Moroccan Sesame Seed Bread Rolls

Ingredients

• 2 tbspOlive oil
• 2 tspSalt
• 500 gAll-purpose flour
• 7 gInstant yeast
• 300 mlWarm water
• 10 gSugar
• 1Egg, beaten (for egg wash)
• 120 gSesame seeds
• 1 tbspWater (for egg wash)

Instructions

1. 1

   Mix the dough: In a large bowl, whisk together flour, instant yeast, sugar, and salt. Make a well in the center and pour in warm water and olive oil.

2. 2

   Knead the dough: Stir until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes until smooth and elastic.

3. 3

   First rise: Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours until doubled in size.

4. 4

   Shape the rolls: Divide dough into 8 equal pieces. Roll each into a smooth ball, pulling the surface tight underneath.

5. 5

   Second rise: Place balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover and let rise for 45 minutes–1 hour until puffy.

6. 6

   Prepare egg wash: Preheat oven to 200°C (400°F). Mix beaten egg with 1 tbsp water to make egg wash.

7. 7

   Coat with sesame seeds: Brush each roll generously with egg wash, then roll in sesame seeds until well coated on all sides.

8. 8

   Bake: Bake for 15–18 minutes until golden brown and hollow-sounding when tapped on the bottom.

9. 9

   Cool and serve: Cool slightly on a wire rack. Serve warm with butter, jam, or alongside your favorite Moroccan dishes.