To proof the yeast: In a large mixing bowl, mix the active dry yeast, sugar and lukewarm water. Let it sit for 5-8 minutes, until yeast becomes frothy.

Add the flour to the dissolved yeast, and slowly add the 11/4 cups of water, you may probably need just a bit more water, depending on the flour brand.

Knead the dough with your hands or with a stand mixer until you have a malleable dough. Oil a large bowl and transfer the dough to it. Cover with a kitchen towel, and let it sit for 11/2 hours until it doubles in bulk.

When the dough has doubled in bulk, sprinkle some flour on a counter top and knock it back. Divide the dough into 12 even sized portions and gather each into a ball.

Sprinkle some more flour on a countertop, and rub each ball dough to a 45 cm long rope-like dough.

Fold each rope-dough in half so the two ends are straight. Check the photos above.

In a shallow bowl, dilute together the grape molasses and water. Place the sesame seeds in another shallow bowl.

Dip each ring in the diluted grape molasses, making sure to immerse from both sides. Drain well.

Then roll each ring one at a time in the sesame seeds, turning gently to coat on both sides.

Line 2 cookie sheets with parchment paper, and place the simit rolls on the cookie sheets. Set aside to slightly puff up for about 20-25 minutes. Preheat the oven to 220°C/ 425°F.

Bake until cooked through to a golden color, about 12 to 15 minutes.

Transfer to a cooking tray! Enjoy!!