Application Guide

3 tablespoons sesame seeds, for sprinkling before baking
Combine
1
/
2
cup of the whole wheat flour, the millet, and sesame seeds in the work-
bowl of a food processor. Grind to a coarse flour and set aside. Stir the potato
flakes and the boiling water together in a small bowl until thick; cool for 5 min-
utes.
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Add the mashed potatoes on top of the wet ingredients and the sesame-
millet flour and the remaining
1
/
2
cup whole wheat flour with the dry ingredients.
Program for the Dough cycle; press Start.
Line a large baking sheet with parchment paper. When the machine beeps at the end
of the cycle, press Stop and unplug the machine. Turn the dough out onto the
work surface and divide into 10 equal portions. Form the rolls by patting each
portion into an 8-inch oval and rolling up from a long edge, like a mini-loaf of
bread. Place rolls seam side down and at least 2 inches apart on the baking sheet.
Flatten each with your palm to 3 inches wide. Cover loosely with plastic wrap and
let rise at room temperature until puffy, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Beat the reserved egg yolk with a teaspoon of water in a small bowl. Brush the tops
of the rolls with the glaze and sprinkle with the sesame seeds. Bake in the center
of the oven until lightly brown and firm to the touch, about 18 to 23 minutes. Im-
mediately remove the rolls from the baking sheet to a rack to cool. Slice the rolls
with a serrated knife.
Bread Machine Baker’s Hint: Storing Grains and
Whole-Grain Flours
271