Boulou Sweet French Tunisian Rolls Recipes

BOULOU ( SWEET FRENCH TUNISIAN ROLLS)

Steps:

• In a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
• In a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
• In the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces) flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel. Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.).
• Transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
• While the dough is rising, heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. Place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2).
• In a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds). Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.

FRENCH BREAD ROLLS TO DIE FOR

Steps:

• In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
• To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake for 18 to 20 minutes in the preheated oven, or until golden brown.