Sesame Bread

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There are a few things that Aaron and the rest of Marguerite’s family can remember as a constant during Sunday dinners. One of them was fresh Mancini’s bread and the other was Pillsbury crescent rolls. While Aaron doesn’t remember this exactly, the twist (pun intended) on the standard Pillsbury Crescents Rolls is a great change of pace.

Here is what Marguerite had to say:

Making these sesame bread twists was very simple. Some of the directions seemed strange, however. Neither of us had ever beaten an egg in a pie pan and then used the pie pan as prep space. For two still relatively unexperienced cooks, twisting the dough and rolling it through the egg was difficult. The beauty of sprinkling sesame seeds is that the randomness has a sort of perfection to it, so no need to be a master chef.

The one thing we had trouble with was the length of time we took to bake the sesame bread. Its unclear whether or not we baked them too long, which is likely, or that the issues had to do with the small and inexpensive electric oven we have. Either way, they turned out beautifully and were delicious to boot. Aaron liked them as well, and is eager to make them again sometime. We hope you enjoy them, too.