17 Feb RECIPE ALERT: Sesame Rolls
Having the opportunity to eat fresh baked bread, straight from the oven, is a highlight for our trainees after cleaning the frigid streets of NYC every day. We take pride in preparing our bread from scratch, ensuring that the “men in blue” receive hearty, healthy meals and that our culinary arts trainees have a chance to do what they love-bake! We’re so happy to share a fan favorite: our sesame roll recipe. This roll is perfect for adding a little texture to sandwiches. Enjoy!
For the dough:
3 tbsp. dry yeast
1½ c. lukewarm water
2 tsp. salt
½ c. sugar
1½ c. shortening, melted (reserve 2 tbsp.)
5½ c. bread flour (reserve ½ for dusting)
2 eggs lightly beaten with 2 tbsp. water
1 tbsp. sesame seeds
- Combine the yeast and water in the bowl of your stand mixer and let ferment for 10 minutes. Add the salt, sugar, and shortening and let ferment for another 10 minutes.
- Sift the flour, and then add it to the fermented liquid. Mix for 10 minutes with a dough hook on low speed.
- Transfer the dough to an oiled bowl. Brush the top of the dough with 2 tablespoons of melted shortening and cover with plastic wrap. Let proof (rise) for 1 hour, or until the dough doubles in size.
- Turn the dough out onto a floured work surface and divide it into two halves. Roll each half into a thick cylinder, and then slice into 6 parts to form 12 pieces of dough. To shape the rolls, cup your hand over a piece of dough and gently press into the work surface. With a circular motion, work the dough with your palm into a smooth cylinder and tie into a knot. Place on greased sheet pan and let rise until almost double in size, about 1 hour.
- Preheat the oven to 400 degrees.
- Brush egg wash on each roll and then sprinkle with sesame seeds. Bake for 20 minutes. When done, remove the rolls from the oven and place them on a baking rack to cool.
*Makes 12 rolls