Prep 2 hrs
Cook 40 mins
"So esteemed was the baking of Lesbos that according to legend, the messender god Hermes got bread there for all the other gods." Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.
- 1 tablespoon active dry yeast
- 1 cup warm whole milk
- 1⁄3 cup honey
- 1 teaspoon salt
- 2 tablespoons olive oil (Plus more as needed)
- 2 large eggs
- 1 cup barley flour
- 2 cups all-purpose flour
- Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
- Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
- Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
- Cover with plastic wrap and allow to rise for about an hour.
- Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
- Place the balls, just touching, in a well-greased 9-inch round baking pan.
- Pierce the top of each roll a few times with a sharp knife.
- Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
- Loosely cover with plastic wrap.
- ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
- Preheat the over to 350 F.
- Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
- Serve warm.