CHOERAG (Armenian roll)

Armenian bread roll!



INGREDIENTS:
 

5 cups flour
1 tsp. salt
2/3 cup sugar
2/3 cup butter or (butter and shortening)
1 cup milk (warm)
3 eggs, beaten
1 dry yeast (dissolve in  cup warm water and 1 tsp. sugar) 

Place dry ingredients in a large bowl, stir and make a 
well in the center pushing flour mixture to the sides. 
Pour warm milk, melted butter, beaten eggs and 
dissolved yeast into well. Blend flour gradually with 
the liquids using a wooden spoon at first, then using 
hands, knead dough well, using a dusting of flour 
as needed to help dough pull away from the sides 
and bottom of bowl and your hands. Turn dough out on 
lightly floured surface on board and knead some 
more using the palms of your hands until when 
depressed with your fingers, dough springs back. 
Place back in bowl, cover with wax paper and towel. 
Set bowl in unheated oven away from drafts and let 
rise until double or flare in bulk (2 hours). Then turn 
dough out on floured board, cut one piece at a time, 
roll with your hand to strips about 6-8 inches long. 
Shape as desired. Place on lightly greased sheet 
pans. Brush top with beaten eggs, sprinkle with 
sesame seeds and place in unheated oven to rise 
again (l- hours) draft free. 

Bake in preheated 375F oven 15-20 minutes or until delicately browned. 

Suggested shapes: braids, twists, figure eights, 
bow knots. 

Makes 40 medium size pieces 



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