Mini Olive Oil, Cumin and Sesame Bread Rolls
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 rolls
- Category: Baking
Description
These bread rolls take some time to make but are worth all the effort as each bite is delicious!
Ingredients
Mini Rolls
1 C (250 ml) tepid water
1 Tbsp (15 ml/10 g) instant yeast
2 tsp (10 ml) sugar
3¼ C (810 ml/413 g) bread flour
⅓ C (80 ml) medium style local olive oil + extra
¼ C (60 ml/25 g) powdered milk
1 Tbsp (15 ml) sesame seeds
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) onion seeds
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) salt
Roasted Tomatoes
3 C (750 ml/480 g) cocktail tomatoes
3 Tbsp (45 ml) medium-style local olive oil
2 tsp (10 ml) garlic, finely chopped
Salt and pepper
Instructions
Add the yeast mixture to an electric mixer fitted with a paddle attachment. Add the rest of the ingredients and mix until combined.
Replace the paddle attachment with a dough hook and knead on medium speed for 2 minutes.
Replace the paddle attachment with a dough hook and knead on medium speed for 2 minutes.
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.
Line a baking tray with baking paper. Knead the dough by hand for 1 minute, cover with a cloth and allow it to rest for a further 10 minutes.
Divide the dough into 12 pieces and roll each one into a ball.
Arrange the balls on the lined tray. Make 3 rows of 4 balls each. Place the balls 1 cm apart from each other. Place the tray in a warm place and allow it to rise for approximately 45 minutes.
Place the tray in a warm place and allow it to rise for approximately 45 minutes.
Preheat the oven to 200 °C. Lightly brush the rolls with olive oil. Bake for 8 minutes.
Turn the oven down to 180 °C and bake for 10-15 minutes until golden and cooked through.
The base should be slightly crispy and sound hollow when tapped on. Transfer to a cooling rack to cool for at least 10 minutes.
Roasted Tomatoes
Preheat the oven to 200 °C. Toss the tomatoes, oil and garlic together and season with salt and pepper. Transfer to a baking tray and roast, 10 minutes.
To Serve
Serve the rolls with the roasted tomatoes and Gruyere cheese.
Use a vegetable peeler to make shavings of Gruyere. Garnish with basil leaves.
Notes
If you do not have an electric mixer, simple stir the ingredients for the rolls together and knead it by hand on a lightly floured surface for 5-10 minutes until smooth.
