Recipe for 11 buns

Israeli sesame buns

Ingredients
 
665 gram bread or white flour
1 Tbsp + 1 tsp dry yeast
½ cup sugar
 
¾ cup olive oil
1½ cup + 1 Tbsp lukewarm water
 
1 tsp salt
 
2 cup tap water
1 cup sesame seeds
 
2 Tbsp olive oil


Preparation steps:
    Prepare the dough and let it rise
  1. Sift the flour (to aerate it) and mix it with the dry yeast and sugar.
  2. Add the oil, then gradually add the lukewarm water. Knead for 5 minutes.
  3. Add the salt and knead an additional 5 minutes.
  4. Lightly oil a bowl. Make a large ball from the dough. Slightly oil the dough and place it in the bowl. Cover the bowl with plastic wrap and a kitchen towel to keep the dough warm. The dough is a bit sticky. It is helpful to lightly oil your hands when shaping it into a ball.
  5. Let the dough rise at room temperature for 1¼-1¾ hours until doubled in size. You may keep the bowl in a closed space, like the microwave.

    Create 11 dough balls - 110 gram each
  6. Line 2 baking sheets with parchment paper.
  7. Weigh the dough with a kitchen scale (it should be 1210-1260 gram). Divide the dough into 11 pieces, each weighing 110 grams. If there is any leftover dough, make an additional small piece. Shape each piece into a ball and place it on the baking sheets. Keep the balls covered with plastic wrap.

    Shape the buns
  8. Using a rolling pin, roll each ball into 10" ellipse.
    Fold (by hand) the ellipse lengthwise (on the 10" side) into a strand.
    Place the strand back on the baking sheets and keep it covered with plastic wrap. No need to use additional flour for rolling.
  9. Using the palms of your hands, roll each strand into an 18" long strand.
    Hold the strand in in the air at 40% of its length. Loop the 60% side of the strand around the 40% side of the strand.
    Pinch the ends together.
    Create 2 additional loops at the end of the twisted strand (close to the pinched area) and 2 additional loops at the top of the twisted strand (close to the hole).
    Insert the pinched end into the hole,
    about ½" to 1" through.
    The buns currently has a hole in the middle, which will close during the baking. Keep the buns covered with plastic wrap.

    Dip in sesame, rise, bake, and brush with oil
  10. Pour 2 cups of tap water into a 10" deep dish.
    Pour 1 cup sesame seeds into another 10" deep dish.
  11. Dip each bun in the bowl with the water on both sides, then immediately dip the bun in the sesame bowl on both sides, place the bun back on the baking sheets.
  12. Keep the buns covered with plastic wrap and a kitchen towel. Let the buns rise in room temperature for 25-30 minutes.

  13. Bake on the top shelf at 375°F for 30 minutes until the buns turn a light brown color.
    Optional: 20 minutes into baking, flip the buns for more even baking.
  14. Remove from the oven and brush the tops of the buns with olive oil.
Personal notes
I've learned this recipe from my friend Odelia, who is a pro in everything baking!
Picture of recipe


Take note!
  • Preparation time:
    From start to finish, 3½ to 4 hours.

  • Bread flour = unbleached wheat flour,
    enriched with niacin (Vitamin B3),
    iron, thiamine mononitrate (Vitamin B1),
    riboflavin (vitamin B2),
    folic acid (vitamin B9), enzyme.

  • 1 Tbsp dry yeast = one packet of
    Fleischmann's ActiveDry Yeast (¼ oz)

  • Lukewarm water temperature is 105-110F

    Tips for working with yeast doughs:

  • Preparing the dough -
    due to the interaction with the yeast,
    the salt is added later.

  • Creating a ball from the dough -
    folds the edges under the ball's center
    to create the ball shape.

  • Dough rise in a cold room temperature -
    Alternative 1: cover the bowl with a
    large plate and place it on top
    of another bowl with hot water.
    Alternative 2: place the bowl in an oven that
    has been warmed to 150F then turned off.

  • When rolling the dough and it immediatly
    shrinks significantly, it means that
    the dough needs to continue rising.