Rich Egg Turbans

Recipe Ingredients

		Dough
2 tablespoons	30ml	Dry yeast
1/2 teaspoon	2.5ml	Sugar
1 1/4 cups	296ml	Warm water
1/3 cup	65g / 2.3oz	Sugar
2 1/4 teaspoons	11ml	Salt
1/3 cup	78ml	Oil
2 tablespoons	30ml	Honey
2		Eggs
1		Egg yolk
4 1/2 cups	281g / 9.9oz	All-purpose or bread flour - (to 5 cups) - plus more
		Oil - for greasing
		Egg Glaze
1 tablespoon	15ml	Water
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Salt
1		Egg
1		Egg yolk
		Assembly
		Sesame or poppy seeds
		Dried minced garlic or onion bits - (optional)

Recipe Instructions

For the dough: In large mixing bowl, sprinkle yeast and sugar over warm water. Let stand to allow yeast to swell and dissolve, 6 to 8 minutes.

Briskly stir in sugar, salt, oil, honey, eggs, yolk and most of flour. Knead dough on floured surfaced 8 to 10 minutes to make soft, springy dough.

Place in greased bowl; set bowl in large plastic bag. Let rise until doubled in size, 30 to 35 minutes.

Divide dough into 12 or 16 portions (depending if you want smaller or larger rolls). Roll out each portion on floured surface into 8-inch length. Wind length in tight circle and tuck bottom end under roll, so it looks like a turban. Place on large baking sheet lined with parchment paper.

For the egg glaze: Whisk together water, sugar, salt, egg and yolk.

For assembly: Brush each roll with 2 coats Egg Glaze. Sprinkle with seeds or dried garlic or onion, if desired. Place baking sheet in large plastic bag (a trash bag is fine) and let rise until puffy, about 20 minutes.

Bake at 375 degrees until golden brown, 15 to 20 minutes, reducing heat if rolls brown too fast.

This recipe yields 12 to 16 rolls.

Each of 16 rolls: 225 calories; 384 mg sodium; 74 mg cholesterol; 7 grams fat; 35 grams carbohydrates; 6 grams protein; 0.11 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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