01 December 2012


300 grams bread flour
200 grams Graham flour
300 ml tomato puree
200 ml yogurt
1 tablespoon ketchup
1 tablespoon oil
3 teaspoons instant dry yeast
3 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon sugar
sesame seeds for sprinkling and one egg white

Sift the flours and mix well with the dry yeast, then add the crushed red pepper flakes, salt and sugar. To that, add the tomato puree, ketchup and oil, and, gradually adding the yogurt, form soft, pliable dough. You might need another two tablespoons of flour or two tablespoons of tomato puree, depending on how much the flour absorbs.
Form a dough ball, brush lightly with oil, cover and leave to rise for an hour and a half to two hours. After the dough has risen, transfer it to a floured surface, knead for a few minutes, then cut into eight pieces, form buns from each piece and arrange them on a baking sheet lined with baking paper. Leave the buns to rise for 30 minutes more. Before baking, brush them with well beaten egg white and sprinkle generously with sesame seeds. Bake, in a preheated oven, at 190˚C, for 20-25 minutes, depending on your oven.


  1. Thank you for hosting, these sound delicious.

  2. These rolls look lovely, just wanted to ask what Graham flour is? As I've never heard of it before.

    1. Graham flour is a type of whole wheat flour, so you can use any type of whole wheat you like, doesn't have to be precisely Graham :)

  3. these are magnificent well done Tina!!

  4. Neću ih zaboraviti, pinovanje je tu:-)


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