Two-Seed Bread Knots Recipe

Name: Two-Seed Bread Knots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4-ounce) envelope rapid-rise yeast; 1 cup warm water (100u00b0 to 110u00b0); 3 1/2 cups bread flour; 2 tablespoons sugar; 1 1/2 teaspoons salt; 3 tablespoons olive oil; 1 egg yolk; 1 tablespoon water; 1 tablespoon sesame seeds; 1 teaspoon poppy seeds

Servings: persons

1 (1/4-ounce) envelope rapid-rise yeast
1 cup warm water (100u00b0 to 110u00b0)
3 1/2 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons olive oil
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds
1 teaspoon poppy seeds

1
Preheat oven to 200u00b0. Combine yeast and 1 cup warm water in a 1-cup liquid measuring cup; let mixture stand 5 minutes.
2
Combine flour, sugar, and salt in a heavy-duty mixing bowl. Add yeast mixture and oil. Beat at low speed with an electric mixer 1 minute; beat at medium speed 5 minutes.
3
Divide dough into 20 equal portions. Shape each portion into a 7-inch rope, and shape into a knot. Combine egg yolk and 1 tablespoon water; brush over rolls. Sprinkle with seeds; place on parchment paper-lined baking sheets. Turn oven off, cover rolls loosely with plastic wrap; place in oven, and let rise 15 to 20 minutes or until doubled in bulk. Remove from oven, and preheat oven to 400u00b0. Discard plastic wrap.
4
Bake at 400u00b0 for 15 to 17 minutes or until golden.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1/4-ounce) envelope rapid-rise yeast, 1 cup warm water (100u00b0 to 110u00b0), 3 1/2 cups bread flour, 2 tablespoons sugar, and more.

Yes, Two-Seed Bread Knots falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Two-Seed Bread Knots

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