In a microwave-safe cup, warm the milk for 25 seconds (to lukewarm).
Add yeast and sugar in the milk and let it stand for 5-10 minutes until it’s fully bloomed (if the yeast does not bloom then please do not continue to make it, that means yeast is not good and the bread won’t rise).
In a medium size bowl, sieve together whole-wheat flour, all-purpose flour, and salt.
Next, add all the remaining dry ingredients and only 2 tsp of sesame seeds, reserve 1 tsp for later use; mix well with spoon.
Once the yeast is bloomed, add into the floor and knead well (similar to chapatti dough); add some water as needed and knead dough very well.
Next, cover the bowl and keep it in a warm place for at least 1-2 hours or until it rises and doubles in size (this will be first proofing).
Uncover the bowl and knead again and shape the dough into 10 small rolls.
Spray a non-stick baking tray with cooking oil spray for about 2 seconds and begin placing each roll 2 inches apart; cover it and let it stand for another 30 minutes or until it rises and almost doubles in size (this will be the second proofing).
Preheat the over to 350 degrees
Meanwhile, sprinkle the remaining sesame seeds on all the 10 rolls and spray with cooking oil for about 2 seconds.
Place the tray in the pre-heated oven for 20-25 minutes or until golden brown.
Enjoy warm home-made bread with your favorite spread.
Chef's Tip: This is a great recipe for homemade bread and keep it for a week in an airtight containing in the refrigerator.
Nutrition Facts: Serving Size: 1 Serving (85g), Servings: 10, Amount Per Serving: Calories 120, Fat Calories 9, Total Fat 1g (2% DV), Sat. Fat 0.0g (1% DV), Trans Fat 0g, Cholest. 0mg, Sodium 125mg (5%DV), Total Carbohydrates 23g (8% DV), Fiber 3g (9% DV), Sugars 2g, Protein 4g, Vitamin D 0.22mcg (2% DV), Calcium 34mg (2% DV), Iron 1mg (6% DV), potassium 105mg (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.