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Sesame Dinner Rolls

Source: Cooking at a Glance - Breads & Muffins
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Active Time:  30 Minutes
Total Time:  2 Hours 15 Minutes
  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.
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
Sesame Dinner Rolls Recipe at
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°) 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 cloverleaves, 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 18 small dinner rolls
Calories: 110
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 19g
Sodium: 76mg
% Cal. from Fat: 16%
Cholesterol: 14mg
Protein: 4g
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