Kouloura rolls & buns
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Kouloura rolls & buns
  Rolls    Buns    Greek  
Last updated 6/12/2012 12:46:26 AM. Recipe ID 6720. Report a problem with this recipe.
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      Title: Kouloura rolls & buns
 Categories: Greek, Breads
      Yield: 1 Servings
           Karen Mintzias
      2 tb Dry or cake yeast
    1/2 c  Warm water
      2 c  Milk; warm
      3 tb Sugar; -OR-
      5 tb Sugar; if making Koulourakia
      3 tb Butter, margarine or oil
    3/4 ts Salt
      7 c  All-purpose flour; unsifted
      1    Egg

      1    Egg yolk
    1/4 c  Sesame seeds
  Melt yeast in warm water.  Set aside.  Bring milk to boil. Add sugar,
  butter and salt.  Allow milk to cool slightly.
  Put flour in a large bowl leaving about a tablespoon of it in the
  measuring cup for hands and make a hole in the center. Pour liquid
  into it. Add yeast and egg. Start mixing with spoon or paddle,
  pushing flour from all sides into center.  Dough will be sticky until
  flour is absorbed. Begin kneading dough in the bowl and then transfer
  it to a lightly floured board. Continue kneading until dough is
  smooth and elastic, about 20 minutes.
  Place dough in a greased bowl.  Cover with towel dampened with hot
  water. Set aside in a warm place to rise until bulk has doubled,
  about 4 hours.
  Punch down in the middle.  Knead for a few minutes and shape into a
  round loaf or into individual rolls (see below). Using fingers, rub
  top with egg yolk and sprinkle with sesame seeds. Place in greased
  baking pans. Let rise once more, uncovered, in a warm place,
  approximately 1 hour.
  Bake in preheated oven at 375 F for 45 minutes. Remove from oven;
  allow to cool 10 minutes before removing bread from pan.
  To Shape Traditional KOULOURA:  Divide dough into 3 long ropes. Braid
  together.  Place braid in a greased tube pan or a large round baking
  pan. Stretch dough to make ends meet. Use egg yolk to stick ends
  To Shape KOULOURAKIA Rolls:  Pinch off pieces of dough. Roll on board
  with the palms of your hands to make a rope 6" long. Twist it into a
  hairpin, coil the ends around each other and stick the tips together
  with a dab of egg yolk.  Or coil it like a snake, round and round; or
  roll into small round balls using the palms of your hands. Do not
  flatten or press down as you roll.

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Recipe ID 6720 (Apr 03, 2005)

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