10
Count
110
Mins
Medium
Appetizing baked rolls made of yeast dough with water and without eggs contain puffy crumb and soft oily crust, sprinkled with sesame seeds. It is a perfect substitute for regular bread in association with soft cream cheese and as an addition to the first course.
The author: Elena Bon
15 minutes before making the dough, take the necessary amount of sunflower oil out of the refrigerator (if you store it there) so that it warms up (it’s optional).
Immediately before kneading the dough, turn on the oven and heat it to 175-180 degrees Celsius (the oven can be a suitable place to keep the dough while rising, if there is no other warm place like near the hot radiator).
Put the necessary measured amount of water, sugar and wheat flour for the dough into different containers.
Heat water in a saucepan or an aluminum pot on a small fire (to 38-40 degrees Celsius).
Pour warm water into a large mixing bowl (about 3.5 liters), put one heaping teaspoon from the previously measured amount of sugar and add fresh yeast (or put dry yeast) on the top. Without stirring the contents of the bowl, put it in a warm place for about 5-10 minutes, so that the yeast gets wet and a little bit swollen.
When this happens, add the required amount of salt, the remaining granulated sugar and sift ½ of the total amount of wheat flour (about 180-185 grams) through a fine sieve. Mix everything until smooth with a mixer using the usual whisks (at low speed) or do it with a hand whisk.
Pour sunflower oil in the dough, mix it.
Gradually in 2-3 portions (to feel the structure of the dough), add the second half of the flour (having taken the stuck dough from the whisks or from the hand whisk, sprinkling them with flour), knead the dough with hands until it becomes homogeneous and elastic and doesn’t come off the hands and the bowl. Stir the dough carefully for a long time, collect it from the edges to the center in the process of stirring, and when you get a lump of dough, stretch it several times holding the ends and fold it back – as a result, the dough will be more saturated with oxygen and will be more puffy. In the total, the dough should become elastic and slightly sticking to hands that is acceptable. You don’t have to use extra (to the amount marked in the recipe).
Roll the dough into a ball and put it back in the bowl. Close the bowl with the dough by food polyethylene film and put in a warm place for 60 minutes, so that the volume of dough increased by about 2-3 times. If you have the time, you can leave the dough at room temperature while rising, but this process can take about 3 hours.
Cover a large baking tray (size 28 × 38 cm) with non-stick parchment paper for baking. Prepare sesame seeds for sprinkling over ready-to-bake items.
Press down the risen dough with your hands (it can also become slightly sticky), roll it into a ball again and roll it out on the table covered with the parchment paper from the baking tray (it can also be sprinkled with flour if the dough is still sticky) and make a 24 × 33 cm layer, aligning it with hands and stretching it by the edges. Cut the layer with a sharp knife by sawing movements or with a pizza knife into 18 three-cornered pieces. Drag the dough with the parchment paper onto the baking tray, cover it with a paper towel and place it in a warm place (for example, on the heated oven) so that it rise increasing in volume.
When the dough is ready, beat the chicken egg with a hand whisk in a separate bowl, take out the half of the beaten egg (using scales or by sight) and add the required amount of sunflower oil, and whisk again. Take the silicone brush and grease the expectant small breads with egg and oil mixture, but not much (so as not to give extra weight to the top of the “bars”), and then sprinkle them with sesame seeds (or with herbs). Put the baking tray in the oven and bake the rolls at 175-180 degrees Celsius until you get the golden color of the top in about 25 minutes or according to the recommendations for baking the yeast dough in the instructions of your oven. You can change sides of the baking tray after 20 minutes of baking so that the bread bars brown evenly.
Take ready bread bars out of the oven, cool them totally on the baking tray, but don’t cover them with anything, and then cut gently along the marked lines with a jagged edge knife for bread (not cutting through the whole layer). You can serve bread bars and break off the required quantity and cut off their burned bottoms if necessary.
These baked rolls are especially tasty when they are fresh. Keep the rest of the bread bars (which already stayed at room temperature for about 6-8 hours, not covered in any way, so that excess moisture could come) at room temperature in a plastic bag (then they will be soft) up to 2 days. You can also leave them on the same baking tray where they were baked, cover them with a paper napkin, so they will dry up and become crispy on the surface.
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