Ingredients
6 tablespoons dry yeast
1 1/2 cups lukewarm water
1 1/2 teaspoon honey
1 1/2 cup oil
4 1/2 tablespoons honey
3 teaspoons salt
1 1/2 cups boiling water
3 eggs
9 cups whole wheat flour
2 eggs beaten
1 teaspoon water
6 tablespoons toasted sesame seeds
Preparation
Disolve yeast in warm water, add 1 1/2 teaspoons honey. In large bowl, mix 4 1/2 tablespoons honey, salt, and boiling water. Cool to lukewarm, add 3 beaten eggs and yeast mixture. Gradually add flour. Mix well, do not knead. Chill until firm.
Divide into 4 parts, roll into circles, cut each circle into wedges and roll up. Brush with egg wash (2 eggs mixed with 1 teaspoon water). Let rise rise until double. Bake in 425 degree oven for 25 minutes.
For cinnamon rolls, roll in long rectgangle. Spread with butter, cinnamon, brown sugar, raisins and/or nuts. Cut 1 to 1 1/2 inch pieces.
