8 cups flour
1-2/3 cups sugar
2 tsp mahlab
1-1/4 tsp salt
2-3 teaspoons baking powder
2 tbsp yeast
1-3/4 cups milk
1/2 cup water
1 cup melted shortening
- Mix together yeast, warm water, and 1 teaspoon sugar and set aside to rise for approximately 10 to 15 minutes.
- Meanwhile, warm up the milk In the microwave and add the shortening to it stirring until the shortening melts.
- In a mixing bowl, beat the eggs with the remaining sugar
- Add the yeast mixture. The liquid mixture should be fairly warm.
- In a large mixing bowl, combine the flour (weighing is more accurate than measuring in cups), mahlab, baking powder, and salt.
- Create a well in the center of the dry mixture and pour in the liquid mixture. Use a large spoon to gently mix the dry mixture into the liquid, starting from the center and moving outward until all the dry mixture is moistened.
- Start using your hands to finish mixing and kneading the dough. Continue kneading until you have a soft, pliant, and slightly tacky but not-too-sticky dough.*SPECIAL NOTE-I put the dry ingredients into the Kitchen Aid mixer bowl, add the wet ingredients and use the dough hook to mix.
- Place the dough in a large greased bowl (make sure that the bowl is considerably larger than the dough, as it will rise), and wrap tightly with plastic wrap.
- Let sit in a warm place until it doubles in size
- Knead the dough again and start making your rolls. These will rise one more time so be careful with the size of your dough. 20-gram piece of dough makes a 2.25″ bun.
- Shape your rolls, and place them at least 1 inch apart on a cooking sheet.
- Cover and let rest until doubled in size
- Brush each roll with an egg wash and sprinkle with sesame seeds.
- Bake at 350 degrees for 15 minutes or until rolls are a golden brown.