Hello lovelies, I make no apologies for posting two bread recipes in a row. Because….I simply had to share these utterly scrumptious, Knotted Poppyseed Rolls with you as soon as possible!
See? They not only look amazing, their taste is absolutely divine. Golden, crusted rolls, sprinkled with poppyseeds and a light, tender crumb within. And as an added bonus they are a breeze to make.
While these Knotted Poppyseed Rolls are pretty enough to grace any dinner table, they are also delicious filled with your choice of delights, wrapped and popped into a bag for a packed lunch treat!
Personally I am looking forward to slathering a roll with butter and enjoying it with Carrot Soup for my lunch.
Kneading Dough Is Therapeutic
I love baking bread and it is a lot easier using a bread maker, or stand mixer. Yet, there is a very real pleasure when making bread by hand, Kneading can be very therapeutic, especially after a stressful day. My Grandma always taught me to make bread when I was angry and pastry when I was relaxed. I do believe there is some truth in that. Since it is almost imossible to over knead bread by hand and if making pastry by hand, you really do need the lightest touch.
Stand Mixers – They Really Are A Kitchen Aid:
Because of the health issues I have, using a stand mixer to perform the kneading ensures that I can always make fresh bread for my family. And also our elderly neighbours, when snow makes travelling to the shops dangerous during winter.
Yet making these rolls gives a real ‘hands on’ experience with the dough; rolling, shaping, figuring out which way to tie the knot. And, if you can tie a knot, you too can make these Knotted Poppyseed Rolls!
Also, these rolls are great for making with children. Where bread dough is rather like grown-up play-doh, that can be eaten once baked. Now that really is fun!
Rather like cupcakes, rolls have the appeal of a whole individual portion. While I enjoy a slice of cake as much as I enjoy a slice of bread, having a home baked roll, all to myself, feels indulgent. Since this blog is all about sharing, why not make extra? While this recipe is easily doubled, I don’t recommend making a double batch in a bread maker or stand mixer.
Recipe : Makes 8 Knotted Poppyseed Rolls
Note: Follow the alternatives given for vegan rolls.
280ml Tap Water – at room temperature
7g/1 sachet Active Dried Yeast
1tsp Honey or 1/2tsp sugar
450g/1lb Strong White Bread Flour – I use organic stoneground white flour from Shipton Mill
1tbsp Unsalted Butter plus extra for greasing, alternatively use 1tbsp Rapeseed Oil (Canola Oil)
7g Sea Salt Flakes – I use Maldon
2tbsp Full fat Milk – or room temperature tap water
Making The Knotted Bread Roll Dough
Place the water, yeast and honey/sugar in the bowl of a bread maker or stand mixer – with dough hook attached.
Add the flour.
Place the butter/oil and salt on top of the flour.
If using a bread maker, set the cycle to dough and start.
For a stand mixer, mix until the ingredients come together and then continue to mix for a further 5 minutes on a medium speed. Stop the mixer, remove any dough on the hook and place into the bowl, cover with a damp cloth until the dough has doubled in size – approx an hour.
Once doubled in size, remove the cloth and mix again for 5 minutes as before – this will knock back the dough.
When the dough cycle has finished on the bread maker, start it again and allow to mix for 5 minutes to knock back the dough.
While the dough is knocking back, lightly grease 2 baking trays with a little butter.
How To Make A Dough Knot
If it doesn’t work first time don’t worry, it took me a couple of practices to get it right. Simply re-roll the dough and start again.
Adding The Poppyseeds
Place the rolls onto the baking sheet, as each one is formed. Space well apart, I placed 4 rolls on each sheet.
Cover both trays with a clean tea towel and leave the rolls until doubled in size – about 1 hour.
Baking The Knotted Poppyseed Rolls
10 minutes before the rolls are ready to bake preheat the oven to 220C/200C fan, gas mark 7, 425F.
As soon as the rolls are doubled in size, remove the tea towels and bake for 15 minutes in the centre of a preheated oven until golden. To test if the roll is baked, rap your knuckle against the base, it will sound hollow when baked.
As soon as the rolls are baked remove from the oven and place on a cooling rack.
Allow the rolls to cool. They can be eaten warm with butter, or cool completely if adding a filling.
These Knotted Poppyseed Rolls freeze beautifully and as they are best eaten withing 2 days of baking, simply pop any extra into a freezer bag and freeze for up to one month.
If you have enjoyed this recipe for Knotted Poppyseed Rolls you may also like these:
How do you like your rolls, warm with butter, with your favourite filling, maybe ham or cheese, or both?
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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