Sesame Surrls Recipe
Ingredients
| Sesame seed | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| 2 1/2 cups all-purpose flour, unsifted | ||
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
Directions
Saute sesame seed with the 2 tablespoons butter until seed and butter are lightly browned; set aside to cool.
Stir together flour, baking powder and salt until thoroughly blended.
Cut in the 1/2 cup butter with a pastry blender or 2 knives.
In a separate bowl, stir together sour cream and milk and add to flour mixture, blending gently.
Turn out on a lightly floured board and knead dough gently about 5 times.
Roll dough to a rectangle about 15 inches long, 12 inches wide, and 1/4 inch thick.
Brush with half of beaten egg, then spread with sesame seed mixture.
Starting with long side, roll up jelly-roll fashion; pinch edge to seal.
Cut roll with a floured knife into 1-inch slices and place slices, cut side up, on a lightly greased baking sheet.
Brush with remaining egg.
Bake in a 425° oven for about 15 minutes or until lightly browned.
Stir together flour, baking powder and salt until thoroughly blended.
Cut in the 1/2 cup butter with a pastry blender or 2 knives.
In a separate bowl, stir together sour cream and milk and add to flour mixture, blending gently.
Turn out on a lightly floured board and knead dough gently about 5 times.
Roll dough to a rectangle about 15 inches long, 12 inches wide, and 1/4 inch thick.
Brush with half of beaten egg, then spread with sesame seed mixture.
Starting with long side, roll up jelly-roll fashion; pinch edge to seal.
Cut roll with a floured knife into 1-inch slices and place slices, cut side up, on a lightly greased baking sheet.
Brush with remaining egg.
Bake in a 425° oven for about 15 minutes or until lightly browned.
Chef
