Quick Egg Bread Rolls

Quick Egg Bread Rolls
Bon Appetit, October 1986

3 - 3 1/2 c flour
2 T sugar
2 1/2 tsp active dry yeast
1 1/2 tsp salt
2 eggs
1 c warm water (about 110 degrees)
2 T vegetable oil
2 tsp sesame seeds

Grease 9" round cake pan.

Combine 3 c flour, sugar, yeast and salt in a large bowl. Mix well. Separate 1 egg; set white aside. Add yolk and remaining egg, hot water and oil to dry ingredients. Mix vigorously with wooden spoon until smooth. Turn dough out and knead until smooth and elastic. Cover with mixing bowl and let rest 5 minutes.

Divide dough into 16 pieces. Arrange pieces in prepared pan. Beat reserved egg white until foamy. Brush over rolls and sprinkle with seeds. Here, I used both white and dark sesame seeds as well as coarse salt.

Cover with towel and let rise until doubled, about 25 minutes (mine took about twice that long, and they still weren't completely doubled in size).

Preheat oven to 350. Bake until rolls are deep golden and sound hollow when tapped, about 20 minutes.

Remember -- when you're making a quick-rise bread like these rolls, your end product is going to be heavier than a roll made from dough that has gone through a long rising process. For soup or other dishes with heavy sauces, this works well. But it may not be what you want to accompany a light salad.

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