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Prep 1 hr
Cook 15 mins
Adapted from Classic Home Cooking by Mary Berry and Marlena Spieler. You can shape these however you like! Prep time includes rising times. Eastern European, New England
- 6 cups unbleached white flour, plus extra for dusting (you may replace 2 to 3 cups of the white flour with whole wheat)
- 4 tablespoons butter (or solid veg. shortening)
- 2 teaspoons salt
- 1 1⁄4 ounces fast-rising active dry yeast
- 1 3⁄4 cups lukewarm milk (about)
- corn oil, for greasing (or sunflower oil)
- 1 egg, beaten
- poppy seed, for sprinkling
- sesame seeds, for sprinkling
- Put the flour into a large bowl, rub in the butter, then stir in salt and yeast. Make a well in the middle and pour in lukewarm milk. Using a wooden spoon, mix to a soft but not sticky dough.
- Lightly oil a large bowl. Knead the dough until it is smooth and elastic. Shape it into a round and place in the bowl. Cover with oiled plastic wrap and leave in a warm place for 1-1 1/2 hours, until doubled in size.
- Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 2-3 minutes, until the dough is smooth and elastic.
- Divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls.(Or shape into a rope and tie in a single knot. Or you may roll each piece of dough into a thin strand. Fold in half and twist together, sealing the ends well to form a twist. Last but not least, you may try shaping each piece of dough into a ball or an oval and snipping tops with scissors).
- Lightly oil 2 or 3 baking sheets. Arrange the rolls on the baking sheets, leaving enough room between them for the dough to expand, cover loosely with oiled plastic wrqp, and leave in a warm place to rise for 15-20 minutes, until the dough has doubled in size.
- Brush the rolls with the beaten egg to glaze and sprinkle with poppy seeds and sesame seeds. Bake in a 450*F. oven for about 15 minutes,until they are well risen and golden. Tap the bottoms to see if the rolls are cooked; they should sound hollow. Leave to cool on a wire rack. Enjoy!
This roll recipe is probably the easiest dough I've ever worked with. It was a breeze to knead, divide and shape into balls, which I sliced an "x" into with a sharp knife. They were a little more dense than I was expecting and not as flavorful. That said, they work well for sandwiches...I just think they could use a little more "something" on their own. P.S. I made them into 12 larger rolls instead of 18 smaller ones and still didn't need 15 minutes bake time.