I’ve made too many types of rolls to count and I’m always looking for new ways to put them together. This time, I decided to make knotted rolls topped with poppy seeds because that’s what mother deer requested on them. As a matter of fact, she was so excited about them that she took one off my baking sheet before I could take my photos. You don’t have to put poppy seeds on your Knotted rolls if you don’t fancy them though because really, you can top them with whatever you want (customizations are in the recipe)!
Ingredients (makes 6):
2/3 cup milk of choice
1 1/2 teaspoon yeast
2 tablespoon sugar
1 3/4 cup whole wheat flour
1/4 teaspoon salt
Toppings:
1 tablespoon coconut oil/margarine/butter melted
topping of choice: parmesan, garlic powder, herbs, cinnamon sugar, seeds, whatever you like really.
Let’s get rolling!
1. Put all the loaf ingredients into your bread machine according to your manufacture’s instructions for making dough. For ours we would put in our milk first before topping it with our sugar, salt and flour before forming a little well on top of the flour for the yeast.
2. When your dough is ready, turn it out onto a lightly floured surface and punch it down to get rid of the excess air bubbles.
3. Split the dough into 6 equal pieces and roll them into logs. Then, tie it into a knot as you would your shoe laces before you make the bows and secure it by pressing the ends into the bun.
4. Brush each bun with melted coconut/margarine and sprinkle your topping of choice on top before letting them rise covered for 30 minutes. Bake at 350F for 15 – 20 minutes until golden.
5. Munch!
