Every now and then a very specific grocery-store bakery bread memory pops into my head: Egg Knot Rolls. They weren't quite challah, nor were they brioche. They were slightly stretchy knots usually found in a bin near the bagels and kaiser rolls. Some had sesame seeds, some did not. Needless to say, I felt like trying to make some at home and am sharing what I think is a pretty good recipe.
Egg Knot Rolls
These are kind of a cross between soft dinner rolls and challah. They have a little more substance to them than the ones from the grocery store, but they have the same stretchy, egg-woven strands and shiny appearance.
I've made the recipe a couple of times now and have learned that it halves quite well so I'll make 5 rather than 10 because I enjoy the process of making them. The dough is very smooth and easy to work with. Tying it in knots is no problem at all, though I'm still not the greatest at it.
Quick Rise Yeast vs. Long Slow Rise
One interesting thing I discovered was that the texture is stretchier and more like challah when the dough is made with quick rise yeast and given the usual 45 to an hour rise time. I made a batch with active dry yeast and did a long slow rise in the refrigerator. Instead of being stretchy, the texture was light and cotton-y and more like brioche. The lesson (for me) was to continue to use quick rise yeast and don't worry about long slow rise times to get the stretchy, egg texture. For the lightest, softest, brioche-like dinner rolls a long rise would be helpful, but not for these.
Bread Flour vs. All-Purpose
One thing to know is I have only been testing these with bread flour. I use King Arthur brand and it weighs in at 140 grams per cup. I know these would be wonderful with all-purpose flour, but if you use that you will most likely end up using a little bit more flour or needing less milk.
Recipe
Egg Knot Rolls
Ingredients
- 3 cups bread flour, plus ½ cup more if you need it (420 grams bread plus more as needed)
- 2 ¼ teaspoons quick rising yeast or active dry**
- 2 tablespoons sugar
- 1 ½ teaspoon salt
- 2 large eggs, room temperature
- 1 large egg yolk (reserve white for egg wash)
- ¾ cup very warm milk (125 degrees F)
- 3 tablespoons unsalted butter, softened
Instructions
- Combine 3 cups of bread flour (420 grams), quick rising yeast, sugar and salt in the bowl of a stand mixer and stir well.
- Add the eggs, yolk, butter and milk and beat with the paddle attachment of a stand mixer or just with a scraper until blended. Switch to the dough hook. Scrape side of bowl and knead for about 7 minutes. If the dough feels too soft, add a little more flour. If it is loose, add a bit more milk or a splash of water. It should be very pliable and easy to work with.
- Slick the dough with a little olive oil or cooking spray, then cover the bowl and let dough rise for about 45 minutes to an hour or until doubled.
- Punch down dough and divide into 10 equal pieces. Working lengthwise on a pastry mat, roll pieces into 10 inch strands. Shape into knots. Arrange the knots on baking sheets giving them some space to expand.
- Cover with a greased piece of plastic wrap and let rise for about 35 to 40 minutes.
- Preheat oven to 375 degrees F.
- Mix the reserved egg white with 1 teaspoon of water and brush over the unbaked risen egg knots. Sprinkle with sesame seeds if using.
- Bake for about 20 to 25 minutes or until golden.
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