| How To Cook: |
|
|
1. Place the warm water in the bowl of a heavy-duty electric mixer. Add the yeast. Stir to dissolve.
|
2. In a small saucepan, combine the milk, butter, sugar, mahleb, salt, baking powder, and orange juice. Heat and stir to melt the butter and dissolve the sugar and salt. Cool to tepid, barely warm, 105°F. Stir in the beaten eggs. Add to the yeast mixture.
|
3. Add 2 cups of the flour to the yeast mixture. Beat 5 to 10 minutes or until a soft sponge is formed and the dough begins to pull away from sides of bowl. This can also be done by hand with a wooden spoon.
|
4. Using the dough hook on your electric machine or by hand add the remaining 2 cups flour and knead to make a smooth dough. Knead for about 10 minutes by machine or 20 minutes by hand.
|
5. Place on the counter under a large stainless-steel bowl. Allow to double in bulk, about 1½ hours. Punch down and form rolls.
|
|
TO MAKE KNOT ROLLS:
|
1. Pinch off a piece of dough the size of a golf ball. Roll into a snake 11 inches long.
|
|
2. Tie into a knot and then bring up the ends through the center of the knot. (See the illustration.)
|
 |
3. Continue with the rest of the dough until you have 24 knots. Place the knots 2 inches apart on a greased baking sheet.
|
4. Allow to double in bulk (45 minutes to 1 hour). Brush with the egg wash. Sprinkle with the sesame seeds.
|
5. Bake at 350°F for 25 to 30 minutes or until golden brown.
|
