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Sesame Seed Rolls
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Ingredients
- 6 ½ cups Arrowhead All-Purpose White Flour (Unbleached)
- 2 cups warm whole milk, Plus ¼ cup cold milk for egg wash
- 4 tbsp unsalted butter (room temperature)
- 3 tbsp Granulated Sugar
- 2 ½ tsp Kosher Salt
- 2 ½ tbsp Instant Yeast
- 1 egg yolk
- ¼ cup sesame seeds
Instructions
- In a large mixing bowl, combine 2 cups warm milk, butter, yeast and sugar. Whisk together and set aside for 10-15 minutes.
- Add the flour and salt. Mix until the dough comes together.
- Turn the dough out onto the counter and knead by hand for 8-10 minutes. Alternatively, you can us a stand mixer fitted with the dough hook attachments and mix on medium speed for 5-6 minutes.
- Transfer the dough to a oiled bowl, cover with a dry towel and let rise in a warm place for 30 minutes.
- Deflate the dough by gently pressing it into a rectangle and cutting it unto 4 strips. Then cut each strip into 8-10 pieces. Roll the pieces into balls baking sure to pinch the ends together, making a small seam.
- Place the dough balls, seam side down on a parchment lined baking sheet, leaving 2 inches of space between each roll.. Cover with a dry towel and let rise at room temperature for 15-20 minutes.
- In a small bowl, whisk ½ cup cold milk with 1 egg yolk. Sing a pastry brush, gently apply egg wash to the rolls and sprinkle with sesame seeds
- Bake at 350F for 25-30 minutes or until golden brown.
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