Knot buns, soft and buttery, perfect for any time of the day

The Amber Bakery in March offers soft and buttery rolls with poppy seeds. There is a bit of work with them, i.e. kneading, rolling, rolling and binding. For me, it's a very good manual therapy. Perfect to distract all bad thoughts from your head at least for a while.

Peter Reinhard's Knotted Dinner Rolls - Fine Cooking recipe

18 rolls
INGREDIENTS

• 350ml milk
• 15 g fresh yeast
• 60 ml of vegetable oil
• 30g of butter
• 50 g powdered sugar
• 600 g of bread flour type 750
• 6g of salt
• 1 egg for the cake
• 1 egg spread + 1 tablespoon milk
• poppy seeds for decoration

EXECUTION

1. Heat the milk in a saucepan, it should be lukewarm.
2. Remove from heat, add yeast, stir until dissolved.
3. Add oil and butter (butter may start to melt, but no problem if it doesn't melt completely), then add sugar. Leave for about 5 - 10 minutes.
4. In a stand mixer with a paddle attachment, mix the flour, salt and egg.
5. Add the yeast mixture and mix at low speed, about 1 minute, until a coarse dough ball is formed. Leave for 5 minutes.
6. We replace the paddle attachment with a hook and knead the dough at medium speed for about 3 minutes or until the dough becomes soft, elastic and smooth. If the dough is too sticky, add 1 tablespoon of flour, if too stiff, 1 tablespoon of milk.
7. We stretch and fold the dough and form it into a ball.
8. Put the dough seam side down in a lightly oiled bowl that should be twice the size of the dough. Cover tightly with cling film and leave at room temperature until it doubles in volume,  for about 90 minutes.*
9. Line two baking trays with baking paper.
10. Divide the dough into eighteen pieces, form balls, cover and leave for 10 minutes.
11. For each portion of the dough, form a roller about 30 cm long.
12. We wrap the rolls of dough around our fingers in a loose knot, and we wrap the ends inside - one on top, the other on the bottom.
13. We put the knots on the sheets, cover and leave for about 1 - 1.5 hours.
14. Preheat the oven to 200°C.
15. Before baking, mix the egg with 1 tablespoon of milk and grease the rolls. Sprinkle the buns with poppy seeds.
16. Put the baking sheets in the oven and bake for 6 minutes. Rotate the plates 180 degrees and change their position. Continue baking for another 6-8 minutes, until the buns are golden brown on top and slightly browned underneath. We cool on the grate.

* We can prepare the dough up to 4 days in advance. Then we store them well packed in the fridge.

Buns on blogs:
Kitchen doors
My little magic
Gardens of Babylon
Family-plant-based
Secrets of taste
Kitchen retreat

also check

Overnight breakfast rolls with buttermilk and grains

Hungarian potato rolls, pogácsa - pogacze

Olive rolls - yeast rolls with the addition of olives

Panuozzo Neapolitan pizza dough sandwiches

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