Knot Rolls

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I had some chicken left over on the weekend and no rolls so I decided to make some. Whilst it is probably easier to go to the shops and buy rolls I thought how hard can it be. They turned out really well and they weren't that hard to make. 

In a large bowl stir together the milk, butter, sugar and yeast. Leave for 15 minutes to dissolve.

Stir in the egg yolk, salt and half the flour. Add the remaining flour and stir through to obtain a soft dough.

Transfer to a floured surface and knead until smooth and elastic. Place in a bowl and cover. Allow the dough to increase to double the size, will probably take 1 1/2 to 2 hours. 

Lightly grease a baking tray. Knock the dough back. Cut into 12 pieces. Roll each piece out to a rope. Twist to form a knot. Cover again and allow it to double in volume, about 1 to 1 /2 hours.

Preheat the oven to 180 degrees Celsius.

Brush the tops of the rolls with the egg glaze and sprinkle with seeds if you want too, either poppy or sesame. Bake for 25-30 minutes until lightly brown on top. Cool slightly before serving.


They turned out surprisingly well and as I said earlier not that hard to make. I will probably make them again for my next dinner party.

Until next time. Happy cooking, Kate.

***Ingredients
  • 300 ml lukewarm milk
  • 50 grams butter, at room temperature
  • 1 teaspoon caster sugar
  • 2 teaspoons dried yeast
  • 1 egg yolk
  • 2 teaspoons salt
  • 4 1/2 to 5 cups bread flour
  • Egg wash- 1 egg beaten with 2 teaspoons water
  • Seeds


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