Project Description


  • 225g unbleached bread flour
  • 200g unbleached all-purpose flour
  • 30g sugar
  • 30g unsalted butter, softened
  • 1 TBSP instant yeast
  • 1½ tsp salt
  • 270g milk, 72ºF


  1. In a stand mixer bowl, add dry ingredients and mix until combined.
  2. If mixing by hand, combine in a large mixing bowl.
  3. Add the butter and all the milk at once.
  4. In a mixer, mix until dough is smooth and well developed, about 8 minutes.
  5. If mixing by hand, place dough onto a clean surface and knead the dough until it is well developed, about 10-12 minutes.
  6. If the dough seems too stiff, add ½ tsp water at a time to soften dough.
  7. Shape the dough into a ball.
  8. Place dough in a bowl that’s twice as large as the dough ball. Cover with plastic wrap.
  9. Let rise in a warm place until doubled in size. (You can heat your oven to 150ºF for 1 minute, turn it off, then place the bowl in the oven.
  10. Divide dough into 45g pieces, about 16 or so. Round into balls.
  11. Cover lightly with plastic wrap, let rest about 10 minutes.
  12. Re-roll into tight balls and place on parchment-lined sheet pan.
  13. FOR KNOTS: roll each ball into an 8-inch log. Watch video to shape into double knots.
  14. Place on a parchment-lined sheet pan.
  15. Cover lightly with plastic wrap, let rise in a warm place until doubled.
  16. Brush with egg wash. (1 egg mixed well with 1 TBSP water)
  17. Sprinkle with seeds, if desired
  18. Preheat oven to 375ºF.
  19. Bake rolls for 12 -14 minutes or until tops are golden brown.

Punky’s Tips

  • If wanting to freeze the rolls, bake only to a light brown and rolls are set. When cool, wrap and freeze. To serve, let thaw completely, bake in a 350ºF oven for about 5 minutes, or until golden brown.