When I was a kid, my favorite time of the day was lunch break (and when the bell rang at 3:00 pm). Every day for lunch I used to bring homemade sandwiches, either with cheese or hummus. The best part was the fresh bread rolls that my dad used to buy every morning! Which I still cannot resist, even today.
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Knotted Bread Rolls
For the dough:
- 1 1/4 cup (300 ml) lukewarm water
- 3 tablespoons granulated sugar
- 1 tablespoon (10 grams) active dry yeast
- 3 1/2 cups (500 grams) all-purpose flour + a little more
- 1/4 cup (60 ml) cup canola oil + oil to grease the dough
- 1/2 teaspoon salt
- 1 tablespoon (15 ml) real maple syrup
- 2 tablespoons (30 ml) water
- *Optional* sesame seeds
- Preheat the oven to 350°F/180°C
- In the bowl of a standing mixer, put about three tablespoons of water, one tablespoon of sugar, yeast, stir, and let sit for 5-10 minutes.
- Sift the flour into the yeast mixture, add two tablespoons of sugar and knead at a slow speed for one minute.
- Gradually add oil while the mixture is working, then add the rest of the water.
- Add the salt and knead for 8-10 minutes until a smooth dough is formed. If the dough is not coming together, add a tiny bit of water
- Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place it somewhere warm).
- Separate the dough into 8 equal pieces. Roll into small balls, put on a floured surface covered with a clean towel, and let rest for 10 minutes.
- Roll each piece of dough into a long rope. Cover with a towel and let it rest for 10 minutes.
- Wrap the rope around your fingers into a loose knot. Then, wrap one end of the rope up and over the loop.
- Line a baking sheet with parchment paper and place the knotted rolls on it.
- Let it rest until it has almost doubled in size (around 35-45 minutes)
- Mix maple syrup and water and brush it all over the rolls. *optional* sprinkle some sesame seeds
- Bake for 15 to 20 minutes. The rolls are done when they are golden brown.