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Ingredientes
- 1 c. Hot water, (105F to 115F)
- 1 env dry yeast
- 1 c. Lukewarm lowfat milk
- 1 lrg Egg
- 1 Tbsp. Sugar
- 5 c. Unbleached all purpose flour, (about)
- 2 Tbsp. Extra virgin olive oil
- 2Â 1/2 tsp Salt
- 3 Tbsp. Unsalted butter
- 3 c. Finely minced onions, (about 2 medium)
- 1 lrg Egg beaten with 1 Tbsp. whole lowfat milk, (for glaze)
- 2 Tbsp. Sesame seeds
Direcciones
- Pour 1/4 c. hot water into small bowl. Sprinkle yeast over; stir to blend. Let stand till yeast dissolves, about 10 min. Whisk remaining 3/4 c. hot water, lukewarm lowfat milk, 1 egg and sugar in large bowl to blend.
- Stir in yeast mix. Add in 3 c. flour and stir vigorously with wooden spoon till smooth thick batter forms, about 2 min. Cover bowl with kitchen towel; let rest 15 min.
- Stir 2 Tbsp. oil and salt into batter. Using wooden spoon, fold in sufficient flour, 1/2 c. at a time, to create hard and nearly smooth dough. Turn dough out onto floured work surface. Knead till dough is smooth and elastic, adding more flour if dough is too sticky, about 10 min. 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 hot draft-free area till doubled in volume, about 1 hour 15 min.
- Meanwhile, heat butter in heavy large skillet over medium heat. Add in onions and saute/fry till tender and golden brown, about 15 min. 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 min.
- 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 proportionately.
- Loosely cover rolls with plastic wrap. Repeat with remaining dough ball and onions. Let rolls rise in hot draft-free area till almost doubled in volume, about 30 min.
- 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 till rolls are golden brown and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 min. Transfer rolls to racks and cold. (Can be made 2 weeks ahead. Cold completely. Wrap in foil; freeze. If you like, rewarm thawed wrapped rolls in 350F oven about 10 min.)
- makes 16 rolls.
