Ingredients

• 2 packages - dry yeast
• 3 1/2 cups - four
• 1 cup - lukewarm water
• 1 1/2 tsp - sea salt
• 3 tbsp - olive oil
• 2 tbsp - unsalted butter
• sesame seeds

How to Make Sesame Rolls

• Dissolve yeast in lukewarm water. Let it stand for 10 minutes.
• In a mixing bowl, combine flour and salt.
• Make a well in the center and pour in the oil and the yeast mixture.
• Beat the flour into the liquid and gather the mixture into a ball.
• Turn dough out on a floured board.
• Knead and slap the dough until it is smooth and elastic (like a baby's bottom).
• While kneading, add a little more flour, if necessary.
• Dough must be smooth, elastic, and not sticky.
• Gather dough into a ball and place it in a lightly oiled bowl.
• Set the bowl in a warm place, cover and let it rise for about 1 hour, or until it has doubled in bulk.
• Oil a 9-inch square-baking pan.
• Punch dough down, and knead a little.
• Pull off pieces of dough about the size of golf balls.
• Shape into balls, place side by side (sides touching) in the oiled pan and let it rise again (for about 45 minutes).There will be 12 to 16 rolls.
• Tip:
• After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.
• Preheat oven to 425 degree F. When you think the rolls are ready to bake [about 15 minutes ahead of time], melt the butter.
• Brush this lightly over the top of the rolls. Sprinkle sesame seeds liberally over them.
• Bake for about 35 minutes.
• Be sure the middle rolls are done before you take the pan from the oven.
• Variations:
• Use poppy or caraway seeds instead of sesame seeds.