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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 4 |
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These look so pretty, you will be glad you made them! Prep time includes rising time. Ingredients:
1 envelope active dry yeast |
1/4 cup lukewarm water |
4 -4 1/2 cups all-purpose flour (sometimes i'll substitute 1/3 whole wheat flour) |
1 tablespoon sugar |
2 teaspoons salt |
1/4 cup unsalted butter, melted and cooled |
1 1/2 cups buttermilk, at room tempertature |
1 egg white, lightly beaten,for glaze |
2 tablespoons poppy seeds, to taste |
Directions:
1. In a large bowl, and electric mixer fitted with a dough hook, or a food processor, sprinkle the yeast over the water, stir, and let stand for 5 minutes.
2. Stir until dissolved.
3. Add 4 cups of the flour, the sugar, salt, butter, and buttermilk to the yeast mixture, and mix thoroughly.
4. On a lightly floured board or in the mixer or food processor, knead the dough until smooth and elastic- about 4 minutes by hand, 2 minutes in the mixer, or 30 seconds in the processor.
5. Add more flour as needed to keep the dough from sticking.
6. This is more malleable and softer than a bread dough.
7. Transfer the dough to a large, lightly greased bowl, turn to coat with the grease, and cover with a clean dry towel.
8. Let rise in a warm, draft-free spot until doubled in bulk- about 1 hour.
9. Punch the dough down and knead it on a lightly floured surface for 2 minutes.
10. Roll the dough out to a 24 x6 x1/2 rectangle, then cut into 6 x1 x1/2 strips.
11. Gently tie each strip into a bowknot by slipping one end over, under, then back over the other.
12. Lay the roll 2 inches apart on a lightly oiled baking sheet; cover with a clean dry towel.
13. Place in a warm, draft-free spot until the rolls have doubled in bulk-about 25 minutes.
14. Preheat the oven to 375*.
15. Brush the tops with the egg white and sprinkle with poppy seeds.
16. Bake on the middle shelf fo the oven until golden brown and a toothpick inserted in a knot comes out clean- 20 to 25 minutes.
17. Cool on the baking sheet, then serve.
18. Makes 24 rolls.
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