Words & Recipe by Karen Swan
Since reading Emma’s piece on sesame seeds from a few weeks ago, I’ve been quite addicted to the teeny tiny little seeds and they are ending up in everything! Pair them with a sprinkling of sea salt and I’m in heaven!
These rolls are delicious, fluffy enough to be satisfying and ‘bready’, even on the second day, and freeze like a dream.
I started them off on a peaceful Sunday Mother’s Day morning and then got to enjoy them, sitting in the afternoon sun, while my husband kept our 4 year old son entertained. I had the new Home Beautiful magazine, afternoon sunshine, and no interruptions! It was bliss!
Gluten free breads, I have discovered after much trial and error, will never have the same tactile satisfaction as their glutenous buddies. You can’t knead a gluten free mix; it’s just too wet. But I do find that seeing the dough rise and the *feel* of it as I divide it into bun shapes, is equally, if not more satisfying as I know how many rocks I’ve baked to get here!
I’ve once again used flour provided by Well & Good and I continue to be thrilled with the results!
2/3 cup LSA
4 T psyllium husks
2 T chia seeds
3 T sesame seeds
2 T raw sugar or honey
2 x sachets Tandaco Yeast
4 T light oil (I used macadamia)
650ml warm water
In a large, metal bowl, mix the flour, husks, LSA, sugar and seeds.
Dissolve the yeast into the warm water and leave a few minutes to activate.
Pour the yeast mix and eggs into the flour and mix well.
Leave in a warm spot to rise for around 30 minutes (it will be a sticky, wet mix)
Generously dust a work surface with rice flour and tip out the dough.
Using well floured hands, gently fold the dough in on itself to form a ball.
Stretch out the dough into a long sausage shape and divide into 10 to 12 rolls.
Place in a well oiled tray (I used a lamington tray) and leave, uncovered, somewhere warm to rise again. Oh, brush them with a little milk and sprinkle with sea salt and extra sesame seeds too.
Pre-heat the oven to 220 degrees.
Bake for about 35 minutes.