Yes, black and white sesame seeds. The rolls themselves can be either braided or twisted in knot.
This is a batch we made last year:
That's as many as we could fit in the bowl (which is the bowl the dough is made in), the rest are in bags waiting to be given away on Easter. Note the time - that's PM. It takes about 12 hours on Good Friday to do the whole thing (make the dough, let it rise, punch it down, let it rise again, make the buns, let THEM rise, brush them with egg wash and sprinkle with the seeds, then bake, cool and pack).
They're traditionally made to break the Lenten fast on Easter morning. My Armenian grandmother always made them by hand, and taught my mother (not Armenian, but married to my Armenian father) to make them that way. When I was a kid, me and my mother and my aunt and cousins used to make them every year in my grandmother's kitchen. It was an assembly line!
And probably more than you wanted to know, but om nom nom, so good.
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Date: 2011-03-20 03:53 pm (UTC)This is a batch we made last year:
That's as many as we could fit in the bowl (which is the bowl the dough is made in), the rest are in bags waiting to be given away on Easter. Note the time - that's PM. It takes about 12 hours on Good Friday to do the whole thing (make the dough, let it rise, punch it down, let it rise again, make the buns, let THEM rise, brush them with egg wash and sprinkle with the seeds, then bake, cool and pack).
They're traditionally made to break the Lenten fast on Easter morning. My Armenian grandmother always made them by hand, and taught my mother (not Armenian, but married to my Armenian father) to make them that way. When I was a kid, me and my mother and my aunt and cousins used to make them every year in my grandmother's kitchen. It was an assembly line!
And probably more than you wanted to know, but om nom nom, so good.