Sunday, July 10, 2011

Black Seed Rolls

6 cups flour
2 1/2 - 3 cups warm water
1 ts sugar
1 tbs yeast
2 tbs black seeds

Proof the yeast with the sugar and water. Let it foam up for about 10 minutes.
Add the flour, and salt. Knead it until its smooth, about 3 minutes with a mixer and if by hand a good 8-10 minutes.
Lightly grease the bowl and dough, set it aside to double in size. Knead in the seeds.
Divide the dough into 12 or 18 equal sized balls and place in a well buttered baking dish. Reroll them again after the first time, makes for a prettier presentation. Let them double.

Bake in a preheated 400 oven until golden brown, about 40 minutes or until golden and hollow sounding when tapped.
Brush with melted butter or warm milk. I used butter.


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