Recipes from Jeddah, Saudi Arabia, 1966 - 1972
I made these every week for six years, varying the fillings with sweet or savoury additions before rolling up. Of course, they are wonderful ‘as is’!
1 package yeast dissolved in 1/2 cup warm water
1/2 cup scalded milk
1/2 cup butter
1/2 cup sugar
3/4 tbsp. salt
1 beaten egg
4 cups sifted flour (in Jeddah, to remove the weevils, I sifted 3 or 4 times)
Pour hot milk over butter, sugar and salt. Cool to lukewarm. Add yeast, egg, and half of flour. Beat well. Add more flour to make a dough that will not stick to bowl. Knead lightly. Let rise in greased bowl till double. Halve dough, roll in circles, cut as crescents (pie shape) and roll up.
Fill with cinnamon, nuts, raisins, or herbs, parmesan, garlic.
Grease pans and let rise again.
Bake at 400° about 15 minutes.
Makes 24 wonderful rolls!