Tahini Bread Rolls
These tender, shiny-crusted rolls are perfect for burgers or as a delicious side. The tahini adds both flavor and a healthy twist!
Equipment
- medium-size bowl
- Large-size bowl
- Parchment paper or silicone baking mat
- baking sheet
- plastic wrap
- wire rack
Ingrediënten
- 1 cup 235 ml water, heated to 100°F (38°C)
- 1 tablespoon 21 g agave nectar
- 1½ teaspoons active dry yeast
- 1½ cups 180 g bread flour
- 1½ cups 180 g white whole wheat or regular whole wheat flour
- 1 teaspoon fine sea salt
- ½ cup 128 g tahini
- ½ teaspoon canola oil to coat bowl
Instructies
- In a medium-size bowl, combine the water, agave nectar, and yeast.
- Let stand for 10 minutes until it foams and bubbles.
- In a large-size bowl, combine the bread flour, whole wheat flour, and salt.
- Stir the tahini into the yeast mixture.
- Combine the wet ingredients with the dry ingredients, stirring to form a dough.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Shape into a ball and coat a large-size bowl with oil.
- Turn the dough to coat, cover tightly with plastic wrap, and let rise for 60 to 90 minutes until doubled in size.
- Punch down the dough and divide it into 6 equal portions.
- Shape into rolls and place on parchment or a silicone mat on a baking sheet.
- Loosely cover with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the plastic wrap and bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped.
- Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Perfect as large burger buns or enjoyed with your favorite soup.
Wine Advice:
Pair with a crisp Sauvignon Blanc to complement the tahini flavor.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 3 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.4 g
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