Sesame Swirl Buns

Sesame Filled Rolls
Sigh...I did it again. I burnt a beautiful batch of buns. 
Please note that these buns rose beautifully but got destroyed by me because I left them in the oven too long without a cover. The burnt swirls kind of remind of those electric stoves with coils!

Sesame Swirl Buns
makes 12 


1 tbsp. active dry yeast
1 cup warm water
1 1/2 cups all purpose flour

2 tbsp. oil
1 tsp. salt
3 tbsp. sugar
1 cup all purpose flour
2 tbsp. vital wheat gluten (or 1/2 cup flour)

3 tbsp. black sesame powder
3 tbsp. caster sugar

Mix together the yeast, warm water and 1 1/2 cups of flour. Cover and let it rest for 10 minutes until doubled. Then add in the rest of the ingredients and mix until a dough forms. Switch to a dough hook and knead for 8 minutes. Place dough in a greased bowl and turn several times to coat. Cover with a damp cloth and let it rise for 40 minutes or until doubled.
Punch down the dough and let it rest for a few minutes. Flatten and roll the dough into a large rectangle then sprinkle in the sesame mixture. Roll up the dough swiss roll style and pinch the seams tight. Roll into a long log (if not already) then cut into 12 pieces. Place into a greased large cupcake holder then cover with cling film. Let it rise for about 1 hour.
Preheat the oven to 350F.  Brush the buns with egg wash, then bake for 23-30 minutes until golden brown. Tranfer onto a baking rack to cool.
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