1. In large bowl, mix 1 1/2 cups of the flour, sugar, salt and yeast.
2. Combine water, milk, and 1/2 cup butter in saucepan. Heat until warm (105 degrees F to 115 degrees F). Add liquids to dry ingredients. Beat at medium speed for 2 min.
3. Add egg, egg yolk and 1/2 cup flour. Beat at high speed for 2 min. Stir in enough additional flour to make a soft dough.
4. Turn out onto floured board. Knead until smooth and elastic. Put in oiled bowl, turning to grease top. Cover with plastic wrap, allowing plastic to touch dough. Let rise in warm place for 1 hr or until doubled.
5. Punch down. Divide in half. Roll each half into a 12-inch circle. Cut each into 12 wedges.
6. Spread each circle with butter. Sprinkle with cheese. Roll up from wide end. Arrange tip-side down on greased baking sheets.
7. Brush with slightly beaten egg white. Sprinkle with sesame seeds. Let rise 30 min or until light.
8. Bake at 400 degrees F for 12 to 15 min.
Tips: For variety add 1/2 cup raisins to the batter. Include some in the topping, or 1/4 cup orange juice concentrate can replace 1/4 cup milk, and walnuts can be substituted for the pecans. Cast-iron muffin tins work very well for this recipe.
Good served with: Slices of Edam or Gouda cheese, crisp apple wedges, coffee or tea for a wholesome breakfast.
|
