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1
Grease 2 cookie sheets.
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2
In a large mixing bowl, combine 1 1/2 cups flour, sugar, salt, and yeast.
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3
In a small saucepan, heat water, milk, and oil till very warm (120-130 degrees); add this to flour mixture.
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4
Blend on low speed till moistened; beat 2 minutes at medium speed.
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5
By hand stir in additional 3/4 to 1 1/2 cups of flour till dough pulls cleanly away from sides of bowl.
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6
On floured board, knead in 1/4 to 1/2 cups of flour till dough is smooth and elastic; about 5 minutes.
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7
Place in greased bowl; cover loosely with plastic wrap and cloth towel and let rise in warm place till light and doubled in size, about 40-50 minutes.
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8
Punch down and divide dough into 18 pieces.
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9
Roll each piece into a 8-inch rope.
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10
Form a ring, overlapping ends; press to seal.
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11
Rise is warm place till light and doubled in size--about 15 to 25 minutes.
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12
Brush rings with egg and sprinkle with seeds.
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13
Heat oven to 400 degrees.
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14
Place a 9x13 pan of water on lowest rack of oven.
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15
Place cookie sheet on middle rack over the baking pan.
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16
Bake at 400 degrees for 18-22 minutes until golden brown and rings sound hollow when tapped.
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17
Remove from oven and immediately brush with water; cool on cookie sheet.
