We decided to try these for Father's day with our grilled bratwurst. I really like the author's description. She said: "Whether used for blanketing hot meats at barbecue time or as a cold sandwich roll, there is nothing ordinary about them. " Yes I definitely agree! Another thing I love about this recipe is the sesame seeds. They are amazing healthy and when you add them to bread you really can't even tell they are there. So if you have children that complain about "those little seeds" it's a good way to be sneaky!!
Go
HERE for interesting facts on sesame seeds!
Into a small bowl: 1 1/2 tablespoons of yeast and a pinch of brown sugar sprinkled over 1 1/2 cups of warm water. Let sit for a few minutes until foamy.
In a large bowl:
3/4 cup warm milk
4 tablespoons (half a stick) of unsalted butter
2 tablespoons brown sugar
1 tablespoon salt
2 tablespoons raw sesame seeds
Beat hard until smooth
Add the yeast mixture and 4 to 4 1/2 cups unbleached all purpose flour (half a cup at a time). Mix well. (Switch to a wooden/plastic spoon when the whisk no longer works)
When the dough stays in a nice ball and isn't to sticky move to a floured work surface and knead about 5 minutes.
Then place in a greased container and turn to coat. Cover with plastic and let raise until doubled. 45 minutes to an hour.
Gently deflate, then divide into 16 equal portions. (I use a food scale, you can also press the dough into a long rectangle and cut with a pizza cutter)
On a greased (or parchment lined) baking sheet: Place each portion that has been shaped into an oblong oval. They should be about 2 inches apart.
(or you can shape them like mini french bread loaves, by rolling them and pinching along the bottom, if you want a nicer look) I personally like my bread to look kinda rustic!
If desired you can brush the buns with egg wash. (1 egg, a couple tablespoons of water)
Let raise about 30 minutes.
20 minutes before baking preheat oven to 375 F. Bake for 20-25 minutes. Place on cooling racks.
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