Makes 8 | Prep: 10 minutes + resting | Cook: 30 minutes

5 PersonalPoints per roll

NF, VEG

 

 

 

Ingredients: 

  • 1½ cups (225g) plain flour, plus extra for dusting
  • 5g dry yeast
  • 2 tsp sugar
  • ⅓ cup (80ml) skim milk, plus 1 tbs extra for brushing
  • 1 egg, lightly beaten
  • 10g butter, softened
  • 10g sesame seeds

         

        Instructions:

        1. Lightly dust the WW Mini Bread Mould tray with flour and set aside.
        2. Combine flour, yeast, sugar and ¾ teaspoon salt in a large glass or stainless steel bowl. Mix ⅓ cup (80ml) milk and ⅓ cup (80ml) lukewarm water in a small bowl or glass. Gradually stir into flour mixture using a wooden spoon until combined. Add egg and stir until dough comes together. Add butter and mix until dough is sticky.
        3. Use wet hands to knead dough on a lightly floured surface for 10-12 minutes, until smooth and elastic. Shape into a log about 32cm in length. Divide into 8 x 4cm-long pieces and place into prepared bread moulds. Cover with a clean tea towel and leave to rest at room temperature for about 1 hour and 30 minutes, or until doubled in volume. 
        4. Brush each roll with extra milk and sprinkle with sesame seeds. Cover and leave to rest for a further 30 minutes. 
        5. Preheat oven to 180°C and place a shallow-sided baking tray filled with water on bottom shelf of oven. Bake rolls for 25-30 minutes, until golden. Stand for 5 minutes before gently turning out onto a wire rack to cool completely. Slice in half to serve.

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