Armenian Sweet Roll
Armenian Sweet Roll

Choreg-Nana’s recipe

8 cups flour

1-2/3 cups sugar

2 tsp mahlab

1-1/4 tsp salt

3 eggs-beaten

2-3 teaspoons baking powder

2 tbsp yeast

1-3/4 cups milk

1/2 cup water

1 cup melted shortening


  1. Mix together yeast, warm water, and 1 teaspoon sugar and set aside to rise for approximately 10 to 15 minutes.
  2. Meanwhile, warm up the milk In the microwave and add the shortening to it stirring until the shortening melts.
  3. In a mixing bowl, beat the eggs with the remaining sugar
  4. Add the yeast mixture. The liquid mixture should be fairly warm.
  5. In a large mixing bowl, combine the flour (weighing is more accurate than measuring in cups), mahlab, baking powder, and salt.
  6. 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.
  7. 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.
  8. 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.
  9. Let sit in a warm place until it doubles in size
  10. 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.
  11. Shape your rolls, and place them at least 1 inch apart on a cooking sheet.
  12. Cover and let rest until doubled in size
  13. Brush each roll with an egg wash and sprinkle with sesame seeds.
  14. Bake at 350 degrees for 15 minutes or until rolls are a golden brown.