Recipe

Elaines Light Rye Sesame Garlic Rolls Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 3 months ago Light, garlicky, and delicious, these rolls go perfectly with any main dish. Prep:30m Cook:3040m Servings:1214	Chefelaine
	delicious easy to make and stores well

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Ingredients

Bearing in mind I never measure when cooking or baking, these ingredients are listed in approximations.

Ingredients:

Approx 1 ½ cups warm water

1-2 tsp sugar

1 pkg quick-rising yeast

Combine the above ingredients and allow the yeast to develop, approx 5-10 minutes.

Combine in a separate bowl:

1 – 1 ½ tbsp garlic powder (NOT garlic salt)

approx 2 cups white ‘best-for-bread’ flour

approx 1 cup light rye flour

2 tbsp sugar

1-2 pinches of salt

After the yeast has developed, stir it into the dry mixture and add:

½ cup water

2 eggs, unbeaten

1 tsp vanilla extract

2 tbsp olive oil

Mix well. Let the dough rest approx 5 minutes.

Directions

Knead approx 5 minutes after dough has rested. This dough does not need to be kneaded until blistered and smooth.

If using an electric oven, turn it on at 100*F for five minutes, then turn off. This will allow sufficient heat to proof the dough without drying it out.

If using a gas oven, the pilot light will provide sufficient heat.

Liberally coat the ball of dough with butter.

Allow the dough to proof until it is doubled in bulk, approx 1 – ½ hours.

Have ready:

Sesame seeds

Butter

Greased and floured baking dish

Flour the working surface, then remove the proofed dough, kneading gently for about 2 minutes. Break dough apart into 12 to 14 pieces, depending on the size of rolls you desire.

Shape into round balls, and place into the baking dish.

Again, liberally coat the rolls with butter, and sprinkle a liberal amount of sesame seeds on the tops.

Return to oven to proof again, approx ½ to 1 hour, until rolls have doubled in size.

Bake in 350*F oven 30-40 minutes, or until golden brown, and rolls sound hollow when tapped.

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Comments

22566 1 year, 3 months ago said:
Great Roll recipe.Thank-you.

hamichal 1 year, 3 months ago said:
Will test it next week as it looks really promising :) I love garlic

chefelaine 1 year, 3 months ago said:
Thanks for your kind comments! I love sharing recipes, and this one I developed from scratch! ENJOY!! :O)

lunasea 1 year, 3 months ago said:
I've really gotten into making my own breads, so this really caught my interest. Thanks so much - I'll be trying these out very soon. :) Vickie

bizzielizzie 1 year, 3 months ago said:
I sure love home made bread ad rolls. When I get the courage, I'll try this out.

jlv1023 1 year, 2 months ago said:
These look great and may try them this weekend,
keep them recipes coming, you have super ones,

Janet

sunflower48386 10 months, 3 weeks ago said:
I sure will enjoy this recipe. thanks. I saved this

mommywholovespandas 10 months ago said:
Hey chickie your recipe looks really good can't wait to try. Perfect 5 (even though you deserve a 10)

ditty 2 months ago said:
I've started making Artisian breads and keeping dough up to 3 weeks in fridge - these sound delicious so will be giving them a try out tonight to have with dinner :-)

foodspice 1 week, 3 days ago said:
This is a good one - could eat heaps of it - but better not - its really a nice 5+ very versatile too - soup, main course, bar be que or just as is - its soooo good.

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