This recipe for Seeded Rolls makes dinner rolls or buns mixed and kneaded in the bread machine, Roll in a snail shape, top with seeds, and bake in a conventional oven.
2 teaspoons(2 teaspoons)instant or bread machine yeast
Glaze
1(44g)egg
1teaspoon(1teaspoon)water
sesame seeds or poppy seeds
Instructions
Place ingredients in order listed into your bread machine pan: 3/4 cup milk , 3 tablespoons water, 1 large egg, 2 tablespoons unsalted butter, chopped, 3 tablespoons granulated sugar, 1 1/2 teaspoon table or sea salt, 3 1/4 cups bread flour, and 2 teaspoons instant or bread machine yeast the DOUGH cycle and press START.
Within the first minute of mixing and kneading, open the bread machine lid to ensure the paddles are engaged correctly, and the dough is starting to come together into a ball.
Recheck the dough after 15 minutes. The dough should stick to the sides, then release cleanly. See the video for more details and what to do if this isn't happening.
When the cycle is complete and the dough has doubled its original size, remove dough to a floured board or silicone sheet.
Divide the dough into two parts, then each of those halves into 4 pieces making a total of 8 portions.
Loosely form each piece into a fat, rope shape about 5-6 inches long. Then, STEP AWAY! Let the dough relax for about 10 minutes, and life will be easier. Well... maybe not, but your dough will be much more agreeable about shaping.
Using your hands, roll and pull each rope into an elongated piece of dough approximately 12 inches long. It doesn't have to be perfect. Then starting at one end, roll up like a snail.
Place about 2 inches apart in a large pan or on a greased cookie sheet. Even better if covered with parchment paper or a silicone sheet. Tuck the end of the coil underneath the roll as you place it in the pan. With the palm of your hand, flatten coil slightly. Cover with a towel.
Preheat oven to 400˚F (200˚C).
Combine 1 egg and 1 teaspoon water. Mix well.
Let rolls rise in a warm place until double. Flatten rolls with the palm of your hand again down to about 1-inch thickness. Don't worry, they will pop up in the oven. Brush each roll with the prepared egg glaze. If desired, sprinkle buns with sesame seeds or poppy seeds.
Bake in a preheated oven for 10-12 minutes until golden. Cool on a wire rack. When cool, split with a serrated knife to make sandwich buns, if desired.
Notes
These rolls don't have any preservatives so you need to eat them within a day or two for the most enjoyment. Otherwise, wrap well and freeze.Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.