Homemade Marble Mini Bread
Submitted by stelladias77
Soft mini yeast rolls shaped into adorable two-tiered buns, brushed with egg wash and sprinkled with sesame seeds. Perfect for breakfast with jam or butter, these tender rolls are a showstopper.
YIELD
2 servingsPREP
COOK
20 minREADY
2 hrsThese charming rolls get their distinctive marble shape by stacking two balls of dough in each mini loaf cavity, creating those iconic rounded tops as they rise and bake.
The enriched dough, soft with butter and eggs, rises twice for maximum fluffiness before you divide and shape it into 18 perfect little spheres.
A quick egg wash and shower of sesame seeds before baking gives them that bakery-style sheen and nutty crunch.
Kitchen Tips
- Knead dough for the full 10-15 minutes; proper gluten development is key for soft texture
- Make sure dough doubles during first rise; cold kitchens may need longer
- Brush egg wash gently to avoid deflating the risen dough
- Check for doneness by tapping the bottom; it should sound hollow
Variations
- Sweet Rolls: Increase sugar to 30g and brush with honey butter after baking
- Herbed Dinner Rolls: Add dried herbs (rosemary, thyme) and top with flaky salt instead of sesame
- Pull-Apart Style: Arrange all balls in one large pan touching each other for pull-apart rolls
Ingredients
Directions
In a mixing bowl combine flour, sugar, yeast, and salt. Mix on low speed for one minute.
Add water and egg, mix on low speed for one minute.
Combine butter and knead until smooth and elastic, about 10 to 15 minutes on medium speed.
Cover the dough with a towel and let rise in a warm place until dough has doubled in volume.
Punch the dough down and cut dough nine pieces, make round balls and place into a greased mini loaf pan. Now cut dough nine pieces, make round balls and place them on top of the balls.
Cover with tea towel allow to rise for 35 minutes.
Beat the egg and brush over bread and sprinkle sesame seeds.
Bake at 200C for 20 minutes.
Serve with jam or butter.
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