Knotted Rolls No knead

Ingredients

• 240 ml Warm Milk
• 6 g Instant dry yeast
• 30 g Sugar (white)
• 100 g Eggs
• 50 g Butter (soft, unsalted, room temperature)
• 400 g Bread or All-purpose flour
• 6 g Salt
• 2 tbsp melted Butter (optional )
• 1/2 Beaten egg (for eggwash)

Instructions

1. 1

   Mix the Dough: In a large mixing bowl, combine the milk, sugar, eggs, and yeast. Then add the flour, salt, and butter in three batches using a spatula or wooden spoon to ensure the ingredients are well combined. This is a soft and sticky dough.

2. 2

   First Rise: Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature for 1 ½ to 2 hours, or until doubled in size.

3. 3

   Shape the Knots: Lightly flour your work surface and turn out the dough. Divide it into 12 equal portions (about 65-70 g each). Roll each portion into a rope (about 10-12 inches long), tie it into a knot, and tuck the ends underneath.

4. 4

   Proof: Arrange the knots on a parchment-lined baking sheet, spacing them slightly apart. Cover loosely with a damp cloth and let them rise for 30-45 minutes or until puffed.

5. 5

   Bake the Rolls: Preheat the oven to 190°C (375°F). Brush the tops of the rolls with melted butter or an egg wash for a shiny, golden crust. Bake for 18-22 minutes, or until the rolls are golden brown and sound hollow when tapped.

6. 6

   Cool and Serve: Let the rolls cool slightly on a wire rack before serving. Optionally, brush with more melted butter for extra softness and flavor.