CHOEREG - ARMENIAN COFFEE ROLLS

CHOEREG - ARMENIAN COFFEE ROLLS image

Yield 32 rolls

Number Of Ingredients 12

1/4 cup warm water
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon kosher salt
1 1/4 cups evaporated milk
1 1/2 teaspoons baking powder
2 large eggs, beaten
6 cups sifted unbleached flour
1/2 cup melted butter
1 large egg, beaten
1/2 cup olive oil
sesame seeds

Steps:

1. Preheat your oven to 350oF. 2. Pour the warm water into a large bowl, and sprinkle it with the yeast. Let the mixture stand a few minutes; then stir to dissolve the yeast. 3. Add the milk, 2 eggs, melted butter, olive oil, sugar, salt and baking powder and blend well. Stir in the flour, a little at a time, until a soft dough is formed. 4. Turn the dough out onto a lightly floured surface and knead 3 or 4 minutes, or until smooth. Place the dough in a lightly oiled bowl, turning it over to grease the top. Cover with plastic wrap, and allow the dough to rise about 2 hours, or until doubled in bulk. 5. Line a cookie sheet with parchment paper. Punch down the dough that has risen, and transfer to a lightly floured surface. Divide the dough into 32 equal pieces. Braid the dough like small challahs. 6. Carefully arrange the rolls 2 inches apart the cookie sheet. Cover and allow to rise about 50 or 60 minutes, or until they have almost doubled in volume. 7. Brush the topes of the rolls with the beaten egg, and sprinkle with sesame seeds. 8. Bake for 20 minutes, or until a rich golden brown color. 9. Turn onto a rack to cool, and serve at room temperature.