JOANNA'S FOOD: family cooking, from scratch, every day

Tuesday, July 22, 2008

Bread knots

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 ...


Jules said...

They look great :)

Nan said...

I'm going to copy your recipe, and make it soon. Sounds just great!

MyKitchenInHalfCups said...

Joanna, I'm so proud! Anytime anybody can give somebody inspiration and they run with it like you have here, that is awesome!!
Beautiful rolls!

Joan said...

If you want to be really "sinful" take your snakes of dough and dip them into melted butter and then into cinnamon sugar before you tie the knot. Make the knot and place them in a baking pan close together and let them rise. Makes the best cinnamon rolls ever.

Not exactly for the healthy diet but ok for once in a while.