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From my Grandmother's collection. Date on card says this is a family favorite and one made for bridal showers. Dated 1924.
- 7 cups flour
- 3 teaspoons salt
- 1 teaspoon mahleb spice
- 1-1/4 cup milk
- 1/2 cup unsalted butter
- 1/4 cup vegetable shortening
- 1 cup sugar
- 2 packages rapid-rise yeast
- 1/2 cup warm water
- 4 large eggs
- Sesame seeds for garnish
- In a large bowl, stir together the flour, salt and mahleb. In a medium saucepan, heat milk until hot.
- Add butter, shortening and Sugar, and stir until Sugar is dissolved.
- Remove from heat and set aside. Dissolve yeast in 1/2 cup warm water.
- Add a bit of Sugar to activate the yeast. The mixture should become foamy.
- Make a well in the center of the flour.
- Add the eggs and the milk mixture to the flour. Pour in the activated yeast. Stir to blend well.
- Turn out dough on a lightly floured surface and knead until the dough is smooth and elastic.
- The dough should be slightly sticky, not dry.
- Place the dough in a large greased bowl.
- Pat top of dough with a bit of oil to prevent sticking to aluminum foil.
- Cover the bowl with foil and then a dish towel.
- Let rise in a warm place for 2 hours.
- Break off a small amount of dough and shape into pretzels or braids.
- Put rolls on a baking sheet and allow to rise for 30 minutes.
- Brush with egg wash and sprinkle with sesame seeds.
- Bake in a 350-degree oven for 20 minutes or until golden brown.