Shaped Dinner Rolls : Knot Roll
Baking Partners fourth challenge post- Shaped Dinner Rolls. Baking partners is the brain child of Swathi of Zesty South Indian Kitchen.This months theme is very interesting and part of holiday meals. Thanksgiving is approaching and Swathi suggested 7 types of dinner rolls and sent us recipes with both with eggs and the egg less version. I selected and tried three shapes: Knot Roll, Clover leaf and the Rosette/Kaiser Rolls.
For me this post was challenging as I have never baked dinner rolls and did not have a large mixer to knead the dough. So I tried the traditional kneading with hand method to knead the dough. I am so glad that I tried this recipe and it was real fun trying these different shapes.
Of these the clover leaf was the easiest and even my kid had such fun helping me make balls :)The rosette was slightly confusing roll. Rosette rolls looked pretty good after they were formed, but I was disappointed in my first attempt. The rose shape and the layering was less visible. I need to perfect my bread kneading and shaping technique. But for those of you who have never tried home made rolls, I would say there is nothing scary. These butter flavored soft dinner rolls is definitely worth a try, satisfying and fun to make.
Bread flour- 3 cups
Dry yeast- 1 1/2 tbs
Sugar- 1+ 1 1/2 tsp
Salt - 1 tsp
Butter- 2 tbs
Oil- 1 tbs
Warm water- 3/4 to 1 cup ( 110-115 degree)
Sesame seeds- to sprinkle on top
Mix sugar in warm water and add in the yeast Let it rest for about 5-8 minutes till the yeast proofs.
In a large mixing bowl mix well bread flour and salt. Make a well in the center and add the yeast and water,one well beaten egg,melted butter,oil and using a spatula go round and round and mix well or add the flour in two additions to blend well and knead the dough. This blending and mixing will help creating the gluten.
Once it is all combined and workable take it out of the bowl and place on a floured or greased flat broad ( I used oil instead of flour to grease the working board).
Start kneading the dough by first squashing it and then fold in ,use this stretch and fold in method to knead the dough for around 5 minutes. The dough should be soft to touch and should not be sticky or stiff.
Grease the bowl with oil and also brush the dough with oil.Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with little flour and put the dough on the flour. Gently punch down the air and slightly flatten it. But do not work much with your dough at this stage. It is now ready to be roll out and cut into desired shape and size.
To shape knot roll
Divide dough into equal portions, I got 16 equal sizes. Take one portion at a time and keep the remaining covered prevent drying. Shape each portion into a 9-inch rope. Roll it down to flatten it,then roll the two side to make it thinner,so that you have a fat thick center and slightly tapering ends. Lay it over your finger and wrap the roll around the finger to form a loop ( shape rope into a knot) and push one end up through the middle and tuck the second tail underneath. They is another method, shape into a thick 7 inch log,tie a knot and then press both the tail ends so that they come closer to the knot.
Place roll on a prepared greased pan or one lined with parchment paper. Brush with egg white and sprinkle sesame seeds.Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.
Clover Leaf Rolls
Bread flour- 2 1/2 cup
Dry Yeast-1 packet
Sugar- 3 tsp
Warm Milk- 1/2 cup
Salt- 1/2 tsp
Butter - 2 tbs
Clove powder- 1/3 tsp (optional)
Nutmeg- a pinch (optional)
melted butter - 2 tbs
To mix the dough as above. Here I added yeast into warm milk. If you are adding clove and nutmeg add it to flour and mix and then add the wet ingredients
To shape the clover leaf
Grease a muffin tin with cooking spray and set aside.
Cut dough into small equal sized balls and keep it covered
Now take one ball and cut it again into three portions. Roll each piece into a smooth ball, dip in melted butter. Place three such balls like a triangle in one cup of the muffin tin .
Repeat the same process with the rest of the balls.Let rise in a warm place until the rolls are double in size Bake in a 375-degree oven for about 10-12 minutes or until they are browned to your satisfaction
Rosette or Kaiser Rolls
The kaiser roll has a very nice soft inside with a crisp, crusty exterior. It is slightly confusing roll. In the picture above I tried two shapes first one with ends peeking through and brushed with a sweet honey butter and the second one ends pressed together underneath.
Bread Flour- 3 cup
Warm Water- 1 cup
Instant non fat dry milk- 3 tbs
Butter- 1 tsp
Dry Yeast- 1 1/3 tbs
Sugar- 3 tsp
Oil- 3 tsp
Honey- 1 tsp
Butter- 1 tsp
Method to mix the dough check above
To shape Kaiser Roll
Divide the dough into equal sized pieces. Take one out and keep the rest covered. Roll into a 12 inch long rope. Tie into a loose knot at the center with two equal sized long tails. Take the left tail, slightly pull and bring it over the knot and push it down through the roll center and loop the left tail around the circle one more time. Tuck it into the roll center. Repeat with the other tail, again tucking the end into the center.
Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size Brush with egg white just before baking and bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter and honey while it is warm.
Hope you will all enjoy!