Toasted sesame seeds folded into a soft fluffy dough, and surrounding a surprise filling of feta and Kalamata olives. These buns are stellar on their own or a major upgrade for a burger or sandwich.
From AnkarsrumUSA recipe developer, Carmi Adams:
I love developing recipes that show off different techniques for making bread. These sesame seed buns rely on the mixer for an initial kneading, but then incorporate a procedure called stretching and folding to continue to build strength and structure.
I have always been a visual and hands on learner, so I try to provide as many pictures and additional instructions for the recipes. So, let’s dive in.
First up, those sesame seeds. They need to be toasted to bring out an intense nutty toasty flavor that won’t get lost in the dough. Once toasted, set aside to cool and begin putting together the dough.
Two ingredients you never want to forget when making bread are yeast and salt. So I am always adding my yeast in the beginning with my wet ingredients, and then salt towards the end with the last bit of flour (don’t mix in with the yeast at first, it inhibits yeast activity).
Flour slowly gets added in:
Towards the end of adding the flour in, adjust and lock the roller in place away from the edge of the bowl. Depending on the recipe, this is usually anywhere from 1/2 inch to 1 inch away from the edge of the bowl. If you are making a large batch of dough, you will want to move it away from the edge of the bowl even more.
The sesame seeds get added in those last few minutes of kneading. Notice that the dough is still quite sticky once kneaded. This is what is called a high hydration dough. In the simplest of terms, this just means a dough that has a fair amount of liquid in it in proportion to the amount of dry ingredients. A low hydration dough will have a small amount of liquid compared to the amount of dry ingredients.
Once the dough has kneaded, it rests for 30 minutes and then the first stretch and fold happens. I visually divide the dough into 6 wedges (like pie pieces) and then gently grab the outer edge of each piece, stretch and fold it over all the way to the other side of the dough.
Once all the sections have been stretched and folded. I turn the whole thing upside down in the bowl so the top becomes the bottom.
Let the buns cool briefly on the baking pan and then move to a wire rack to finish cooling. My family and I have enjoyed these on their own or as buns for sandwiches and burgers. Please let us know if you have any questions or comments about this recipe. Happy baking!
Toasted Sesame Seed Buns with Feta and Olives
Prep Time: 45 minutes
Cook Time: 25 minutes
Inactive Time: 3 1/2 hours
60 g. (1/2 cup) sesame seeds
9 g. (2 1/4 tsp.) instant dry yeast
480 g. (2 cups) warm water
2 large eggs, room temperature
28 g. (2 Tbsp.) olive oil
760 g. (6 1/3 cups) all purpose flour
12 g. (2 tsp.) kosher salt
115 g. (4 oz.) crumbled feta
50 g. (about 1/3 cup unchopped) pitted Kalamata olive, chopped
olive oil, for brushing tops
In a large skillet over medium low heat, toast the sesame seeds until golden brown, swirling around occasionally and monitoring constantly to prevent burning. Set aside to cool.
Assemble the Ankarsrum mixer with the stainless steel mixing bowl and the roller/scraper. Add the yeast, water, eggs and olive oil and mix on medium speed (3 o’clock) until combined.
Reduce the speed to low (1 o’clock) and slowly begin adding in the flour. When there is about 1 cup of flour left to add, sprinkle in the salt, add in the last bit of flour and then lock the arm in place 1/2 inch away from the side of the bowl. Increase speed slightly (2 o’clock) and set the timer to knead for 8 minutes.
After 8 minutes, add in the sesame seeds and knead for another 2 minutes. Gather the dough into a ball, cover, and let rise for 30 minutes.
Visually divide the dough into 6 wedges, like a pie. Take each wedge and gently pull the edge all the way over to the other side of the dough. Do this with each section and then flip the ball of dough upside down, so what was once the top is now the bottom.
Cover and let the dough rise again for another 30 minutes, and then stretch and fold again. Cover and let rise an additional 45 minutes or until doubled in size.
In a small bowl, combine the feta and olives.
Line a half sheet pan with parchment paper or a silicone baking mat.
Turn dough out onto a floured surface and divide into 12 pieces. Flatten out each piece into a circular shape approximately 5 inches in diameter. Place a small spoonful of the feta/olive mixture in the middle and then gather up the dough around the filling, pinching the seams together to ensure filling doesn’t leak out when baking. Place seam side down on prepared pan. Repeat with remaining portions of dough and filling.
Generously brush the tops of the buns with olive oil. Cover and let rise until doubled in size, approximately 45 minutes.
Preheat oven to 375° F. Adjust racks in order to place buns in the middle of the oven.
Uncover buns and bake for 25 minutes, until tops are just beginning to turn golden brown. Let cool on the pan for 10 minutes and then remove to a wire rack to finish cooling.
Yield: 12 rolls
WHOLE WHEAT VERSION
-Replace all purpose flour with 716 g. (6 1/3 cups) whole wheat flour. If milling at home, use a hard wheat.
-Combine 2/3 of the flour and all of the water in the stainless steel mixing bowl and mix on medium speed until combined. Cover and let sit for 1 hour. This will soften the bran in the whole wheat flour and help with gluten development.
-Add the yeast, eggs and olive oil to the mixture after one hour and then slowly add in the remaining flour and salt.
-Decrease kneading time by 2 minutes and then follow the rest of the instructions as stated above.