Ingredients:
For The Dough:
1/2 cup milk
1/2 cup water
3 Tbs vegetable oil
1/4 cup sugar
1 beaten egg
1 and 1/2 tsp salt
2 and 1/4 tsp instant yeast
3 and 1/2 to 4 cups flour
For The Egg Wash:
1 egg
1 Tbs milk
Directions:
Heat water and milk in the microwave to scalding
(not quite to the boiling point)
Pour into mixing bowl.
Allow to cool to warm so it doesn't kill the yeast.
Add oil, sugar, and salt.
Mix until well blended.
Add in beaten egg and 2 cups of the flour.
Mix well.
Add in instant yeast.
Again, mix well.
Allow to rest, uncovered, for about 10 minutes.
Slowly add in a little more flour until the dough starts to clear the sides of the bowl.
Mix for about 8 minutes. (or knead by hand)
In a clean bowl, add a Tablespoon of oil to coat the bottom.
Place dough into bowl, turning over to coat both sides of dough.
Cover with plastic wrap.
Allow to rest until double in bulk (about an hour).
Remove dough and knead a few times to release bubbles.
Cut the dough into 8 – 12 pieces (depending on the size you desire)
Again, allow to rest (about 5 minutes).
Take each portion and roll into a rope from 24" – 36” long
(depending on the size of your cones)
Roll ropes around the greased homemade cone, starting at the bottom.
Place on a baking sheet lined with parchment paper or a silpat liner.
Cover with plastic wrap.
Allow to rise for about 30 minutes.
Brush bread cones with egg wash,
(and sprinkle with sesame seeds and/or poppy seeds if desired).
Bake in a preheated 350 F oven for between 18 to 22 minutes.
Be sure to watch closely to avoid over-browning.
Place on wire racks to cool completely before removing inside cones.
Fill cooled bread cones with sandwich filling as desired.