8. Remove the dough from the pan and place back onto the worktop, the dough should feel much smoother and lighter.
9. Gently press the dough back down with your finger tips. Split the dough into four (the easiest way is to cut with a sharp knife) and work each piece into a small roll.
10. To coat with sesame seeds pour the milk into a shallow bowl, dip the top of your rolls into the milk and then into another shallow bowl with the sesame seeds.
11. At this point you should cover the rolls with cling film and leave for another 20 minutes, this last stage of rising is called proving. You can do this on the worktop or in a warm place as before, professional bakers use fermenting baskets or linen coated boards, as long as the gas doesn’t escape easily the worktop should be fine. Wait until the dough doubles in size again. With 10 minutes to go preheat the oven to full power (about 250°C) Preheat your baking tray at the same time, a heavy bottomed baking tray is best, or if you have one a baking stone.
12. Slash the tops of the rolls diagonally with your sharp knife before cooking, as well as making them look nice this will give the bread more surface area to rise to in the oven. You’ll notice the dough on the inside is softer as it hasn’t dried in the air.