Mezonot rolls

6 servings

Ingredients

Quantity Ingredient
2 packs Active Dry Yeast or 2 cakes Compressed Yeast
1 teaspoon Sugar
¾ cup Warm Water
8 cups Flour; sifted
1 each Egg Yolk; beaten with 1 teaspoon water
2 teaspoons Salt
1½ cup Grape or Orange Juice
½ cup Oil
⅓ cup Sugar
X Oil for brushing top
X Sesame Seeds

Directions

GLAZE

MEZONOT ROLLS

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Mezonot rolls are convenient on the buffet tables or in picnic baskets and lunch boxes. Many authorities maintain that they do not require the washing of the hands beforehand or the long blessing for bread afterwards. The reason is that they are made with fruit juice, in addition to water -- unlike bread which contains only water.

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In a large mixing bowl, dissolve yeast and 1 teaspoon of sugar in warm water. Cover and let stand for 10 minutes until foamy. Add 4 cups of flour and remaining ingredients. Beat until smooth, by hand or with an electric mixer. Beat in remaining flour. Knead until smooth and shiny -- about 10 minutes. Brush with oil and place in a large plastic bag (to allow for rising) or in a large greased bowl, and cover with a damp cloth. Allow to rise in a warm spot until double in bulk -- about 1½ hours. Punch down and let rest for 10 minutes.

Form into small round buns or other shapes. Place 3 inches apart on a large greased baking sheet. Brush with glaze and sprinkle with sesame seeds. Put in warm place, cover and let rise until double -- about 1 hour. Bake in a preheated 400 F oven for 15 minute or until golden brown.

Yields about 40 small rolls.

From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.

Lefkowitz

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