Cook Time: 18 minutes
Total Time: 18 minutes
Yield: Makes 9 to 14
- 1 cup plus 1 tablespoon warm water, 8 1/2 ounces, about 105°
- 4 cups bread flour, 18 ounces
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons dry milk powder
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 3 tablespoons butter, melted
- 1 large egg, lightly beaten
- melted butter, optional
- 1 egg, lightly beaten with 1 teaspoon water, optional
- sesame seeds or poppy seeds, optional
If making by hand, mix well and knead by hand on a lightly floured surface for about 10 minutes, until smooth and elastic.
Oil a large bowl. Gather the dough into a ball and place in the bowl. Turn to coat all sides with the oil. Cover with plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
Portion the dough into 2- to 3-ounce pieces. On a lightly floured surface, roll a piece of dough into a rope about 12 to 15 inches in length. Grasp both ends and make a simple, loose overhand knot with the rope, leaving a bit of space in the middle and two long tails of dough. Take each tail of dough and wrap loosely around the loop part of the dough, pinching the ends together on the bottom. This will form the "knot."* Repeat with the remaining dough pieces.
Cover loosely with plastic wrap or clean dish towels and let rise at room temperature for about 1 hour.
Brush the rolls lightly with melted butter, if desired. Or, make an egg wash with 1 egg white and 1 teaspoon of water. Brush over the rolls and sprinkle with sesame seeds or poppy seeds, if desired.
Heat the oven to 375°. Bake the rolls in the preheated oven for 15 to 18 minutes, until nicely browned.
*The King Arthur Flour site has a nice graphic for shaping the knots with dough.
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