Efrat's Notebook

Pomegranate-Shaped Rolls Draft

Small yeast rolls shaped like pomegranates, with a snipped crown and poppy seeds in the center, which I bake for the Rosh Hashanah table.

  • Prep45 min
  • Cook15 min
  • Rest10 hr
  • Total11 hr
  • Makes30 small rolls
  • KashrutParve

What you need

Amount:30

Dough

Topping

How I make it

The day before

  1. Mix the flour with the yeast, salt and sugar. Add the water, egg and oil and knead for 10 minutes.

  2. Move to a clean bowl and rub the top of the dough with a little olive oil. Cover with plastic wrap and refrigerate overnight.

Shaping and baking

  1. The next day, divide the dough into two parts, 80/20. The large part is for the pomegranate bodies, the small one for the crowns.

  2. Wrap the small part well and put it back in the fridge.

  3. Line 2 baking sheets with parchment paper.

  4. Divide the large part into 30 equal pieces, roll into balls and arrange on the sheets seam side down.

  5. Let rise for about 1 hour, until doubled.

  6. Brush the balls with egg and preheat the oven to 350°F (180°C).

  7. Take the small part out of the fridge, divide into 30 pieces and roll each into a small ball.

  8. Brush the small balls with egg on the bottom too and set one in the center of each large ball.

  9. With scissors, snip each small ball in half through the center, then again crosswise.

  10. Open the cuts slightly with your fingers, brush with egg and sprinkle a few poppy seeds in the center.

  11. Bake for about 15 minutes, until golden.

What I've learned

  • I make the dough the day before baking.

Source: ChefEf (chefef.com)