Recipe by Kevin E. Porter
A savory roll that pairs well with any main course. A light, garlic flavor blended with the taste of sesame makes for great sandwiches, too!
4 cups Bread or Plain Flour
2 tsps. Sesame Seeds
1 ½ tsps. Garlic Powder
1 ½ tsps. Salt
1 ½ tsps. Active Dry Yeast
2 ½ cups Water (slightly warmed, 110° to 112° F)
1.) In a large bowl, whisk together the first four ingredients. Add yeast and whisk until well combined. (I prefer using a clear glass bowl to allow monitoring the dough’s progress when rising.)
2.) Using a sturdy spoon, stir in warm water to form a moist dough (slightly more or less water to achieve desired consistency).
3.) Cover the bowl with a damp cloth or loose-fitting lid and allow to rise in a warm place at least one hour until doubled in size. Line a large cookie sheet with parchment paper or grease with your favorite cooking oil (Olive Oil is an excellent choice).
4.) When the dough is ready, turn out onto a well-floured surface and knead until dough is easy to work with (about five to ten minutes).
5.) Divide into 20 equal parts and shape as desired. Place on large cookie sheet leaving an inch or so between each one to allow for additional rising. Cover loosely and allow to rise another 30 minutes or so.
Alt.: Roll out to 1½ inch thickness then cut with a biscuit cutter. This is a good size for sandwich rolls.
Regular: Preheat oven to 400° F (approx. 205° C). Bake rolls 25 – 30 minutes or until desired brownness (ovens vary so use your own judgement here). Rolls are done if the sound hollow when thumped. Remove from oven and brush the tops with butter. Allow to cool 10 to 15 minutes before serving.
Crusty Rolls: Place a pan of water in the oven then preheat to 435° (225° C) for 30 minutes. After thirty minutes have lapsed, place the rolls in the oven quickly closing the door to preserve the steam. Bake for 15 to 20 minutes or until desired brownness.