3 1/2 to 4 cups Bread flour or All purpose flour.
2 packages active dry yeast (I use rapid rise)
1 1/2 tsps. salt
2 eggs
1 cup hot water (120 to 130 degrees)
2 Tbsps. Honey
2 Tbsps. oil
Sesame seeds
1. In electric mixer, combine 3 1/2 cups flour, yeast and salt blending well.
Separate one egg, set egg white aside.
Mis vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky,
until smooth and elastic. Or turn out onto floured board and knead about 10 minutes.
2. Place in greased bowl, turning to grease top. Cover with plastic wrap and damp towel.
Let rise in warm place about 30 minutes.
3. Punch down, let rest 5 minutes. Divide evenly: shape into 16 balls.
Arrange in greased 9 inch layer cake pan. Working from outside in, place 10 balls around
perimeter, then 5 and 1 in the center. Lightly beat reserved egg white and brush over rolls.
Sprinkle with sesame seeds. Cover and let rise until doubled about 15 minutes.
Bake at 350 degrees about 22 minutes, until golden brown.
Serve warm.
Makes 16 rolls.
2 Tbsps. Honey
2 Tbsps. oil
Sesame seeds
1. In electric mixer, combine 3 1/2 cups flour, yeast and salt blending well.
Separate one egg, set egg white aside.
Mis vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky,
until smooth and elastic. Or turn out onto floured board and knead about 10 minutes.
2. Place in greased bowl, turning to grease top. Cover with plastic wrap and damp towel.
Let rise in warm place about 30 minutes.
3. Punch down, let rest 5 minutes. Divide evenly: shape into 16 balls.
Arrange in greased 9 inch layer cake pan. Working from outside in, place 10 balls around
perimeter, then 5 and 1 in the center. Lightly beat reserved egg white and brush over rolls.
Sprinkle with sesame seeds. Cover and let rise until doubled about 15 minutes.
Bake at 350 degrees about 22 minutes, until golden brown.
Serve warm.
Makes 16 rolls.
