The Forty Martyrs Skylark Rolls
Servings: 40 rolls
Ingredients
- 2 C water warm to touch
- 2 tsp active dry yeast
- ⅓ C olive oil
- ⅓ C honey
- 1 tsp salt
- 4½-5 C all-purpose flour
- 80 peppercorns or raisins
- 1 egg
- 1 tbsp water
Instructions
- Combine the warm water and active dry yeast in the bowl of a stand mixer fitted with the dough hook attachment.2 C water, 2 tsp active dry yeast
- Add in the oil, honey, salt, and the first two cups of flour and give it all as few stirs. Continue adding in the flour and mixing with the dough hook until the dough begins to pull away from the sides of the bowl while mixing.⅓ C olive oil, ⅓ C honey, 1 tsp salt, 4½-5 C all-purpose flour
- Turn the dough out on a surface dusted with flour, dust your hands, and knead the dough, adding flour as needed, until it can be formed into a smooth ball. Place the dough in a greased bowl, cover, and let it rise until it has doubled in size.
- Once doubled, preheat the oven to 350℉ and line 2-3 large baking sheets with parchment paper.
- Turn out the dough onto a slightly floured working surface and divide out the dough into four portions. Begin with one of the four portions and divide out ten pieces of roughly equal size.
- To shape the skylark, take one of the ten pieces, roll it out into a "rope" and twist it into a knot. Then turn it and place it on the prepared baking sheet so that the end of the dough is facing up for the skylark's head and down for his tail. Pinch the top end together to form the skylark's beak.
- Repeat this with the rest of the dough to make 40 total. Before baking, place peppercorns or raisins for the birds' eyes and brush each with an egg wash by beating together the egg with one tablespoon water and brushing each before baking.1 egg, 1 tbsp water, 80 peppercorns or raisins
- Bake the skylarks for 25-35 minutes at 350℉. If desired, brush with butter when they come out of the oven and enjoy!