Topknot Dinner Rolls
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Topknot Dinner Roll
Photography by Yvonne Duivenvoorden
This recipe makes 20 rolls servings
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 |
Reminiscent of a little French brioche, these are truly impressive.
Ingredients
Preparation
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.
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
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