RECIPE: Mini olive oil, cumin & sesame bread rolls
These savoury garlic and cumin rolls served with roasted tomatoes are a great starter
Makes: 12
Ingredients:
250ml (1 cup) tepid water
15ml (1 tbsp) instant yeast
10ml (2 tsp) sugar
420g (3¼ cups) bread flour
80ml medium-style local olive oil, plus extra
60ml (¼ cup) powdered milk
15ml (1 tbsp) sesame seeds
10ml (2 tsp) finely chopped garlic
10ml (2 tsp) onion seeds
10ml (2 tsp) cumin seeds
2.5ml (½ tsp) salt
Method:
1. Place the water, yeast and sugar in the bowl of an electric mixer fitted with a paddle attachment. Add the remaining ingredients and mix until combined.
2. Replace the paddle with a dough hook and knead on medium speed for 2 minutes.
3. Form the dough into ball and place in a lightly oiled bowl. Cover with plastic and place in a warm place to rise for 1 hour.
4. Knead the dough by hand for 1 minute, cover with a cloth and allow it to rest for a further 10 minutes.
5. Divide into 12 pieces and roll each into a ball.
6. Arrange the balls on a baking tray lined with baking paper. Place the tray in a warm place and allow dough balls to rise for 45 minutes.
5. Preheat the oven to 200ºC.
6. Lightly brush the rolls with olive oil.
7. Bake for 8 minutes. Turn the oven down to 180ºC and bake for 10-15 minutes until golden and cooked through. The bases should be slightly crispy and sound hollow when tapped.
8. Cool for at least 10 minutes before serving...
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