Ingredients

• 500 g bread flour
• 250 ml warm milk
• 7 g active dry yeast
• 2 tbsp granulated sugar
• 2 piece eggs
• 60 g butter
• 1 tsp salt
• 3 tbsp sesame seeds
• 1 piece egg yolk
• 2 tbsp olive oil

Instructions

1. Activate the yeast

   Warm the milk to 37°C over low heat for 2-3 minutes. Mix warm milk with sugar and yeast in a small bowl. Let stand for 8-10 minutes until foamy and doubled in size. Do not use milk that's too hot or it will kill the yeast.

2. Make the dough

   Combine flour and salt in a large bowl. Add the yeast mixture, 1 whole egg, and melted butter. Mix over medium speed for 6-8 minutes until smooth and elastic dough forms. Do not overmix or the bread will be tough.

3. First rise

   Oil a clean bowl with 1 tbsp olive oil. Place dough inside and cover with damp cloth. Let rise in warm place for 60-75 minutes until doubled in size and springs back when gently pressed. Do not let it over-proof or it will lose structure.

4. Shape the rolls

   Punch down dough and divide into 8 equal pieces. Roll each piece into 20cm rope over medium pressure for 2-3 minutes. Twist each rope into figure-8 shape and place on lined baking sheet. Do not stretch too thin or they will break during baking.

5. Second rise

   Cover shaped rolls with clean kitchen towel. Let rise for 35-40 minutes until visibly puffed and light to touch. They should increase by about 50% in size. Do not disturb them during this critical rising period.

6. Prepare for baking

   Preheat oven to 180°C over medium-high heat for 15 minutes. Beat egg yolk with 1 tbsp water. Brush tops of rolls gently and sprinkle with sesame seeds. The glaze should be thin and even. Do not use too much or it will drip and burn.

7. Bake the rolls

   Bake at 180°C for 18-22 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 88°C. Cool on wire rack for 10 minutes before serving. Do not overbake or they will become dry and hard.

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