Tasty Sesame Seed Rolls are good enough to eat as a snack on their own with a little butter. Or serve them with cheese and salad for a satisfying lunch.
2 oz. fresh yeast
1 tablespoon plus
½ teaspoon sugar
3 tablespoons lukewarm water
1 lb. flour
1 teaspoon salt
1 teaspoon turmeric
10 fl. oz. milk, lukewarm
3 tablespoons sesame seeds GLAZE
1 egg, lightly beaten with
1 tablespoon milk
Crumble the yeast into a small bowl and mash in the 4_ teaspoon of sugar with a kitchen fork. Add the water and cream the water and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour, salt, turmeric and the remaining sugar into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture and the milk. Sprinkle over 1 tablespoon of the sesame seeds. Using your fingers or a spatula, gradually draw the flour mixture into the liquid.
Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for 10 minutes, rcflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.
Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.
Cover the bowl with a clean damp cloth and set it in a warm draught-free place. Leave it for ½ hours or until the dough has risen and has almost doubled in bulk.
Turn the risen dough out of the bowl on to a floured surface and knead it for 4 minutes. Break the dough into 8 pieces and roll them between your hands to form sausage shapes about 1-inch thick by 5-inches long. Place the rolls on a very large baking sheet, well spaced apart, and return them to a warm place for about 30 minutes or until the dough has risen.
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Using a pastry brush, coat the rolls with the glaze and sprinkle them with the remaining sesame seeds.
Place the baking sheet in the oven and bake for 20 to 25 minutes or until the rolls are well risen and golden brown.
Remove the baking sheet from the oven. Turn one of the rolls over and rap the underside with your knuckles. If the roll sounds hollow, like a drum, it is cooked. If it does not sound hollow, return the rolls, upside-down, to the oven and bake for a further 5 minutes.
Transfer the rolls to a wire rack to cool completely.