Part-Wholemeal Bread Rolls flavoured with bitter nigella seeds (habbatul barakah) and sesame seeds that become lovely and toasted whilst the rolls bake.
Ramadan Mubarak my fellow muslims and Allah accept our fasting and good deeds this month. ameen.
First I’d like to start by saying I won’t be posting quite as often this month, in shaa Allah. I have a few recipes lined up (including another bread recipe) but I will be posting no more than once a week. and I won’t be continuing my foodie finds series until after Ramadan, anyway I’d already let it slip by the wayside these last few weeks.
These bread rolls have wonderful crisp crusts and a soft fragrant crumb. You can eat them with soup or make sandwiches with them and did I mention they are part wholemeal / wholewheat?!
How to shape bread rolls
Divide the dough into 12 equal pieces, about 70g each. Shape each piece by gathering the edges of the dough to the centre to make a ball, then turn the ball of dough upside down on the work surface. Cup your hand over the dough and with gentle pressure, roll the ball of dough around and around until it forms a smooth ball.
Place on a baking tray, I covered mine with semolina to make sure the rolls don’t stick and for added texture. Leave to prove covered in oiled cling film until doubled in size.
Once the rolls have double in size, brush with milk then sprinkle each with sesame and nigella seeds.
Bake for 10-15 minutes until a golden crust has formed and the sesame seeds are lovely and toasty.
Nothing says I love you quite like freshly baked homemade bread
Feel free to replace the seeds with poppy seeds, zaatar, cumin seeds, caraway etc, I chose my favourites. You can leave the flavourings out all together and still have some delicious bread rolls as part of your suhoor or iftaar meal.
- 300g strong white bread flour
- 200g strong wholemeal bread flour
- 7g fine sea salt
- 7g dry fast action / instant yeast
- 1 teaspoon golden caster sugar
- 1 tablespoon nigella seeds
- 1 tablespoon sesame seeds
- 3 tablespoon olive oil, plus more for cling film
- 300ml* water, lukewarm
- coarse semolina
- nigella seeds
- sesame seeds
- In the bowl of your stand mixer fitted with dough hook attachment or in a large mixing bowl add flours and salt, mix then add yeast and sugar, mix again before adding seeds, mix then add olive oil and water and mix to form a dough, you may need more water. knead for 7 minutes in a stand mixer or 14 minutes by hand, if you see the dough is getting dry add water a little at a time until you have a soft, smooth dough. Place dough in a lightly oiled large bowl, cover with cling film and allow to rise for 1 hour or until doubled in size.
- After the dough has doubled in sized tip out onto a lightly floured work surface and knock-back i.e. knead again for a minute. Weigh the dough and divide into 12 equal pieces. To shape bread rolls, divide the dough into equal pieces. Shape each piece by gathering the edges of the dough to the centre to make a ball, then turn the ball of dough upside down on the work surface. Cup your hand over the dough and with gentle pressure, roll the ball of dough around and around until it forms a smooth ball. Place on a baking tray and leave to prove covered in oiled cling film until doubled in size about 45 minutes to 1 hour. 15 minutes before proving is over pre-heat oven to it’s highest setting 475 f / 240 C / Gas Mark 9.
- Once the rolls have doubled in size remove the cling film, brush each roll with milk and top with nigella and sesame seeds. Bake rolls on middle shelf for 10-15 minutes until a golden crust has formed and when you tap a roll underneath it sounds hollow. Once out of the oven place the rolls on a cooling rack then for softer rolls cover with a clean towel, this will help the rolls re-absorb the steam.