rolls
Makes 7 rolls
25 minutes
25 minutes
2 hours and 50 minutes
Ingredients:
- 480 grams all-purpose flour (4 cups)
- 13 grams granulated sugar (1 tablespoon)
- 9 grams instant yeast (2 teaspoons)
- 8 grams salt (1 1/2 teaspoon)
- 14 grams olive oil (1 tablespoon)
- 360 grams water (1 1/2 cup)
- 1 whole large egg
- 1 tablespoon water
- sesame seeds
Directions:
Add all dough ingredients into your stand mixer, or if you're mixing by hand, add to a large bowl.
If you're using a stand mixer, mix/knead the dough with the dough hook for 8 minutes, and you should have a smooth, slightly sticky dough. If you're kneading by hand, you will want to knead for 15 minutes or until you have a smooth dough.
Place the dough in a lightly oiled bowl that is covered with a lid or plastic wrap, and place it in a warm spot in your kitchen for 1 hour.
After an hour, with a slightly wet or greased hand, fold the dough over itself in the bowl 7 or 8 times. Just pinch one corner, stretch it straight up, and fold it down over the dough. Rotate the bowl slightly and do it again. Repeat 7 or 8 times. This is called a "stretch and fold." It isn't required, but it helps build structure and gluten in the final bread.
Shape the dough into seven even-sized pieces. I usually use a scale to be precise. Form each dough into a ball and let the dough balls rest on the counter for 15 minutes prior to final shaping.
After 15 minutes, using your hands, shape each dough ball into a flat rectangle about 6 inches by 3 inches. Roll each rectangle tightly on the long side. So, you should end up with a cylinder that's about 6 to 7 inches long. When you're done rolling, pinch the seam closed very well and roll the dough log/cylinder on the counter 3 or 4 times to help shape. Taper the ends and round them off if you want a more professional look.
Place all shaped rolls on a sheet pan and allow to rest for 1 to 1.5 hours.
After 1 or 1.5 hours of final rise time, preheat your oven to 450°F (230°C).
Add 1 egg and 1 tablespoon of water to a small bowl and whisk to combine. Paint this egg wash on top of each roll. The egg wash will help the rolls to darken and it will enable the sesame seeds to stick better.
Sprinkle sesame seeds liberally over each dough portion. With a sharp knife, carefully score a 1/4 to 1/2 inch deep slash from tip to tip on the top of the dough.
Bake for 20 to 25 minutes, rotating the pan 180 degrees at the halfway point.
After your rolls have achieved the level of browning that you desire, remove them from the oven and allow them to rest on a wire rack before serving.