Soft sesame rolls without milk for a different and healthy breakfast, certainly. For many years I have switched my sweet breakfast of cappuccino and croissant, as well as pie or cottage cheese, to a savory one. So, in the morning bread plays the leading role, perhaps toasted and then dressed with a drizzle of extra virgin olive oil and shavings of Parmigiano. Bread is always the protagonist in my kitchen: when I don’t buy it, it’s time to make it — with durum wheat semolina or wholemeal and almost always with sourdough. I often ask myself: in countries where bread is not used, how do they manage to mop up the sauce?
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter Monday, All seasons
- Energy 237.31 (Kcal)
- Carbohydrates 34.53 (g) of which sugars 2.92 (g)
- Proteins 8.79 (g)
- Fat 7.48 (g) of which saturated 1.10 (g)of which unsaturated 1.91 (g)
- Fibers 4.98 (g)
- Sodium 304.69 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz durum wheat semolina flour
- 0.4 oz fresh brewer's yeast
- 1 egg
- 1 tsp salt
- 2 1/2 tsp sugar
- 3/4 cup water
- 2 tbsp extra virgin olive oil
- 1 tablespoon black sesame seeds
- 2 tablespoons sesame seeds
Tools
- Stand mixer
- Baking pan
- Kitchen scale
- Parchment paper
- Edible marker
- Measuring jug
- Edible marker
- Glass
Steps
I immediately put the water in a measuring jug, add the sugar and the yeast and let them dissolve. Flour in the stand mixer with the egg and the oil, then the water with the yeast and sugar combined. I start the mixer and add one of the two tablespoons of sesame (the other tablespoon of sesame, together with the tablespoon of black sesame, will be used to decorate the rolls before baking). Finally I add the salt and mix well for a few minutes. I cover the dough in the mixer and let it rise for 2 hours.
I take it out and divide the now-doubled dough into 8 balls of about 3.2 oz (90 g) each.
On 4 rolls I put sesame and on the other 4 the black sesame. Without adding more flour, I pour the sesame on the work surface and, after shaping the dough balls, I press them onto the seeds so they stick well. I place the rolls on the baking sheet lined with parchment paper, cover them and let them rest for 30 minutes.
Preheat the oven to 374°F and bake the soft sesame rolls for 25 minutes.
As soon as they come out of the oven, with a glass of water and a silicone pastry brush I brush them: this will help keep them soft even when they cool.
Here are my soft sesame rolls.
Perfect for an outdoor breakfast on Easter Monday.
Easily suitable for any occasion.
Ideally, take them outdoors for an Easter Monday breakfast.
Tips
I would also like to recommend my turmeric rolls which I often make and which are delicious as well as pretty to look at.
Pane alla curcuma
FAQ (Questions and Answers)
How do I keep the rolls always soft?
To keep sesame rolls always soft, the ideal would be to place them in plastic bags and put them in the freezer. When you need to use them, 40 seconds in the microwave will make them return fresh and soft.
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