Serves: 5
Total Calories: 3,317
Yield: 12 large rolls

1/2 recipe Basic Whole Wheat Bread
1/3 cup sesame seeds or as needed
oil

1. Begin preparing the dough. When it has doubled in bulk after the first rising, punch it down. Cover with a damp dishtowel and let rest for 10 minutes.
2. Cut the dough into 36 pieces of equal size. (This is easiest to do if you roll the dough into a log first.) Roll each piece into a ball, then roll each ball in the sesame seeds. Gently press the seeds into the dough as you roll.
3. Oil and flour the 12 cups of a standard muffin tin. Place 3 balls in each cup. (Be sure to oil around the top of the cups because the rolls will rise over the sides.)
4. Cover the tin with a damp cloth and let the dough rise about 40 minutes or until doubled in bulk. 5Bake the rolls in a 350°F oven for 20 minutes or until golden brown. Serve warm.

Nutritional Facts:

Serves: 5
Total Calories: 3,317
Calories from Fat: 507

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Basic Whole Wheat Bread
Delicious Onion Rolls
Cinnamon Raisin Swirl
Raisin Bread
Sesame Cloverleaf Rolls
Cinnamon Pecan Sticky Rolls
Rosemary and Garlic Focaccia
Golden Squash Bread
Sourdough Starter
Sourdough Rye
Savory Tomato-Basil-Corn Muffins
Savory Corn Muffins
Best Blueberry Muffins
Banana-Walnut Muffins
Vicki's Flaxseed Muffins
Apple, Spice, and Oatmeal Muffins
Cinnamon Raisin Muffins
Vegan Cornbread
Petit Coconut Ginger Scones
Pie Crust Pointers
Potato Pie Crust
No-Excuse Quick Bread Crumb Crust
Whole Wheat Pie Crust
Whole Wheat Press-In Crust
Pecan Pie Crust
Coconut Pie Crust