I've made similar with Semolina flour, honey, salt, eggs, distilled water, yeast, olive oil, which is healthier.
I do a sponge rise, put in covered bowl overnight, sprinkle on more yeast, add more flour, add the eggs and the olive oil about an hour before shaping. Overnight rising develops texture and flavor.
When rise doubles, place in buttered baking dish as above photo, place in 400 degree preheated oven, bake about 8 minutes, check after 5 minutes, or until browned.
To get the glaze in the photo, french-whip a teaspoon of corn starch, into a raw egg, gently brush onto rolls after half through baking when they will be firm enough not to be deformed by the brush.
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I've made similar with Semolina flour, honey, salt, eggs, distilled water, yeast, olive oil,...