|
 Makes a dozen.
2 tablespoons dry yeast 1 cup warm water (not too hot - it will kill the yeast) 1/4 cup sugar 3 cups flour, plus 1/2 cup you might have to use 1 teaspoon salt 1/3 cup olive or vegetable oil 1 egg (optional toppings - poppy seed or sesame seed for tops) |
- In a large bowl or in the bowl of your stand mixer, pour 1 cup of warm water and 2 tablespoons of the sugar. Stir a couple of times, then sprinkle the yeast on top of the mixture. Cover with a dishtowel and set aside for around 5 minutes or so, until bubbles start to form on top.
- Add in 3 cups of the flour, oil, salt, egg, and the rest of the sugar. Stir by hand or mix on low speed in the stand mixer until fairly smooth.
- Add the remainder of the flour - 1 tablespoon at a time until the mixture is a soft dough. If it is too wet, add a bit more flour; if too dry, a tiny bit more water. It should by a little sticky, but not too much.
- Don't let it rise. Instead, put it on a floured surface and knead until smooth and flexible, about 4 minutes. (Alternatively, if using the stand mixer, attach the dough hook and set on low for about 3 minutes.)
- Portion the dough into 12 equal pieces, rolling each into a ball. Place on a greased cookie sheet, leaving about 3-4 inches between each one. Cover with a clean dish towel and let them sit for 10 minutes.
- Bake in a preheated 425 degree oven for 10-12 minutes until golden brown. Keep an eye on the to make sure they don't burn in the high heat.
- Put on wire racks to cool before using.