Cheoreg

Yield: 5 1/2 dozen rolls

Ingredients:

1 pkg. active dry yeast
1/2 cup warm water
2 1/2 sticks butter
4 tbsp Crisco
2 1/2 cups milk
1 cup & 1 tbsp sugar
3 eggs
1 tbsp. salt
3 tsp baking powder
10 cups flour, sifted, plus 2-4 cups extra flour
Sesame Seeds

Directions:

Dissolve yeast in 1/2 cup warm water, with 1 tbsp sugar.

While yeast is dissolving, melt butter and Crisco together in a large pot, add salt.

Warm the milk in a small saucepan and add to the above mixture.

Beat eggs in a small bowl and add sugar.  Then add to above mixture.

Add yeast-water to mixture.

Sift 10 cups flour with baking powder. Gradually (1/2 cup at a time) add the flour to the mixture with a wooden spoon. 

Mix with your hands once dough begins to form and knead until the dough no longer sticks to your hands, adding the extra 2-4 cups flour as needed.

Place dough in a large bowl (the biggest one you have) and cover with a clean kitchen towel.

Allow dough to rise 3 hours or until doubled in size.

Roll small pieces (about 1 inch round balls) into 8 inch strips, the width of your finger.  Shape into figure eights, twists, or knots.

Place on a cookie sheet (lined with parchment paper or silpat) and cover with a clean towel.

Allow rolls to rise 1 hour. Brush rolls with egg wash and sprinkle with sesame seeds.

Bake rolls 15-20 minutes in a 350 degrees F, preheated oven or until tops begin to brown.

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