Description
These Seeded Knotted Rolls are soft inside, crunchy on top, and easy to bake at home. Perfect for family meals. Make a batch and enjoy the aroma of fresh bread.
Ingredients
Units
Scale
- 3 1/3 cups white bread flour
- 1 packet instant dried yeast
- 2 tsp caster sugar
- 1 1/2 tsp melted butter or olive oil
- 300 ml water
- 1 beaten egg (for brushing)
- Mixed seeds (for scattering on top)
Instructions
- In a large bowl, toss together 3 1/3 cups white bread flour, 1 packet instant dried yeast, and 2 tsp caster sugar.
- Add 1 1/2 tsp of melted butter or olive oil and 300ml of water.
- Mix with a knife in a cutting motion until the dough just comes together; don’t worry if it’s a bit shaggy, that’s normal.
- Tip the dough onto a lightly floured surface and knead it until soft, pliable, and springy when you poke it.
- Place it in an oiled bowl, cover with a clean dish cloth, and leave it to prove until doubled in size (about 1 hour).
- Punch down the dough gently, then cut into 12 pieces.
- Roll each piece into a sausage shape, then tie each into a loose knot.
- Place on a lightly greased and floured baking sheet.
- Cover and prove again until doubled (about 30–40 minutes).
- Preheat your oven to 180°C/350°F.
- Brush each knot with 1 beaten egg and scatter mixed seeds generously on top.
- Bake for 20 minutes, or until golden brown. Cool slightly before serving.
- Quick tip: If you like a softer crust, cover the rolls with a tea towel as they cool; they’ll stay pillowy.
Notes
Created, prepared, tried, and tested by Joy
