Two-Seed Bread Knots
Most yeast rolls require 2 risings of the dough, but this recipe needs only 1.
Ingrediënten
Makes 20 rolls
Prep: 30 min., Stand: 5 min., Rise: 20 min., Bake: 17 min.
- 1 ¼-ounce envelope rapid-rise yeast
- 1 cup warm water 100° to 110°
- 3½ cups bread flour
- 2 tablespoons sugar
- 1½ teaspoons salt
- 3 tablespoons olive oil
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
Instructies
- Preheat oven to 200°.
- Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
- Combine flour, sugar, and salt in a heavy-duty mixing bowl.
- Add yeast mixture and oil.
- Beat at low speed with electric mixer 1 minute; beat at medium speed 5 minutes.
- Divide dough into 20 equal balls.
- Roll each ball into a 7-inch rope, and twist into a knot.
- Combine egg yolk and 1 tablespoon water; brush over rolls.
- Sprinkle with seeds; place on parchment paper-lined baking sheets.
- Turn off oven, and 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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