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Sesame Surrls

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  Sesame seed 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  All-purpose flour 2 1⁄2 Cup (40 tbs), unsifted
  Baking powder 2 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sour cream 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten

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.

Recipe Summary

Side Dish

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