This recipe was in a bread magazine I was given for my birthday, and the original recipe is from Step-by-Step Bread by Caroline Bretherton.
These rolls were nice as an accompaniment to pea and ham soup, or would be lovely with cheese and relish as the fennel and black pepper gives them a warm aniseed flavour.
Ingredients:
450g plain wholemeal flour
2 teaspns dried yeast
1 teaspn Demerara sugar
1 teaspn salt
2 teaspns fennel seeds
1 teaspn cracked black pepper
300ml lukewarm water
Sesame seeds
Method:
Put all the ingredients apart from the sesame seeds into the bowl and knead (interval setting) for a total of 4 minutes.
Leave to rise in a warm place until doubled in size, about 1 1/2 hours.
Turn out onto a mat and knead lightly. Divide the dough into 6 pieces, and form these into rolls. Place them on a lined baking tray, cover and leave to rise again for 30 minutes while the oven heats to 200C.
Spray the rolls with water and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are golden and sound hollow when tapped on the base.
Cool on a wire rack and enjoy!
