-
1
Pour 1/4 cup warm water into small bowl.
-
2
Sprinkle yeast over; stir to blend.
-
3
Let stand until yeast dissolves, about 10 minutes.
-
4
Whisk remaining 3/4 cup warm water, lukewarm milk, 1 egg and sugar in large bowl to blend.
-
5
Stir in yeast mixture.
-
6
Add 3 cups flour and stir vigorously with wooden spoon until smooth thick batter forms, about 2 minutes.
-
7
Cover bowl with kitchen towel; let rest 15 minutes.
-
8
Stir 2 tablespoons oil and salt into batter.
-
9
Using wooden spoon, mix in enough flour, 1/2 cup at a time, to form firm and nearly smooth dough.
-
10
Turn dough out onto floured work surface.
-
11
Knead until dough is smooth and elastic, adding more flour if dough is too sticky, about 10 minutes.
-
12
Form dough into ball.
-
13
Oil large bowl.
-
14
Place dough in bowl; turn to coat with oil.
-
15
Cover bowl with plastic wrap, then towel.
-
16
Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
-
17
Meanwhile, melt butter in heavy large skillet over medium heat.
-
18
Add onions and saute until tender and golden, about 15 minutes.
-
19
Set aside.
-
20
Punch down dough.
-
21
Turn dough out onto floured work surface.
-
22
Divide dough in half.
-
23
Knead each half into ball.
-
24
Cover loosely with plastic wrap; let rest on floured surface 10 minutes.
-
25
Using rolling pin, roll 1 dough ball to 14-inch round.
-
26
Spread half of onions over, leaving 1-inch border.
-
27
Cut dough round into 8 wedges.
-
28
Starting at wide end of each wedge, roll up toward point.
-
29
Place rolls on ungreased heavy large baking sheet, shaping into crescents and spacing evenly.
-
30
Loosely cover rolls with plastic wrap.
-
31
Repeat with remaining dough ball and onions.
-
32
Let rolls rise in warm draft-free area until almost doubled in volume, about 30 minutes.
-
33
Position 1 rack in center and 1 rack in top third of oven; preheat to 375F.
-
34
Brush rolls with egg glaze.
-
35
Sprinkle with sesame seeds.
-
36
Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 25 minutes.
-
37
Transfer rolls to racks and cool.
-
38
(Can be made 2 weeks ahead.
-
39
Cool completely.
-
40
Wrap in foil; freeze.
-
41
If desired, rewarm thawed wrapped rolls in 350F oven about 10 minutes.)
