Recipe for Mezonot Rolls


2 pkg active dry yeast or 2 cakes compres; sed yeast
1 teaspoon sugar
3/4 cup warm water
8 cup flour; sifted
2 teaspoon salt
1 1/2 cup grape or orange juice
1/2 cup oil
1/3 cup sugar
1 x oil for brushing top
1 each egg yolk; beaten with 1 teaspoon wa
1 x sesame seeds


In a large mixing bowl, dissolve yeast and 1 teaspoon of sugar in warm water. Cover and let stand for 10 minutes until foamy. Add 4 cups of flour and remaining ingredients. Beat until smooth, by hand or with an electric mixer. Beat in remaining flour. Knead until smooth and shiny -- about 10 minutes. Brush with oil and place in a large plastic bag (to allow for rising) or in a large greased bowl, and cover with a damp cloth. Allow to rise in a warm spot until double in bulk -- about 1 1/2 hours. Punch down and let rest for 10 minutes. Form into small round buns or other shapes. Place 3 inches apart on a large greased baking sheet. Brush with glaze and sprinkle with sesame seeds. Put in warm place, cover and let rise until double -- about 1 hour. Bake in a preheated 400 F oven for 15 minute or until golden brown.

Yields about 40 small rolls.

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