Topknot Dinner Rolls
Topknot Dinner Roll
Photography by Yvonne Duivenvoorden
This recipe makes 20 rolls servings
|Per roll: about||-|
|total fat||3 g|
|sat. fat||2 g|
- Portion size: 20 rolls
Reminiscent of a little French brioche, these are truly impressive.
- Whole Wheat or Soft Dinner Roll Dough
- 1 1egg yolkegg yolks
Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Remove 1 tsp (5 mL) from each piece; shape into ball and set aside.
Shape remaining pieces of dough into balls, stretching and pinching dough underneath to make tops smooth. Place each in greased muffin cup; gently press small ball on centre of each. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) 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