These are my current favourites when I'm making bread rolls ... easy-peasy, let the yeast do the work. The inspiration came from Tanna's post about Soft Garlic Knots ... I haven't actually followed her recipe, but it set me thinking that you could use any dough to make a simple knotted roll: since then, I've made them several times, using a simple knot and various different doughs: white, wholemeal, or - these - using onion flour.
Make your usual bread dough. Cut it into pieces (these were about 75-80g each), roll them out into snakes, then tie a simple knot. Put them on a baking sheet with plenty of room for expansion, cover loosely with a tea towel, let them prove. Bake in a hot oven for 12-15 minutes. What could be simpler? Or more delicious?
Thanks, Tanna ...
Stepping out in style - More Robert Lorimer: the garden staircase at Hill of Tarvit.
54 minutes ago