Knot Dinner Rolls
Knot Dinner Roll
Photography by Yvonne Duivenvoorden
|Per roll: about||-|
|total fat||3 g|
|sat. fat||2 g|
- Portion size: 20 rolls
These knots are fun to make and look like they are fresh from the bakery.
- Whole Wheat or Soft Dinner Roll Dough
- 1 1egg yolkegg yolks
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.
Source : Canadian Living Magazine: December 2009