Made with Allinson white dough, our fresh Seeded Knot Rolls have a delicious taste and texture, making them an ideal accompaniment for soups and salads. We usually make ours using sunflower, pumpkin and sesame seeds, but love to mix it up. This recipe is great for more experienced bakers, beginners might like to start with our White Bread Rolls, also made with Allinson white dough, before moving on to these seeded marvels.
Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.
Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 9 even pieces (use a weighing scales if you like). Roll each piece into a 25cm long ‘snake’. Tie each one into a loose knot, tucking one end underneath, and the other over the top and down through the middle of the roll. Arrange on flour-dusted baking sheets – they’ll need room between them for growing.
Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 200°C (fan 180°C, gas mark 6).
Gently brush the roll tops with some egg. Scatter over the seeds to stick, and bake the rolls for 20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.
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