1 hour, 15 minutes, plus rising times
Makes 12 to 14 rolls
This recipe requires the use of a stand mixer. The dough can also be mixed by hand but will require additional kneading.
1 package active dry yeast
1 cup plus 1 teaspoon sugar, divided
1 cup warm water, divided
2 large eggs plus 1 egg yolk, divided
1/3 cup oil
1 1/2 tablespoons rosewater or orange flower water (optional)
1 1/2 teaspoons vanilla extract
1 teaspoon salt
5 1/4 cups (22.3 ounces) unbleached flour, divided
1 cup sugar
1 tablespoon fennel seeds
4 tablespoons sesame seeds, divided
3/4 to 1 cup golden raisins
Grated peel of 1 orange (optional)
1 tablespoon honey
1 1/2 teaspoons nigella or black sesame seeds
1. In a small bowl,
stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
2. In a medium bowl,
whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
3. In the bowl of a stand electric mixer
fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel if using. Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.)
4. Transfer the dough
to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
5. While the dough is rising,
heat the oven to 350 degrees. Line a baking sheet with parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals the size of a piece of gefilte fish (about 3 inches long). Place the ovals onto the parchment-lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
6. In a small bowl,
whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.