Roscos are considered a special bread and require some extra effort. As they are only slightly sweetened, they are often served with cheese for breakfast or lunch.

2 cakes of yeast
6 c. warm water
1 1/4 c. sugar
1 c. oil
1 tsp. cinnamon
8-10 c. flour
3 tsp. baking powder

TOPPING:

1 egg, beaten
Sesame seed

Dissolve yeast in warm water, add sugar, oil and cinnamon. Mix in flour and baking powder, and knead into a soft dough. Cover and let rise until double in bulk, about 1 hour, then knead dough down. Break off small pieces, roll and shape like a doughnut.

Place on floured pan and allow to rise again. Brush Roscos with beaten egg and sprinkle generously with sesame seed. Bake in a 375 degree oven for about 20 minutes. Yields approximately 30 rolls.