Form the Dough:
Add vegetable oil and one beaten egg. Gradually incorporate 600 g of flour and salt using a wooden spoon until a shaggy dough forms.
First Knead:
On a lightly floured surface, knead the dough, gradually adding 100–150 g more flour as needed until you get a soft, elastic dough that’s slightly tacky but not sticky.
Butter the Bowl and First Rise:
Lightly grease a clean bowl with oil or butter. Place the dough inside, cover it with plastic or a damp towel, and leave it in a warm spot until doubled in size—about 45–60 minutes.
Divide and Shape:
Punch down the risen dough and divide it into two halves. Then further divide into 9 equal pieces (about 70–80 g each). Gently shape each into a smooth ball.
Second Rise:
Place rolls on a greased baking pan, leaving space between them. Cover and let them rest for 15 minutes, then brush each lightly with softened butter, cover again and let them rise for another 30 minutes.
Egg Wash and Sesame:
Stir together 1 egg and 1 tbsp milk. Gently brush each roll and sprinkle sesame seeds evenly on top.
Bake:
Preheat your oven to 170 °C (340 °F). Bake for 30 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
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