Recipe: Rich Egg Turbans (yeast rolls)

RICH EGG TURBANS

"Eggy, moist and light as air, these usually disappear before dinner is served, so count on making an extra batch."

FOR THE DOUGH:
2 tablespoons dry yeast
1/2 teaspoon sugar
1 1/4 cups warm water
1/3 cup sugar
2 1/4 teaspoons salt
1/3 cup oil
2 tablespoons honey
2 eggs
1 egg yolk
4 1/2 to 5 cups all-purpose or bread flour, plus more for kneading

FOR THE EGG GLAZE:
1 tablespoon water
1 teaspoon sugar
1/4 teaspoon salt
1 egg
1 egg yolk

FOR SPRINKLING (optional):
Sesame seeds or poppy seeds, dried minced garlic or onion bits

In large mixing bowl, sprinkle yeast and sugar over 1 1/4 cups warm water. Let stand to allow yeast to swell and dissolve, 6 to 8 minutes.

Briskly stir in 1/2 cup sugar, 2 1/4 teaspoons salt, oil, honey, 2 eggs, 1 egg yolk and most of flour. Knead dough on floured surfaced 8 to 10 minutes to make soft, springy dough. Place in greased bowl; set bowl in large plastic bag. Let rise until doubled in size, 30 to 35 minutes.

Divide dough into 12 or 16 portions (depending if you want smaller or larger rolls). Roll out each portion on floured surface into 8-inch length. Wind length in tight circle and tuck bottom end under roll, so it looks like a turban. Place on large baking sheet lined with parchment paper.

To prepare the egg glaze, whisk together 1 tablespoon water, 1 teaspoon sugar, 1/4 teaspoon salt, 1 egg and 1 egg yolk.

Brush each roll with 2 coats Egg Glaze. Sprinkle with seeds or dried garlic or onion, if desired. Place baking sheet in large plastic bag (a trash bag is fine) and let rise until puffy, about 20 minutes.

Bake at 375 degrees F until golden brown, 15 to 20 minutes, reducing heat if rolls brown too fast.

Makes 12 to 16 rolls
Source: the Los Angeles Times, November 21, 1999