At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: About 20 rolls
• Prep time: 25 minutes, plus 1 hour 25 minutes rising
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of About 20 rolls.

• Calories: 260 kcal
• Protein: 7 g
• Carbohydrates: 33 g
• Fat: 12 g
• Sodium: 369 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 2 1/8 cups (500 ml) lukewarm milk
• 2 tbsp granulated sugar
• 7 g (2 1/4 teaspoons) active dry yeast
• 3/4 cup plus 1 tablespoon (200 ml) neutral oil
• 1 tablespoon (15 ml) fine salt
• 2 eggs
• 6 3/4 cups (1.6 liters) all-purpose flour
• 1 heaping tsp mahlep (aromatic ground cherry pits); omit if unavailable

Topping

• 2 egg yolks reserved from the eggs above

Directions

1. Combine the lukewarm milk, sugar, and yeast in a deep bowl. Cover and let stand for about 10 minutes, until active.

2. Separate the eggs. Add the neutral oil and egg whites to the yeast mixture, then add the mahlep, flour, and salt. Knead until the dough is smooth and no longer sticky.

3. Cover with a damp towel and let rise for about 1 hour.

4. Divide the dough into 40 equal pieces. Roll each piece into a rope, twist two ropes together, and join or tuck the ends to make 20 rolls. Arrange on baking sheets.

5. Brush with the reserved egg yolks and let proof on the tray for 15 minutes. Meanwhile, heat a conventional oven to 375°F (190°C).

6. Bake on the center rack for about 30 minutes, until the tops and bottoms are golden.

Sources

1. USDA FoodData Central — April 2026 data release