Put the flours, salt, sugar and yeast in a bowl and mix thoroughly (I use a fork).
Put the Mexican Flavour Pot/s into a measuring jug, add a little warm water to dissolve and then make up to 300mls with more warm water and add the oil.
Pour into the dry ingredients and with a wooden spoon mix to form a dough (you’ll want to get your hands it towards the end).
Knead the dough in the bowl into a ball shape.
Transfer to worktop (I found I didn’t need any flour but you might) and divide into 8 equal portions (I like to weigh mine).
Shape each section into a ball shape by kneading.
Lay the balls of dough onto a floured baking tray and cover in oiled cling film.
Put in a warm place to rise for 30 – 40 minutes or until doubled in size.
Pre-heat oven to 200⁰C.
Once dough has risen push your finger into each ball to make an indent.
Then using a small knife (a plastic one is good if children are helping to make these) make 6 to 8 cuts around each indentation.
Brush on the egg yolk wash and sprinkle on sesame seeds.
Place in oven on middle shelf and bake for 25 – 30 minutes, turning the rolls over after 20 minutes to avoid burning (I also swivel the tray round for even baking).
Place rolls on a rack to cool.
Once cool, split the rolls and fill with lettuce, tomato slices, a squeeze of wasabi mayonnaise and hot chicken.
Finish off the look by placing a cocktail gherkin in the top of each roll (you may need to puncture the hole with a chopstick or similar). Et voila!