Suitable for toddlers and older children
Makes about 20 rolls
Ingredients
• 400 g bread flour
• 2 level tablespoons castor sugar
• 1 level teaspoon salt
• 50 ml corn / soybean oil or 50 g margarine
• 200 ml lukewarm water
• 4 tablespoons milk powder
• 1 medium egg - whisked slightly
• 1 rounded teaspoon instant yeast
• sesame seeds (for sprinkling on bread rolls)
• 1 can tuna fish (canned in water) - drained & mashed
Method
1. In a small bowl, mix together lukewarm water, milk powder, sugar and yeast. Stir well. Let stand until yeast mixture becomes bubbly.
2. Meanwhile, in a large bowl, sift bread flour. Add salt, oil and egg. Combine well.
3. When yeast mixture has become bubbly, stir it into the flour mixture. Mix well into a dough.
4. Turn out dough onto a floured board and knead for about 5 to 10 minutes, until smooth, adding more flour as needed to prevent sticking.
5. Place dough in a greased bowl, cover with a damp cloth and let rise in a warm place until dough doubles in size (about an hour).
6. Punch dough down and divide into 18 equal pieces.
7. On a lightly floured board, flatten each piece with a rolling pin, add 1 tablespoon of tuna filling in the middle of the dough. Pinch the sides of the dough together and roll on the board or the palm of your hand, into a smooth ball, making sure that the filling does not spill out.
8. Place bread rolls about 2 inches apart on a greased baking sheet and let rise in a warm place for about 20 minutes or until they double in size.
9. Brush the top of each bread roll with egg wash (mixture of egg and milk) and sprinkle liberally with sesame seeds.
Bake in a preheated oven (220°C ) for about 10 to 15 minutes or until bread rolls are golden brown in colour. Cool and serve.