White Seeded Knot Rolls

Published: 28/04/2017Updated: 05/12/2024

5 Reviews

2h 55m

2h 35m

20m

Makes 9

A challenge

How to make bread knot rolls

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's white dough, before moving on to these seeded marvels.

8 ingredients6 steps

Egg-Free Recipes
Vegetarian

Ingredients

MetricImperial

For the White Dough
- 500gAllinson's Strong White Bread Flour
- 7gAllinson's Easy Bake Yeast
- 1.5 tspBillington's Unrefined Golden Caster Sugar
- 1.5 tspSalt
- 1 tbspSoftened butter
- 300mlWarm water
For the topping
- 1Egg(s) (free range) (beaten with a fork)
- 50gMixed seeds ((i.e. sunflower, pumpkin, sesame))

Baking sheet
Mixing bowl

Energy 253cal
Fat 5.2g
of which Saturates 1.6g
Carbohydrates 41g
of which Sugars 1g
Protein 9.1g
Salt 0.84g

Method

Step 1
MIX

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.
Step 2
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 3
RISE

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.
Step 4
SHAPE

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.
Step 5
PROVE

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).
Step 6
BAKE

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.

5 Baker Ratings

02 Feb 2025

Absolutely delicious & so easy my 4 year old granddaughter had great fun creating some fun shapes.
Warm bread with homemade jam great start to a perfect Sunday x

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01 Nov 2024

I was worried about baking these but I needn't have.
The instructions were easy to follow.
I gave my rolls 20 minutes to rise and a further 20 minutes to prove but I think it all depends on how warm of a place you are sitting them in.
For anyone who doesn't know just keep checking frequently.
Just about to take these out of the oven.
The kitchen smells amazing and they look so tasty and great.
Thank you

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