4 cups (460 gr.) all purpose flour
1 cup (or slightly more) milk (or almond milk)
3 tsp. (7 gr.) granulated yeast
1/2 tsp. salt
4 tsp. (20 gr.) coconut sugar (or regular)
1 tbsp. vegetable oil (olive oil good)
1 beaten egg for brushing tops
sesame and/or cumin seeds if desired
1. Whisk together the flour, sugar, yeast and salt.
2. Gradually blend in the tepid milk. Mix well to form a soft dough.
3. Incorporate the oil.
4. Turn out the dough onto a floured surface. Knead until dough isn’t sticky anymore.
5. Cover dough with wax paper and let rise in a warm spot until doubled.
5. Punch down dough and form a long cylinder. Cut into 8-10 pieces. Roll each into a ball.
6. Form a ring with the rolls on a wax paper covered pan. Cover and let rise until almost double.
7. When risen brush tops with the beaten egg and sprinkle with seeds if desired.
8. Bake in a 370 deg F (180 deg C) oven for 20-25 minutes or until golden.
9. Remove them from the pan and let them cool on a rack.
TIP: If you wish you can divide the ingredients into two parts and add 1 tsp. turmeric (and/or saffron) to half the milk. You can also substitute 1/2 cup of plain flour with whole wheat in the other half. Then alternate the rolls in the ring.