Two-Seed Bread Knots

Southern Living
Two-Seed Bread KnotsRecipe
Test Kitchens professional Rebecca Kracke Gordon loves to serve her delicate rolls with honey butter.
Makes 20 rolls


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1 (1/4-ounce) envelope rapid-rise yeast
1 cup warm water (100° to 110°)
3 1/2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds
1 teaspoon poppy seeds


Preheat oven to 200°. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.

Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.

Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon 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°. Discard plastic wrap.

Bake at 400° for 15 to 17 minutes or until golden.

Created date

November 2002