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Tset Keghkeh 
Choereg

Olive Oil Dinner Roll 

350°F Oven
Makes 32

Astrid's Keghkeh
These pinwheel shaped rolls are served with coffee or meals. Slightly sweet. Good with cheese. Add the anise for authentic flavor
 
Ingredients
5 1/2 cups sifted all-purpose flour
1/4 cup warm water
1 pkg yeast
1 1/4 cup lukewarm milk
2 eggs, beaten
1 cup olive oil
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoon ground aniseed (optional)
1 1/2 teaspoon baking powder
1/2 teaspoon nigella seed (sev hoondig)
1 egg for glazing

Preparation
  1. In a large mixing bowl, sprinkle yeast over warm water. Add a pinch of sugar and allow to proof for a few minutes
  2. Add milk, eggs, oil, melted butter, sugar, salt, aniseed, black seend, and baking powder. Blend well.
  3. Mix in enough flour to form a soft dough.
  4. Knead on a floured surface until smooth.
  5. Place in an oiled bowl, cover and allow to rise 2 hours or until doubled in bulk.
  6. Divide dough into 32 pieces and shape with oiled hands.
    -Roll each piece into a rope approximately 12" long.
    -Wind into a flat pinwheel shape.
  7. Arrange on a greased baking sheet and allow to rise 1 hour.
  8. Brush tops with beaten egg.
  9. Bake at 350°F for 20 minutes until golden brown.