Saturday, 3 June 2017


600 grams plain flour
3 teaspoons baking powder
1 1/2 teaspoons salt
200 mls sour cream
100 mls canola oil
200 mls milk, warmed
1 tablespoon sugar
7 grams dried yeast

1 egg yolk, beaten
sesame seeds

lightly grease 2 x 12 hole muffin tins.

in a jug, mix the warm milk, sugar and yeast. put aside

in a large bowl, mix the flour, salt and baking powder.
stir in the oil and sour cream.

add the yeast mix to the flour mix and stir to combine.

tip onto a lightly floured board and knead until smooth.

heat oven to 190 c.

divide the dough into 72 x 15 gram pieces and roll each piece
into balls.

place 3 balls into each muffin hole. cover trays
with a teatowel and place in a warm spot for 30 minutes.

brush each roll with the beaten egg yolk and sprinkle with
sesame seeds

cook for 10 - 15 minutes or until golden.

serve warm.

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