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Sesame and Nori bread rolls

nori bread rolls Prep time: 2 -3 hours 
Cooking time: 15-20 minutes

Ingredients

  • 225g stong white bread flour
  • 1tsp salt
  • 170ml water
  • 10g fresh yeast, or 1 tsp fast-action dried yeast
  • 1 tsp caster sugar
  • 20g butter, melted and cooled
  • 2 tsp Blue Dragon Sesame Oil
  • Extra stong white bread flour, for kneading
  • Extra Blue Dragon Sesame Oil, for greasing
  • 1/2 sheet Blue Dragon Sushi Nori, chopped into very fine, small pieces
  • 1 egg, beaten with a pinch of salt to glaze
  • A few sesame seeds, to garnish

Serves: Makes 6 largeish rolls

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Sesame and Nori bread rolls

These have a really different flavour, but not too overpowering - they look pretty too!!

Preparation:

  1. Sift the flour with the salt into a large bowl and make a well in the centre.
  2. Warm the water to 37’c or blood temperature if using fresh yeast, or to 40’c if using fast-action yeast.
  3. If using fast-action yeast, mix the yeast and sugar with the flour and continue with step 5. Otherwise, place the fresh yeast in a small bowl and add the sugar. Stir in enough water to dissolve the yeast and make a smooth cream.
  4. Tip the yeast mixture into the well. Rinse the yeast bowl with a little of the water, then tip all of the water and the butter and sesame oil into the well.
  5. Stir the mixture in the bowl with a wooden spoon to make a soft dough adding more water and flour as necessary.
  6. Turn the dough out onto a work surface. Knead for 10-15 minutes by hand or 5-7 minutes in an electric mixer, adding extra flour if the dough is too sticky, until the dough is smooth and elastic.
  7. Place the dough in an oiled bowl, turning it over to coat the surface with the oil. Cover the bowl with oiled clingfilm and leave to rise in a warm place about 22’c.
  8. When the dough has doubled in size, punch your fist in the centre of the dough to deflate it. Turn in onto the work surface and knead for 1 minute to knock it back adding in the nori pieces at this stage, ensuring they are well distributed in the dough.. Let the dough rest for 5 minutes before shaping into rolls. Place the rolls on a lightly oiled baking tray, evenly spaced apart.
  9. Preheat an oven to 200’c/400’f/gas6.
  10. Cover the dough loosely with oiled clingfilm and leave to prove (rise again) until nearly doubled in size.
  11. Glaze the dough with the beaten egg, taking care not to let the egg run onto the tray, making the rolls difficult to remove after baking. Garnish with sesame seeds.
  12. Place the dough in the top third of the oven (the hottest part). Bake for 15-20 minutes or until the rolls are golden brown and sound hollow when tapped on the underside of the roll. Cool on a rack before eating.




Useful tip:

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Reviews for Sesame and Nori bread rolls


christineB   12 August 2010

delicious will be making this again

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