The favorite bread baking from Thessaloniki! Ideal for breakfast, or snacks, we can find it in different versions: simple, crisp, fluffy, whole or in other variations. Today we make it in its most classic version!
- 500gr. flour for all uses
- 250gr. lukewarm water
- 1 sachet of yeast
- 2 tablespoons of sugar (short)
- 1 tbsp salt (cut)
- 50gr. butter or olive oil
- 1 tbsp. tahin
- 500gr. water
- 2 tbsp sugar
- In a bowl we add the lukewarm water with sugar, yeast and 100 gr. from the flour. Stir and leave for 15 minutes at the edge, covering with a towel, to activate the yeast.
- Then add the remaining materials. Mix by hand to homogenise the mixture.
- Transfer the dough to the counter and mix for 5 more minutes. Cut into 8 pieces the dough. We take each ball and open in a lane and “close” by making the circle (bun). For easier opening, we can only use olive oil and not flour.
- On a plate we add the water and sugar and mix. This helps the rolls to get a great color when cooked. On another dish we add the sesame seeds. Add some water on each roll and then into the sesame.
- Place the baking paper on the baking dish and then place the 4 rolls on it. Let the rolls “rest” and get some volume, covering with a towel. They have to double their volume. This process can take from 30 minutes to 1 hour, depending on how warm the place is.
- Bake in a preheated oven at 200 degrees for 17-19 minutes. Serve the rolls! You can add a cheese or chocolate platter.
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