|Active dry yeast||2 Tablespoon (2 Package)|
|Warm water||2 Cup (32 tbs) (105 To 115)|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|All purpose flour||7 Cup (112 tbs)|
|Poppy seed/Sesame seed||1 Tablespoon|
Dissolve yeast in warm water.
Stir in sugar, shortening, 1 egg, the salt and 3 1/2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Place dough in greased bowl; turn greased side up.
Cover; refrigerate at least 2 hours.
When dough rises, punch it down.
Cut off amount of dough needed and return remaining dough to refrigerator.
Dough can be kept 3 to 4 days.
About 2 hours before baking, shape bits of dough into 1- to 1 1/4-inch balls.
Blend egg yolk and 2 tablespoons water; brush tops of balls with mixture and dip into poppy seed.
Place 1 inch apart on lightly greased baking sheet.
Cover; let rise until double, 1 to 1 1/2 hours.
Heat oven to 400°.
Bake 10 minutes or until golden brown.