Knot Dinner Rolls
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Knot Dinner Roll
Photography by Yvonne Duivenvoorden
Nutritional Info |
|
|---|---|
| Per roll: about | - |
| cal | 143 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 27 mg |
| sodium | 142 mg |
| potassium | 66 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 4 |
| folate | 32 |
These knots are fun to make and look like they are fresh from the bakery.
Ingredients
Preparation
Punch down dough. Turn out onto lightly floured surface. Divide into 20 pieces.
Roll each piece into 9-inch (23 cm) rope; tie in knot and place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 cm) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Roll each piece into 9-inch (23 cm) rope; tie in knot and place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 cm) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Source : Canadian Living Magazine: December 2009
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