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Two-Seed Bread Knots

Test Kitchens professional Rebecca Kracke Gordon loves to serve her delicate rolls with honey butter.

Southern Living DECEMBER 2002

  • Yield: Makes 20 rolls

Ingredients

  • 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

Preparation

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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Two-Seed Bread Knots recipe

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