Sesame Hard Rolls
|Active dry yeast||20 Gram (2 Packages, 10 Gram Each)|
|All purpose flour||7 Cup (112 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Sesame seed||1 1⁄2 Ounce|
In large mixer bowl, combine yeast and 2 1/2 cups of the flour.
In saucepan heat water and salt just till warm (115 to 120°).
Add to dry mixture in mixing bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of the bowl constantly.
Beat 3 minutes at high speed.
By hand stir in enough of the remaining flour to make a moderately stiff dough.
Turn out on lightly floured surface.
Knead dough 10 minutes or till very elastic.
Place dough in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double, 45 to 60 minutes.
Turn out on lightly floured surface and divide into 4 portions.
Cover and let rest 10 minutes.
Divide each portion into 4 pieces.
Shape each piece in oval roll about 4 inches long.
Place about 2 inches apart on greased baking sheets sprinkled with cornmeal.
Brush water over tops and sides of rolls.
Let rise in warm place till double, 45 to 60 minutes.
Carefully brush with water again.
Place large shallow pan on lower rack of oven; fill with boiling water.
Bake rolls in 400° oven for 15 minutes.
Brush again with water.
Sprinkle with sesame seed.
Bake 10 to 15 minutes longer or till nicely browned.
Split and serve with Porterhouse Roast, Horseradish Butter, and Cheese-marinated Onions for sandwiches.