Egg Knot Rolls
Servings 16
Cost 5
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.
Notes
If using active dry yeast, proof the yeast in the milk. For active dry yeast, the milk only needs to be about 110 degrees.