Monday, November 18, 2013

Knotted Roll

4 cups of Bread flour
1 cup of milk
½ tsp of salt
¾ cup sugar
1 egg, slightly beaten
1 active dry yeast
1 stick butter
1 tsp of sugar
1 tbsp of vegetable oil
½ cup of heated water (105 to 110 degrees)
Eggwash (1egg slightly beaten+2 tbsp of water mixed)

In a small pot on medium high,  scald milk and turn off heat.  Add ¾ cup sugar, salt, then butter in pot continue to stir until butter melts, make sure this mixture is cool not hot before adding into the mixer.
In the heated water (105 to 110 degrees), stir in 1 tsp of sugar into water until sugar dissolve,  then add yeast packet.
Let yeast sit until yeast forms a dome.
Add yeast, milk mixture and half the flour into the mixer then mix on a low setting with the dough hook attachment. Once ingredients look partial mixed add remaining flour.
Keep mixing on low setting until dough comes away from the sides of the mixing bowl easily.
Grease a large mixing bowl with butter and add dough to bowl and cover with clean wet towel.
Place in a warm place to rise until dough doubles in size (about an hour.)
Smear oil onto a large cutting board or a smooth surface.
Once dough has risen remove from the bowl and place on oiled surface.
Punch and knead dough lightly to remove air pockets.
Cut dough evenly into 18 slices.
Using the palms of your hands roll the dough until it makes a 12 inch rope.
Carefully tie dough into a knot around 2-3 of your fingers, making sure your knot is tight enough for you to have at least 2 inches of rope hanging on both sides of the knot.
Gently twist one side of the ropes end around the top of knot into the center circle of the knot then loop the other side of the excess rope under the knot and pinch together both ends of the dough inside of the center circle.
This should form a closed knotted circle. Carefully cup your hands around the knotted dough to form a uniform circle.
Continue knotting dough for remaining 17 pieces.
Cover a large sheet tray with parchment paper and lightly spray with cooking spray.
Add completed knotted dough onto baking pan(leave about 1-2 inch space between rolls) lightly spray tops of rolls with cooking spray then cover rolls with plastic wrap.
Place rolls back into warm place to proof (about another hour or until rolls double in size.)
Once proofed remove rolls from the warm place and lightly glaze rolls with egg wash mix with a brush.
Place rolls into a 375 degree oven.
Bake rolls until golden brown.
Remove from oven and lightly brush melted butter over the tops of rolls.
Serve and enjoy!

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