source: bootleggerMakes 16-18 rolls
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons salad oil
3 1/2 cups sifted all purpose flour
2 egg whites slightly beaten
1 tablespoon melted butter
1 tablespoon water
1 egg white
Sesame seed or poppy seed
Soften active dry yeast in 1/4 cup 85 degree water. Add sugar, salt, and salad oil to 3/4 cup warm water. Stir in 1 cup flour, softened yeast, and 2 slightly beaten egg whites. Mix in remaining flour. Knead until smooth, about 5 minutes. Place in greased bowl, cover with damp cloth, and let rise until double (about 90 minutes). Punch down; let rise again (about 1 hour). Pat dough out on a lightly floured board to a rectangle 16x4 1/2x1/2 inches. Brush top with melted butter. Cut in crosswise strips 3/4 inch wide. Roll the strips in a coil to form a snail shape. Place on a greased baking sheet cover and let rise about 30 minutes. Brush with egg white and water mixture. Sprinkle with sesame or poppy seeds. Bake at 375 degrees for about 25 minutes until golden brown.
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