Knot Dinner Rolls
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 |
- Portion size: 20 rolls
These knots are fun to make and look like they are fresh from the bakery.
Ingredients
- Whole Wheat or Soft Dinner Roll Dough
- 1 1egg yolkegg yolks
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.
Source : Canadian Living Magazine: December 2009
