Follow Me on Pinterest Pin It

Bridge Roll with Sesame

Once again ,I used Bread Machine Recipe Book to make this roll.I like this recipe book,the downsize is that I don't have a bread machine.I keep looking for Bread Machine at sale or clearance but until now still didn't found one yet!.
As usual,I modified the recipe to my taste,actually to hubby taste.He love to use roll for his sandwich or just spread butter on his roll.

This is how it look inside.Of course,I use both hands to knead the dough,no machine at all!.
1 egg
7 tbsp milk
2 cups unbleached white bread flour
1 tsp salt
1/2 tsp sugar
4-5 tbsp warm water
1 tsp rapid rise active dry yeast or dry yeast
2 tsp milk for glazing
2 tbsp raw sesame seed
Yield 12 pc
1:Sieve flour,sugar and salt in a big bowl.If you use dry yeast,use warm water to let it grow bubble for 5 minutes.
2:Add in egg ,milk and sieve flour together.Knead well until form a dough.Cover dough with oil plastic wrap for 4 hours but I let it proof overnight .
3:Punch the dough down gently,then divide it into 12 pieces,make each dough shape like ball and place 6 rolls in a row.Keeping them fairly close to each other,on each baking sheet.
4:Cover with oiled plastic wrap and set in a warm place for about 30 minutes,or until the rolls have doubled in size and are touching each other.
5:Meanwhile,preheat oven to 425 F.Brush the Bridge Rolls with milk and spread some sesame seed on it..Bake them for 15-18 minutes or until lightly browned.Transfer the roll to wire rack for cooling.
Cooking Tips~Make double the quantity and freeze the surplus.You need the same amount of yeast



Anonymous said...
May 6, 2008 at 5:16 AM

So have a bread machine to use. I love loti but only can buy from outside :O

Anonymous said...
May 6, 2008 at 5:26 AM

oh your bread looks stunningly delicious!! wont mind eating them 3x times a day!!hehehe

Anonymous said...
May 6, 2008 at 8:00 PM

I just love this kind of dinner rolls especially when its warm and slab it with butter :) The rolls looks so light and beautiful.

Anonymous said...
May 6, 2008 at 10:49 PM

At first glance, I thought you were making loh por beng or some sort of Chinese pastry! Does it stays soft the next day?

Anonymous said...
May 7, 2008 at 1:08 AM

I wish I have bread machine.Actually buying loti outside is much cheaper than the one we bake.

Thank you for dropping by:)

Gert,thank you.I only eat when it's warm too

LCOM: fast can access online lor!!.hahaha!!.after you said lo por pengI quickly go back and take a glance.Yes!!it's look like lor por peng!..I wish I know how to make LPP,,Yes I put the bread in a air tight container and it's still soft the next day.

Anonymous said...
May 7, 2008 at 8:16 PM

Your dinner rolls look gorgeous, like store-bought. I would never be able come up with such beautiful rolls. Good job.

Anonymous said...
May 7, 2008 at 9:58 PM

the bread looks soft and fluffy just like store bought!!!bookmarked!!:)

Anonymous said...
May 7, 2008 at 11:03 PM

Thank you.But I have problem making bread when I was in KL.I think it's the ingrendient or oven .I have no idea what make my bread look horrible and uneatable.

Thanks for dropping by:)

Post a Comment

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.