By: Bopeep
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Ingredients
Serves Tool
Serves To:USMetric| 1 | Cup(c) | water, heated to l00° f | |
| 1/4 | Tablespoon(T) | agave nectar | |
| 1 1/2 | Tablespoon(T) | active dry yeast | |
| 1 1/2 | Cup(c) | bread flour | |
| 1 1/2 | Cup(c) | white whole wheat or regular whole wheat flour | |
| 1 | Teaspoon(t) | fine sea salt | |
| 1/2 | Cup(c) | tahini | |
| 1/2 | Teaspoon(t) | canola oil, to coat bowl |
Preparation
In a medium-size bowl, combine the water, agave, and yeast. Let stand for about 10 minutes; it should foam and bubble up. If it doesn't, start allover again because your yeast might not be fresh. In a large-size bowl, combine the flours and salt. Stir the tahini into the yeast mixture. Stir the wet ingredients into the dry. Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour, a little at a time, if the dough is too wet. Shape into a ball. Lightly coat a large-size bowl with oil and turn the dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Punch down the dough and divide into 6 equal portions. Shape into rolls. Place on a piece of parchment paper or a silicone baking mat, such as Silpat, on top of a baking sheet. Loosely cover with plastic wrap, and let rise for another 45 minutes. Preheat the oven to 375°F (190°C, or gas mark 5). Remove the plastic wrap. Bake for 24 minutes, or until the rolls are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
Additional notes
These tender rolls, which are perfect to use as large burger buns, come out with a shiny crust without even having to add any sort of wash to it. The tahini and its (healthy) fat are working their magic here.