Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoon(s) (about 2 packages) active dry yeast

  2. 2 cup(s) lukewarm water

  3. 2 large eggs

  4. 1/2 cup(s) peanut or vegetable oil

  5. 8 cup(s) all-purpose flour , plus more for dusting 1/3cup(s) sugar

  6. 1 tablespoon(s) salt

  7. 2 teaspoon(s) (heaping) fennel seeds

  8. 2 large egg yolks

  9. 1 1/2 tablespoon(s) roasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.

  2. In bowl of an electric mixer with a dough hook, add yeast, then water. Stir on low speed. When yeast is dissolved, whisk in 2 eggs, then oil.

  3. Add 7 cups flour, sugar, salt, and fennel seeds. Knead dough with electric mixer until smooth and elastic, adding more flour as needed. Form dough into a round loaf and poke a 1-inch hole in center. Let dough rest, uncovered, on a floured board for about 10 minutes.

  4. Divide dough into 4 pieces, using a knife or dough cutter. Flour the board and your hands, then cut each piece of dough into 6 smaller pieces and roll into balls. Place balls on lined baking sheets.

  5. In a small bowl, whisk egg yolks and about 1 tablespoon water to make egg glaze. Brush egg glaze over rolls, then sprinkle with sesame seeds. Transfer rolls to oven and bake for 10 minutes. Then reduce temperature to 350 degrees F and bake for another 10 to 15 minutes or until rolls are golden and sound hollow when tapped.


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