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Sesame rolls

My colleague asked for an easy bread recipe yesterday and this is the first one came to my mind using instant yeast.

This is based on the Jerusalem bread from Honey&co "At Home" cookbook. I adapted the recipe to an almost no knead bread by folding it twice before proving.

I baked this so many times that I developed a routine for baking these for Saturday breakfast.

Unlike the recipe below I use my stand mixer to make the dough before going to bed and leave it in the fridge overnight.

In the morning I take it out, shape it and after a quick rise bake it for breakfast.

It can be shaped as long rolls like the Jerusalem bread or into a big flat loaf like a focaccia.


600 g strong white bread flour

50 g caster sugar

1 teaspoon instant dry yeast

1 egg yolk

350 ml lukewarm water

1 ½ teaspoon salt

2 tablespoon olive oil

Sesame topping

100 g sesame seeds

1 teaspoon salt

100 ml olive oil


  1. Put the flour, sugar, egg yolk, dry yeast and salt in a large bowl and add water to the bowl and mix everything by hand until everything is mixed and there is no dry bits of flour left in the bowl. If it is too dry, you can add some more water. Let it rest for 10 minutes.

  2. Make the first fold of the rested dough. You can see how this is done in the video. In the first folding, the dough will take a smooth round shape after 15-20 folding. Leave it in the bowl covered by a tea towel and rest for 15 minutes.

  3. In the same way, perform the 2nd Fold. This time the dough will recover itself more quickly, after 5-8 folds you can leave it in a smooth round shape.

  4. Leave the dough covered in a bowl to rise for 1-1.5 hours at room temperature or in the refrigerator overnight (8-10 hours).

Shaping as rolls;

  1. Prepare 2 baking sheets and a bowl with cold water to wet your hands in. Put quarter of the sesame seeds on plate.

  2. Cut the dough into 8 pieces, with your wet hands shape 1 of them into a sausage about 10-15 cm long.

  3. Wet the surface of the sausage with your wet hands and roll in the sesame seeds until it’s completely covered. Place it on the baking sheet.

  4. Repeat with the rest of the dough.

  5. Leave the dough on baking trays to rise uncovered for 30-60 minutes until they are doubled in size.

  6. In the meantime heat the oven to 220 degrees (Fan)

  7. Bake the bread in the oven for 8 minutes then turn the tray in the oven (for even baking) and bake further 2-3 minutes or until it’s golden brown.

  8. Immediately after removing from the oven brush with olive oil seasoned with salt.

  9. Leave in the hot baking sheet for 3-4 minutes then remove and leave on a wire cooling rack.

Shaping as a flat loaf;

  1. Oil a rectangle baking dish or tray and put the dough in it and press it towards the corners to a rectangle shape in the dish.

  2. Wet the top of the dough and sprinkle sesame seeds and press on them slightly to ensure they stick.

  3. Rest the dough uncovered for 30-60 minutes until they are doubled in size.

  4. In the meantime heat the oven to 220 degrees (Fan)

  5. Bake the bread in the oven for 30 minutes or until it’s golden brown, turning the dish halfway through baking time.

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