Little breakfast sesame bread rolls  

To get us through lockdown, here’s a recipe for baking soft, fluffy, yeasty deliciousness every time! 

 
Makes 12 small rolls  

1 cup warm water 

1 teaspoon active dried yeast granules 

1 teaspoon honey or sugar 

4–5 tablespoons olive oil 

2½–3 cups plain or high-grade flour  

1 egg, lightly beaten for egg wash 

sesame or poppy seeds 

 
Heat oven to very low, just warm — say 50°C. 
 
Step 1: In a large glass or ceramic bowl, mix water, yeast and honey or sugar. Cover with a damp cloth and leave for 10 minutes until frothy. 

Step 2: Add olive oil and 2 cups of flour to the yeast mixture and mix with a knife until it starts to come together. Knead it in the bowl using a strong spoon or knife, only adding more flour if it is really too wet. This will take about 5 minutes or until the dough comes together in a ball. Tip out onto a well-floured bench. 
 
Step 3: Oil the bowl then pop the dough back into the bowl and flip it so it’s coated in oil. Place bowl on a folded tea towel in the warm oven. Turn oven off. Leave dough to double in size, about 30–45 minutes. 
 
Step 4: Carefully plop dough out on bench and shape into 12 rolls. Tuck them into a lined roasting dish so they’re just touching. Cover with a plastic bag and leave to rise until doubled in size, about 30–45 minutes. Egg wash surface then sprinkle over seeds.  

Preheat the oven to 220°C and bake for 15–17 minutes until golden brown. 

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