Knot Rolls

This deliciously well-bread recipe kneads your attention right now!

The ingredient of Knot Rolls

• 7g sachet dry yeast
• 2 tsp caster sugar
• 1 cup warm water
• 3 cups bread flour
• 1 tsp sea salt
• 1 tbsp bertolli olive oil
• 1 egg lightly beaten
• extra bread flour for dusting
• 1 tbsp poppy seeds
• 2 tsp sea salt

The Instruction of knot rolls

• place yeast sugar and warm water in a jug whisk with a fork until yeast has dissolved stand in a warm place for 10 minutes or until frothy
• sift flour into a large bowl stir in salt yeast mixture and olive oil mix to form a soft dough turn out onto a lightly floured surface knead dough for 10 to 15 minutes or until smooth and elastic place in a large lightly greased bowl cover and set aside in a warm place for 1 hour or until doubled in size
• using your fist punch dough down knead until smooth
• meanwhile preheat oven to 200u00b0c 180u00b0c fan forced grease 2 baking trays well with olive oil cooking spray or olive oil divide dough into 8 portions roll each portion into a 25cm log tie each log into a loose knot place 5cm apart on prepared trays
• cover with lightly greased plastic wrap set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size brush dough top with egg sprinkle with seeds and salt bake for 15 to 20 minutes turn bread top side up onto a wire rack to cool serve at room temperature

Nutritions of Knot Rolls

fatContent: 229 918 calories
saturatedFatContent: 4 5 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 37 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 4 grams protein
sodiumContent: 23 milligrams cholesterol

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