1 cup lukewarm water
3 Tablespoons olive oil + 1 teaspoon (divided)
1 large egg + 1 beaten egg (divided)
1 ¾ cups whole-wheat flour (or all-purpose flour)
1 ¾ cups all-purpose flour
3 Tablespoons sugar
1 ¼ teaspoon salt
1 Tablespoon yeast
1 Tablespoon milk
sesame seeds for sprinkling
Directions and Notes:
1. Line a baking sheet with baking paper.
2. Combine the yeast, ½ cup of the all-purpose flour, and the lukewarm water and stir until smooth. Allow it to stand about 10 minutes until it is foamy.
3. Whisk in one egg, 3 Tablespoons of olive oil, the sugar, and the salt. Then add the remaining flour.
4. Knead the dough for 6-8 minutes until it is soft and sticky, adding additional flour if necessary.
5. Form a ball with the dough. Coat it with the remaining 1 teaspoon of olive oil and place it back into the dough bowl. Cover it with tinfoil and allow it to rise in a warm place until doubled in size (about 2 hours).
6. When the dough has doubled in size, remove it from the bowl and divide it into 8 even pieces. Form each into a ball.
7. Make each ball into a disc shape, roughly ½”- ¾” thick, and place them on the baking sheet. Dust the tops lightly with flour and cover with a towel. Allow for them to rise again until they have doubled in size, roughly 1-2 hours.
8. When the rise time is almost finished, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius), and mix the beaten egg and milk in a small bowl.
9. Gently (so they do not deflate at all) brush the tops of the rolls with the egg and milk mixture. Sprinkle with sesame seeds.
10. Bake the rolls for 15-17 minutes until golden brown. They are big rolls and may touch and stick together a little around the edges as they bake. Allow them to cool completely before cutting them.
Recipe from King Arthur.