Add the 1/2 cup water and yeast to the beaten eggs and stir together.
Add the flours, salt, and 1/4 of oil to the bowl and stir until well combined and a dough is formed.
Lightly oil a flat work surface then knead the dough by hand for a few minutes (the dough will be sticky, if you need to add a little more oil to your hands or the work surface as you knead).
Transfer the dough to a large clean bowl then loosely cover the bowl and set aside to rise in a warm place for about 1 hour.
Divide the dough into 6 equal size pieces. Working with one piece of dough at a time roll the dough into a rope roughly 12-inches long. Tie the dough rope into a knot. Place the knotted dough roll onto a baking sheet and continue this same process with the remaining dough pieces keeping the rolls at least 1-inch away from each other on the baking sheet.
Use your hands to lightly flatten the rolls until they are round and roughly 3-inches in diameter.
Beat the egg yolk with 1 TBSP water and use a little to brush the top of the rolls (just enough to cover the tops, you wont use all the egg wash).
Let the rolls sit and rise, uncovered, in a warm place for about 1 more hour.
Preheat the oven to 350°F.
Bake in the preheated oven until rolls are browned on top, about 25 minutes.
Take the rolls out of the oven and allow to cool then split horizontally and use for burgers or sandwiches.
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