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Brown rolls with sesame

Imperial
1/2 pint milk
2 teaspoons dried yeast
1 teaspoon sugar
12 oz wholemeal flour
4 oz flour
1 teaspoon salt
2 teaspoons malt extract
2 tablespoons vegetable oil
beaten egg, to glaze
sesame seeds

Metric
300 ml milk
2 x 5 ml spoons dried yeast
1 x 5 ml spoon sugar
350 g wholemeal flour
100 g flour
1 x 5mlspoon salt
2 x 5 ml spoons malt extract
2 x 15 ml spoons vegetable oil
beaten egg, to glaze
sesame seeds

Put the milk in a measuring jug and MICROWAVE ON HIGH for 30-40 seconds until just hot to the touch. Add the yeast and sugar and beat until blended. Set aside for 10-15 minutes until frothy.
Sift the flours and salt into a mixing bowl and MICROWAVE ON HIGH for 30 seconds. Make a well in the centre and pour in the yeast liquid, malt extract and 1 x 15 ml spoon/1 tablespoon of the oil. Mix to a soft dough. Turn on to a lightly floured surface and knead until smooth. Place in the cleaned bowl, cover with cling film and leave until doubled in size. To hasten rising, MICROWAVE ON HIGH for 5 seconds occasionally.
Turn the dough out on to a lightly floured surface and knead lightly, then divide into 16 pieces. Shape into rolls, brush with remaining oil and leave to rise for 30 minutes. Arrange half the rolls, well-spaced out, on a greased baking tray. MICROWAVE ON HIGH for З-З 1/2 minutes, turning the rolls over once during cooking. MICROWAVE the remaining rolls in the same way. While the rolls are still hot, brush the tops with beaten egg and sprinkle over the sesame seeds. Brown under a preheated hot grill if desired.
Makes 16

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