Method

• 1.
  Combine yeast and 1/2 cup (125ml) warm water in a bowl. Set aside for 10 minutes or until frothy. Combine the flours, barley malt syrup, buttermilk, yeast mixture and 1 1/2 tsp salt in a large bowl, and bring together with your hands to form a rough dough. Turn out onto a clean work surface and knead for 5 minutes or until smooth and elastic. Transfer the dough to a lightly oiled bowl. Cover with a clean tea towel and set aside in a warm place for 30 minutes or until doubled in size.

• 2.
  Knock back dough, then form dough into a round. Return to oiled bowl, cover with plastic wrap and set aside in a warm place for a further 1 1/2 hours or until doubled in size.
• 3.
  Preheat the oven to 220°C and line a 6-hole Texas muffin pan with baking paper. Divide dough evenly among the 6 holes, then sprinkle with white or black sesame seeds. Set aside in a warm place for 1 hour or until slightly risen.
• 4.
  Using a sharp knife, score the top of each roll. Bake for 10 minutes, then reduce the oven to 200°C and bake for a further 10-15 minutes until the rolls are golden. Remove bread rolls from pan, peel off the baking paper and allow to cool on a wire rack before serving.