My wife introduced me to this recipe. Bread rolls in the shape of pomegranates. Perfect for Rosh Hashanah. They’ll become a regular event for us. I’ve taken the liberty to change the original recipe to use weights … I find weights give better consistency for bread products.
Pomegranate Honey Bread Rolls
- 15 grams active dry yeast about 1 tablespoon
- 260 grams tepid water 1/3 boiling and 2/3 tap; just over a cup
- 25 grams honey about 1 tablespoon
- 105 grams eggs about 2 large eggs
- 55 grams olive oil about 1/4 cup
- 15 grams salt about 1/2 tablespoon
- 500 grams flour mix strong and normal flour; about 3 1/2 cups
- 1 tablespoon of poppy seeds or sesame seeds
- 1 egg beaten for brushing
- Place yeast, water and honey together in a bowl
- Mix with a spoon
- Leave for a few minutes until the yeast mixture is frothy
- Add eggs, olive oil and flour, and mix together
- Add salt and mix
- Knead. Warning: it will be sticky dough. (I use a Kitchen Aid set on 2)
- Cover bowl with plastic wrap
- Leave to rise until doubled in size (about an hour or two)
- Place baking paper on one or two baking trays
- Transfer the dough to a floured work surface
- Divide the dough into 13 equal parts; one portion of dough to use for the pomegranate "crowns" and 12 buns
- Roll each portion of dough into a round ball and place on a baking pan with parchment paper. Continue so with all the pieces of dough.
- Cover with a damp and clean towel to rise, for about an hour.
- Preheat oven to 180 degrees celsius.
- Brush the rolls with a beaten egg.
- Roll little balls from the dough portion we put aside and place each one on each brushed roll
- Brush the little balls with egg wash; actually brushing a little extra egg on the big rolls helps as well
- Using sharp, clean scissors cut a small x (two cuts) or * (three cuts) in each little ball
- Sprinkle a little poppy seeds or sesame seeds above
- Bake until golden (~25 minutes)
- Cool on a wire rack