These knots are fun to make and look like they are fresh from the bakery.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
Punch down dough. Turn out onto lightly floured surface. Divide into 20 pieces.Roll each piece into 9-inch (23 cm) rope; tie in knot and place, 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 cm) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Nutritional facts Per roll: about
- Sodium 142 mg
- Protein 4 g
- Calories 143.0
- Total fat 3 g
- Potassium 66 mg
- Cholesterol 27 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 10.0
- Folate 32.0
- Calcium 2.0
- Vitamin A 4.0
