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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Test Kitchens professional Rebecca Kracke Gordon loves to serve her delicate rolls with honey butter. Ingredients:
1 (1/4-ounce) envelope rapid-rise yeast |
1 cup warm water (100° to 110°) |
3 1/2 cups bread flour |
2 tablespoons sugar |
1 1/2 teaspoons salt |
3 tablespoons olive oil |
1 egg yolk |
1 tablespoon water |
1 tablespoon sesame seeds |
1 teaspoon poppy seeds |
Directions:
1. Preheat oven to 200°. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.
2. Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.
3. Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon water; brush over rolls. Sprinkle with seeds; place on parchment paper-lined baking sheets. Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove from oven, and preheat oven to 400°. Discard plastic wrap.
4. Bake at 400° for 15 to 17 minutes or until golden.
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