Sesame Petit Pain

White sesame petit pain are charming small rolls with a soft, fluffy interior and a golden, nutty crust. The sesame seeds add a delicate crunch and a subtle flavour that enhances their versatility. Perfect as a side for soups, sandwiches, or cheese platters, these homemade rolls are a delightful addition to any meal.

Prep Time 15

Cook Time 20

Proofing 1 45

Total Time 2 20

Servings Rolls

Ingredients

2 cups strong white bread flour
1 tsp salt
1 tsp sugar
1 tsp instant yeast
2/3 cup warm water
1 tbsp olive oil
2 tbsp sesame seeds white
1 large egg free range beaten, for egg wash

Instructions

In a large mixing bowl, combine the flour, salt, sugar and yeast, ensuring the salt and yeast do not touch directly.
2 cups strong white bread flour, 1 tsp salt, 1 tsp sugar, 1 tsp instant yeast
Add the warm water and olive oil. Mix until a shaggy dough forms.
2/3 cup warm water, 1 tbsp olive oil
Transfer the dough to a floured surface and knead for 8-10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave to rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into 8 equal portions. Shape each piece into a smooth ball and place them on a baking tray lined with parchment paper.
Cover the shaped rolls with a clean tea towel and let them rise for another 30-45 minutes until they are puffy.
Preheat your oven to 200°C (180°C fan)/400°F. If desired, brush the tops of the rolls with beaten egg for a glossy finish. Sprinkle generously with white sesame seeds.
2 tbsp sesame seeds, 1 large egg
Bake the rolls in the preheated oven for 15-20 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
Allow the rolls to cool on a wire rack for at least 10 minutes before serving. Enjoy them warm or at room temperature.

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