INGREDIENTS

INSTRUCTIONS

Pour 1/4 cup warm water into small bowl. Sprinkle yeast over; stir to
blend. Let stand until yeast dissolves, about 10 minutes. Whisk remaining
3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend.
Stir in yeast mixture. Add 3 cups flour and stir vigorously with wooden
spoon until smooth thick batter forms, about 2 minutes. Cover bowl with
kitchen towel; let rest 15 minutes.
Stir 2 tablespoons oil and salt into batter. Using wooden spoon, mix in
enough flour, 1/2 cup at a time, to form firm and nearly smooth dough. Turn
dough out onto floured work surface. Knead until dough is smooth and
elastic, adding more flour if dough is too sticky, about 10 minutes. Form
dough into ball.
Oil large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with
plastic wrap, then towel. Let dough rise in warm draft-free area until
doubled in volume, about 1 hour 15 minutes.
Meanwhile, melt butter in heavy large skillet over medium heat. Add onions
and saute until tender and golden, about 15 minutes. Set aside.
Punch down dough. Turn dough out onto floured work surface. Divide dough in
half. Knead each half into ball. Cover loosely with plastic wrap; let rest
on floured surface 10 minutes.
Using rolling pin, roll 1 dough ball to 14-inch round. Spread half of
onions over, leaving 1-inch border. Cut dough round into 8 wedges. Starting
at wide end of each wedge, roll up toward point. Place rolls on ungreased
heavy large baking sheet, shaping into crescents and spacing evenly.
Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and
onions. Let rolls rise in warm draft-free area until almost doubled in
volume, about 30 minutes.
Position 1 rack in center and 1 rack in top third of oven; preheat to 375F.
Brush rolls with egg glaze. Sprinkle with sesame seeds. Bake until rolls
are golden and sound hollow when tapped on bottom, switching top and bottom
baking sheets halfway through baking, about 25 minutes. Transfer rolls to
racks and cool. (Can be made 2 weeks ahead. Cool completely. Wrap in foil;
freeze. If desired, rewarm thawed wrapped rolls in 350F oven about 10
minutes.)
makes 16 rolls.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1113 Calories (kcal); 84g Total Fat; (65% calories from fat);
25g Protein; 73g Carbohydrate; 313mg Cholesterol; 5536mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 Vegetable; 0 Fruit;
16    Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.

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