Two-Seed Bread Knots

(from Lucianolinda’s recipe box)

Source: Southern Living- Rebecca Kracke Gordon

Categories: Biscuits, Bread, Cornbread, Rolls

Ingredients

  • 1 (1/4 oz.) envelope rapid-rise yeast
  • 1 cup war water (100 to 110 degrees)
  • 3 1/2 cups bread flour
  • 2 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 3 Tbsp. olive oil
  • 1 egg yolk
  • 1 Tbsp. water
  • 1 Tbsp. sesame seeds
  • 1 tsp. poppy seeds

Directions

  1. Preheat oven to 200 degrees. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.
  2. Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil.

  3. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.

  4. Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 Tbsp. water; brush over rolls. Sprinkle with seeds; place on parchment paper-lined baking sheets. Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove from oven, and preheat oven to 400 degrees. Discard plastic wrap.
  5. Bake at 400 degrees for 15 to 17 minutes or until golden.

  6. makes 20 rolls

Email to a friend | Print this recipe | Back