This rolls are easy to prepare and taste great. My only complaint is that the oven takes a long time to preheat to 400, so it seems like it'd be just as fast to let the rolls rise at room temperature. So, as written it would be great for someone with two ovens, but I'll let the rolls rise at room temp from now on.
Two-Seed Bread Knots
Test Kitchens professional Rebecca Kracke Gordon loves to serve her delicate rolls with honey butter.
Yield: Makes 20 rolls
- 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.
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