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Categories:
warm water granulated sugar active dry yeast kosher salt milk baking powder eggs flour butter egg olive oil sesame seeds
Viewed: 46 - Published at: 3 years agoIngredients
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 1 package active dry yeast
- 1 teaspoon kosher salt
- 1 1/4 cups evaporated milk
- 1 1/2 teaspoons baking powder
- 2 large eggs, beaten
- 6 cups sifted unbleached flour
- 1/2 cup melted butter
- 1 large egg, beaten
- 1/2 cup olive oil
- sesame seeds
Method
- 1. Preheat your oven to 350oF.
- 2. Pour the warm water into a large bowl, and sprinkle it with the yeast. Let the mixture stand a few minutes; then stir to dissolve the yeast.
- 3. Add the milk, 2 eggs, melted butter, olive oil, sugar, salt and baking powder and blend well. Stir in the flour, a little at a time, until a soft dough is formed.
- 4. Turn the dough out onto a lightly floured surface and knead 3 or 4 minutes, or until smooth. Place the dough in a lightly oiled bowl, turning it over to grease the top. Cover with plastic wrap, and allow the dough to rise about 2 hours, or until doubled in bulk.
- 5. Line a cookie sheet with parchment paper. Punch down the dough that has risen, and transfer to a lightly floured surface. Divide the dough into 32 equal pieces. Braid the dough like small challahs.
- 6. Carefully arrange the rolls 2 inches apart the cookie sheet. Cover and allow to rise about 50 or 60 minutes, or until they have almost doubled in volume.
- 7. Brush the topes of the rolls with the beaten egg, and sprinkle with sesame seeds.
- 8. Bake for 20 minutes, or until a rich golden brown color.
- 9. Turn onto a rack to cool, and serve at room temperature.
