12 to 16 rolls
Active Work Time: 40 minutes
Total Preparation Time: 1 hour plus 50 minutes standing
Eggy, moist and light as air, these usually disappear before dinner is served, so count on making an extra batch.
Dough
2 tbsp dry yeast
1/2 tsp sugar
1-1/4 cups warm water
1/3 cup sugar
2-1/4 tsp salt
1/3 cup oil
2 tbsp spoons honey
2 eggs
1 egg yolk
4-1/2 to 5 cups all-purpose or bread flour, plus more for kneading
Oil for greasing
In large mixing bowl, sprinkle yeast and sugar over warm water. Let stand to allow yeast to swell and dissolve, 6 to 8 minutes. Briskly stir in sugar, salt, oil, honey, eggs, yolk and most of flour. Knead dough on floured surfaced 8 to 10 minutes to make soft, springy dough. Place in greased bowl; set bowl in large plastic bag. Let rise until doubled in size, 30 to 35 minutes.
Divide dough into 12 or 16 portions (depending if you want smaller or larger rolls). Roll out each portion on floured surface into 8-inch length. Wind length in tight circle and tuck bottom end under roll, so it looks like a turban. Place on large baking sheet lined with parchment paper.
Egg Glaze
1 tbsp water
1 tsp sugar
1/4 tsp salt
1 egg
1 egg yolk
Whisk together water, sugar, salt, egg and yolk.
Assembly
(Sesame seeds or poppy seeds, dried minced garlic or onion bits, optional)
Brush each roll with 2 coats Egg Glaze. Sprinkle with seeds or dried garlic or onion, if desired. Place baking sheet in large plastic bag (a trash bag is fine) and let rise until puffy, about 20 minutes.
Bake at 375° F until golden brown, 15 to 20 minutes, reducing heat if rolls brown too fast.
from Di
(11/21/00)
Each of 16 rolls: 225 calories; 384 mg sodium; 74 mg cholesterol; 7 grams fat; 35 grams carbohydrates; 6 grams protein; 0.11 gram fiber.
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