Classic Multi Seeds Rolls
I like baking simple breads. These classic sunflower-seeds rolls have a delicate aromatic crumb and a crackly splintering crust.
- Makes 8 Rolls
- dried yeast - 7g (1 sachet)
- water - ¼ cup (warm)
- milk - ¼ cup (warm)
- sugar - 1 teaspoon
- strong white flour - 400g plus extra for dusting
- salt - 1 tablespoon
- olive oil - 1 tablespoon
- natural yogurt - 2 tablespoons
- semolina - for dusting
- sunflower seeds - 1 tablespoon
- egg - 1
- Dissolve 1 teaspoon sugar in 1/4 cup warm water and 1/4 cup warm milk. Add yeast. Stir in yeast until completely dissolved. Let mixture stand until yeast begins to foam vigorously. When the yeast mixture has doubled its volume, is ready to prepare yeast dough.
- Put the flour, salt, olive oil, yogurt and yeast mixture into a bowl and mix well to form a dough.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Cover with a clean cloth and let it rest. Leave the dough in warm place for 2 hours, until doubled.
- Preheat the oven to 240°C.
- Transfer the dough to sprinkled with semolina surface. Cut the dough into eight equal pieces.
- To form balls, I roll each chunk of dough around on my work surface.
- Place the rolls on a baking sheet and sprinkle with seeds and press them into the dough.
- Cover with a clean cloth and let them rise in a warm place. Leave it for about 1 hour.
- Just before baking, the dough balls get a brush of egg wash.
- Bake for 10 – 15 minutes, until the rolls are golden brown.