Knotted Rolls

Tea time ~~ Knotted Rolls with Taiwan Dong Ding Oolong Tea

I made different shapes of rolls

Ingredients
Makes 15 to 18 Rolls


Sponge

• 1 1/3 cups unbleached bread flour
• 1/2 cup lukewarm water
• 4 tsp instant yeast

Dough

• 3 2/3 cups unbleached bread flour
• 1/3 cup sugar
• 2 tsp salt
• 2 tbsp honey
• 2 tbsp lukewarm water
• 3 whole eggs
• 2 egg yolks
• 4 tbsp vegetable oil
• All sponge

Method

1. Prepare the sponge about 30 minutes before mixing the dough.
2. Combine all sponge ingredients in a bowl, and mix well.
3. Let the sponge sit at room temperature for about 30 minutes or until it has doubled in size.
4. Combine the dough ingredients with sponge, and mix on low speed for about 8 minutes.
5. Mix for another 8 minutes on medium speed.
6. Place the dough in a lightly oiled container at room temperature for 75 minutes or until it doubles in size.
7. Divide the dough into 15 pieces, and let them sit for 1 minute before shaping.
8. Roll out each piece to about 15" long rope.
9. Place one end in the middle of the rope and gently pull to elongate into an oval.
10. Bring the remaining half of the rope straight down on the outer right side.
11. Tuck the long end under the end at the top of the oval and bring it across to the left side.
12. Repeat the sequence until the rope is finished and seal the bottom ends together.
13. Place the knotted rolls on a sheet pan lined with parchment paper.
14. Let the knotted rolls proof at room temperature for 30 to 45 minutes.
15. Preheat the oven to 350ºF about 20 minutes before baking.
16. Brush the rolls with egg wash ( mix one egg with 1 tbsp water.)
17. Bake for 10 minutes, then rotate the pan and bake for 5 minutes more or until golden brown.
18. Cool completely before serving.

I made some 3-strand Challah with the same dough...can't help!

Brush with egg wash before baking