Sesame Dinner Rolls

  • Active Time 30m
  • Total Time 2h 15m

Makes about 18 small dinner rolls

Derived from a popular Middle Eastern bread, this dough is easily shaped into dinner rolls that are also delicious eaten before dinner, spread with hummus, a Mid-East chick-pea appetizer. Black sesame seed is available at well-stocked specialty markets.

ingredients

  • 3 1/4-3 3/4 cups all-purpose flour
  • 1 package active dry yeast
  • 1/2 cup milk
  • 1/2 cup water
  • 1 tablespoon butter or margarine
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons finely shredded orange peel
  • 1 slightly beaten egg white
  • 3 tablespoons white or black sesame seed

directions

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, water, butter or margarine, honey and salt till mixture is warm (120-130 degrees F) and butter or margarine is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the orange peel and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease 2 large baking sheets. Divide dough into 18 pieces. Shape into clover leaves, rosettes or Parker House rolls (see Related Technique). Place 2 inches apart on the prepared baking sheets or in muffin pans. Cover and let rise in a warm place for 30 minutes, or till nearly double. Brush with slightly beaten egg white; sprinkle with sesame seed. (Parker House rolls do not need to be sprinkled with sesame seed.)

Bake in a preheated 375 degrees F oven for 15-20 minutes, or till breads are golden brown and sound hollow when tapped. Remove from baking sheets; cool on a wire rack.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2198

nutrition information per serving

110 calories; 2g total fat; 14mg cholesterol; 76mg sodium; 19g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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