Recipe by Sharon123
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
Top Review by Karen=^..^=
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.
- 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
Directions See How It's Made
- 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!